Ingredients
The following ingredients have 10 Servings
- 3 pounds boneless and skinless chicken breasts
- 1 cup chicken broth (use low sodium if preferred)
- 4-6 cloves garlic, peeled
- 1 sprig fresh thyme (see notes)
- 1/2 teaspoon salt (optional but (recommended if you are not sensitive to salt)
Instruction
- Place the chicken breasts in the inner pot of your Instant Pot. Add the chicken broth, peeled garlic cloves, thyme and salt.
- Close the lid and set the pressure valve to sealing. Cook on high pressure for 6 minutes.
- Once done, let the pressure release naturally for 10 minutes and then do a quick release. Open the lid.
- Remove the chicken from the Instant Pot and let it rest for 5 minutes. Shred.
- At this point you can use the instant pot shredded chicken, cool it and store it in the refrigerator for up to 3 days, or place it back into the instant pot and allow it to absorb some of the broth before serving.
