This Instant Pot Shredded Chicken is so easy to make, then shred and meal prep for tacos, soups, salads and pastas. Moist shredded chicken breasts or thighs in a pressure cooker from fresh or frozen in 20 minutes.
Pressure Cooker Shredded Chicken
This Instant Pot shredded chicken is not really even a recipe. But I make it all the time. So, we have to talk about it.
So many chicken recipes call for cooked chicken. Cubed or shredded. Making shredded chicken in Instant Pot is the best!
It is easy, fast and healthy compared even to baked chicken, for example.
Ingredients for Instant Pot Shredded Chicken
It is really simple.
- Chicken breasts or thighs: You can use either, both shred well. Chicken breast is more lean and dry. Looks prettier than shredded thighs though. Chicken thighs are more juicy and flavorful.
- Seasonings: Garlic powder, salt and pepper. Other than that you just need chicken and water because 90% of time I end up adding shredded chicken to chicken salad or chicken tostadas – recipes that have their own seasonings.
- Water or broth: I use water but you can use broth if you think it adds flavor.
How to Make Shredded Chicken in Instant Pot
If you are new to Instant Pot, I highly recommend to check out my Instant Pot guide.
- Prep: Add 1 cup water and trivet or no trivet. Doesn’t matter.
- Add and chicken: Then lay chicken breasts or thighs as many as you can fit in a single layer. You do not want to stack them on top of each other. Season by sprinkling spices on top.
- Cook: Cook on High pressure fresh chicken under 2.5″ thick – 10 minutes, fresh 3″ and more – 12 minutes, frozen – 15 minutes. Wait 5 minutes and then Quick Release the pressure.
- Shred chicken: If you look around online, there are so many ways to shred chicken or meat in general. You can do so using 2 forks or meat claws. If you are making many lbs of chicken breasts at a time, I have seen people using a hand mixer.
- Rehydrate meat: Add broth from cooking in 1/4 cup increments until desired juiciness. It helps a lot!
More Tips for Instant Pot Shredded Chicken
- Shredding: Warm chicken shreds more easy than cold chicken.
- Cubing: Instead of shredding, you can cube chicken. For example, for healthy chicken pot pie.
- Frozen chicken: You have to make sure chicken pieces are separated. You cannot cook even 2 frozen together chicken breasts in a pressure cooker because the center will be raw inside. When cooking frozen chicken in Instant Pot, it takes pressure cooker to come to pressure a bit longer than with fresh chicken.
How Store, Freeze, Use and Reheat
Storing: Shredded chicken will last for up to 5 days in the fridge. Perfect for meal prep on Sunday for a busy work week ahead.
Freezing: You can also freeze shredded chicken for up to 3 months in an airtight container. Freeze in 2 cups portions for easy use in recipes.
Reheating: To thaw, just place on a counter for 2-3 hours. I also remove the lid to speed up thawing. You can also place a blob of frozen shredded chicken on a trivet in Instant Pot with 1/2 cup water and Steam for 2 minutes.
Use in recipes: Chicken tostadas, healthy chicken salad, chicken quesadilla, low carb chicken enchiladas.
More Instant Pot Recipes
Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips?! Make sure to subscribe and hit the Bell icon not to miss new videos.
- Instant Pot frozen chicken (whole)
- Instant Pot black beans
- Instant Pot brown rice
- Instant Pot chickpeas
Hope you enjoy this super easy Instant Pot shredded chicken. I often make this recipe after a trip to Costco.
Instant Pot Shredded Chicken {SO JUICY!}
Ingredients
- 1-3 lbs boneless chicken breasts or thighs fresh or frozen*
- 1 cup water
- 2 tsp garlic powder
- 1 tsp salt
- Ground black pepper to taste
Instructions
- To the Instant Pot, add water and place trivet inside or skip trivet.
- Lay chicken pieces in a single layer (if using frozen make sure they are separated) and sprinkle with garlic powder, salt and pepper. Toss to coat evenly with tongs or hands.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 10 minutes for fresh under 2.5" thick, 12 minutes for fresh 3" and plus thick or 15 minutes for frozen chicken breasts or thighs.
- Display will say ON, Instant Pot will take about 10 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
- After 10-15 minutes your chicken is ready, Instant Pot will beep and display will say OFF.
- Wait 5 minutes and do Quick Release by turning sealing valve to Venting position.
- Open the lid and your chicken breasts are ready for meal prep, casseroles, salads etc.
- Shred or cube, and save the stock at the bottom for soup.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container or resealable freezer bags for up to 3 months. Thaw in a fridge or on a counter.
Video
Notes
Nutrition
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Thank you for the tip To use the water/broth at the end so the chicken is juicy. Made a huge difference!!!
So glad you found it helpful Daniela!
I’ve made this recipe countless times it’s perfect! I shred it and use it in sandwiches or curries. Thanks for sharing this!
So awesome to hear this Reem. I love this recipe for easy meal prep!
This is a simple and healthy way to have shredded chicken to be used as a base for other chicken recipes. Thanks for sharing Olena.
You are very welcome David!
I make shredded chicken to make Thai Red Curry Soup. This recipe is great and so easy Thank you!to make the base for so many thing!
You are very welcome Betty!
Yay ?!
Very helpful guidelines for an instant pot novice.
Saving this my simple authentic Mexican street tacos. Using any meat they are simply meat, small diced raw onions (soaked in cold water to mellow them and chopped celantro. Alway served on corn tortillas that have been quickly grilled in a pan. And smooth
Sauce for dipping. Easy peasy once the chicken is finished! Americanized are
Called Baja with all of
The spices and cheese, and other toppings piled on. Anyway I am trying the insti-pot for my chicken breast. Thank you for your easier way to do it.
Thank you for sharing, Laurel!
Easy!
Fantastic! Glad you enjoyed the recipe, Donna!
I’m a newbie and this is awesome
I don’t think you are that newbie anymore. Look how many IP recipes you tried already!
This is great! And what a time saver! I make a batch at the beginning of the week, and use throughout the week. In between gym workouts, long bicycle rides, and visits to the local pool. I’m hungry when I return, and reaching into the fridge to pull out this chicken is a Godsend. Throw it on a plate with some veggies, or rice, or wrapped in lettuce leaves, YUM111.
Yes, totally! Sounds like you nailed the system.:)
We loved it
So happy to hear you loved this recipe, Marguerite! So easy.
Very easy recipe and I need easy. I just put the extra in baggies and freeze.
I’m glad you enjoyed this recipe, Diane. 🙂 Everyone needs easy in 2019.
Easy, breezy with so many options to later use the shredded chicken.
That is so amazing to hear! Glad you enjoyed my recipe, Connie!