Steps
Put Everything In The Pressure Cooker
1
Chicken breast
250 ml broth
Salt + pepper
Garlic/onion if using
The chicken doesn't need to be submerged completely, but there should be enough liquid for the cooker to come to pressure.
250 ml broth
Salt + pepper
Garlic/onion if using
The chicken doesn't need to be submerged completely, but there should be enough liquid for the cooker to come to pressure.
Pressure Cook
2
Cook on HIGH pressure for 10 minutes.
Once the 10 minutes are up, let it naturally release for 10 minutes.
Then release whatever pressure remains.
Once the 10 minutes are up, let it naturally release for 10 minutes.
Then release whatever pressure remains.
3
3. Shred
4
Take the chicken out and let it sit for about 2–3 minutes, then shred with two forks.
And here's my little soup trick: don't throw away the cooking liquid!! 👀
Strain it if needed and add it right back into your chicken soup. That's now basically chicken-flavored concentrated broth from the breast itself.
And here's my little soup trick: don't throw away the cooking liquid!! 👀
Strain it if needed and add it right back into your chicken soup. That's now basically chicken-flavored concentrated broth from the breast itself.
Nutrition Facts
Per serving160 calories
Calories from
- Protein 78%
- Fat 22%
-
Fat 4 g 6%
-
Saturated Fat Low 1 g 5%
-
Carbohydrates Low 0 g 0%
-
Fiber Low 0 g 0%
-
Sugar Low 0 g 0%
-
Protein High 31 g 62%
-
Cholesterol High 100 mg 33%
-
Sodium High 600 mg 25%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
Notes
For 2 chicken breats, double ingredients but keep same timing!
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