Easy Instant Pot Shredded Chicken Recipe
Master the art of perfectly tender shredded chicken with this foolproof Instant Pot Shredded Chicken. Ready in just 20 minutes, this versatile staple features juicy, well-seasoned chicken that's ideal for sandwiches, salads, tacos, and more.
Print Pin Servings: 7
Calories: 220kcal
Cost: $12
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)
Nutrition
Calories: 220kcal | Carbohydrates: 1g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g