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Easy Shredded Chicken (Pressure Cooker)

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Prep Time 5 minutes
Cook Time 25 minutes
Coming up to Pressure 12 minutes
Total Time 42 minutes
Servings: 3 Portions
Ingredients Method Notes

Ingredients
  

  • 4-5 lbs Chicken Leg Quarters
  • Salt
  • Pepper
  • 1 cup Water

Method
 

  1. Pat chicken dry and season on both sides with salt and pepper.
  2. Place the chicken into the pressure cooker and add the water.
  3. Close the lid and turn the valve to seal. Pressure cook for 15 minutes. Allow to natural release for 10 minutes. Then carefully turn the valve to release the remaining steam. Allow the chicken to rest for 5 minutes.
  4. Shred the chicken and refrigerate. Freeze if not using within 2 days. Store the broth in an airtight container in the refrigerator.
  5. After the broth has chilled, scrape off the fat that has settled at the top and store in a separate container in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

  • For easier cooking later, separate the shredded chicken into 2 (1 cup) portions and 1 (½ cup) portion for later. 
  • Separate the chicken drippings/broth into easier to use portions, around 1-2 Tbsp each, and freeze for later. An ice cube tray works great for this. 
  • Store chicken fat in an airtight container and freeze for later.