A fast and easy method to cook frozen chicken breasts in the Instant Pot, resulting in tender, juicy shredded chicken in just 20 minutes without thawing.
Use low-sodium broth to control salt. For larger or thicker chicken breasts, increase pressure cooking time by 2-3 minutes. Natural pressure release for 5 minutes is key to moist chicken. If undercooked, cook for an additional 2-3 minutes. Avoid cooking vegetables with chicken to prevent overcooking veggies. Store leftovers in airtight containers in the fridge up to 4 days or freeze up to 3 months. Reheat gently with broth to maintain moisture.
Keywords: Instant Pot, frozen chicken, shredded chicken, quick dinner, pressure cooker, easy chicken recipe, healthy chicken, weeknight meal