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Lock the lid in place and turn the knob to SEALING. Press the MANUAL or PRESSURE COOK button and set for 20 minutes if thawed and 25 minutes if frozen. When the timer is up, let the Instant Pot release on its own for about 10 minutes.
When 10 minutes are up, quick release the rest of the pressure.
After removing the lid, remove the chicken and shred and add back to sauce in the instant pot.
Megan Solomon • 2020-02-21