This Instant Pot Shredded Chicken is perfectly moist, seasoned, and it freezes well for your weekly meal prep! The easy way to pressure cook chicken breast for shredding, from fresh or frozen! It’s a protein-packed addition to soups, salads, pastas or sandwiches throughout the week.
I know. Instant Pot Shredded Chicken? We hardly need a recipe for that!
But my goal here is to share recipes that make dinnertime easier — and more delicious!
And since this shredded chicken is the perfect meal prep option and can be used in so many delicious shredded chicken recipes, I know we’ll never run out of ways to use it.
The seasoning on this Instant Pot Shredded Chicken is mild but so, so flavorful. It’s not too spicy or too salty or too peppery or too herby. It’s just right.
See what people are saying
“I needed to find a simple shredded chicken recipe. This is perfect. Flavorful and really adaptable. Used 2 frozen chicken thighs and added 5 more minutes once they separated. I made my own seasoning salt and all is well on my side. Thank you so much for your recipe. I’ve also used it with chicken breast as well.” Michi
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No Instant Pot? Check out my Crockpot Shredded Chicken and my stovetop Shredded Chicken instead!
Instant Pot Shredded Chicken Ingredients:
Chicken broth: I prefer to use low sodium broth and adjust my seasonings as desired. If your broth is salted, you may want to omit the salt and season at the end of the cook time. Vegetable broth also works great!
Italian seasoning
Seasoning salt: Seasoning salt includes a variety of other herbs and spices that give this pressure cooker shredded chicken a hit of flavor. You can use salt and add in paprika, onion powder and garlic powder.
Pepper:
Chicken breasts: boneless chicken breasts or boneless chicken thighs are preferred for this recipe. Any bone-in cuts of meat do require a longer cook time.
How to Make Shredded Chicken in the Instant Pot:
Yes, it’s simple — but here are a few step by step photos to guide you! You can find the detailed instructions down in the recipe card.
Combine broth and seasonings
Add the chicken to the instant pot.
Put the lid on and pressure cook — it will take about 10 minutes to come to pressure and begin counting down.
When the cook time is up, allow the pressure to release naturally (be patient!). Then open the lid and shred the chicken.
Combine broth and seasonings.Add chicken to instant pot.Put the lid on and pressure cook.Open and shred.Tips and Tricks:
Yes, this recipe is simple, but there are a few tricks to make it even easier!
Make sure you add enough liquid. The liquid is what makes for a tender, flavorful shredded or “pulled” chicken. Broth adds so much more flavor than water, and more liquid = more moisture in your chicken!
Season well. You don’t want to go overboard, but keep in mind that meat is best seasoned during the cooking process and not after (as is pasta, grains, vegetables, the list goes on). You will drain most of the liquid afterward, so you will not be consuming the full amount of salt, etc. as is listed in the recipe.
Breasts or thighs? You can use either boneless chicken breasts or chicken thighs, or throw some of each in all together! Thighs have a richer flavor, and breasts are leaner. You choose.
How to shred chicken:
Chicken breasts coming out of your pressure cooker are pretty much falling apart without you having to do anything, so you don’t need to get fancy.
Be sure to shred the chicken breast in the liquid (or at least some of it!) as it the chicken will reabsorb some of the broth and seasoning as you are pulling it, and it will give you the best results by far!
With two forks:
I prefer to use two forks, because I’m lazy and I’m not into extra dishes. They do a fine job! With this method, the shreds of chicken will be a little bit chunkier and not as fine.
With a mixer:
A lot of people will use a hand mixer or stand mixer to shred chicken, but I think it’s unnecessary. I don’t want to wash any more dishes than necessary!
However, if you’re doing a large batch and want your chicken in fine shreds, this is a great way to do it.
Shredded Chicken FAQs
How to store shredded chicken:
Shredded chicken can be store in the refrigerator for up to 4 days or frozen for up to 3 months. Just be sure it is in an airtight container so it does not get freezer burnt.
Do I put the chicken on the trivet?
Some people do, but I do not. I think that the chicken gets even more moist and more flavorful sitting in those delicious juices.
Why is my chicken dry?
Overcooking chicken can dry it out quickly, especially when we are using white meat. That’s why I recommend a shorter cook time than some — with the time to build and release pressure, 10 minutes cook time is plenty for a few chicken breasts.
Staring with frozen chicken breasts?
I recommend adding 3-4 minutes to the cook time.
See my post here on cooking frozen chicken breasts in the Instant Pot.
What can I make with shredded chicken?
This chicken is great for meal prepping because it can be turned into so many different meals! Here are a few of our favorites:
Looking for more Instant Pot recipes?
We all know that Instant Pot chicken breasts are one of my favorite things this year, so check out these Creamy Italian Instant Pot Chicken Breasts and Instant Pot Pineapple Chicken Breasts next.
You might want to start with The Best Instant Pot Chicken Recipes! Then check out these other favorites:
Cook ModePrevent your screen from going dark
Place broth, seasoning salt, Italian seasoning and pepper into the Instant Pot inner pot. Stir.Add the chicken breasts (no trivet necessary!) and put the lid on.Turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 10 minutes (they will be cooked at 7-8 minutes, but a couple extra minutes makes them fall apart tender). It will take about 10 minutes to come to pressure and start counting down. Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes (i.e., don’t touch it!). Open the lid and drain about half of the liquid. Shred the chicken breasts with the remaining liquid in the pot, and serve as desired. To freeze, let cool to room temperature before placing in freezer bags.
*This recipe was tested in a 6 quart Instant Pot. Different models may have different suggestions for minimum liquid requirements.
Calories: 69cal | Protein: 12g | Fat: 1g | Cholesterol: 36mg | Sodium: 292mg | Potassium: 234mg | Vitamin A: 15IU | Vitamin C: 0.7mg | Calcium: 5mg | Iron: 0.3mg
Keywords instant pot chicken breast, pressure cooker, pressure cooker chicken breast, pressure cooker shredded chicken
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