This Instant Pot shredded chicken is one of my favorite ways to prepare juicy, flavorful chicken with very little effort. I season boneless chicken with a simple blend of spices, pressure cook it in chicken broth, and shred it right in the pot so it can soak up all those savory juices. I love making a batch for meal prep because I can use it throughout the week in tacos, sandwiches, salads, soups, wraps, casseroles, and easy dinners.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2½ pounds boneless, skinless chicken breasts or thighs, trimmed (1125 g)
1½ teaspoons salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon ground black pepper
1 cup chicken broth (240 mL)
Directions
I place the trimmed chicken in the Instant Pot insert.
I season the chicken evenly with the salt, garlic powder, smoked paprika, onion powder, and ground black pepper.
I pour the chicken broth over the chicken and gently stir everything to help distribute the seasonings.
I secure the Instant Pot lid and turn the steam release valve to the Sealing position. I cook the chicken on High Pressure for 10 minutes.
Once the cooking cycle finishes, I let the pressure release naturally for 5 minutes. I then carefully perform a quick release to vent the remaining pressure.
After the pressure has completely released, I open the lid and remove about half of the cooking liquid. I reserve this liquid instead of discarding it.
I use two forks to shred the chicken directly inside the Instant Pot, tossing the shredded meat with the cooking liquid left in the pot.
I gradually add some of the reserved cooking liquid back to the chicken until it reaches the level of moisture I prefer.
I serve the shredded chicken immediately or allow it to cool before storing it for future meals.
Servings and Timing
This recipe makes approximately 8 servings, which makes it especially convenient when I want to prepare chicken for several meals at once.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: Approximately 230 kcal per serving
I keep in mind that the total cooking time includes the pressure-cooking process and pressure release. The Instant Pot may also need several minutes to come to pressure before the programmed cooking time begins.
Variations
For a Mexican-inspired version, I replace some or all of the smoked paprika with chili powder and add cumin, oregano, or a little cayenne pepper. I use this variation for tacos, burritos, enchiladas, and quesadillas.
When I want an Italian-style shredded chicken, I season it with dried oregano, basil, garlic powder, and black pepper. I like using this version in pasta, soups, sandwiches, and grain bowls.
For extra smoky flavor, I increase the smoked paprika slightly or add a small amount of chipotle powder. I start conservatively because chipotle can quickly make the chicken much spicier.
I can also use chicken thighs instead of chicken breasts. Thighs naturally contain more fat, so I find that they produce especially rich and juicy shredded chicken.
For a simpler all-purpose version, I stick with salt, pepper, garlic powder, and onion powder. This gives me a neutral base that I can season differently depending on the meal I prepare later.
Storage/Reheating
For refrigerator storage, I let the shredded chicken cool before transferring it to an airtight container. I like to include some of the cooking liquid because it helps prevent the chicken from drying out. I refrigerate it for up to 5 days.
For longer storage, I divide the chicken into meal-sized portions and place them in freezer-safe containers or bags. I add a little reserved cooking liquid to each portion before freezing so the chicken stays moist when reheated.
When I am ready to use frozen chicken, I prefer to thaw it overnight in the refrigerator. I can then reheat it gently on the stovetop or in the microwave.
When reheating on the stovetop, I place the chicken in a skillet or saucepan with a splash of broth or reserved cooking liquid and heat it until thoroughly hot. In the microwave, I cover the chicken loosely and heat it in short intervals, stirring between intervals so it warms evenly.
FAQs
Can I use frozen chicken for Instant Pot shredded chicken?
I can cook chicken from frozen in an Instant Pot, but I need to adjust the pressure-cooking time rather than following the 10-minute timing in this recipe exactly. For the most predictable results, I prefer using fully thawed chicken when following these directions.
Are chicken breasts or chicken thighs better for shredded chicken?
I can use either one. I choose chicken breasts when I want leaner shredded chicken with a mild flavor. I choose boneless, skinless chicken thighs when I want richer, juicier meat. I can also use a combination of breasts and thighs.
Why do I reserve the cooking liquid?
I reserve some of the liquid because it gives me control over the final texture. After shredding the chicken, I add the liquid back a little at a time until the chicken is as juicy as I want it. I also like adding a little liquid when storing the chicken to help keep it moist.
What can I make with Instant Pot shredded chicken?
I use this shredded chicken in tacos, burritos, enchiladas, sandwiches, wraps, salads, soups, casseroles, quesadillas, pasta, rice bowls, and meal-prep lunches. Because the seasoning is versatile, I can pair the chicken with many different sauces and cuisines.
Can I shred the chicken with a mixer?
Yes. When I am making a large batch, I can transfer the cooked chicken to a bowl and briefly shred it with a hand mixer on low speed. I avoid overmixing because I still want the chicken to have a pleasant shredded texture rather than becoming too finely broken apart.
Conclusion
This Instant Pot shredded chicken is a simple recipe I can rely on whenever I need flavorful, tender chicken without spending much time in the kitchen. With basic pantry seasonings, chicken broth, and about 30 minutes, I get a generous batch of juicy shredded chicken that works with countless meals.
I especially like making it for busy weeks because I can prepare it ahead of time and portion it for lunches and dinners. Whether I turn it into tacos, add it to salads, stir it into soup, or use it for sandwiches and wraps, this is an easy meal-prep staple I can use again and again.
📖 Recipe:
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Instant Pot Shredded Chicken
- Total Time: 30 minutes
- Yield: 8 servings
- Diet: Low Fat
Description
Juicy, flavorful Instant Pot shredded chicken made with simple pantry spices and chicken broth. This versatile meal-prep staple is perfect for tacos, sandwiches, salads, soups, wraps, casseroles, and more.
Ingredients
2½ pounds boneless, skinless chicken breasts or thighs, trimmed (1125 g)
1½ teaspoons salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon ground black pepper
1 cup chicken broth (240 mL)
Instructions
- Place the trimmed chicken in the Instant Pot insert.
- Season the chicken evenly with the salt, garlic powder, smoked paprika, onion powder, and ground black pepper.
- Pour the chicken broth over the chicken and gently stir to distribute the seasonings.
- Secure the Instant Pot lid and set the steam release valve to Sealing. Cook on High Pressure for 10 minutes.
- When the cooking cycle finishes, allow the pressure to release naturally for 5 minutes, then carefully quick release the remaining pressure.
- Once the pressure has fully released, open the lid and remove about half of the cooking liquid, reserving it for later.
- Shred the chicken directly in the Instant Pot using two forks, tossing it with the cooking liquid remaining in the pot.
- Gradually add reserved cooking liquid back to the shredded chicken until it reaches your preferred level of moisture.
- Serve immediately or allow the chicken to cool before storing for future meals.
Notes
Boneless, skinless chicken breasts or thighs can be used. Thighs will produce richer, juicier shredded chicken.
For a Mexican-inspired variation, replace some or all of the smoked paprika with chili powder and add cumin, oregano, or cayenne pepper.
For an Italian-style variation, season with dried oregano, basil, garlic powder, and black pepper.
For extra smoky flavor, increase the smoked paprika slightly or add a small amount of chipotle powder.
For a simple all-purpose version, use salt, black pepper, garlic powder, and onion powder.
Frozen chicken requires a longer pressure-cooking time; the 10-minute cooking time is intended for thawed chicken.
Refrigerate cooled shredded chicken with some cooking liquid in an airtight container for up to 5 days.
For longer storage, freeze meal-sized portions with a little reserved cooking liquid in freezer-safe containers or bags.
Thaw frozen chicken overnight in the refrigerator and reheat gently with a splash of broth or reserved cooking liquid.
For large batches, cooked chicken can be briefly shredded with a hand mixer on low speed; avoid overmixing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: ⅛ of recipe
- Calories: 230 kcal
- Sugar: 0 g
- Sodium: 650 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 39 g
- Cholesterol: 120 mg
