Ingredients

Fresh Chicken (not frozen)
1 cup of chicken stock

Instructions

  1. Add everything into the pot.
  2. Cook it for 15 minutes on high with a quick release.

Notes

All chicken should be around 200 degrees and very easy to shred.
The first time seeing 200 degrees got me worried that it would be dry, but it wasn’t. I guess that is a benefit of pressure cooking.