Boneless, skinless chicken breasts or thighs can be used. Thighs will produce richer, juicier shredded chicken.

For a Mexican-inspired variation, replace some or all of the smoked paprika with chili powder and add cumin, oregano, or cayenne pepper.

For an Italian-style variation, season with dried oregano, basil, garlic powder, and black pepper.

For extra smoky flavor, increase the smoked paprika slightly or add a small amount of chipotle powder.

For a simple all-purpose version, use salt, black pepper, garlic powder, and onion powder.

Frozen chicken requires a longer pressure-cooking time; the 10-minute cooking time is intended for thawed chicken.

Refrigerate cooled shredded chicken with some cooking liquid in an airtight container for up to 5 days.

For longer storage, freeze meal-sized portions with a little reserved cooking liquid in freezer-safe containers or bags.

Thaw frozen chicken overnight in the refrigerator and reheat gently with a splash of broth or reserved cooking liquid.

For large batches, cooked chicken can be briefly shredded with a hand mixer on low speed; avoid overmixing.