This Instant Pot shredded chicken recipe is the ultimate solution for busy weeknights, meal prep, or any time you need juicy, tender chicken in a snap. It’s a versatile and flavorful chicken recipe that works perfectly in tacos, sandwiches, salads, or even chicken enchiladas. With just a handful of basic ingredients and the magic of the electric pressure cooker, you’ll have perfectly cooked chicken ready to shred in no time.

Overhead photo of shredded chicken in an instant pot with tongs.

Protein: 53 grams per serving

The protein in this recipe comes from skinless, boneless chicken breasts, or chicken thighs if you prefer. With my love for quick and protein-packed meals, this has become one of my favorite instant pot recipes. It’s the easiest way to make a big batch of shredded chicken for meal prep, and it always turns out juicy and tender, perfect for different recipes throughout the week.

Why you will love this recipe

  • Quick and Easy: Cooks perfectly in your Instant Pot in just minutes.
  • Versatile: Perfect for tacos, sandwiches, salads, or weeknight dinner ideas.
  • Great for Meal Prep: Make a big batch and enjoy throughout the week.
  • Customizable: Adjust the seasonings to suit your favorite recipes.
  • Always Juicy: No dry chicken here—just tender, flavorful bites every time!

Key ingredients and substitutions

Ingredients for Instant Pot Shredded Chicken: Chicken (fresh or frozen, water or chicken stock, Rosemary, Thyme, Garlic Powder, Salt, Ground Black Pepper.
  • Chicken Breasts or Thighs: The star of the show! Use fresh or frozen boneless, skinless chicken breasts for a leaner option, or thighs for extra juicy chicken.
  • Garlic Powder: Adds a hint of savory flavor. Fresh minced garlic works too if you prefer.
  • Dried Thyme & Rosemary: These herbs give a subtle earthiness to the shredded chicken. Swap with Italian seasoning for a similar vibe.
  • Ground Black Pepper & Salt: Enhances all the flavors. Reduce the salt if using a sodium-rich chicken broth.
  • Water or Chicken Stock: The cooking liquid keeps the chicken tender and prevents the dreaded burn notice. Chicken stock adds extra flavor, but plain water works in a pinch.

How to make instant pot shredded chicken

  1. Add the Ingredients: Place the chicken in your Instant Pot, sprinkle on garlic powder, thyme, rosemary, salt, and pepper, then pour in water or chicken broth.
  2. Seal and Set: Secure the lid and set the valve to “sealing.” For fresh chicken, pressure cook on high for 10 minutes; for frozen chicken, set it for 15 minutes.
  1. Natural Release Magic: Let the pressure naturally release for at least 10 minutes to lock in all the juicy goodness. Then, quick release any remaining pressure.
  2. Check and Remove: Open the lid carefully and use tongs to transfer the chicken to a cutting board or large bowl.
  3. Shred Like a Pro: Grab two forks (or a hand mixer for the easiest way) and shred the chicken to your desired texture.
  1. Save the Juices: Use the leftover cooking liquid to keep the shredded chicken moist or to flavor soups and sauces.
  2. Ready to Use: Your delicious, tender shredded chicken is now ready to be the hero of tacos, salads, and weeknight dinners!
Instant Pot Shredded Chicken in a white bowl with 2 forks.

Recipe notes and tips

  • Use Enough Liquid: At least 1 cup of water or chicken broth is essential to avoid a burn notice.
  • Single Layer is Best: Arrange chicken in a single layer for even cooking.
  • Frozen Chicken? No Problem: Add an extra 5 minutes to the pressure cook time for frozen chicken breasts or thighs.
  • Shredding Hack: Two forks work great, but for the easiest way, try a hand mixer or stand mixer with a paddle attachment.
  • Internal Temperature Check: Ensure the chicken reaches 165°F (74°C) for perfect doneness.

Storage instructions

  • Refrigerate: Store shredded chicken in an airtight container with a bit of the cooking liquid to keep it juicy. It will last up to 4 days in the fridge.
  • Freeze: Divide chicken into freezer bags or containers, removing as much air as possible. Freeze for up to 3 months.
  • Reheat with Care: Warm in the microwave or on the stovetop with a splash of cooking liquid or chicken broth to prevent drying out.
  • Perfect for Meal Prep: Portion into single servings for easy grab-and-go meals throughout the week. I freeze 60g portions in plastic wrap.

Variations

  • Mexican-Inspired: Add taco seasoning or cumin to the pot for flavorful chicken perfect for tacos and burrito bowls.
  • BBQ Style: Mix shredded chicken with your favorite barbecue sauce for sandwiches or sliders.
  • Herby: Use Italian seasoning for a versatile option that pairs beautifully with pasta dishes or chicken salads.
  • Lemon Garlic: Toss shredded chicken with fresh lemon juice and minced garlic for a zesty, bright flavor.
  • Buffalo Chicken: Stir in buffalo sauce for a spicy twist that’s great in wraps or chicken sandwiches.
  • Curry: Add a teaspoon of curry powder to the cooking liquid for a unique and aromatic variation.
  • Mediterranean: Mix in olives, sundried tomatoes, and a sprinkle of oregano for a bold Mediterranean-inspired dish.

What to serve with this recipe

  • Sides: Mashed potatoes, roasted veggies, or a fresh side salad to complete your meal.
  • Tacos & Wraps: Warm tortillas, crispy taco shells, or lettuce wraps filled with shredded chicken.
  • Grains: Steamed rice, quinoa, or couscous to bulk up your plate.
  • Bread: Dinner rolls, garlic bread, or crusty baguettes for sopping up juices.
  • Soups & Stews: Add to chicken noodle soup, creamy chili, or hearty vegetable stews.
  • Bowls: Layer over grain bowls, burrito bowls, or salad bowls for a quick meal.
  • Pasta: Mix into spaghetti, fettuccine Alfredo, or baked ziti for a comforting twist.

Frequently asked questions

How do I avoid dry chicken?

Always use enough liquid, let it naturally release pressure for at least 10 minutes, and don’t overcook. Juicy chicken every time!

Can I double the recipe?

Yes! As long as the chicken fits in a single layer in your Instant Pot and you have enough liquid, you’re good to go.

Can I add extra flavor?

Of course! Try taco seasoning, Italian herbs, or even BBQ sauce in the cooking liquid for variety.

How long does it take to reheat shredded chicken?

In the microwave, about 1-2 minutes. On the stovetop, just a few minutes with a splash of broth or water.

What’s the secret to the best shredded chicken?

Good seasoning, enough liquid, and letting the pressure release naturally—these steps make all the difference!

Tongs holding up shredded chicken from an instant pot.

More chicken recipes you will love

  • Healthy Buffalo Chicken Salad
  • High Protein Chicken Salad
  • Greek Yogurt Chicken Salad
  • High Protein Curry Chicken Salad (Coronation Chicken) 
  • Air Fryer Frozen Chicken Thighs

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Overhead photo of shredded chicken in an instant pot with tongs.

Instant Pot Shredded Chicken Recipe

Bethany Galloway
This Instant Pot shredded chicken recipe is the ultimate solution for busy weeknights, meal prep, or any time you need juicy, tender chicken in a snap. It’s a versatile and flavorful chicken recipe that works perfectly in tacos, sandwiches, salads, or even chicken enchiladas. With just a handful of basic ingredients and the magic of the electric pressure cooker, you’ll have perfectly cooked chicken ready to shred in no time.
Prep Time 5 minutes
Cook Time 15 minutes
Natural Release 10 minutes
Total Time 30 minutes
Course Instant Pot
Servings 4 Servings
Calories 289
Protein 53

Ingredients

  • 2.5 lbs skinless boneless chicken breasts - fresh or frozen, 1kg
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp ground black pepper
  • 1 tsp salt - optional (reduce or skip if using chicken stock with sodium)
  • 1 cup water - or chicken stock, 240ml

Instructions

  • Add the chicken to the instant pot along with the garlic powder, thyme, rosemary, ground black pepper, salt and water.
    2.5 lbs skinless boneless chicken breasts, 1 tsp garlic powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp ground black pepper, 1 tsp salt, 1 cup water
  • Close the lid of the pressure cooker, and set the lid valve to “sealing”.

Using fresh or thawed chicken:

  • Pressure cook on high for 10 minutes, followed by a natural release for at least 10 minutes followed by a quick release, setting the valve to “venting”. You can allow it to natural release completely if desired.

Using frozen chicken:

  • Pressure cook on high for 15 minutes, followed by a natural release for at least 10 minutes followed by a quick release, setting the valve to “venting”. You can allow it to natural release completely if desired.

After the chicken is cooked:

  • Carefully remove the Instant Pot lid and take the chicken out of the pot with tongs, placing it in a large bowl.
  • Using two forks, shred the chicken by pulling it apart with the forks.

Notes

  • More chicken: You can cook more chicken if needed, up to 3lbs/1.35kg.
  • Use enough liquid: At least 1 cup of water or chicken broth is essential to avoid a burn notice.
  • Single layer is best: Arrange chicken in a single layer for even cooking.
  • Shredding hack: Two forks work great, but for the easiest way, try a hand mixer or stand mixer with a paddle attachment.
  • Internal temperature check: Ensure the chicken reaches 165°F (74°C) for perfect doneness.

Storage instructions

  • Refrigerate: Store shredded chicken in an airtight container with a bit of the cooking liquid to keep it juicy. It will last up to 4 days in the fridge.
  • Freeze: Divide chicken into freezer bags or containers, removing as much air as possible. Freeze for up to 3 months.
  • Reheat: Warm in the microwave or on the stovetop with a splash of cooking liquid or chicken broth to prevent drying out.
  • Perfect for meal prep: Portion into single servings for easy grab-and-go meals throughout the week. I freeze 60g portions in plastic wrap.

Nutritional Information

Calories: 289kcal | Carbohydrates: 1g | Protein: 53g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 160mg | Sodium: 875mg | Potassium: 940mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg

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