My dietician ordered that I eat chicken. I found that to eat the portion I'm supposed to eat (10oz), it's easier to shred the chicken and take 10oz of shredded chicken, rather than try to find 10oz breasts. I am trying to meal prep this chicken over the week.
The way I currently cook my shredded chicken is I take raw chicken breasts, throw them in a steamer basket, put the steamer basket in the instant pot (pressure cooker), throw in about a cup of chicken broth and 1/2 cup of pineapple juice, and then pressure cook for 15 minutes with a 5 minute natural pressure release. I then pull out the breasts and shred the chicken breasts. I then store the shredded chicken in the fridge.
The problem is that the shredded chicken is terribly dry. Whenever I reheat the chicken it tastes like I am eating chalk (in terms of texture). This makes it impossible to stick to my diet.
Can someone give me advice on how to cook shredded chicken and maintain moisture for several days (at least 3)? I am not a good cook and I don't know if the problem lies in the cooking, the storage, or the reheating.