Perfect Pressure Cooker Shredded Chicken: How Long Is Just Right?

Are you tired of dry, tough chicken that refuses to shred properly? I’ve been there too! After countless kitchen experiments (and some embarrassing dinner fails), I’ve finally cracked the code on how long to pressure cook chicken breast to shred it perfectly every single time.

Whether you’re meal prepping for the week ahead or just trying to get dinner on the table fast, perfectly shredded chicken is a game-changer. It’s versatile, protein-packed and can transform into dozens of different meals with minimal effort.

The Perfect Timing for Shredded Chicken Success

Let’s cut to the chase – here’s what you need to know about pressure cooking times for chicken breasts

• Fresh boneless chicken breasts: 8-10 minutes on high pressure
• Frozen boneless chicken breasts: 12-15 minutes on high pressure
• Bone-in chicken breasts: 10-12 minutes on high pressure

But wait! The cooking time is only part of the equation. One of the biggest secrets to juicy, shreddable chicken is the natural pressure release. Always allow at least 10 minutes of natural release before opening your pressure cooker.

This extra step makes a HUGE difference! During this time, the chicken continues to cook gently in the residual heat, resulting in more tender and moist meat that shreds like a dream.

Why Pressure Cooking Makes the Best Shredded Chicken

I’ve tried every method under the sun for making shredded chicken – boiling, slow cooking, baking – but pressure cooking wins every time for these reasons:

1. Speed: It’s significantly faster than other methods
2. Moisture retention: The sealed environment keeps all the juices in the meat
3. Hands-off cooking: Set it and forget it (almost)
4. Consistent results: Once you find your perfect timing, it works every time

My Foolproof Pressure Cooker Shredded Chicken Recipe

Alright, let’s get cooking! Here’s my go-to recipe that never fails:

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup low-sodium chicken broth
• ½ teaspoon Italian seasoning
• ¾ teaspoon seasoning salt
• ¼ teaspoon black pepper
• Optional: ½ cup chopped yellow onion and 2 teaspoons chopped fresh garlic

Instructions:

1. Place chicken broth, seasoning salt, Italian seasoning, and pepper into your pressure cooker and stir.
2. Add the chicken breasts (no trivet necessary!) – they don’t have to be in a single layer, but try not to pile them too high.
3. Secure the lid and set to high pressure for 10 minutes (8 minutes if breasts are on the thinner side).
4. When cooking time ends, allow natural pressure release for 10 minutes (DON’T SKIP THIS STEP!).
5. Release any remaining pressure manually.
6. Open the lid and drain about half of the liquid.
7. Shred the chicken with two forks while it’s still in the pot with the remaining liquid.

Pro tip: Shredding the chicken while it’s still hot and in some of the cooking liquid is KEY to juicy, flavorful results!

Common Pressure Cooking Problems (And How to Fix Them)

Problem: Dry, Tough Chicken

Cause: Overcooking or quick releasing all pressure immediately
Solution: Reduce cook time by 1-2 minutes and ALWAYS use natural release for at least 10 minutes

Problem: Chicken Not Fully Cooked

Cause: Cooking time too short or extra-thick chicken breasts
Solution: Add 2-3 more minutes to cooking time or cut very thick breasts in half

Problem: Bland Chicken

Cause: Not enough seasoning or draining all the flavorful liquid
Solution: Be generous with seasonings and always shred chicken in some of the cooking liquid

Best Shredding Methods

After your chicken is perfectly cooked, you’ve got options for shredding:

1. Two Forks Method: The classic approach – hold one fork in each hand and pull the meat apart in opposite directions
2. Stand Mixer Method: Place hot chicken in stand mixer with paddle attachment and mix on low for about 30 seconds
3. Hand Mixer Method: Works like the stand mixer but more portable

I personally prefer the two forks method for smaller batches cuz it gives me more control over the texture. No extra dishes to wash either!

Three Quick Meals With Your Shredded Chicken

Now that you’ve got perfectly cooked shredded chicken, here are three quick meals you can whip up in no time:

1. Red Curry Chicken & Carrot Bowl

Mix your shredded chicken with some red curry paste in a skillet, add a bit of coconut milk, toss in some julienned carrots, and serve over jasmine rice. Dinner in under 15 minutes!

2. BLT Chicken Salad Lettuce Cups

Cook some bacon while you mix your shredded chicken with a bit of mayo, diced tomatoes, and shredded lettuce. Spoon the mixture into large lettuce leaves and top with the crumbled bacon.

3. Enchilada Chicken Tostadas

Warm up some enchilada sauce in a pan, add your shredded chicken and heat through. Spread refried beans on tostada shells, top with the enchilada chicken mixture, and finish with shredded cheese, diced avocado, and sour cream.

Storage Tips for Meal Prep

One of the best things about making a big batch of shredded chicken is having it ready for multiple meals. Here’s how to store it right:

• Refrigerator: Store in airtight containers for 3-4 days
• Freezer: Portion into freezer-safe bags or containers and freeze for up to 3 months
• Pro tip: Freeze in meal-sized portions with some of the cooking liquid to maintain moisture

FAQ About Pressure Cooking Chicken

Can I use frozen chicken breasts?

Absolutely! Just increase the cooking time to 12-15 minutes. The results might not be quite as perfect as fresh, but they’ll still be delicious.

How much liquid should I use?

A general rule is about 1 cup of liquid for up to 2 pounds of chicken. The liquid should at least cover the bottom of the pot.

Can I add vegetables to cook with the chicken?

Root vegetables like potatoes and carrots work well, but tender veggies like broccoli will turn to mush. Best to add those after cooking.

What’s the best liquid to use?

Chicken broth adds the most flavor, but water works fine too, especially if you’re adding other seasonings.

Can I use bone-in chicken?

Yes! Just add 2-3 minutes to the cooking time. The meat will practically fall off the bone when done.

Final Thoughts

Mastering how long to pressure cook chicken breast to shred is a serious kitchen game-changer. Once you’ve got the timing down, you’ll never look back! The combination of 8-10 minutes cook time plus a 10-minute natural release creates the perfect balance of tender, juicy chicken that shreds beautifully every time.

I’d love to hear how your pressure-cooked shredded chicken turns out or what amazing meals you create with it! Drop me a comment below with your favorite ways to use shredded chicken.

Happy pressure cooking!