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Overview of instant pot shredded chicken in the instant pot bowl.

Instant Pot Shredded Chicken

Melissa
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Prep Time 5 minutes
Course meal prep
Servings 6 -8 servings

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

The chicken will keep in the fridge for about 3-4 days or up to 6 months in the freezer.
Seasoning suggestions:
  • 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.
CLICK TO DISPLAY NUTRITION INFO

Nutrition

Calories: 327kcalCarbohydrates: 0.2gProtein: 28gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 114mgSodium: 445mgPotassium: 293mgSugar: 0.2gVitamin A: 212IUVitamin C: 2mgCalcium: 18mgIron: 1mg
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