This recipe is a staple for busy weeknights, meal prepping, or building a versatile protein base for your favorite dishes. The Instant Pot speeds up the cooking process, keeps the chicken moist, and makes shredding incredibly easy. It’s also adaptable—you can season it any way you like or keep it simple for use in a variety of meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Chicken broth or water
Salt
Pepper
Optional seasonings: garlic powder, onion powder, paprika, Italian seasoning, taco seasoning, or your favorite spice mix
Directions
Place the chicken breasts or thighs in the Instant Pot.
Add 1 cup of chicken broth or water to the pot.
Season with salt, pepper, and any additional spices of your choice.
Secure the lid and set the valve to the sealing position.
Cook on high pressure for 10 minutes (for fresh chicken) or 12–15 minutes (for frozen chicken).
Allow a natural pressure release for 5–10 minutes, then manually release any remaining pressure.
Remove the chicken and shred using two forks, a hand mixer, or stand mixer.
Return the shredded chicken to the pot to soak up the juices, or use immediately.
Servings and timing
This recipe yields about 4–6 servings. Preparation time: 5 minutes Cooking time: 10–15 minutes Natural release: 5–10 minutes Total time: 20–30 minutes
Variations
BBQ Shredded Chicken: Mix cooked, shredded chicken with your favorite barbecue sauce for sandwiches or wraps.
Mexican Style: Add taco seasoning before cooking and use in tacos, burritos, or enchiladas.
Buffalo Chicken: After shredding, stir in buffalo sauce for a spicy kick.
Lemon Herb: Use lemon juice, garlic, and herbs for a light, flavorful variation.
Creamy Chicken: Stir in cream cheese, sour cream, or a creamy dressing after cooking for a rich twist.
Storage/Reheating
Store leftover shredded chicken in an airtight container in the refrigerator for up to 4 days.
To freeze, portion into freezer-safe bags or containers and freeze for up to 3 months.
To reheat, add a splash of broth or water and warm gently on the stovetop or in the microwave until heated through. Stir occasionally to retain moisture.
FAQs
Can I use frozen chicken?
Yes, frozen chicken works well. Just increase the cooking time to 12–15 minutes, depending on the size of the pieces.
What cut of chicken is best for shredding?
Both boneless chicken breasts and thighs work. Thighs are juicier, while breasts are leaner and shred easily.
Can I make a large batch for meal prep?
Absolutely. You can double or triple the recipe, just avoid overfilling the Instant Pot. Cooking time remains the same.
Do I need to sear the chicken first?
No, searing is not necessary for this recipe, but you can sauté it beforehand for added flavor.
How do I shred chicken quickly?
Use two forks, a hand mixer, or a stand mixer. The chicken will shred easily once fully cooked.
Can I use water instead of broth?
Yes, water works, though chicken broth adds more flavor.
Why is my chicken dry?
Overcooking or using very lean cuts can result in dryness. Thighs tend to stay more moist, and natural pressure release helps retain juices.
Can I season the chicken after cooking?
Yes, you can keep it plain and season after shredding to suit various dishes.
Is this chicken good for freezing?
Yes, shredded chicken freezes well and is great to keep on hand for quick meals.
Can I use the liquid after cooking?
Yes, the cooking liquid can be used as a broth base or added back to the shredded chicken for more moisture and flavor.
Conclusion
Instant Pot Shredded Chicken is a must-have recipe for anyone looking to save time and streamline their weekly meals. Simple, quick, and versatile, it’s ideal for everything from tacos to salads to casseroles. Make a batch and enjoy having a ready-to-use protein option that fits effortlessly into countless dishes.
Instant Pot Shredded Chicken is a quick, juicy, and versatile protein perfect for tacos, salads, casseroles, and more. It’s an easy, hands-off recipe that works great for meal prep and busy weeknights.
Ingredients
2–3 lbs boneless, skinless chicken breasts or thighs
1 cup chicken broth or water
Salt, to taste
Pepper, to taste
Optional seasonings: garlic powder, onion powder, paprika, Italian seasoning, taco seasoning, or your preferred spice blend
Instructions
Place chicken breasts or thighs into the Instant Pot.
Add 1 cup of chicken broth or water to the pot.
Season with salt, pepper, and optional seasonings as desired.
Secure the lid and set the valve to the sealing position.
Cook on high pressure for 10 minutes (fresh) or 12–15 minutes (frozen).
Allow a natural pressure release for 5–10 minutes, then manually release any remaining pressure.
Remove the chicken and shred with two forks, a hand mixer, or a stand mixer.
Return shredded chicken to the pot to soak up juices, or use immediately in your desired recipe.
Notes
Use thighs for a juicier result and breasts for a leaner option.Let the chicken sit in the juices after shredding for extra flavor and moisture.Perfect for tacos, salads, sandwiches, casseroles, and more.Shredded chicken freezes well and is great for meal prep.Using chicken broth enhances flavor compared to water.
