Instant Pot Chicken

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  Low Sodium Chicken Broth(240g)
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  Chicken Breast, Boneless Skinless(1361g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Italian seasoning(5g)
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  Garlic powder(3g)
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  Brown sugar(5g)
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  1 teaspoon kosher salt
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  ½ teaspoon freshly cracked black pepper

Instructions

1. 1Pour the low sodium chicken broth into a large pot and bring to a simmer over medium-high heat, about 3–4 minutes.
2. 2While the broth heats, pat the chicken breasts dry with paper towels. If using frozen chicken, separate the breasts. Divide the Italian seasoning, garlic powder, and brown sugar evenly between the chicken breasts, rubbing the mixture directly onto all sides to coat.
3. 3Carefully place the seasoned chicken breasts into the simmering broth in a single layer. Reduce heat to medium and cover with a lid. Cook for 12–15 minutes, until an instant-read thermometer inserted into the thickest part of each breast reads 165°F and the meat is no longer pink inside.
4. 4Remove the chicken from the pot using tongs and transfer to a cutting board. Let rest for 5 minutes, then slice or shred as desired.
5. 5Divide the cooked chicken evenly into 6 airtight containers while still warm. Pour about ¼ cup of the cooking broth into each container to keep the chicken moist.
6. 6Allow the containers to cool to room temperature, about 20 minutes, before sealing the lids.
7. 7Refrigerate for up to 4 days or freeze for up to 3 months.