Instant Pot Shredded Chicken
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Instant Pot Shredded Chicken is incredibly tender, perfectly seasoned, easy to shred, and one of the smartest recipes to keep on hand because it’s super versatile and budget friendly. It’s what I like to call “all purpose chicken” and the best for weekly meal prep!
I just love my Instant Pot, also known as a pressure cooker. It’s become one of my best friends in the kitchen because it’s quick and it really feels like I have an extra pair of hands to help out. One of the first recipes I made in it was actually this shredded chicken recipe. It requires just a few basic ingredients, not even a full minute of prep work, and it’s almost completely hands off so I can do other things while it’s cooking.
If you’ve been here awhile you know my easy baked chicken recipe is such a staple. I actually use the same very popular “all purpose” seasoning mix in this recipe which in my opinion makes it even more tasty!
You’re going to love this Instant Pot Shredded chicken recipe
- tender, juicy, and not over cooked– so often chicken breast gets a bad rap because it’s just cooked improperly, this recipe is so good!
- full of great flavor that will compliment any recipe you add it to– love that it’s all purpose! I love rotisserie chickens, but they can get expensive when needing already cooked and shredded chicken for multiple meals
- quick and easy– love being able to have this going while I’m prepping other ingredients for a recipe or meal prep
- requires just a few basic ingredients
- freezer friendly! I can’t tell you how many times I’ve grabbed a container or bag out of the freezer and said to myself, “thank goodness I do this!”.
Ingredients & Substitutions
- Boneless Skinless Chicken Breasts: You can also use boneless skinless chicken thighs, or a mixture of breasts and thighs, if you like dark meat. The cook time can stay the same.
- Chicken Broth (or water): I use chicken broth or water interchangeably depending on what I have on hand. You can use water as-is, or add 1 teaspoon of bouillon, such as Better Than Bouillon, for extra flavor.
- Seasonings: For an “all purpose” shredded chicken recipe I stick to simple spices like smoked paprika, oregano, garlic, onion powder, and salt and pepper.
How to make shredded chicken in the Instant Pot:
- Prep. In the Instant Pot place chicken breast, 1 cup of chicken broth (or water), 1 tsp kosher salt, garlic powder, and onion powder followed by 1/2 tsp dried oregano, smoked paprika, and pepper.
- Pressure Cook. Seal the lid. Select Manual High Pressure for 10 minutes. It will take about 8-10 minutes for it to come to pressure. Let it cook.
- Release pressure. When the cook time is finished let pressure naturally release for at least 8 minutes before letting the rest of pressure release.
- Shred. Remove the chicken and place it in a bowl. Gently shred with two forks into chunky pieces. If you want a super fine shred, you can use a hand mixer or stand mixer, but I prefer bigger pieces for most recipes. Add some of the cooking liquid back into the chicken and stir well. This gives it extra flavor and helps keep it moist.
What to use Instant Pot Shredded Chicken in:
The options for Instant Pot Chicken Breast are kind of endless. This is such an easy, healthy, and budget friendly protein to add into so many different meals for easy lunches and dinners. Here are some ideas!
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- Salads: Southwest Chicken Salad, Healthy Chicken Salad, or Chicken Salad with Grapes. Add into Ramen Noodle Salad to make a full meal!
- Soups: Creamy Chicken Noodle Soup, Chicken Pot Pie Soup
- Casseroles: Chicken Tamale Casserole , Loaded Chicken Bubble Up Bake, Tater tot Topped Chicken Pot Pie
- Sandwiches/Wraps: Easy Cheesy Buffalo Chicken Wraps
- Other favorite ways to use it: Chicken Street Tacos, Healthy Buffalo Chicken Dip, Southwest Eggrolls, Loaded Baked Potatoes, Quick Burritos
Instant Pot Shredded Chicken Variations
- Southwest Shredded Chicken: Use 1 cup of salsa and a packet of taco seasoning in place of seasoning mix.
- BBQ Shredded Chicken: In addition to the seasoning mix and water, add 1 cup favorite BBQ sauce.
- Buffalo Shredded Chicken: Add a packet of ranch dressing seasoning + 1/2 cup buffalo wing sauce in addition to seasoning mix.
- Use frozen chicken breast: You can use frozen chicken breasts, but make sure they are separated and not frozen together in one large block. Add about 2 extra minutes to the pressure cook time and always check that the chicken reaches 165°F before shredding.
- Double the recipe: Need a big batch? Just add a couple minutes to the high pressure cook time.
- Slow Cooker instructions: Crockpot Shredded Chicken
How to store and reheat
Storage: Place cooked and shredded chicken with its juices in an airtight container in the refrigerator for up to 4 days.
Reheat: I usually add the shredded chicken to recipes and heat it that way, but if you’d like to heat just the chicken add a couple tablespoons of broth or water to a pan on medium low heat. You can also use the microwave, but it’s not my favorite method.
How to freeze Instant Pot Shredded Chicken
I like to freeze shredded chicken in 1-2 cup increments. Add chicken to a freezer safe container/freezer bag. For best results make sure the chicken is completely cool before freezing and if using a bag squeeze as much air as possible out. I’m a big fan of my vacuum sealer for things like this so it can last longer without chance of freezer burn. It will last for 3-4 months in the freezer, longer if vacuum sealed.
More Instant Pot Chicken Recipes
Instant Pot Shredded Chicken
Equipment
Ingredients
- 2 lbs chicken breast, raw
- 1 cup chicken broth (or water)
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- In the Instant Pot place the 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 do a quick release the rest of the pressure (if there is any).
- Remove chicken and about 1 cup of the broth. Place chicken and pour the broth into a bowl. Shred with two forks or a hand mixer. Enjoy!
- Storage: Store shredded chicken and extra juices/broth in an airtight container in the refrigerator for up to 4 days.Freezer Instructions: Freeze into 1-2 cup portions in freezer safe container for up to 4 months.
Thank you for this recipe.
I’m trying freezing it for the first time. What are your tips for defrosting the frozen chicken?
Hi Danny! Personally, I prefer to thaw naturally in the fridge before using it. Depending on how much you’re thawing out this can take anywhere between 4-8 hours. I hope that helps!
This a good to! Freezes great in sooper cubes so I always have healthy clean protein i. The freezer
So happy you enjoy this one! It’s such an easy way to get a good protein in!
Really good and really simple. I added Penzey’s sate and turmeric (because I like those flavors), and it was delish. Used on lettuce for light lunch, in burritos for dinner. Made rice with the leftover liquid.
Still figuring out how to use my instant pot after years of it collecting dust in my pantry– thank you for teaching me such a foundational use for it. I know I’ll be using and remixing this a lot. : )
I don’t have an instant pot. Is there an alternate way to cook this? Sounds good
Wha about boneless skinless chicken thighs instead of breast?
Boneless chicken thighs will work great!
Can you use frozen chicken breasts or should you thaw them first?
Yep! If you want to use frozen chicken add an extra two minutes to the pressure cook time.
I do not have an instant pot. Can I make this in a crock pot?
Here’s my recipe for slow cooker shredded chicken , you can use the same spice mixture if you’d like
Great recipe – make it often!