Instructions

1. Cut a whole chicken into pieces, or use precut pieces, and place them in the pressure cooker. Cover the chicken with boiling water.

2. Add salt and black pepper, and include your favorite seasonings, fresh or dried: Mild herbs such as onion, oregano or marjoram or stronger flavors such as garlic, sage or rosemary enhance the natural flavor of chicken.

3. Place the cover on the pressure cooker and lock it in place according to the manufacturer’s instructions.

4. Cook the chicken for 40 minutes at 15 pounds of pressure. Begin timing the cooking when the pressure control indicates that the full 15 pounds has been reached.

5. Wait the recommended time for your specific cooker before releasing the steam and pressure slowly. The natural release method -- letting the cooker cool until the gauge is at zero -- is suggested for chicken. It leaves the skin intact, making it easier to separate from the meat. Allow the meat to cool enough that you can handle it.

6. Remove the chicken pieces from the liquid, separating the meat from the bones, skin and gristle. The tender meat should fall away from the bones easily, and it should shred easily as you handle it. Twist a fork throughout the boneless meat for finely shredded chicken. Strain the liquid through a colander into a bowl to find all the bones and waste.