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Shredded Chicken is a staple in our household and for good reason.
Firstly, Shredded Chicken is very versatile and when bought in bulk, is extremely economical.
Secondly, cooking the chicken in the Electric Pressure Cooker is extremely fast as it only takes 10 minutes to cook. It always yields well cooked chicken that is moist, juicy and succulent and best of all, it is one pot cooking.
Unsure of why you would want to have Shredded Chicken on hand? Below are some ideas on what we use it for.
- Chicken & Vegie Omelets
- Chicken Sandwiches
- Chicken & Cheese Toasties / Jaffles
- Chicken & Salad
- Chicken Sushi
- Chicken Pasta
- In burgers, rolls, wraps etc and the list goes on.
It’s also a great ingredient for meal prep as well as it is something that can be portion controlled and thrown into the freezer for use later in the week.
Shredded Chicken - Electric Pressure Cooker
- 5 chicken breasts
- 2 cloves garlic minced
- 1 cup chicken stock
Spread the minced garlic, salt and pepper evenly across all the chicken breasts. Using your hands massage the seasoning into the flesh, ensuring to coat both sides, nooks and crannies evenly.
our the chicken stock into the electric pressure cooker and add the chicken breasts.
Add the lid and lock as per the manufacturers instructions. Set the valve to seal. On the control panel of the electric pressure cooker, select Pressure - High. Set the timer for 10 minutes. Once cooked, allow the steam to release naturally.
Once cooked, remove the chicken from the pot and place onto a chopping board. Using two forks, begin to tear the chicken into shreds.
Serve, freeze or make into a meal.