Learning to make shredded chicken in the Instant Pot has completely changed my weeknight dinners! With my pressure cooker, I can get tender, juicy chicken that’s ready to shred in under 20 minutes, making it perfect for last-minute meals. I keep the seasoning simple with Italian seasoning, garlic, and onion powder, and I cook the chicken in chicken broth to lock in moisture. This method produces flavorful, versatile Instant Pot pulled chicken that works for everything from tacos to salads and sandwiches.
Pressure Cooker Pulled Chicken
I love using my Instant Pot because it’s hands-off and consistent. These pressure cooker shredded chicken breasts come out perfectly every time. Using a trivet or steaming rack keeps the chicken from sitting directly in the liquid, which helps it cook evenly while staying tender.
I cook the chicken for just a few minutes longer than I do for whole chicken breasts in the Instant Pot so they’re easy to shred. An optional sear on sauté mode adds extra color and a subtle boost of flavor. Once the cooking cycle is complete, letting the chicken rest in the Instant Pot for 5 minutes allows the juices to redistribute, ensuring each bite is moist and flavorful.
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Add Some Liquid Back
One step that makes a big difference is reserving a small amount of the cooking liquid and stirring it back into the shredded chicken. This simple technique prevents the shredded chicken in the Instant Pot from drying out, keeping it juicy and tender whether you’re using it for sandwiches, salads, or pasta.
Instant Pot Shredded Chicken Recipe
Equipment
- 6 qt Instant Pot
Ingredients
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 pounds boneless, skinless chicken breasts (*)
- 1 cup chicken broth
Instructions
- Combine seasonings in bowl and season both sides of each chicken breast.1 teaspoon Italian seasoning, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 3 pounds boneless, skinless chicken breasts
- Optional: Set the Instant Pot to "SAUTÉ" (you can also do this step stovetop) and brown the chicken breasts on each side for 1-2 minutes.
- Place trivet inside the Instant Pot and place the chicken on top.
- Pour chicken broth into the pot (directly over the chicken).1 cup chicken broth
- Seal cooker and set to "HIGH" pressure for 12 minutes.
- When it’s done, release the pressure valve and wait for pressure to release, then let the chicken rest another 5 minutes.
- Shred using two forks.
Notes
- If your chicken breasts are uneven sizes, I recommend pounding them to an even thickness so they cook more evenly.
- Smaller chicken breasts will take less time to cook, while larger ones will take longer.
- I kept the seasonings simple. However, Cajun or taco seasoning would both be delicious.
- To amp up that flavor, you can swap out ⅓ of the chicken broth for a 15-ounce can of diced tomatoes (no need to drain) or salsa.
- Browning the chicken first is optional, but it adds extra flavor and texture.
- To use frozen chicken, add 2 minutes to the pressure cooking time.
- My chicken was cooked at 8 minutes, but I added 4 minutes to the cooking time to make it easier to shred.
- You can shred the chicken with two forks or in the bowl of a stand mixer fitted with the paddle attachment for faster shredding.
- Reserve a bit of the cooking liquid to stir back into the shredded chicken to keep it juicy.
- Let the chicken cool completely before storing.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Ways to Use Shredded Chicken
There are so many uses for this Instant Pot shredded chicken! I like to make a batch and toss it onto salads (especially this California chicken salad) for easy lunches. It’s also great to toss in some buffalo or BBQ sauce and place onto buns for a quick and easy pulled chicken sandwich. Or add it right into this green chicken enchilada soup for a hearty meal.
How to Make Shredded Chicken in the Instant Pot Step by Step
Season the Chicken: In a small bowl, combine 1 teaspoon of Italian seasoning, ½ teaspoon of onion powder, ¼ teaspoon of garlic powder, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Season 3 pounds of boneless, skinless chicken breasts evenly all over with this mixture.
Sear the Chicken: Set your Instant Pot to “SAUTÉ”. Brown the chicken breasts on both sides. This step is optional, but it’s really great at sealing in the flavor! You can also sear the chicken in an oiled skillet or nonstick pan set over medium-high heat on the stovetop if you prefer. I like to use my Instant Pot to reduce the number of dishes I have to clean up afterwards.
Pressure Cook the Chicken: Place the trivet in your Instant Pot, and place the chicken breasts on top. Pour 1 cup of chicken broth into the pot, right over the chicken. Seal the cooker and set to “HIGH” pressure for 12 minutes. Release the pressure valve and wait for the pressure to release. Then, let the chicken rest for about 5 minutes. This will help lock in the juices, keeping the shredded chicken nice and moist. I recommend reserving a bit of the cooking liquid left at the bottom of the pot to stir back into the chicken once shredded to help make it even juicier.
Shred the Chicken: Remove the chicken to a bowl or plate, and use two forks to shred the chicken. Alternatively, you can place the chicken in the bowl of your stand mixer fitted with the paddle attachment to shred faster.
How to Store, Freeze, and Reheat
This pulled chicken recipe will make enough for 8 servings, and it’s a great option for meal prep. The cooked chicken will keep well in the fridge for up to 3 days. You can also freeze it for up to 3 months. I like to freeze individual portions in Ziplock bags for an easy grab-and-go meal topper. Fully defrost the chicken before reheating, and serve within 1 day to preserve freshness.
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