Easy Pressure Cooker Shredded Chicken
Juicy, flavorful shredded chicken made effortlessly in a pressure cooker. The game-changing trick? Simply shake the sealed pot and the chicken shreds itself in seconds! Ideal for sandwiches, tacos, meal prep, or served over fluffy rice.
🛒 Ingredients
5 servings
- 1 kg (2.2 lb) boneless chicken breasts, cut into cubes
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, crushed
- 200 g (7 oz) tomato sauce
- 1/2 cup fresh parsley and chives, chopped
- 1 teaspoon salt
- 1/2 cup (125 ml) water
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Directions
- 1
Heat the oil in the pressure cooker over medium heat. Sauté the garlic and onion until golden and fragrant.
- 2
Add the chicken cubes and cook, stirring, for 3–4 minutes until lightly browned.
- 3
Stir in the tomato sauce and fresh herbs until the chicken is well coated.
- 4
Add the water and salt, then stir once more to combine.
- 5
Seal the pressure cooker and cook under pressure for 15 minutes over medium heat.
- 6
Turn off the heat and let it rest, untouched, for 10 minutes before releasing the remaining steam.
- 7
Open the lid and ladle out the excess broth.
- 8
Close the lid again and grip the pot firmly with both hands — one on the handle, one on the opposite side.
- 9
Shake the pot vigorously from side to side about 10 times.
- 10
Open the lid — the chicken will be almost fully shredded! Use a large spoon to break up any remaining pieces.
💡 Chef's Tip
Remove most of the broth before shaking to get the best shred and avoid spills. Keeps in the fridge for 3 days and freezes well for up to 3 months.
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