Cooked chicken from The Easy Pressure Cooker Cookbook (page 174) by Diane Phillips

  • chicken breasts
  • chicken stock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SenseiHeidi on March 07, 2021

    5 minutes is really all you need. I did not trim the chicken before I put it in the IP. I used chicken thighs and they were falling apart as I tried to get them out of the IP. They were easy to shred and it was very easy to remove the fat. However...bland, bland, bland. You need to salt / season the chicken before it goes into the IP. 1/2 - 1 tsp salt per pound of chicken.

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