Instant Pot Shredded Chicken Recipe
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.
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