Instant Pot Shredded Chicken

Instant Pot Shredded Chicken is tender, flavorful chicken that is seasoned perfectly. Easily the best way to make shredded chicken for tacos, burritos, chicken salads, burrito bowls, etc. Making shredded chicken in the Instant Pot is the easiest way to make this delicious chicken recipe.

Instant Pot Shredded Chicken

This is an easy recipe for cooking chicken using an electric pressure cooker, that you can shred. Definitely one of my favorite Instant Pot recipes! Boneless skinless chicken breasts are cooked with some flavorful basic ingredients, yielding the best shredded chicken.



What I Like About This Recipe

• This method makes juicy chicken breasts for shredding.
• You can make a small or a big batch.
• Great for weekly meal prep.
• Pressure cooking makes for fast cook time.
• Use fresh or frozen chicken breast.
• This is a healthy Instant Pot recipe.

Can I Use Frozen Chicken Breasts?

Yes you can. If you have frozen chicken breast pieces, you will simply cook a few minutes longer (see recipe card).



Can Bone-in Chicken Breasts be Used?

Yes they can, but you will need to increase the cook time, depending on the size.



Can Chicken Thighs be Used?

Yes they can. Use boneless skinless chicken thighs. Since they are fairly small, you can keep the cook time the same. If large, add 3 minutes cook time.

How Much Chicken Can I Cook in the Instant Pot?

I use a 6-quart Instant Pot, and can make up to 4 pounds of shredded chicken in the Instant Pot at one time. You might be able to cook 5 pounds, just keep in mind that it will take a little longer because of the volume.

This Pressure Cooker Chicken Recipe Has Simple Ingredients

• Fresh Chicken Breasts, boneless-skinless
• 1 cup of Water or cup of chicken broth
• If using water - Chicken Bouillon (I use Better Than Bouillon®)
• Kosher Salt, Black Pepper, Onion Powder, Garlic Powder
• Optional seasonings you can use: taco seasoning, ranch seasoning, Italian seasoning

How to Make Instant Pot Shredded Chicken

1) Place the raw chicken in the pot. One layer, if possible.
2) Mix together the water and chicken bouillon.

3) Pour the broth over the chicken.
4) Sprinkle on the salt, pepper, onion powder, and garlic powder.

5) Turn the chicken breasts over a couple times to coat both sides of the chicken.
Cook the Chicken:
6) Close the lid and set the steam release knob to the Sealing position, if not self-sealing.
7) Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 12 minutes. High Pressure. The pot will take a few minutes to come to pressure.
8) When the cooking cycle has finished, turn off the pot and let it sit undisturbed for 5 minutes (5 minute natural release). Then turn the steam release knob to the Venting position to release the remaining pressure/steam.
9) When the pin in the lid drops back down, open the lid.
10) Let the chicken cool and rest a few minutes before shredding the cooked chicken. Save the broth from the pot.

11) Then use 2 forks to shred chicken, or use a Kitchen Aid stand mixer with the paddle attachment, or a use hand mixer to shred the meat (see below).

12) Add about ⅓ cup of the broth to the shredded chicken to flavor it and keep it moist. Use more, if needed.
13) Store the remainder of the cooking liquid for soup or other recipe, if you want.
14) Store the shredded chicken breast meat in a storage baggie, or other airtight container and keep in the fridge for 3-5 days. To freeze the chicken meat, put in a freezer bag or freezer-safe container and freeze up to 2-3 months.

How to Shred Chicken Breast

After your Instant Pot chicken breast has cooked, you will let it rest a few minutes before shredding. It should be easy to shred. There are three main ways to shred chicken:
• Hand Mixer – Using a hand mixer is a great way to shred the chicken directly in the Instant Pot. Remove the liquid and then just get the beaters in there and start on low speed to shred. You will add some liquid back in after shredding.
• Stand Mixer – A stand mixer, such as a Kitchen Aid, is my favorite way to shred the chicken. Place the chicken breasts in the mixer bowl and use the paddle attachment (not the whisk) to shred the chicken. Use low speed.
• Two Forks – The typical way to shred chicken is with two forks. Remove most of the liquid from the pot, then use one fork to hold down the chicken breast and poke the other fork into the piece of chicken and pull away the shredded pieces. Repeat until all the chicken is shredded.

More Instant Pot Chicken Breast Recipes:
Instant Pot Salsa Chicken
Instant Pot Crack Chicken
Instant Pot Chicken Breast
Air Fryer Chicken Breasts

Instant Pot Shredded Chicken Recipe Tips

• Do not adjust the amount of broth if you use a different amount of chicken. 1 cup of chicken broth is what you will need for this pressure cooker chicken recipe, even if you add more chicken.
• Chicken breast size: How long to pressure cook chicken can vary a bit depending on how thick and big your chicken breasts are. This recipe is based on the average 8-ounce size chicken breasts. If yours are larger, you will need to either cut them in half, or increase the cook time by a few minutes. If your chicken pieces are very large (over 11 ounces), cut them in half before cooking.
• Use the shredded chicken for tacos, salads, add to soup or ramen, etc.
  Serving size is 3-ounces.

If you make this easy chicken recipe in the Instant Pot, please let me know. You can leave a comment and a star rating below!

5 from 3 votes

Print

Instant Pot Shredded Chicken

Prep Time

5 mins

Cook Time

12 mins

Natural Release & Resting

10 mins

Total Time

27 mins

 

Instant Pot Shredded Chicken is juicy and well seasoned. Make this shredded chicken in less than an hour.

Course: Dinner, Lunch

Cuisine: American

Keyword: instant pot chicken

Servings: 6 - 8

Calories: 142 kcal

Author: Sandy Clifton

Ingredients

• 2-3 pounds Chicken Breast, boneless-skinless
• 1 cup Water (1 ½ cups for 8-quart pot)
• 1 ½ teaspoons Chicken Bouillon (I use Better Than Bouillon®)
• ½ teaspoon Kosher Salt
• ½ teaspoon Black Pepper
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder

Instructions

1. Place the chicken in the pot. One layer, if possible.

2. Mix together the water and chicken bouillon. Pour over the chicken.

3. Sprinkle the salt, pepper, onion powder, and garlic powder.

4. Turn the chicken breasts over a couple times to coat both sides of the chicken.

5. Close the lid and set the steam release knob to the Sealing position, if not self-sealing.

6. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 12 minutes. High Pressure. The pot will take a few minutes to come to pressure.

7. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 5 minutes (5 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.

8. When the pin in the lid drops back down, open the lid.

9. Let the chicken rest a few minutes before shredding. Save the broth from the pot.

10. Then use 2 forks to shred the meat, or use a Kitchen Aid stand mixer with the paddle attachment, or a use hand mixer to shred the meat.

11. Add about ⅓ cup of the broth to the shredded chicken to flavor it and keep it moist. Use more, if needed.

12. Store the remainder of the broth for soup or other recipe, if you want.

13. Store the shredded chicken breast meat in a storage baggie, or other airtight container and keep in the fridge for up to 5 days. To freeze the chicken meat, put in a freezer baggie or freezer-safe container and freeze up to 3 months.

Recipe Notes

If your chicken pieces are very large (over 10 ounces), cut them in half before cooking.

Use the shredded chicken for tacos, salads, add to soup or ramen, etc.

 

Serving size is 3-ounces

Resources to Make this Recipe and More

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