2 pieces 6 to 8-ounces chicken breast (boneless)

1 tablespoon basil

1/4 cup cheese (parmesan), shredded

1/2 cup olive oil (extra-virgin)

1 tablespoon garlic powder


Put the oil in the IP. Add the chicken. Sprinkle the top with the garlic, basil, and cheese (parmesan).
Lock the lid and close the pressure valve.
Set to MANUAL HIGH PRESSURE for 6 minutes for thawed or for 12 minutes for frozen chicken.
NPR for 5 minutes when the timer beeps and QPR; unlock the lid and open.
Shred the chicken into the juices using 2 tongs or forks.
Serve on your favorite keto French bread (see Keto Versions) with your preferred fix-ins or over salad greens.

Serves: 4 Prep Time: 10 mins Cook Time: 6-12 mins Calories: 344Carbs: 1.6g Protein: 20.8g Fats: 29g