Instant Pot Shredded Chicken Recipe

Overhead shot of shredded chicken in a white bowl.

5 from 7 votes

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.

Prep Time5

Cook Time15

Natural Release10

Total Time30

Course: Instant Pot

Cuisine: American

Keyword: instant pot shredded chicken

Servings: Servings

Calories: 289kcal

Author: Bethany Galloway

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