This Pressure Cooker Pulled Chicken recipe is sponsored by the Crock-Pot® brand. All opinions are my own.
You’re going to love this pressure cooker pulled chicken — tender, flavorful, and fast to make even on busy weeknights.
I’ve been enjoying my Crock-Pot® Express Crock Multi-Cooker. It combines pressure cooking, slow cooking, steaming, sauté/browning and several presets so I can get dinners on the table up to 70% faster than traditional methods.
Pressure Cooker Pulled Chicken Recipe
The first pressure cooker recipe I tried was a chicken orzo soup, and since then I’ve been converting many chicken recipes to pressure-cooker friendly versions. This pulled chicken turned out especially well: the meat is ultra-tender and perfect for lunches, sandwiches, or meal prep.
This shredded chicken makes a great meal-prep staple. Serve it with steamed vegetables, roasted potatoes, rice or quinoa for quick, balanced meals during the week.
I used boneless skinless chicken breasts here, but you can substitute thighs or another cut if you prefer. The pressure cooker will still produce juicy, shreddable meat.
This method is fast — perfect when you need dinner on the table quickly. My family now requests pressure-cooker spaghetti and other one-pot meals several times a week.
Serve this pulled chicken on soft buns for sandwiches, over rice, or alongside a big helping of vegetables. It’s versatile and family-friendly.
Keep reading for a simple 5-day meal plan to help get dinner sorted during busy weeks.
5-Day Holiday Helper Meal Plan
- MONDAY: Meaty Monday – Slow Cooker Meatballs (serve with rice and veggies)
- TUESDAY: Creamy slow cooker cheesy potato soup
- WEDNESDAY: Brown sugar and pineapple ham
- THURSDAY: Chicken orzo soup (pressure cooker)
- FRIDAY: 15 bean soup
Pressure Cooker Pulled Chicken
Ingredients
- 2-2.5 lbs. boneless skinless chicken breast about 3 large breasts
- 1 onion diced
- 2 cloves garlic minced
- 2 green peppers diced
- 1 can cola
- 1/4 cup white sugar
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1 18 oz. bottle BBQ sauce
Instructions
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Place chicken breasts, chili powder, sugar, salt, onion, garlic and green pepper in the pressure cooker. Pour in 1 can of cola to cover the ingredients.
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Lock the lid and make sure the valve is closed. Pressure cook on high for 15 minutes.
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When the cooker beeps, manually release the pressure following your appliance instructions. When pressure is released, remove the lid.
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Carefully lift the inner pot (it will be hot) and drain the liquid. Transfer the chicken to a plate and shred with two forks.
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Return the shredded chicken to the pot and add the bottle of BBQ sauce. Stir to coat. If the mixture has cooled, use the brown/sauté mode for a couple of minutes to reheat. Serve warm on buns or over your favorite side.
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Nutrition values are estimates from an online nutrition calculator and should not replace professional medical advice. Serving counts are approximate.
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