4 boneless skinless chicken breast halves (6 ounces each)
2 medium lemons
1 bunch fresh basil leaves (3/4 ounce)
2 cups chicken stock
Place chicken in a 6-qt. electric pressure cooker. Finely grate enough zest from lemons to measure 4 teaspoons. Cut lemons in half; squeeze juice. Add zest and juice to pressure cooker.
Tear basil leaves directly into pressure cooker; add chicken stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. When cool enough to handle, shred meat with two forks; return to pressure cooker. If desired, stir in additional lemon peel and chopped basil. Serve with a slotted spoon.
Freeze option: Place chicken and cooking liquid in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.