Instant Pot Chicken

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  1 cup Low Sodium Chicken Broth
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  2 lbs Chicken Breast, Boneless Skinless

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

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  1 tsp Italian seasoning
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  0.5 tsp Garlic powder
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  1 tsp Brown sugar
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper

Instructions

1. 1Pour the low sodium chicken broth into the Instant Pot insert, then add the chicken breasts in a single layer. Sprinkle the Italian seasoning, garlic powder, brown sugar, kosher salt, and black pepper evenly over the chicken.
2. 2Secure the Instant Pot lid and set to high pressure for 12 minutes. Allow natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
3. 3Open the pot and check that an instant-read thermometer inserted into the thickest part of each chicken breast reads 165°F and the meat is no longer pink inside.
4. 4Using tongs, transfer the cooked chicken breasts to a cutting board and let rest for 5 minutes, then slice or shred as desired.
5. 5Divide the shredded or sliced chicken evenly into 6 airtight containers while still warm. Pour approximately 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.