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Instant Pot Shredded Chicken is your go-to starter for quick, flavorful meals. In just 30 minutes, even from frozen, you’ll have tender, juicy chicken ready to be seasoned, added to sauces, or tossed into tacos, salads, soups, and more.
Why You’ll Love This Recipe
Making shredded chicken in an Instant Pot is super convenient. Here’s why it’s become one of my go-to recipes:
- Versatile: Use it in any recipe that calls for cooked or rotisserie chicken. It’s perfect for endless meal prep ideas from dips, soups, casseroles, and tacos.
- Fast & tender: Shredded and ready in about 30 minutes, even from frozen.
- Effortless: Just dump the ingredients into the pressure cooker and let it do the work.
Ingredients You’ll Need
Here’s what you need to know about the ingredients to make Pressure Cooker Shredded Chicken perfectly every time.
Grab exact measurements from the recipe card at the bottom of the post.
- Chicken breasts: I’m using raw, boneless and skinless meat. It shreds easily and works in any recipe that calls for cooked chicken. Chicken thighs also work well in this recipe.
- Chicken broth, low-sodium: Keeps the chicken moist while letting you control the seasoning.
- 24 Herb blend: Adds mild flavor that pairs with a variety of dishes.
- Garlic powder: Provides subtle garlic flavor without overpowering other seasonings.
- Smoked paprika: Gives a touch of smokiness and color.
- Sea salt, optional: Adjust to taste based on the dish you’re making.
- Black pepper, optional: Adds a gentle hint of heat.
How to Make Shredded Chicken in an Instant Pot
Making shredded pressure cooker chicken is easy.
Use this step-by-step photo as a guide to learn how to make it in a few key steps:
Add the chicken to the cooking pot
Mix the spices and coat the chicken breasts.
Pour the broth into the Instant Pot, place the chicken on top, then seal and cook on high pressure for 10 minutes.
Pressure cook & shred
After cooking, let the pressure release for about 3 minutes, then open the lid and let the chicken rest a few more minutes.
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Shred the meat using forks or claws. You can do this either right in the pot or on a cutting board (my preferred method).
Lastly, return the shredded chicken to the cooking liquid to keep it moist and flavorful.
Instant Pot Shredded Chicken Recipes
Once you have your Instant Pot Shredded Chicken ready, the possibilities are endless! Here are some of my favorite ways to use it in quick, flavorful meals.
- Buffalo Chicken Dip
- Keto Chicken Vegetable Soup: chicken noodle soup flavor without the noodles to keep it low carb
- Keto Chicken Alfredo with Broccoli
- Jalapeno Popper Chicken Salad
- Chicken Salad with Grapes
Pro Tips That Save Time & Add Flavor
Here are my top tips to get the most flavor from your Instant Pot Shredded Chicken with minimal effort:
- Add extra flavor: This chicken is meant to be a versatile base for other recipes, so be sure to season or sauce it as called for in the other recipe.
- Swap cuts if you like: Chicken thighs work just as well as breasts.
- Thaw for best results: Thawed chicken gives the best flavor, but if using frozen, allow the pressure to release naturally (about 10 minutes) before opening the lid.
Swaps & Variations
All of my recipes are kitchen-tested and designed to fit real life.
Here are some easy swaps and tweaks you can make to this Instant Pot Shredded Chicken:
- Protein swaps: Chicken thighs work just as well as breasts for a slightly richer flavor.
- Budget-friendly tip: Buy chicken in bulk or on sale and freeze portions for future recipes.
- Low-carb option: Use this chicken in low-carb meals like salads, lettuce wraps, or zucchini noodle bowls.
- More flavor: This chicken is perfect for recipes with rich sauces, bold seasonings, or dips. Mix it in and let it soak up the flavors of your dish.
FAQs
Cook chicken breasts on high pressure for 10 minutes, then use a manual (quick) release to prevent overcooking. Chicken thighs cook well in 8–10 minutes and can handle a natural release without drying out.
Chicken can turn rubbery if it’s overcooked or left under pressure too long. For chicken breasts, using a manual release helps stop the cooking quickly and keeps the texture tender.
Cook the chicken in liquid and use the right release method for the cut—manual release for breasts and a short natural release for thighs. Shred while warm and add a little broth or sauce to keep it juicy.
Chicken breasts take about 10 minutes on high pressure, followed by a manual release, depending on thickness. Larger breasts may need an extra minute.
Storage & Reheating
- Keep it in the liquid: Chicken breasts can dry out easily, so store the shredded chicken in its cooking liquid to keep it moist.
- Store: Refrigerate in an airtight container for up to 3–4 days, keeping the liquid with the chicken for best texture.
- Freeze: Freeze in portions with a little liquid for up to 3 months. Thaw overnight in the fridge.
- Reheat: Reheat gently with some of the cooking liquid. Avoid high heat to prevent drying out.
Instant Pot Shredded Chicken
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Recommended Equipment
Ingredients
- 2 lbs Chicken Breasts, raw, boneless and skinless
- 1 cup Chicken Better than Bouillon, low-sodium
- 2 tsp 24 Herbs Sprinkle Seasoning (Salt-free)
- ½ tsp Garlic Powder
- ½ tsp Smoked Paprika
- ¼ tsp Natural Ancient Sea Salt, optional to taste
- ¼ tsp Black Pepper, optional
Instructions
- Mix the spices together in a small bowl.
- Pat the chicken dry and add the chicken breasts to a bowl with the spices. Mix to combine. Be sure to use up all of the spices.
- Pour the broth in the bottom of the cooking pot. Place the chicken breasts in the liquid.
- Add the pressure cooker lid, set the venting knob to seal, and cook the meat on high manual pressure for 10 minutes.
- Allow the pressure to manually release (about 3 minutes). Open the lid and turn off the Instant Pot. Let the meat rest in its liquid for 2-3 more minutes.
- Shred the meat with meat claws or two forks: You can add the meat to a cutting board or shred the meat right in the cooking pot.
- Return the meat to the pot with the liquid.
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Recipe Notes
- Chicken breasts tend to dry out. So, keeping it with the liquid will keep it moist.
- This chicken is meant to be used in other recipes without overpowering them. So, be sure to add additional flavor.
- Chicken breasts can be swapped for chicken thighs.
- I recommend thawing your chicken 1st for the best flavor. But, if your meat is frozen, be sure to let the pressure release naturally (it takes about 10 minutes) before opening the lid.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used.
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