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. Skinless thighs work too. 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.
- 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. This is perfect if you’re planning on making something like these Smoked Chicken Enchiladas.
- 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 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 few recipes that work well include:
📖 Recipe
Instant Pot Shredded Chicken
Ingredients
- 2-3 lbs. chicken (breast and/or thighs) boneless, skinless
- 1 cup of chicken broth or stock
- Salt and pepper to taste and/or other seasonings as desired (see notes)
Instructions
- Add the chicken to the instant pot, followed by the broth/stock and your desired seasonings.
- Put on the lid and make sure the steam valve is sealed. Cook on manual high pressure for 15 minutes and allow a natural release for about 5-10 minutes.
- Remove chicken and shred into bite-size pieces using two forks. Season chicken with additional seasonings and/or citrus juice if desired.
Notes
- 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.
Nutrition
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