Instant Pot shredded chicken is a quick and easy recipe that delivers juicy, flavorful results every time. It’s the perfect solution for busy nights when you need something simple but satisfying.
With just a few ingredients and minimal prep time, this shredded chicken works well for meal prep, weeknight dinners, or feeding a crowd. Use it in sandwiches, tacos, salads, or your favorite casserole recipes.
Why You’ll Love This Recipe
This recipe is ideal for anyone looking for a fast, delicious, and versatile meal.
- Flavor: Tender, juicy chicken seasoned with a hint of poultry seasoning.
- Difficulty: Beginner-friendly; the Instant Pot does most of the work. You can also use the shredded chicken in Masters Chicken Salad recipe.
- Time-Saving Tip: From start to finish in under 45 minutes. Perfect for building ahead meals like Creamy Chicken Salad.
- Budget Tip: If you get a good deal on chicken, this is a great way to meal prep for a family or entertaining.
Before You Get Started
If using frozen chicken breasts, there is no need to thaw them. I’ll explain how to adjust the cooking time as noted below.
Have two forks or a hand mixer ready for shredding the cooked chicken.
Ingredients You Will Need for Instant Pot Shredded Chicken
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Chicken breasts: Use similarly sized breasts so they cook evenly. If using frozen, make sure they’re separated before placing in the Instant Pot.
- Chicken broth: Choose low-sodium to control salt levels. Homemade broth adds richer flavor if you have it on hand.
- Poultry seasoning: If you don’t have poultry seasoning, mix dried thyme, sage, rosemary, and marjoram for a quick homemade blend.
Yes, boneless, skinless chicken thighs work well and may result in even more tender meat.
Yes, adding diced onions, carrots, or celery can enhance flavor, but be mindful of the cooking times for different vegetables.
How to Make Instant Pot Shredded Chicken
This step-by-step guide will show you how to make this recipe:
Add Chicken and Cook
Place the inner pot into your Instant Pot. Pour in 1 cup of chicken broth and stir in the poultry seasoning.
Lay the chicken breasts in a single layer in the broth. Sprinkle the top with salt and pepper.
Secure the lid and make sure the valve is set to “Sealing.” For fresh chicken breasts, cook on High Pressure for 15 minutes. For frozen chicken breasts, cook on High Pressure for 20 minutes.
Release Pressure and Shred
Once cooking is complete, let the pressure release naturally for 15 minutes, then switch the valve to “Venting” to release any remaining steam. Carefully remove the lid.
Transfer the chicken to a large plate. Use two forks to shred the meat into pieces about 2 inches long.
Save the Broth (optional): If you don’t need the leftover broth, let it cool, pour it into a freezer-safe bag or container, and label it for later use in soups or rice dishes like Instant Pot Coconut Rice.
Gina’s Recipe Tips and Variation Ideas
- Dietary Modifications: Use low-sodium broth and adjust salt to taste for a heart-healthy version.
- Flavor Enhancements: Add garlic powder, onion powder, or smoked paprika for extra depth. You can also add a splash of apple cider vinegar or a bay leaf to the broth for a deeper flavor profile.
- Prevent Overcooking: If your chicken breasts are on the smaller side, reduce pressure cook time by 2–3 minutes to avoid dryness.
Recipe Variations:
- Tex-Mex Style: Add my Mexican Seasoning, then use it in burrito bowls or quesadillas with toppings like Mexican Coleslaw Salad or Spicy Pico de Gallo Recipe.
- BBQ Pulled Chicken: Mix with your favorite BBQ sauce after shredding for sandwiches or sliders.
Storage and Reheating Instructions
Storage: Store leftover shredded chicken in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze portions in freezer-safe bags for up to 3 months.
Reheating: Reheat in the microwave or on the stovetop with a splash of broth to keep it moist.
Biblical Hospitality Reflection
“Biblical hospitality stretches beyond the safe circles of friendship and invites the stranger, the outsider, and even the difficult neighbor into our space.” – Intentional Hospitality
When you prepare something as practical and humble as shredded chicken, you’re creating more than a meal; you’re opening a door. This recipe isn’t about impressing anyone with complexity. It’s about making it easy for you to open your home and enjoy an easy prep meal with friends.
1 Peter 4:10 Lifestyle reminds us that we each have something to give. Preparing a simple recipe like this shredded chicken can be a practical way to extend hospitality, as shown in A Challenge to Practice Biblical Hospitality in Everyday Life.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Juicy Instant Pot Shredded Chicken
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
- 1 cup chicken broth, canned or homemade
- ¼ teaspoon poultry seasoning
- 4 chicken breasts, fresh or frozen (about 2 pounds total)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Prep the Instant Pot
- Place the inner pot into your Instant Pot.
- Pour in 1 cup of chicken broth and stir in the poultry seasoning.1 cup chicken broth, ¼ teaspoon poultry seasoning
Add Chicken
- Lay the chicken breasts in a single layer in the broth. Sprinkle the top with salt and pepper.4 chicken breasts, 1 teaspoon salt, ½ teaspoon black pepper
Seal and Cook
- Secure the lid and make sure the valve is set to “Sealing.” For fresh chicken breasts: cook on High Pressure for 15 minutes. For frozen chicken breasts: cook on High Pressure for 20 minutes.
Natural Pressure Release
- Once cooking is complete, let the pressure release naturally for 15 minutes, then switch the valve to “Venting” to release any remaining steam. Carefully remove the lid.
Shred the Chicken
- Transfer the chicken to a large plate. Use two forks to shred the meat into pieces about 2 inches long.
Save the Broth (optional):
- If you don’t need the leftover broth, let it cool, pour it into a freezer-safe bag or container, and label it for later use in soups or rice dishes.
Notes
- Dietary Modifications: Use low-sodium broth and adjust salt to taste for a heart-healthy version.
- Flavor Enhancements: Add garlic powder, onion powder, or smoked paprika for extra depth. You can also add a splash of apple cider vinegar or a bay leaf to the broth for a deeper flavor profile.
- Prevent Overcooking: If your chicken breasts are on the smaller side, reduce pressure cook time by 2–3 minutes to avoid dryness.
Equipment
Hi, love your recipes, especially from the Master’s collection. I trust you, and I’ve not made this yet, but 15 mins under pressure plus another 15 mins under natural release seems like a long time, since some poaching recipes I’ve seen are for 30 minutes or so, total, and at a much lower temperature.
I’ll make it as directed, but seems like a long time, at least at first glance.
Lou, let me know how it turns out. I want the chicken to be super tender, fall apart with a fork kind of tender. Also, infusing it with the natural chicken juices, hence the longer natural release. It’s the key to really great chicken salad like my new creamy chicken salad.