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.
I needed a really good recipe for shredded chicken, having just made homemade BBQ sauce. This shredded chicken recipe is fantastic. What a delicious way to meal prep some protein. I love that it’s very versatile. You can make buffalo chicken wraps with it, you can add it to lettuce salads and soups, you can make a cold chicken salad with it, or just eat it straight up right out of the container! Thank you for sharing the recipe! It’s going in my weekly meal prep rotation.
I’m so happy you love it!!
So delicious. I did add a few spices after cooking
So glad you enjoyed it!
Can frozen breasts be used?
Yep! Add 2 minutes to the total cook time
Very moist and savory. Perfect for chicken noodle soup!
I just made this and it’s so easy and so flavorful! Most are so bland. I subbed Mexican Oregano since I am cooking Mexican food. Works perfectly. Enchiladas coming up!
Can you increase the quantity? Does it add extra time?
I’ve only doubled this recipe, but it worked well! Just added two minutes to the cook time
Hello! This was the best shredded chicken I have ever had! My daughter wouldn’t stop eating it so I had to make more! Thanks for the wonderful recipes!
Dee-freakin-licious!
So unbelievably rich and juicy! Cook up an Instant Pot of this chicken, and no matter what recipe you use it with, it’ll knock your socks right off. Thank you Star, you’ve done it again!
If you add the BBQ sauce do you omit the water? Thanks!
Hi Sarah! No still use the water, I will make sure I add that in the variations.
LOVE this recipe for meal prepping! I was a die hard fan of the easy baked chicken but this is even easier! Flavors are perfect and sets me up for a successful week! So greatful to have found this recipe!
Have you tried this in a slow cooker?
I do not have an instant pot.
This is so easy and so dang good! I’ve fixed 2 batches the last 2 weeks and have used it mainly for Buffalo chicken wraps. The seasonings make the most fantastic broth that I could literally drink. So so yummy!!!
WOW!! I fixed this today for a couple of meals this week. Holy cow I think I ate an entire chicken breast before I could get it in the fridge. The broth from the cooked chicken is so dang good!!!! Thank you!
I’ve tried making instant pot chicken several times with no luck – this is the best one ever . Almost as good as your baked chicken. it’s my all time favorite !! Can’t wait to try your chicken bubble up casserole with this shredded chicken .
I’m so happy you love this one, Amanda! Thanks for letting me know!
I have made this several times. It is a great recipe! It’s so handy to freeze after making and have chicken on hand when I’m in a hurry
I tried this recipe and the broth is so bomb! I used paprika and basil because I didn’t have smoked paprika or Oregano. If the flavor was this good improvising than I can’t wait to do it with correct ingredients. I’m excited to use this chicken for your chicken soup recipe.
Love this recipe. So simple but so good! I make it nearly every week.
Find that I am making this almost weekly. 12yr old literally stands over the pot & gobbles it up. So versatile & convenient for staying on track. Thanks Star!!!
Delicious!
I love this recipe. I use this chicken for almost any recipe that I need cooked chicken for. It is so delicious!! @ldeaverfever
Have you done it with frozen chicken?
Yep! You can definetely use frozen chicken breast, just add two minutes to the total time. =)