Unlock the magic of making tender, perfectly shredded chicken right in your Instant Pot! This simple Instant Pot Shredded Chicken recipe is your new go-to for making easy, delicious meals on busy weeknights. Whether you’re looking to top off your salads, stuff your tacos, or just have some tasty chicken ready for sandwiches, this method delivers every time.
Shredded chicken made in the Instant Pot is not just a time-saver—it’s a game-changer for boosting the health and flavor of your meals with minimal effort. This method ensures the chicken stays moist and flavorful, retaining more natural juices and nutrients than other cooking techniques. Whether using frozen or fresh chicken, you can jump straight to cooking without delay. It’s lean, protein-packed, and incredibly versatile. So, if you’ve ever battled with dry, overcooked chicken, fear not! This Instant Pot method will make your meals a joy to prepare and eat.
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❤️ Why you will love this recipe
- Effortless Cooking: Forget the fuss of traditional methods; this recipe is all about ease. The Instant Pot (or electric pressure cooker) does all the heavy lifting, so you don’t have to.
- Versatile: From salads and sandwiches to tacos and more, this chicken fits beautifully into almost any meal, making it a true kitchen MVP.
- Meal Prep Magic: Cook a big batch and you’ve got a treasure trove of possibilities for the week ahead. Who said quick meals can’t be delicious?
- Health Hero: Lean, protein-packed, and cooked in a way that preserves more nutrients—this chicken is good for your taste buds and your body.
- Always Juicy: Say goodbye to dry, chewy chicken. This method guarantees juicy, tender chicken every time, making your meals a hit.
🗝️ Key ingredients and substitutions
- Chicken Breasts: Boneless skinless chicken breasts are lean and perfect for shredding. You can also use boneless skinless chicken thighs if you prefer a richer flavor.
- Garlic Powder: Adds a subtle, aromatic warmth. Fresh garlic can be used for a more intense flavor.
- Dried Thyme & Rosemary: These herbs bring a classic, herby touch to the flavorful chicken. Feel free to experiment with other dried herbs like oregano or Italian seasoning for a twist.
- Ground Black Pepper: For that essential spicy kick. Adjust according to your taste.
- Salt: Enhances all the flavors. If you’re using chicken stock instead of water, consider reducing the salt as stock can be salty.
- Water or Chicken Stock: Water works fine, but using chicken broth will boost the overall flavor, making the chicken even more delicious.
🥣 How to make this instant pot shredded chicken recipe
- Layer in the Pot: Place the chicken breasts in a single layer in the Instant Pot. If it’s frozen and stuck together, just do your best! Sprinkle over the garlic powder, thyme, rosemary, black pepper, and salt.
- Add Liquid: Pour in a cup of water or chicken stock, ensuring there’s enough liquid to help build pressure and cook the chicken thoroughly.
- Seal and Set: Lock the Instant Pot lid in place and set the valve to “sealing.” This step is crucial for building the right amount of pressure inside the pot.
- Cook: Select the ‘Pressure Cook’ function, make sure “high pressure” is selected, and set the timer—10 minutes for fresh or thawed chicken, and 15 minutes if you’re starting with frozen.
- Natural Release: Once the cooking time ends, let the pressure release naturally for at least 10 minutes. This helps in retaining the moisture, making the chicken tender.
- Quick Release: After the natural release, set the valve to “venting” to release any remaining pressure.
- Shred Chicken: Remove the chicken from the pot and shred it using two forks or a hand mixer if you’re in a rush. This method will give you fine, evenly shredded chicken perfect for various dishes.
- Serve or Store: Use the shredded chicken immediately in your favorite recipes or store it in the fridge or freezer for future use.
🪄 Recipe notes and tips
- Scaling up: This recipe is fantastic for batch cooking. Just ensure there is enough liquid to cover the bottom of the pot and avoid overfilling—no more than two-thirds full for safety.
- Check the chicken’s doneness: Ensure the chicken reaches an internal temperature of 165°F to be fully cooked and safe to eat.
- Keep it moist: If your chicken seems a bit dry after cooking, don’t fret! Mix in a little of the cooking liquid to add moisture and flavor back into the shredded meat.
- Natural vs. quick release: Allowing the Instant Pot to naturally release pressure results in more tender chicken. Quick release can be used if you’re short on time, but be mindful it might slightly toughen the meat.
- Season to taste: After shredding, taste the chicken and adjust the seasoning if needed. Sometimes a pinch more salt or a dash of your favorite spice can make all the difference.
🫙 Storage instructions
- Refrigerate: Store shredded chicken in an airtight container in the refrigerator as soon as it cools down. It will keep well for up to four days.
- Freeze: For longer storage, pack the shredded chicken in freezer bags, squeezing out as much air as possible to prevent freezer burn. It can be frozen for up to three months.
- Reheating: When ready to use, thaw the chicken in the refrigerator overnight if frozen. Reheat it gently in the microwave, stovetop, or oven, adding a splash of broth or water to keep it moist.
- Keep it juicy: If you’re storing the chicken right after cooking, consider keeping some of the cooking liquid. This can be drizzled over the chicken when reheating to help retain its moisture and flavor.
✨ Variations
If you want to add a different flavor, try these seasonings out:
- Taco Seasoning
- Fajita Seasoning
- Ranch Seasoning
- Cajun Seasoning
- Za’atar Seasoning
- Italian Seasoning
- Chinese 5 spice + garlic powder + ginger powder + chili powder
🍽️ What to serve with this recipe
- Salads: Toss the shredded chicken into a crisp green salad, a classic Caesar, or a vibrant Greek salad for a protein-packed lunch.
- Grains: Serve it over a bed of steamed rice, quinoa, or couscous. Mix in some herbs and a light dressing for a delightful meal.
- Vegetables: Pair with steamed or roasted veggies like broccoli, carrots, or Brussels sprouts for a balanced dinner.
- Chicken Sandwiches and Wraps: Use the chicken as a filling for sandwiches and wraps. Add some lettuce, tomatoes, and your favorite sauce for a quick and satisfying meal.
- Soups and Stews: Stir into soups and stews for added texture and flavor. It’s especially good in chicken noodle soup or a hearty vegetable stew.
- Pasta: Mix into your favorite pasta dishes. Whether it’s tossed with a light pesto or a hearty tomato sauce, shredded chicken makes any pasta dish more substantial.
❓ Frequently asked questions
Is this chicken suitable for meal prep?
Definitely! It’s perfect for meal prep. Cook a big batch at the start of the week and use it in various dishes. It’s a real time-saver and keeps well both in the fridge and freezer.
Can I shred the chicken in the pot instead of removing it?
You can, especially if you’re using a hand mixer. Just be careful not to scratch the inner pot. You also may want to drain the liquid in the pot. For best results and easier cleanup, I recommend shredding it in a separate bowl.
🍗 Recipes that use shredded chicken
You could also use Instant Pot Shredded Chicken in these recipes instead of the chicken listed:
😋 More instant pot recipes you will love
- Instant Pot Boiled Peanuts
- How to Boil Water in an Instant Pot
- Instant Pot Basmati Rice
- Instant Pot Lentil Soup
- Instant Pot Vegan Chili
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📖 Recipe
Instant Pot Shredded Chicken Recipe
Moist, succulent, and so simple, this Instant Pot Shredded Chicken is fail-proof! Seasoned with herbs, garlic, and onion, this shredded chicken recipe is quick and easy to make from frozen or fresh.
Ingredients
- 2.5 lbs skinless boneless chicken breasts fresh or frozen, 1kg
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon ground black pepper
- 1 teaspoon salt optional, half the amount if you use chicken stock
- 1 cup water or chicken stock, 240ml
Instructions
- Add all of the ingredients to the instant pot, and give them a quick stir (do your best with the frozen!).2.5 lbs skinless boneless chicken breasts, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon ground black pepper, 1 teaspoon salt, 1 cup water
- Close the lid of the pressure cooker, and set the lid valve to “sealing”.
Using fresh or thawed chicken:
- Pressure cook on high for 10 minutes, followed by a natural release for at least 10 minutes followed by a quick release, setting the valve to “venting”. You can allow it to natural release completely if desired.
Using frozen chicken:
- Pressure cook on high for 15 minutes, followed by a natural release for at least 10 minutes followed by a quick release, setting the valve to “venting”. You can allow it to natural release completely if desired.
After the chicken is cooked:
- Carefully remove the Instant Pot lid and take the chicken out of the pot with tongs, placing it in a large bowl.
- Using two forks, shred the chicken by pulling it apart with the forks.
Notes
- Scaling up: This recipe is fantastic for batch cooking. Just ensure there is enough liquid to cover the bottom of the pot and avoid overfilling—no more than two-thirds full for safety.
- Check the chicken’s doneness: Ensure the chicken reaches an internal temperature of 165°F to be fully cooked and safe to eat.
- Keep it moist: If your chicken seems a bit dry after cooking, don’t fret! Mix in a little of the cooking liquid to add moisture and flavor back into the shredded meat.
- Natural vs. quick release: Allowing the Instant Pot to naturally release pressure results in more tender chicken. Quick release can be used if you’re short on time, but be mindful it might slightly toughen the meat.
- Season to taste: After shredding, taste the chicken and adjust the seasoning if needed. Sometimes a pinch more salt or a dash of your favorite spice can make all the difference.
Storage instructions
- Refrigerate: Store shredded chicken in an airtight container in the refrigerator as soon as it cools down. It will keep well for up to four days.
- Freeze: For longer storage, pack the shredded chicken in freezer bags, squeezing out as much air as possible to prevent freezer burn. It can be frozen for up to three months.
- Reheating: When ready to use, thaw the chicken in the refrigerator overnight if frozen. Reheat it gently in the microwave, stovetop, or oven, adding a splash of broth or water to keep it moist.
- Keep it juicy: If you’re storing the chicken right after cooking, consider keeping some of the cooking liquid. This can be drizzled over the chicken when reheating to help retain its moisture and flavor.
Nutrition
Calories: 289kcalCarbohydrates: 1gProtein: 53gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 160mgSodium: 875mgPotassium: 940mgFiber: 0.2gSugar: 0.03gVitamin A: 87IUVitamin C: 3mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!
I will never use another method to prepare shredded chicken again! This was so so easy and the chicken was perfectly tender and juicy. Thanks so much!
This is a fantastic recipe for succulent shredded chicken. Perfectly flavored for my chicken enchiladas! The whole family loved it!
This is a fantastic recipe for succulent shredded chicken. Perfectly flavored for my chicken enchiladas! The whole family loved it!
thanks for this easy recipe – love how i can use frozen or fresh chicken for this!
thanks for this easy recipe – love how i can use frozen or fresh chicken for this!