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.
Author:Olena of ifoodreal.com
Prep Time:2 minutes
Cook Time:15 minutes
Total Time:17 minutes
Yield:8 servings 1x
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
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.
Really, you just need chicken and water to make shredded chicken in Instant Pot. Because 90% of time I end up adding shredded chicken to recipes that have their own seasonings.
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