Pressure Cooker Shredded Chicken
Servings: 8
Per Serving:
Calories: 188
Protein: 36g - Carbohydrates: 0g - Fat: 5g
Fiber: 0g - Sugar: 0g - Sodium: 410mg
Ingredients:
3lbs Chicken Breasts (Boneless & Skinless)
1 Cup Low-Sodium Chicken Broth
3/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
Instructions:
Place the chicken breasts, broth, salt, and pepper in your pressure cooker.
Close the lid, set the steam release to Sealing, and press the Manual button. Set the time to 14 minutes.
Once the timer beeps, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
Open the lid and carefully remove the chicken from the liquid. Set it aside to cool for 5-10 minutes.
Place the cooked chicken in a large bowl and shred it into desired consistency using two forks or a hand mixer.
The shredded chicken can be stored in the refrigerator for up to 5 days or frozen for up to 90 days!
Coach’s Notes:
Treat Your Tastebuds: Add your favorite sauces or seasonings to customize the flavor. Mixing in barbecue sauce or hot sauce to taste the shredded chicken differently.
Versatile Meal Prep: This shredded chicken is versatile and can be used in various dishes such as tacos, salads, wraps, or sandwiches. Get creative and incorporate it into your favorite recipes!
Portion and Freeze: Divide the shredded chicken into smaller portions and freeze them separately. This way, you can quickly thaw and use only the necessary amount, making meal planning and preparation more convenient.
Recipe Credit: The Everything Macro Diet Cookbook by Tina Haupert
