Ingredients:

  • 3 lbs Boneless, Skinless Chicken Breast or Thighs (1.5 kg)
  • 2 cups Low-Sodium Chicken Stock (500 ml)
  • 1/2 large Yellow Onion, roughly chopped
  • 4 Garlic Cloves, lightly smashed, skin removed
  • 2 Bay Leaves
  • 1 Tbsp Kosher Salt
  • 1 tsp Ground Black Pepper
  • 1 tsp Dried Thyme

Instructions:

  1. Prepare the Aromatics: Roughly chop the onion half and smash the garlic cloves. There's no need for finesse, as they are purely for flavouring the stock.
  2. Load the Liquid and Seasoning: Pour the chicken stock into the inner pot of the pressure cooker. Stir in the salt, pepper, dried thyme, and bay leaves.
  3. Add the Chicken: Place the chicken pieces into the pot, ensuring they are mostly submerged in the seasoned stock. Secure the lid and ensure the vent is set to the sealing position.
  4. Cook Under Pressure: Select the 'Manual' or 'Pressure Cook' setting. Cook on HIGH Pressure for 10 minutes.
  5. Natural Release: Once the cooking cycle is complete, allow the pressure to naturally release (NR) for 10 minutes. Then, carefully switch the venting knob to quick release any remaining pressure.
  6. Remove the Chicken and Reserve Stock: Carefully remove the cooked chicken pieces using tongs and transfer them to a large bowl or the bowl of your stand mixer. Reserve 1/2 cup (125 ml) of the cooking liquid/broth.
  7. Shred the Chicken: Use a stand mixer with the paddle attachment on low speed for 30–60 seconds, or use two sturdy forks, until the chicken is perfectly shredded.
  8. Moisten and Store: Pour the 1/2 cup of reserved stock back over the shredded chicken and stir well. Taste and adjust the salt if needed. Cool completely before storing.