Plain Shredded Chicken

Uses:

BBQ Chicken Sandwiches,  Chicken Salad,  Tacos,  Enchiladas,  Pot Pie,  Soup, Hawaiian Haystacks, Chop-Chops, etc. 

INGREDIENTS:

• 4 lbs chicken breasts or 18 chicken tenders (approximately 6 breasts)

• 1/2 c water or chicken broth

• 1 tsp salt

• 1/2 tsp pepper

INSTRUCTIONS:

              Add all of the ingredients to the EPC.   Press the “poultry” button then using the plus symbol add 5 minutes for a total of 20 minutes. If you are using frozen meat, add another 5 minutes.  Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quick pressure release. (This will allow the steam to escape and you’ll be able to open the lid sooner than waiting for natural release).  Place the chicken onto a plate or cutting board and let it cool for a few minutes.  Use two forks to shred.  Store the chicken in an air-tight container with some of the liquid to help keep the meat moist.