Learn how to make the best Instant Pot shredded chicken that is full of great flavor, nice and tender, and not overcooked.
Hey friends! I’m back today with a meal prep recipe that you all have been requesting — how to make shredded chicken in the Instant Pot! ♡ Or more specifically, how to make Instant Pot shredded chicken that is:
- flavorful
- tender and easy to shred
- not overcooked
I agree that Instant Pot chicken can be a bit finicky at times. But I’ve been testing different methods and cook times these past few months, and am happy to report I’ve landed on a winner-winner-chicken-dinner recipe that’s incredibly easy to make and checks all of those boxes. I’ve included my favorite all-purpose chicken seasoning in the recipe (from my popular baked chicken breasts) that goes with pretty much everything. But if you are interested, I have also included some of my other favorite seasoning variations too if you would like to mix things up.
I pretty much always keep a container of shredded chicken in my freezer to pull out and use in everything from easy chicken soups, to chicken salads, to chicken green salads, to chicken enchiladas, to chicken stir-frys, to chicken casseroles, to buffalo chicken dip and so much more. It’s a healthy, affordable and versatile protein to always keep on hand. And of course, when making shredded chicken from scratch (versus shredding a rotisserie), you get to be the one to control the seasonings and you can choose to use organic chicken, if you would like.
So pull out that pressure cooker, and let’s make some Instant Pot shredded chicken!
Instant Pot Chicken Ingredients:
To make this Instant Pot shredded chicken recipe, you will need the following ingredients:
- Chicken: I tested this recipe using boneless chicken breasts (which you all requested most) and boneless chicken thighs — either fresh or frozen. You are welcome to use bone-in chicken, but the cooking time may vary slightly.
- Chicken broth (or water): Which we will need to keep the chicken nice and moist, and also prevent a burn warning on the Instant Pot. I recommend using a cup of chicken or vegetable broth if you happen to have some on hand, to add extra flavor. Or if not, plain water will work just fine too.
- Seasonings: I typically use a simple mixture of smoked paprika, garlic powder, salt and pepper. But see below for alternatives.
How To Make Shredded Chicken In The Instant Pot:
To make this Instant Pot chicken recipe, simply…
- Combine the ingredients in the Instant Pot. Add the chicken breasts, seasoning and chicken stock. Then briefly toss to combine, being sure to arrange the chicken breasts in an even layer.
- Pressure cook. Cover with the lid and pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release with whatever pressure remains.
- Shred. Remove the lid and use two forks to shred the chicken. Give it a thorough toss with the remaining juices in the Instant Pot.
- Serve or store. Then serve the chicken while it’s nice and warm. Or transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months. (If freezing, I recommend portioning the chicken in small storage containers or storage bags, so that you have the option to thaw and use small portions rather than having to thaw the entire batch.)
Instant Pot Chicken Variations:
Want to customize this recipe? Feel free to:
- Use different seasonings: In place of the paprika/garlic powder blend, feel free to instead use a few teaspoons of:
- Use frozen chicken: To use frozen instead of fresh (thawed) chicken, just add 2 extra minutes to the high pressure cook time.
- Add a bay leaf: I always love the extra flavor of bay leaf with chicken, too. Just nestle one bay leaf in with the chicken, then discard after cooking.
- Add diced tomatoes: If you would like to mix some diced tomatoes into the chicken, just add in 1 (15-ounce) can of diced tomatoes with their juices and use 2/3 cup (instead of 1 cup) chicken stock.
Ways To Use Shredded Chicken:
As I mentioned above, there are so (so, so, so) many ways to put a batch of shredded chicken to use! For example, I like to use this shredded chicken recipe in…
- Chicken Soup: Such as my favorite 5-Ingredient White Chicken Chili, Chicken Noodle Soup, Cozy Curry Chicken Soup, Chicken Pozole, Tom Kha Gai, Aguadito de Pollo,
- Chicken Salad: Such as my Lightened-Up Chicken Salad, Healthy Curried Chicken Salad, Tahini Ranch Avocado Chicken Salad,
- Chicken Casseroles: Such as my Healthier Broccoli Chicken Casserole or Chicken Enchilada Casserole.
- Chicken Dips: Such as my Buffalo Chicken Dip, Spinach Artichoke Dip or French Onion Dip.
- Other Favorite Chicken Dishes: Such as Chicken Enchiladas, Thai Basil Chicken, or Chicken Alfredo Baked Ziti.
Enjoy, everyone!
Instant Pot Shredded Chicken
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 6-8 servings 1x
Description
Learn how to make the best Instant Pot shredded chicken that is full of great flavor, nice and tender, and not overcooked. See notes above for alternative seasoning options.
Ingredients
- 2 to 3 pounds boneless skinless chicken breasts
- 1 cup chicken stock (or water)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Instructions
- Combine the ingredients. Add the chicken breasts, seasoning and chicken stock to the bowl of your pressure cooker. Give everything a brief toss to combine, then arrange the chicken breasts so that they are spread out in an even layer.
- Pressure cook. Cover and set the pressure cooker lid valve to “sealing.” Pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release whatever pressure remains.
- Shred. Remove the lid and use two forks to shred the chicken. Give it a thorough toss with the remaining juices in the pressure cooker.
- Serve or store. Serve the chicken while it’s nice and warm. Or transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months. (If freezing, I recommend portioning the chicken in small storage containers or storage bags, so that you have the option to thaw and use small portions rather than having to thaw the entire batch.)
Amazing recipe. Doubled it- 4.5 lbs chicken, 2 cups broth, doubled the spices. Like another poster, I did 15min and then natural release. It was super easy to shred. Thank you!
Made this today. I will always use this for my chicken salad from now on. Thank you!!
I made this chicken and it smelled and tasted wonderful. I had almost 3 pounds of partially frozen skinless chicken breasts and they all cooked equally well in my 6 six quart Instant Pot. It shredded really easy. Thank you for the recipe.
Super super easy!!!! I used the shredded chicken for some creamy buffalo chicken taquitos. They were bomb!!! I learned the best way to shred it was just to take a handheld electric mixer to it and it’s done in seconds!!!
This is a quick and tasty recipe, even without the smoked paprika (didn’t have any). One note as far as shredding the cooked chicken. If you have a stand mixer, use the flat beater and slowly turn the speed up being careful not to let it go flying out the top. If you can get the speed up near the top, STOP. You’ve probably already shredded every bit of it. Honestly that flat beater on a stand mixer turned 1/2 to 3/4 of top speed makes very short work of shredding the chicken. Beats the heck out of using two forks to do it.
Used boneless, skinless thighs instead of breasts because of the better taste of thighs.
Great, easy to follow recipe. Thank you! This chicken turned out amazing, tender and full of flavor.
I followed the instructions exactly. Used chicken breasts. Tough and rather flavorless. Not sure it is your recipe, as I have tried several instant pot recipes using chicken breasts. Always on the tough side. Pretty much have given up on chicken breasts in IP.
Last time I made this I used BSCB and it came out great! This time I’m using bone in skinless thighs. I’m wondering what the cook time difference needs to be for that?
Amazing writeup, I was expecting this from you. You can check my blog too, www.kitchennblog.com
I followed the recipe as written in my 8qt instant pot, I had about 3lbs of boneless skinless breast. They turned out very very dry…..is there any way to salvage them for dinner tomorrow? I’m not sure what went wrong. I natural released for 5 then quick release, maybe I should have done a longer natural release…