This Instant Pot Shredded Chicken is the BEST. I can barely keep my hands out of the bowl after it’s been shredded. The chicken comes out incredibly tender, perfectly seasoned, and it couldn’t be easier to prepare! Freezer friendly and just perfect to add to salads, soups, and recipes that call for cooked shredded chicken!
I love my Instant Pot. It’s become one of my best friends because it really feels like I have an extra pair of hands in the kitchen. I pop something like this shredded chicken breast in there while I’m cooking other things and I don’t even need to think twice about it. I feel like everybody and their mama’s know how to make some sort of shredded chicken, but guys I made this one afternoon while I had a million other things going on so that we could enjoy a big bowl of Chicken Pot Pie Soup (family favorite!) for dinner. Pepper and I could not keep our hands out of the bowl after I shredded it up. We currently cannot live without it!
The secrets in the seasoning!
It’s no secret around here that one of my most popular recipes in this Easy Baked Chicken recipe. It’s one of my FAVORITE recipes for chicken. It calls for a brining process which I completely stand by, but sometimes we (I) just don’t have time for it or usually, I just plum forget to throw my chicken into some salty water. My “bright idea” while making this shredded chicken was to use the same seasoning mixture.. and man, it was a good idea if I do say so myself. It’s the kind of seasoning that makes this stuff nearly impossible to stop eating.
It’s Freezer friendly!
We all love a good freezer friendly recipe. It just makes life so much easier! After you get done shredding (or chopping) this chicken breast. Let it completely cool and then divide it up into freezer friendly ziplock bags or containers. Be sure to press as much air as you can out of the bag and then place into the freezer. Voila! Chicken for a rainy day.
Let’s get into the kitchen and make Instant Pot Shredded Chicken!
In the Instant Pot add two pounds of raw chicken breast, 1 cup low sodium chicken breast, 1 tsp kosher salt, 1/2 tsp pepper, 1 tsp smoked paprika, 1/2 tsp oregano, 1 tsp garlic powder, and 1 tsp onion powder. Stir the seasonings in. Seal the lid. Select Manual High Pressure for 10 minutes. It will take about 8-10 minutes for it to come to pressure.
When the cook time is finished let pressure naturally release for at least 8 minutes before letting the rest of pressure release.
All done! Ah… The kitchen smells incredible.
Shred the chicken! Be sure to add about 1/2 cup of the chicken broth liquid from the Instant Pot in with the chicken when ya shred it. There’s a couple different ways to do this with two forks (my personal go to 9 times out of 10) or with a mixer (like in the photo above). Since the chicken is already fall apart tender from cooking it only takes a few minutes to do it with a couple’a forks, but using a mixer is instant gratification. I also kinda feel like the mixer sometimes “over does” it.
They are times I just throw it on a cutting board and chop it up because I don’t feel like shredded chicken, but do feel like chopped chicken because it’s a thing, okay? Some people think I’m crazy, but there is a difference.
And now we’re all done and ready to pick at it a thousand times before actually using it in a recipe because it’s just so GOOD.
What to use this Instant Pot Shredded Chicken in?
Chicken Pot Pie Soup, Buffalo Chicken Tater Tot Cups, Cheesy Chicken and Biscuit Casserole, Loaded Chicken Bubble Up, and Chicken Street Tacos all come to mind as I’m writing this! But, the options are kinda, sorta endless. In a nut shell, this stuff is just a super easy, yummy and healthy protein to add into meals. My current favorite is adding it to baked potatoes with a little chopped broccoli, bacon, cheese, and sour cream. Now, that’s delicious comfort on a plate.
I know this just barely counts as a recipe, but I know this is one of those things you’ll love to make in your kitchens. I’ve already made it six or seven times since I wrote the recipe down a couple months ago. Obsessed? Maybe a little.
Be sure to let me know how it goes if you make it!
With love from my kitchen to yours,
Star
Instant Pot Shredded Chicken
Instant Pot Shredded Chicken Breast is easy to prepare, deliciously seasoned, and tender as can be!
Ingredients
- 2 lbs chicken breast, raw
- 1 cup chicken broth low sodium, if available
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
In the Instant Pot add chicken breast, chicken broth, and seasonings. Stir.
Close and seal lid. Set Instant Pot to manual high pressure for 10 minutes. After cook time is done let it natrually release for 8-10 minutes. Then quick release the rest of the pressure.
Remove chicken and 1/2 cup of the broth nd place into a bowl. Shred with two forks or a mixer. Enjoy!
To freeze let the chicken cool completely and then place it into a freezer friendly container or bag.
Oh my holy cow! You have saved me from Weight Watcher boredom! Eating this right now. Thank you!!
Yay! That makes me so happy.
I made a batch of your shredded chicken, and then I made a second batch but added sautéed carrots, onions and celery for a chicken (noodle-less) soup!
That sounds so good, Donna! So happy you enjoyed!
Do you ever double or triple this recipe in your IP? If so, do you add extra cooking time?
I’ve doubled it and didn’t add the extra cooking time, but did add an extra 1/2 cup of liquid to be safe.
How do you thaw the chicken out? Do you put it in the fridge to thaw it?
Hey Kelly, I usually by fresh chicken, but if I do have some frozen I do let it thaw in the fridge. I hope that helps and hope you enjoy this recipe if you try it!
I always have frozen, shredded chicken in the freezer. In a hurry, I open a can of light Progresso soup, throw in an extra handful or two of frozen mixed vegetables and some chicken breast meat. Makes it heartier and more filling. Love your recipes. Couldn’t have done it without you! 60 pounds gone!
(Stars wouldn’t mark) 5 stars!
Hi Star
I’ve made this a few times and just love it. It makes the perfect filling for chicken enchiladas. Yum!!
I don’t have an Instant pot, can this be done in a slow cooker? Thank you.
I’m assuming you could throw thus in a crockpot as well? Any modifications?
It should work just fine in the crockpot!