Instant Pot Shredded Chicken

This Instant Pot Shredded Chicken is my go-to recipe for quick, juicy, and flavorful chicken that’s ready in minutes. It’s incredibly versatile—I use it for tacos, salads, sandwiches, soups, and meal prep. With minimal ingredients and hands-off cooking, it’s a must-have in my weekly routine.

Why You’ll Love This Recipe

I love how this shredded chicken comes out perfectly tender every time, without needing to babysit a stovetop or oven. It’s faster than slow cooking and way more efficient than boiling. Whether I’m making a big batch for the week or need chicken fast for dinner, the Instant Pot makes it happen—moist, flavorful, and easy to shred.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Chicken broth or water

• Salt

• Black pepper

• Garlic powder

• Onion powder

• Optional: paprika, Italian seasoning, or taco seasoning for extra flavor

directions

1. I place the chicken breasts or thighs in the Instant Pot in a single layer.

2. I pour in the chicken broth or water to keep the chicken moist and help it cook evenly under pressure.

3. I season the chicken with salt, pepper, garlic powder, and onion powder. I sometimes add extra seasoning depending on how I plan to use it.

4. I secure the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes (for fresh chicken) or 12–13 minutes (for frozen).

5. After cooking, I let the pressure naturally release for 5 minutes, then do a quick release.

6. I remove the chicken and shred it with two forks or a hand mixer for larger batches.

7. If I want it juicier, I return the shredded chicken to the pot and toss it in the remaining liquid before serving or storing.

Servings and timing

This recipe yields about 4–6 servings, depending on how much chicken I cook. I usually spend just 5 minutes on prep and about 20–25 minutes total for cooking and shredding. It’s one of the fastest, easiest ways I keep protein ready to go.

Variations

I often switch up the flavor by using different liquids—like salsa, BBQ sauce, or coconut milk. I’ve also used taco seasoning, ranch seasoning, or curry spices to match whatever dish I’m building around it. Using thighs instead of breasts gives an even juicier result.

storage/reheating

I store shredded chicken in an airtight container in the fridge for up to 4 days. It freezes well, too—I portion it out into freezer bags for up to 3 months. To reheat, I use the microwave with a splash of broth or reheat it gently on the stovetop until warmed through.

FAQs

Can I use frozen chicken?

Yes, I do it all the time. I just increase the pressure cook time to 12–13 minutes, and it turns out just as tender.

How do I shred chicken easily?

If I’m in a rush, I use a hand mixer or stand mixer—just toss the cooked chicken into a bowl and mix on low until it pulls apart.

What’s the best cut of chicken for shredding?

I use both breasts and thighs. Breasts are leaner and shred easily, while thighs are more flavorful and moist.

Can I double the recipe?

Yes, I’ve cooked up to 3 pounds at once. I keep the same cook time—just make sure the pieces are evenly layered.

How can I make it more flavorful?

I season the broth generously or use flavored liquids like enchilada sauce, buffalo sauce, or marinades to infuse more flavor while cooking.

Conclusion

Instant Pot Shredded Chicken is a lifesaver in my kitchen. It’s simple, fast, and endlessly adaptable to whatever I’m craving that day. Whether I’m tossing it in tacos, topping salads, or folding it into casseroles, it’s a reliable, protein-packed base I return to again and again.