8 skinless, boneless chicken breast halves
1. Combine the stock and chicken in the pressure cooker, stacking the chicken to fit. Lock the lid in place and cook at high pressure for 10 minutes.
2. Release the pressure naturally and remove the lid. Remove the chicken to a cutting board. Strain the broth and reserve for a later use (refrigerate for up to 4 days or freeze for up to 6 months). If using the chicken for a salad, chop into 1/2 inch-dice. Or shread it for a Mexican dish. If not using right away cool and refrigerate for up to 3 days or freeze in airtight containers for up to 3 months.