Having a big batch of seasoned, shredded chicken to pull out and work with gives me such a head start on weeknights when all of my kids are asking for snacks, the toddler is begging to be held, and I’m famished myself. Hangry, even. You know, hungry + angry about being hungry. Hangry.
Confession: I secretly snack while I’m making dinner. I have a serious attitude problem when my stomach is empty. I don’t like to take it out on everyone around me, so I snack while I cook, and I’m a lot more pleasant to be around.
Speaking of snacking, it’s awfully hard to keep my fingers out of a batch of tender, drippy shredded chicken. My favorite ways to make a big batch of shredded chicken are in the pressure cooker or the slow cooker. I’ll give you directions for both!.
Start off with 4 to 5 pounds of boneless, skinless chicken breasts or thighs and sprinkle some sea salt and no-salt seasoning on top. I love those 21-seasoning blends—such a great staple!.
I like to add some chopped onion and garlic to boost the flavor, too, as well as some chicken broth for moisture.
If you’re using a pressure cooker, cook it on high pressure for 40 minutes. If you’re using slow cooker, cook it on low for 5–6 hours or on high for 3–4 hours.
Shred the chicken and mix it with those magical pot drippings. That’s the secret of shredded meat that will make you weak in the knees. Most of the flavor is in that juice!.
Divide the meat and juices evenly into 3-4 containers, depending on how much you need for each meal. For me, my husband, and 4 small kids, I divide this batch into three.
You can now freeze it or put it in the fridge for later use during the week.
Cooking chicken breast in a pressure cooker is a fast and convenient way to make deliciously moist and tender shredded chicken. But nailing the timing is crucial to getting ideal results. Undercook it and you risk food safety issues. Overcook it and you’ll end up with dry, rubbery chicken So how long do you actually need to pressure cook chicken breast to get perfect shredded chicken every time? Let’s find out.
The Benefits of Pressure Cooking Chicken Breasts
Before we get into specifics on timing, it’s worth looking at why pressure cooking is such a great technique for cooking chicken breasts:
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Speed – Pressure cooking drastically reduces cooking time. Chicken breasts are done in 10-15 minutes instead of 30-40 minutes using other methods
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Moisture retention—The chicken stays very juicy because the sealed area keeps steam and moisture inside.
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Flavor infusion – Spices, herbs and marinades penetrate the chicken more deeply thanks to the pressurized steam.
Factors That Affect Cooking Time
While 10-15 minutes is the general timeline, a few factors can alter the exact cooking time needed:
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Thickness – Thicker breasts need a minute or two longer. Breasts around 1-1. 5 inches thick are ideal.
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Bone-in vs boneless – Boneless cooks faster. With bones, allow 2-3 extra minutes.
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Fresh vs. frozen: fresh needs less time, about 12 to 18 minutes. Always thaw safely first if possible.
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Pressure cooker model – Newer electric models may cook slightly faster. Check manufacturer guidelines.
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Altitude—If you’re above 2000 feet, you might need to add a minute or two.
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Quantity – Individual breasts cook faster than a big batch. For larger quantities, add 2-3 minutes.
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Natural release – Allowing the pressure to release naturally for 10-15 minutes after cooking ensures the chicken finishes cooking gently. Quick releasing may cause dryness.
Tips for Perfectly Shredded Chicken
Follow these tips in addition to the right cook times for excellent results:
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Don’t overcrowd – Arrange chicken in a single layer so steam circulates evenly.
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Use broth or stock – For extra moisture and flavor, use chicken broth instead of water.
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Sear first (optional) – Browning the chicken first adds deeper flavor.
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Shred warm – Shred just after cooking while the chicken is still moist and tender.
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Shred in liquid – Shredding in the pot with the cooking liquid adds flavor.
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Use two forks – Fork shredding prevents over-shredding into mush.
Recommended Cook Times
Here are the recommended pressure cook times to shred chicken breasts perfectly:
- Fresh boneless chicken breasts (1-1.5 inches thick) – 10-12 minutes
- Fresh bone-in chicken breasts – 12-15 minutes
- Frozen boneless chicken breasts – 15-18 minutes
- Frozen bone-in chicken breasts – 18-22 minutes
For all options, make sure to allow for a 10-15 minute natural pressure release after the main cook time.
Sample Recipes Using Shredded Chicken
Once you’ve mastered the perfect shredded chicken, here are just a couple of the many possibilities:
Shredded Chicken Tacos
- Shredded pressure cooked chicken
- Warmed tortillas
- Tomatoes, lettuce, cheese
- Avocado, salsa, sour cream
Chicken Salad Sandwiches
- Shredded chicken mixed with mayo
- Celery, onion, spices
- Lettuce, tomato
- Toasted bread
The versatility of shredded chicken is incredible. From soups and salads to casseroles, bowls and more, pre-cooked pressure cooker shredded chicken makes whipping up delicious meals fast and easy.
Key Takeaways on Shredded Chicken Cook Times
- For 1-1.5 inch fresh boneless breasts, cook 10-12 minutes + 10 minute natural release
- Allow 2-3 extra minutes for bone-in and frozen chicken
- Cook just until done to prevent dryness
- Shred warm in cooking liquid for best moisture and flavor
Mastering the ideal pressure cooker times allows you to make incredibly moist, flavorful shredded chicken consistently. In just 20-30 minutes, you can have a versatile protein ready for endless easy meal ideas. So grab your pressure cooker and get shredding!
2 – BLT Chicken Salad Lettuce Cups
In the time it takes to cook a package of bacon, you can make these lettuce cups. Also, I like to find any excuse to work bacon into a recipe.
1 – Red Curry Chicken & Carrot Bowl
This will probably be the fastest curry you’ll ever make. Honest. Just grab some red curry paste—another awesome shortcut—and toss it in a skillet with the chicken and a few other ingredients. Serve it over some hot jasmine rice.
Instant Pot Shredded Chicken w/ Special Pro Tip for Easy Shredding (+ option for Slow Cooker)
FAQ
How long do you cook shredded chicken in a pressure cooker?
For Instant Pot shredded chicken, the cook time is generally 10-12 minutes on high pressure, followed by a natural pressure release for 10-15 minutes.
How long does it take to pressure cook chicken breast?
It takes about 8-12 minutes to pressure cook fresh chicken breasts, depending on their size. For frozen chicken breasts, you’ll need to increase the time to 10-15 minutes.
Does cooking chicken in a pressure cooker make it tender?
Frying chicken in a pressure cooker is a healthier and more efficient way to achieve crispy, juicy chicken. The pressure cooker seals in the moisture, resulting in a more tender and flavorful end product. It also cooks faster than traditional deep frying, saving you time and energy.
Can you overcook chicken breast in a pressure cooker?
We can’t check the temperature or level of doneness while the chicken is cooking in a pressure cooker, so it’s easy to cook it too long.