Easy Shredded Chicken

• found at shrinkviolet.com

Are you tired of tediously shredding chicken with forks? Then this recipe is for you.

Prep Time 5

Cook Time 25

Total Time 30

Servings 12-ounce portions

Instant Pot 6- or 8-quart size. Don't have one? See Notes for an alternate method.
stand mixer or hand mixer
kitchen scale optional
vacuum sealer optional

Place the trivet in the bottom of the Instant Pot and add 1 cup of water.
Sprinkle chicken with salt as you layer it evenly on the trivet in the Pot.
Cook chicken on High for 7 minutes then quick release.
Carefully transfer the chicken to your stand mixer* and process at a low speed with the paddle attachment. Don't stop too soon - it takes a couple of minutes to really separate all the meat.
* If you're using a hand mixer, the regular beaters work well. It just takes longer.
If you're going to be freezing this for later, I recommend dividing it into 12 ounce portions and vacuum sealing it. That way the meat won't get freezer burn and will be very fresh when you use it.

Instant Pot: If you don't have one, just simmer the chicken in salted water until cooked through.

Serving: 12ozCalories: 814Protein: 92gFat: 46gSaturated Fat: 12gCholesterol: 299mgSodium: 280mg