By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 18
125 cal · 45 min
Pressure Cooker Shredded Chicken
Recipe GLPRfaa14381058be3
Tender, juicy shredded chicken prepared quickly in a pressure cooker with savory seasonings, aromatics, and broth. Perfect for meal prep, salads, wraps, or grain bowls. The result is consistently moist, finely shredded meat ready to use in countless dishes.
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Ingredients
4 to 5 pounds boneless, skinless chicken breasts or thighs
1 teaspoon all-purpose seasoning (no-salt blend)
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon avocado oil or coconut oil
1/2 cup chopped yellow onion
2 teaspoons minced fresh garlic
1/2 cup chicken broth
Directions
Set the pressure cooker to sauté mode. Add the oil and allow it to heat until shimmering, about 1 minute.
Pat the chicken breasts or thighs dry. Season all sides evenly with the no-salt seasoning, sea salt, and black pepper.
Working in batches if necessary to avoid crowding, place the seasoned chicken in the hot oil and sear for 2–3 minutes per side until lightly browned. This step is optional but enhances flavor. Transfer to a plate.
Add the chopped onion to the pot and sauté for 1–2 minutes until softened and fragrant. Stir in the minced garlic and cook for 30 seconds.
Deglaze the pot by pouring in the chicken broth, scraping any browned bits from the bottom with a wooden spoon.
Return the seared chicken to the pot, nestling it into the broth. Do not submerge completely; the chicken will cook in the steam.
Cancel sauté mode and close the lid. Set to high pressure and cook for 12 minutes (for boneless chicken breasts) to 15 minutes (for thighs). The internal temperature should reach 165°F when measured with a meat thermometer in the thickest part.
Allow natural pressure release for 10 minutes, then manually release any remaining steam. Carefully open the lid.
Using two forks, shred the chicken directly in the pot, pulling the meat apart into fine strands. Stir gently to distribute the flavorful broth throughout.
If desired, simmer on sauté mode for 2–3 minutes to reduce excess liquid. Season to taste with additional salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Comments
This is a straightforward, budget-friendly recipe that hits for a Charlotte family: chicken and broth are staples at every major chain (Harris Teeter, Food Lion, Publix, Walmart, ALDI, Kroger), onion and garlic cost pennies, and you're looking at roughly $0.75–$1.00 per serving depending on chicken sales. The stated 45 minutes is honest for pressure-cooker work once you account for the 10-minute preheat and 15-minute natural release, though active hands-on time is closer to 10 minutes. The real weakness is reheating: shredded chicken dries out noticeably the next day unless you add liquid back in, making this better as a same-night base for tacos, nachos, or salads than as a true leftover dish.
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