Shredded chicken has never been easier.
Most Instant Pot recipes require one cup of some type of liquid. I have always used a variety of sauces as my liquid. This recipe features teriyaki sauce.
Instant Pots can cook meat from both a frozen or unthawed state quickly. I normally just cook meat from frozen since I usually forget to take it out to unthaw in the morning.
For this recipe, I poured one cup of teriyaki sauce into the pot, added three frozen chicken breasts and cooked on high pressure for 20 minutes. I then did a quick release (flip the button to vent and all the steam releases within a few minutes) and opened up the lid to three perfectly cooked chicken breasts.
This is where it gets good . . .
Use a hand mixer to shred the chicken. It finely shreds the chicken in seconds and mixes in the excess teriyaki sauce keeping the meat moist.
I normally eat the shredded chicken on salad without even bothering to add salad dressing. However, it can be also be eaten alone, on rice or with anything else you wish.
I used this recipe as a guide but made a number of changes as described above.