Place the chicken breast in the Instant Pot. (No rack needed.) Sprinkle Mrs. Dash Seasoning and salt over the top of the chicken breasts. Then pour the broth over the chicken.
Lock the Instant Pot lid into place. Then set on Pressure Cook High for 10 minutes.
Once the timer goes off, perform a “Natural Release” and allow the steam to vent for 5 minutes, or until the valve button drops. At this point, it is safe to open the lid.
Used two forks to shred the chicken in the juices. Or remove the chicken pieces with tongs, and either shred or chop them on a cutting board. Then place the meat back into the broth until ready to use.
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Notes
This recipe works with boneless chicken thighs as well. Cook the chicken thighs on Pressure Cook High for 10 minutes, as listed in the recipe.You can also use frozen chicken breasts. Cook chicken breast from frozen for 12 minutes on Pressure Cook High.We love Mrs. Dash original seasoning blend because it has so many good herbs, spices, and dehydrated vegetables in it. But feel free to use any salt-free seasoning blend you prefer. You can also use seasoning salt in this recipe, in place of the salt and Mrs. Dash. However, you’ll have to experiment with the right amount, as all seasoning salts have different amounts of sodium in them.Chopped chicken keeps well for up to 3 days in the refrigerator. Cool completely before transferring it to a sealed container and placing in the fridge.I love to make a quick batch or two on Monday for an easy weeknight dinner, then meal prep the rest for several days of lunches!The chicken is also terrific to freeze. Transfer the cooled chicken to a plastic ziploc bag, and press out all of the air while sealing shut. Keep in the freezer for up to 3 months, and thaw in the fridge overnight to use.