Looking for a foolproof way to make perfectly tender shredded chicken? This Instant Pot shredded chicken is your answer to quick, juicy, and flavorful chicken that's ready in under 30 minutes. Whether you're meal prepping for the week or need a versatile protein for multiple recipes, this method will become your go-to kitchen hack.
Why You'll Love This Instant Pot Shredded Chicken
This Instant Pot shredded chicken recipe is a game-changer for busy home cooks. The pressure cooking method locks in moisture and infuses the chicken with flavor, while requiring minimal hands-on time. Plus, you'll have perfectly cooked, tender chicken that's ideal for sandwiches, salads, tacos, and countless other dishes.
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Ingredients
- 3-4 pounds boneless, skinless chicken breasts
- 1 cup chicken broth or water
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
The chicken broth adds extra flavor, but water works fine if you're watching sodium intake. Fresh herbs can replace dried ones – just double the amount.
Instructions
Season the Chicken
- In a small bowl, combine garlic powder, onion powder, oregano, paprika, salt, and pepper
- Pat the chicken breasts dry with paper towels
- Drizzle olive oil over the chicken and rub with the seasoning mixture
Pressure Cook
- Pour chicken broth into the Instant Pot inner pot
- Place the seasoned chicken breasts in the pot
- Close the lid and set valve to "sealing"
- Cook on High Pressure for 10 minutes (for fresh chicken) or 12 minutes (for frozen)
- Allow natural pressure release for 5 minutes
Shred and Serve
- Release remaining pressure manually
- Remove chicken to a large bowl
- Shred using two forks or hand mixers
- Return shredded chicken to the pot and toss with cooking liquid
Pro Tips and Tricks
- For extra-tender chicken, let it naturally release pressure for the full 5 minutes
- Use hand mixers for quick and easy shredding
- Save the cooking liquid to keep leftover chicken moist
- Cut very thick chicken breasts in half horizontally for even cooking
Equipment Needed
- 6-quart Instant Pot or larger
- Measuring spoons
- Two forks or hand mixer for shredding
- Large bowl
- Meat thermometer (optional but recommended)
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Portion into freezer bags and store for up to 3 months
- Pro tip: Freeze with some cooking liquid to maintain moisture
Recipe Variations
Mexican-Style
- Add 1 tablespoon chili powder
- Include 1 teaspoon cumin
- Perfect for tacos and enchiladas
Italian-Style
- Use Italian seasoning blend instead of oregano
- Add 1 teaspoon basil
- Great for pasta dishes
Asian-Inspired
- Replace seasonings with ginger, garlic, and soy sauce
- Perfect for rice bowls and stir-fries
Dietary Benefits
This shredded chicken recipe is:
- Keto-friendly
- Low-carb
- Gluten-free
- High-protein
- Paleo-compatible
- Whole30 approved (with compatible broth)
Serving Suggestions
Serve your shredded chicken in:
- Tacos and burritos
- Salads and grain bowls
- Sandwiches and wraps
- Casseroles and pasta dishes
- Buffalo chicken dip
- Chicken salad
Top Tip
Let the chicken rest for 5-10 minutes after shredding and toss it with the cooking liquid. This ensures the meat stays juicy and absorbs all the flavors.
FAQ
Yes! Add 2-3 minutes to the cooking time. The Instant Pot will take longer to come to pressure, but the results will be just as good.
Each pound of chicken breasts yields approximately 2½ cups of shredded chicken.
Yes, as long as your Instant Pot is large enough. Keep the cooking time the same but ensure chicken pieces aren't stacked too tightly.
Tough chicken usually means it's overcooked. Make sure to follow the natural release time and don't exceed the recommended cooking time.
Thank you for trying this simple and convenient Instant Pot shredded chicken recipe! This versatile dish is perfect for meal prep and can be transformed into countless delicious meals throughout the week. The Instant Pot makes it incredibly quick and easy while ensuring tender, juicy results every time.
Did you try this recipe? We'd love to hear how it turned out! Please leave a rating and share your experience in the comments below.
Let us know what dishes you created with your shredded chicken and any personal tweaks you made to the recipe. Your feedback helps other home cooks and we always enjoy hearing your creative variations!
Happy cooking! ⭐️⭐️⭐️⭐️⭐️
You might also love our Mississippi Chicken recipe
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Pairing
These are my favorite dishes to serve with Instant Pot Shredded Chicken Recipe
Instant Pot Shredded Chicken Recipe
Equipment
- 6-quart Instant Pot or larger
- Measuring spoons
- Two forks or hand mixer for shredding
- Large bowl
- Meat thermometer (optional but recommended)
Ingredients
- 3-4 pounds boneless skinless chicken breasts
- 1 cup chicken broth or water
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Season the Chicken
- In a small bowl, combine garlic powder, onion powder, oregano, paprika, salt, and pepper
- Pat the chicken breasts dry with paper towels
- Drizzle olive oil over the chicken and rub with the seasoning mixture
Pressure Cook
- Pour chicken broth into the Instant Pot inner pot
- Place the seasoned chicken breasts in the pot
- Close the lid and set valve to "sealing"
- Cook on High Pressure for 10 minutes (for fresh chicken) or 12 minutes (for frozen)
- Allow natural pressure release for 5 minutes
Shred and Serve
- Release remaining pressure manually
- Remove chicken to a large bowl
- Shred using two forks or hand mixers
- Return shredded chicken to the pot and toss with cooking liquid
Notes
- Yields approximately 2½ cups shredded chicken per pound
- Store in refrigerator up to 4 days
- Freeze up to 3 months
- For frozen chicken: No need to thaw, just add 2 minutes to cook time
- Internal temperature should reach 165°F (74°C)
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