Use your pressure cooker to make juicy, tender, and flavorful shredded chicken. An easy and versatile recipe ready to be used again and again.
This is my favorite way way to make shredded chicken. It’s easy. It needs very little to no supervision. Also, when the chicken comes out of the pressure cooker, all you need is the strength of a new born puppy to shred it up.
What is the best way to shred chicken?
Pressure cook your chicken! Cooking chicken in a pressure cooker is absolutely the best way to get super soft juicy meat. It’s fast, easy, and the chicken comes out so tender, the meat just falls of the bones (literally, be careful when picking chicken out of pot).
When you pressure cook chicken, you maintain all the juices of the meat, you’re able to inject a lot of flavor very quickly, and it’s as simple as throwing everything into the pot and letting the pressure cooker do its work.
When the chicken is done cooking, all you need to do is use two forks to effortlessly pull the meat apart.
In this recipe we used chicken thighs, but I’ve done this before with a whole chicken. Though, I find it easier to shred the meat when I know there is only one bone to worry about. Alternatively you can use chicken breast.
I recommend thighs because it’s much cheaper than breast, and have more fat. Which means you’ll get a much more flavorful and juicy chicken.
Is it easier to shred chicken when it’s hot or cold?
Shredding chicken while it’s hot will get you thinner more shredded meat. If you want thicker strands, wait for it to get to room temperature.
You want the chicken to rest for at least 15 minutes, so that the juices are reabsorbed into the chicken. After the wait, use two forks to pull the meat from the bone. it should literally just fall off.
Using Your Pressure Cooker
How to use pressure cooker safely?
Cooking in a pressure cooker is really simple, and you shouldn’t be intimidated by it. You do have to follow a safety measures though.
Do Not Overfill. Your pressure cooker should have at least 2-3 inches of space that is not filled with anything. Most pressure cookers will have a max fill line.
Release pressure before opening. Before opening the lid, you should always be sure to release the pressure. This can be done naturally by letting the pressure cooker sit, or you flick the release valve which will release all the steam. A traditional pressure cooker can also be run under room temperature water until the valve no long releases steam.
Keep your valve free of debris. Make sure you clean you pressure cooker thoroughly, especially the valve where steam would be released through.
How to make shredded chicken in a pressure cooker?
Step 1. Place chicken in the pressure cooker.
Step 2. Fill with water.
Step 3. Add seasonings and aromatics.
Step 4. Close lid and cook on high. Set a timer for 15 minutes after the cooker has pressurized. In a traditional pressure cooker (aka not a one pot or ninja foodi) it will start screaming at you, and you’ll know it’s time to start the timer.
Step 5. Let rest for at least 15 minutes.
Step 6. Start shredding with two forks. It should literally just fly off the bone. There should be no resistance.
Storing Shredded Chicken
Can shredded chicken be frozen?
Yes! You can freeze shredded chicken and save it for later. Place the shredded and cooled chicken in a zip top bag or air tight container and store it in your freezer for up to 4 months.
We are a small family of two, so I like to make big batches and freeze at least half to prevent any food waste and to have protein ready to eat for later.
How long can shredded chicken be refrigerated?
Shredded chicken can be stored in an airtight container in the fridge for up to 4 days.
Let’s Waste Less Food
We’re always trying our best to waste less food. Here are a few ways you can make the most out of this recipe. If you have any tips to share with the community, please comment them below!
Chicken Broth. Store the bones in your freezer to make a chicken broth or bone broth for later.
Juicy Shredded Chicken in the Pressure Cooker
- 5-6 lbs bone in chicken thighs
- 6 cups water
- 3 packets Goya chicken bouillon
- 3 tablespoon Goya sazón total
- 2 tablespoon Morton's kosher salt
- Place approximately 5-6 pounds of chicken thighs in 6.5 quart pressure cooker.
- Add 6 cups of water (or until water covers chicken), chicken bouillon packets, complete seasoning, and salt.
- Set your pressure cooker to cook on high heat for 15 minutes. In a traditional pressure cooker, set on high heat and start your 15 minute timer after it starts to scream at you.
- After 15 minutes, let the pressure release naturally for 30 minutes and then release the remaining pressure.
- Carefully remove the chicken thighs and begin to pull meat from the bone. There should be no resistance at all. Your chicken meat will literally be falling of the bone.
- Take 1/2 cup of the broth and pour over the shredded meat for extra tender and juicy shredded chicken.
- Shredded chicken can be stored in the fridge for 3 to 4 days or in the freezer for 3 months. Allow to cool completely before storing and store in an airtight container.