1 cup low sodium chicken broth

3/4 teaspoon seasoning salt

1/2 teaspoon Italian seasoning

1/4 teaspoon black pepper

4 boneless, skinless chicken breasts

Place broth, seasoning salt, Italian seasoning and pepper into the Instant Pot inner pot. Stir.

Add the chicken breasts (no trivet necessary!) and put the lid on.

Turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 10 minutes (they will be cooked at 7-8 minutes, but a couple extra minutes makes them fall apart tender). It will take about 10 minutes to come to pressure and start counting down.

Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes (i.e., don’t touch it!).

Open the lid and drain about half of the liquid. Shred the chicken breasts with the remaining liquid in the pot, and serve as desired. To freeze, let cool to room temperature before placing in freezer bags.