Here is my go to method for ensuring tender, juicy shredded chicken that is delicious eaten straight from the pot or used in all your favorite recipes.
–Chicken breasts – Kosher salt and pepper – Chicken broth
Season both sides of the chicken with salt and pepper. Press lightly to make the seasonings stick.
Pour chicken broth into the pot. Add chicken breasts to the pressure cooker pot, placing them in a single layer across the bottom as much as possible.
Cook at high pressure for 20 minutes. When cooking is complete, use a natural release.
Transfer the chicken to a plate and shred with two forks or place it in a food processor and pulse a few times for a smaller dice, being careful not to over process to the point that it turns to mush.