How to Cook Shredded Chicken in the Electric Pressure Cooker

Who else here can’t live without shredded chicken?

Vertical image of a bowl with pulled cooked meat next to a fork and a kitchen appliance, with text on the top and bottom of the image.
I know it might seem like a bit of an odd thing to say, but at my house, it’s a must-have, practically every week.

I think this delicious protein is one of the most versatile options if you are cooking poultry. The huge number of different ways you can use it is totally mind-boggling.

Personally, I love to use it for lunches because I can change things up to keep my meals interesting from week to week. It’s become part of our weekend routine to cook a bunch up when we’re meal prepping, and make our lunches out of it.

Give me a batch of this succulent poultry and I will bust out whatever I feel like when lunch time rolls around, with little additional advance planning required. Not to mention, I’ve found having a little extra shredded poultry on hand goes a long way when you’re training a puppy as well.

Vertical top-down image of a tan bowl filled with cooked pulled meat on a blue towel.

But for the human diners in your house, you can put it in practically everything! I love to make a yummy salad, or I can use it in sandwiches throughout the week.

You can also make a giant batch of enchiladas or breakfast burritos if you want. Basically, anywhere that you can use shredded or diced meat, you can use this easy cooking method to get your protein ready to go.

Here’s everything we’ll cover in this article:

Can I Use Frozen Chicken?

Using frozen poultry is a fantastic option, especially when you happen to forget to thaw out the meat in advance. Not that I have any personal experience with that or anything…

If you want to use frozen poultry, simply add 2 minutes to the total cooking time described below.

How Can I Customize This Protein?

Just as shredded chicken can be used in a plethora of ways, you can customize this recipe however you would like, based on how you plan to use it.

Vertical image of a bowl of pulled cooked meat on a blue towel next to a fork and a large appliance.

The easiest way to bring a little variety to the table is to use a different seasoning mix each time you make it. This is my favorite way to use up any seasoning blends that are lingering in my spice rack.

You can also add a 15-ounce can of diced tomatoes with their juices for something a little different, just reduce the quantity of stock to 3/4 cup total.

This is something I love to do for tacos or barbecue sandwiches, since it adds a little extra flavor and color. You can also throw in some thinly sliced onion, any kind you like.

Vertical close-up image of a bowl of shredded chicken on a blue towel.

The method described below makes up to 3 pounds of poultry, but you can also make more in a single batch if you are using a large 6 to 8-quart electric pressure cooker. You can cook up to 5 pounds without making any adjustments to the cooking time, just double the amount of stock and spices.

I find 3 pounds is plenty to get through lunches for the week, or to feed a family of four for dinner.

If you are wondering how long you can store this meat, be sure to keep reading to the end of this article to find out how long it lasts and how to keep it.

How to Cook Shredded Chicken in the Electric Pressure Cooker

This tried and true method is the best way to cook a big batch of shredded poultry to use for everything from meal prep to sandwiches, slider appetizers to tasty entrees, and more.

Step 1 – Measure Ingredients

Horizontal image of a bowl of seasonings, a bowl of stock, and a bowl of raw meat pieces.

First, gather your ingredients. You will need:

  • 2 to 3 pounds boneless, skinless chicken breasts or thighs, fresh or frozen
  • 1 cup low-sodium chicken stock or water
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon your favorite seasoning mix (taco, Italian, Asian, Cajun, barbecue, etc.)

Measure out the ingredients as listed.

Step 2 – Pressure Cook

Add all of the ingredients to the insert of the electric pressure cooker, and stir to combine.

Horizontal image of raw poultry pieces in stock in a pot.

Cover, seal, and cook on Manual on High pressure for 10 minutes. If your poultry is frozen, set the timer for 12 minutes.

Horizontal image of cooked and seasoned poultry pieces in stock in a pot.

Let the steam naturally release for 5 minutes before manually releasing the remaining pressure.

Step 3 – Shred

Remove the lid. Use two forks, or an electric hand mixer with beaters, to shred the meat right in the insert.

Horizontal image of a hand mixer pulling apart juicy cooked poultry in a pot.

Since the metal insert is deep, you don’t need to worry about the meat flying up a little or landing on your kitchen counter.

It’s a really easy, quick way to shred cooked poultry. No need to start it first or break up the meat at all, just get to mixing!

Horizontal top-down image of a bowl of cooked meat next to a blue towel and a fork.

Stir well to combine with the remaining juices and serve warm.

How Can I Store It, and for How Long?

To store the cooked poultry, first allow the meat to cool down before placing it in a container and sealing it. It can be stored in the refrigerator for 3 to 4 days. You can also freeze it for up to 3 months.

Horizontal image of a beige ceramic bowl of shredded cooked poultry, on a blue folded cloth napkin with white speckles, with a fork on a blue marble countertop, with an Instant Pot in the background.

If you are planning to freeze it, think about portioning the meat out into single or 2-person servings.

Depending on how you plan to use it, this makes it a lot easier to thaw out what you need. Then you don’t have to worry about thawing the entire batch and using it all up in one sitting either.

How will you use this quick home-cooked shredded chicken first? Tell us in the comments below.

And for more ways to cook poultry in the electric pressure cooker, check out the following from Foodal:

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.