Skip the mess and guesswork while getting juicy, tender, flavorful chicken in a flash with this easy, versatile recipe!
Chicken is a major part of my everyday diet. So I’m always looking for easy ways to prepare it. This Instant Pot shredded chicken recipe takes all the mess and guesswork out of the equation—and delivers juicy, tender, flavorful meat that’s ready to elevate nearly endless dishes!
I love how fast and reliable it is to cook chicken in an Instant Pot. I don’t have to babysit a skillet on the stovetop or heat up my whole kitchen by turning on the oven. And in no time, I’ve got perfectly cooked breast meat to shred!
Whether you want a shortcut for taco night or an easy way to use up raw chicken before it goes bad, this method is pretty much foolproof. I cooked Instant Pot shredded chicken on Sunday so I could prep meals for the week, but I’ve also used this recipe after a long weekday to put together a satisfying meal in a flash. I’m sure it’ll expand your strategies for eating well without intensive labor!
Tips for next-level shredded chicken
- If your chicken breasts are very thick or straight from the fridge, set the pressure cooking time to 12 minutes for best results. Thinner or room-temp breasts typically only need 10 minutes.​
- Use a combination of breast and thigh meat for richer flavor that’s still on the lean side—just make sure both cuts are boneless and skinless.
- Sear your seasoned chicken on both sides with a small amount of oil for two to three minutes, either in the Instant Pot on the sauté setting or in a skillet over high heat, to deepen the flavor.
- Add a couple bay leaves to the Instant Pot for extra flavor. Just remember to remove them before serving.
- Don’t skip the resting period! Letting your chicken rest for three to five minutes after cooking and releasing pressure allows juices to redistribute, which delivers shredded meat that’s extra moist and tender.
- Shred in the pot for chunky pieces or on a cutting board for easier and neater work—or use your hand mixer or stand mixer for extra-fine shreds.
How do I store leftovers?
Let your shredded chicken cool completely before storing, but don’t leave it at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months in freezer-safe containers or bags with as much air removed as possible. Thaw overnight in the fridge. Reheat on the stovetop or in the microwave, stirring occasionally, until heated through to a safe internal temp of 165°F. Or add thawed chicken straight from the fridge to soups, casseroles, and other cooked dishes.
Serving suggestions
Serve your Instant Pot shredded chicken as part of a wide array of dishes. Use it atop a Cranberry Chicken Salad for a quick lunch or in this Chicken Cobbler Recipe for a crowd-pleasing dinner. It’ll amp up the protein in this Angel Hair Pasta Salad or this cheesy Tater Tot Casserole. And it’s a great shortcut for enjoying Chicken Tacos.
Instant Pot Shredded Chicken
Ingredients Â
- 2-3 pounds chicken breasts boneless and skinless
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 cup chicken stock
InstructionsÂ
- Pat the chicken breasts dry with paper towels and trim any excess fat. Place them in the Instant Pot in a single layer.
- Sprinkle the kosher salt, black pepper, garlic powder, and smoked paprika evenly over both sides of the chicken breasts, gently pressing the seasonings in for even coverage.
- Pour the chicken stock into the Instant Pot around the sides of the chicken—not directly onto the chicken to avoid washing off the seasoning.
- Secure the lid and set the valve to 'Sealing.' Select 'Manual' or 'Pressure Cook' on high for 10 minutes. When the cooking time is done, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
- Open the lid and let the chicken rest in the pot for 3-5 minutes before shredding for best results.
- Use two forks to shred the chicken in the pot, or transfer the breasts to a cutting board for easier shredding. Return shredded chicken to the pot and toss with the juices to coat thoroughly.
- Use immediately in your favorite recipes, or allow to cool before storing.
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