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
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.)
Did you make this?Let me know how it turned out in the comments below!
My go to shredded chicken recipe. Always comes out perfect for tacos, enchiladas, salad or whatever. I’ve made it with fresh breasts and also frozen breasts with an additional 2 minutes just as listed in the recipe. I haven’t tried the variations. Thank you.
I have made this endless times with both frozen and thawed breasts, tenderloins and thighs. Adjusting liquid from the recipe if it’s less lbs. This is a game changer. Add any spice you like to this recipe and it will turn out perfect.
I found this recipe in the unfortunate circumstance of needing to cook chicken breasts for my dog because she had some (temporary) digestive issues. But now that I know hoe simple and easy it is, I’ll make chicken breasts for myself this way, using various different seasoning combinations. Yay!
I made this exactly as written to use as part of the filling for a chicken pot pie. It turned out great, well seasoned and tender. Thanks for another great recipe!
Thanks for the recipe! I am making chicken enchiladas and the chicken is perfectly cooked. I hate to discard the cooking broth. Can I freeze the broth also? If so, should I freeze it together with the chicken or separately?
This is sooooo good and so easy to make. Thank you!
Wow, so simple and so good!! Used a bit less chicken and shortened the time by 3 minutes. Came out great
I love this recipe/method of making chicken. So quick and easy. Sometimes I don’t the shred the chicken but squish it flat to have on a sandwich!
made my chicken SUPER DRY where it was BEYOND chewy. Glad I’m using it for quesadillas where I won’t be able to taste how chewy the chicken is because of the cheese, mushrooms, and spinach. Just disappointed. Wish I had better luck with this recipe like others which is why I used it. I’ll have to try another option.
Ok so what did I do wrong ….
My instant pot gave a burn warning before it even reached full pressure… when I opened it, almost no chicken stock was left. I used 3 chicken breast.
Did you remember to turn the knob to SEAL? If you don’t, all the liquid evaporates out the knob and then it burns. I would bet money that is why people get the burn notice unless they were doing a different recipe where they sautéed first and didn’t get all the bottom of the pot cleaned before then pressure cooking.
It sounds like you didn’t seal the vent.