Pressure Cooker Shredded Chicken with Herbs
Tender, juicy shredded chicken made effortlessly in the pressure cooker — seasoned with garlic, fresh thyme and a splash of white wine for extra depth. Perfect for tacos, sandwiches, salads or weekly meal prep, this versatile recipe is ready in under 30 minutes.
🛒 Ingredients
4 servings
- 1 kg boneless, skinless chicken breasts
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- 100 ml dry white wine
- 1 chicken bouillon cube
- 1 sprig fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- Water to cover
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
With the pressure cooker open, heat olive oil over medium heat. Sauté shallots and garlic for 2 minutes until softened.
- 2
Add chicken breasts and sear for 2–3 minutes per side until lightly golden.
- 3
Pour in the white wine and let reduce for 1 minute, scraping up any browned bits.
- 4
Add thyme, bay leaf and crumbled bouillon cube. Cover with cold water.
- 5
Seal the pressure cooker, bring to pressure, then cook for 20 minutes over low heat.
- 6
Turn off the heat and allow pressure to release naturally before opening.
- 7
Remove the chicken and drain the broth — save it for soups or sauces.
- 8
Return chicken to the sealed cooker and shake vigorously until the meat shreds, about 5 minutes.
- 9
Open, check the texture and repeat if needed. Season to taste and serve.
💡 Chef's Tip
Save the cooking broth for soups, risottos or gravies. For a smoky kick, stir in a teaspoon of smoked paprika before pressure cooking.
Similar Recipes
Same category — Poultry
🍽️ Complete your meal
More ideas to accompany this dish
