I just opened a pack of chicken breast, seasoned with salt and pepper, put water a stock cube and a chunk of ginger in the instant pot, put the chicken on the rack, and pressure cooked for 25 mins. When done I removed most of the liquid and shredded the chicken right in the pot with a blunt mixer. About as much effort as making a sandwich and now I have frozen portions of shredded chicken ready to add to soup/salad/sandwiches.
Semipro tip: wait for the meat to cool down, like 15min minimum, before you shred it. The meat coming out of a pressure cooker is so hot and the meat fibers so tight that all the juices just squeeze out when you break it open. Give it that rest and it’ll relax and that juice will reabsorb, and the resulting shred will stay sooo much more moist.
I will try that - thanks!