This incredibly easy Instant Pot shredded chicken only requires 4 ingredients, it's so simple you'll never make it any other way! The Instant Pot does all the hard work, so you can kick back and you'll have delicious chicken in 20 minutes flat!
This quick and easy shredded chicken will be your new favorite thing to make in your Instant Pot!
Shredded chicken is so useful and versatile, having some at the ready can really cut down on your time stuck in the kitchen. You can plop it on a sandwich, toss it in a casserole, use it to top a salad, the opportunities are limitless!
I like to keep some cooked chicken in the freezer so I have it ready at all times, and this is my go-to recipe. With the Instant Pot, the chicken remains tender and it's never over-cooked,
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Another great thing about making your own shredded chicken at home is that you can season it however you like! Think of this recipe as a guide where the seasoning is flexible!
❤️ Why I Love This Recipe
It's Beginner Friendly! This recipe is extremely simple, it's a great if you're new to using an Instant Pot!
It Freezes Perfectly! No need for leftovers, save it for another recipe later!
It's Easy to Shred! The chicken is so tender and juicy, you can easily pull it apart with 2 forks!
🥘 Ingredients
To make this shredded chicken, you only need a few basic ingredients. There's not much to it!
- 2 pounds Chicken Breast - Chicken breasts should be raw, not frozen.
- Seasonings - ½ teaspoon salt & pepper each to taste, and ½ teaspoon garlic powder.
- ½ cup Chicken Broth - You could also use stock if that's all you have on hand.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
📖 Variations
As mentioned above, you are free to get creative and try different seasonings! Here are a few of my favorites for inspiration:
Taco Seasoning - Perfect for any Mexican-inspired dish! I even have a super simple taco spice blend you can make yourself at home.
Cajun Seasoning - Give your chicken a little Creole kick! Use your favorite or make your own!
Italian Seasoning - I particularly love to use this when making my Italian chicken pastina soup
🔪 Instructions
Follow these 4 easy steps and you'll have perfectly cooked chicken in no time. All you need is your Instant Pot, a cutting board, and a strainer or colander.
- Prep. Place your trivet inside the inner pot of your Instant Pot and then add 2 pounds of chicken breasts. Pour ½ a cup of chicken broth over the chicken then add seasoning (½ teaspoon each- salt, pepper, and garlic powder).
- Cook. Set the Instant Pot lid in the locked position and turn the venting knob to sealing then set the manual cook time to 10 minutes at high pressure. Allow your Instant Pot or Pressure Cooker to come to pressure (about 8-10 minutes) and run through the cook cycle,
- NPR. Once the cooking cycle is complete, leave the chicken in place and allow the Instant Pot to natural pressure release (NPR) for 5 minutes before venting completely. Open the lid and release steam away from yourself, then check that the chicken has reached a minimum internal temperature of 165°F (74°C).
- Shred. Remove your cooked chicken breasts to a cutting board or large bowl then shred using two forks to pull the meat apart. Strain the broth into a clean airtight storage container for later use if desired (and add some to your shredded chicken if needed, to add moisture).
Use your delicious shredded chicken in any of your favorite chicken dishes! It is even delicious cold if you prefer chilled chicken salads! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Use a meat thermometer. If your chicken has not reached the minimum internal temperature of 165°F (74°C) that is the recommended safe temperature for cooked chicken according to the USDA, seal the instant pot again and cook using the manual cook setting. Set for an additional 2-3 minutes at high pressure.
- If your Instant Pot flashes a "burn" notice, quick release and add an additional tablespoon of broth. This usually occurs when there is not enough moisture.
- Portion your chicken before freezing. Freezing your shredded chicken in 1-2 cup portions makes it so much easier to defrost when needed.
- You can make less chicken if desired. Be sure to scale down the seasonings as needed, but still use ½ a cup of broth to keep the chicken moist.
🥡 Storing & Reheating
Shredded chicken may be placed in an airtight container or bag (once cooled) and kept in the refrigerator for 3-4 days.
Before freezing, let chicken cool completely. Place it in a freezer bag or airtight container and it will last for 2-3 months.
Thaw frozen chicken in the fridge overnight before reheating.
Reheating Shredded Chicken
Shredded chicken can be reheated in the microwave, or on the stove.
Microwave - Place the chicken in a microwave-safe bowl with a few tablespoons of chicken broth to keep it moist. Microwave for 1 minute, then check to see if heated to satisfaction. If not, continue heating in 30-second increments.
Stove - Heat a pan with a tight fitting lid over medium heat and add enough broth or water to cover the bottom. Add the chicken and replace the lid. Cook for 2-3 minutes, until warm, stirring frequently.
🐔 Best Shredded Chicken Recipes!
- Chicken Noodle Soup
- Doritos Chicken Casserole
- Chicken a la King
- Crockpot Chicken and Gravy
- Chicken Spaghetti with Rotel
❓ Recipe FAQs
Sure! Dark meat chicken is quite delicious in the Instant Pot and will shred just as easily. Be sure to use boneless, skinless chicken thighs.
2 pounds of chicken breast will yield about 5 cups of shredded chicken.
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📖 Recipe Card
Instant Pot Shredded Chicken
Ingredients
- 2 lbs chicken breasts (boneless, skinless)
- ½ teaspoon each, salt & pepper (to taste)
- ½ teaspoon garlic powder
- ½ cup chicken broth
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Place your trivet inside the inner pot of your Instant Pot and then add the chicken breasts. Pour the chicken broth over the chicken then add seasoning (salt, pepper, and garlic powder).
- Set the Instant Pot lid in locked position and turn the venting knob to sealing then set the manual cook time to 10 minutes at high pressure. Allow your Instant Pot or Pressure Cooker to come to pressure (about 8-10 minutes) and run through the cook cycle.
- Once the cooking cycle is complete, leave the chicken in place and allow the Instant Pot to natural pressure release (NPR) for 5 minutes before venting completely. Open the lid and release steam away from yourself, then check that the chicken has reached a minimum internal temperature of 165°F (74°C).
- Remove your cooked chicken breasts to a cutting board or large bowl then shred using two forks to pull the meat apart. Strain the broth into a clean airtight storage container for later use (and add some to your shredded chicken if needed, to add moisture).
Notes
- Note that Instant Pots take time to come to pressure before cooking, so add about 8-10 minutes for the total time needed to get your chicken out of the pressure cooker and ready to shred.
- If your chicken has not reached the minimum internal temperature of 165°F (74°C) that is the recommended safe temperature for cooked chicken according to the USDA, seal the instant pot again and cook using the manual cook setting. Set for an additional 2-3 minutes at high pressure.
- Shredded chicken can be refrigerated in an airtight container for up to 3-4 days.
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