Your folders
Your folders
Export 3 ingredients for grocery delivery
Step 1
Combine the ingredients. Add the chicken breasts, seasoning and chicken stock to the bowl of your pressure cooker. Give everything a brief toss to combine, then arrange the chicken breasts so that they are spread out in an even layer.
Step 2
Pressure cook. Cover and set the pressure cooker lid valve to "sealing." Pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release (carefully flip the valve to "venting") to release whatever pressure remains.
Step 3
Shred. Remove the lid and use two forks to shred the chicken. Give it a thorough toss with the remaining juices in the pressure cooker.
Step 4
Serve or store. Serve the chicken while it's nice and warm. Or transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months. (If freezing, I recommend portioning the chicken in small storage containers or storage bags, so that you have the option to thaw and use small portions rather than having to thaw the entire batch.)
Your folders
thesaltymarshmallow.com
5.0
(20)
13 minutes
Your folders
kristineskitchenblog.com
5.0
(1)
16 minutes
Your folders
pressurecookrecipes.com
Your folders
gimmesomeoven.com
4.7
(54)
20 minutes
Your folders
whitneybond.com
5.0
(3)
20 minutes
Your folders
apinchofhealthy.com
5.0
(6)
18 minutes
Your folders
crazyforcrust.com
5.0
(6)
15 minutes
Your folders
pressurecookrecipes.com
5.0
(4)
Your folders
showmetheyummy.com
5.0
(47)
25 minutes
Your folders
theflavoursofkitchen.com
4.6
(33)
10 minutes
Your folders
feelgoodfoodie.net
5.0
(311)
25 minutes
Your folders
crazyforcrust.com
Your folders
theflavoursofkitchen.com
Your folders
sixsistersstuff.com
15 minutes
Your folders
allrecipes.com
5.0
(5)
30 minutes
Your folders
thereciperebel.com
4.8
(36)
10 minutes
Your folders
skinnyms.com
28 minutes
Your folders
orwhateveryoudo.com
4.8
(4)
25 minutes
Your folders
pressurecookrecipes.com
5.0
(5)