Instant Pot Shredded Chicken

This instant pot shredded chicken is an easy way to meal prep a source of protein for the week and can be used in countless recipes.

I got my Instant Pot about five years ago. I didn’t even know what it was – my brother-in-law got me one for Christmas. I definitely thought I wouldn’t use it. Boy, I was wrong – I use it all the time and will never give it up. This recipe is the one that I probably make the most. Before I got my Instant Pot, I was terrible at remembering to pull out chicken from the freezer a day or two ahead of time then cooking it. With this recipe, you don’t even have to thaw the chicken. It makes a last-minute meal come together in no time.

Ingredients:

Chicken: I like skinless, boneless chicken breast the best. You can use bone-in chicken, but I would advise against skin-on as it will probably not be so good. You could sub in skinless chicken thighs if you like dark meat. Sometimes, I’ll use a combination of breasts and thighs. You can use fresh or frozen chicken breast; it just takes a little longer for the instant pot to pressurize with the frozen chicken.

Chicken broth or stock: My favorite is Kitchen Basics Unsalted – it has such a deep flavor for store-bought. I choose the unsalted so I can better control the salt in my food.

Seasonings: If you’re planning on using the shredded chicken in other recipes, you can opt for basic seasonings like salt, pepper, garlic or onion powder, paprika, etc.

You can add other seasonings to the instant pot if you’d like to jazz it up a bit.

For an Italian spin: Add 1 tbsp. of Italian seasoning before cooking. After cooking, squeeze the juice of half of a lemon on top.

For a Cajun spin: Add 1 tbsp. of Cajun seasoning.

For a Latin/Mexican spin: Add 1 tbsp. taco seasoning before cooking. After cooking, squeeze the juice of half of a lime on top.

For an Indian spin: Add 1 tbsp. of garam masala and 1 tsp. of ground ginger.

How to Make Shredded Chicken in the Instant Pot

First, you add the chicken to the instant pot, followed by the broth and your desired seasonings. You’ll put the lid on and make sure the steam valve is sealed. You’ll cook on high pressure for 15 minutes and allow a natural release for about 5-10 minutes. After you pull the chicken out, shred the chicken into bite-size pieces using two forks. You can season the chicken with additional seasonings or citrus juice, as detailed above.

The chicken will keep in the fridge for about 3-4 days or up to 6 months in the freezer.

How to Use Instant Pot Shredded Chicken

Many recipes, especially soups, casseroles, and meal prep bowls, call for simple shredded chicken breast. Having some of this instant pot shredded chicken on hand makes all of these recipes that much easier. A couple of recipes of mine that work well include:

• Creamy Chicken Enchilada Soup
• Smoked Chicken Enchiladas (No smoking required – there’s a couple of secret ingredients to create the smokey flavor.)

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