8ouncesleftover shredded chicken or (1) 8 ounce chicken breast, cubed
10celery sticks, diced
1/2medium red bell pepper, diced
1/2medium yellow onion, diced
1/2teaspoonfine sea salt
1/4teaspoonground black pepper
Place all of the ingredients inside your Instant Pot Pressure Cooker. Place the lid on your pot and make sure the pressure knob is in the SEALING position.
Using the display panel press CANCEL. Then select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 5.
When the pot beeps to let you know it’s finished, let it naturally come down from pressure until the display reads LO:20. This will keep your chicken tender. Switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes, it’s hot.