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instant pot shredded chicken
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4.62 from 13 votes

Instant Pot Shredded Chicken Recipe

It's so quick and easy to make shredded chicken in the Instant Pot! Ready in under 20 minutes, the chicken is perfectly seasoned, flavorful.
Prep Time4 minutes
Cook Time12 minutes
Total Time16 minutes
Course: Main Course
Cuisine: American
Servings: 8 people
Calories: 197kcal
Author: Becky Hardin

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
    four raw seasoned chicken breasts on a cutting board.
  • 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.
    removing seared chicken breasts from an instant pot.
  • Place trivet inside the Instant Pot and place the chicken on top.
    a trivet set in an instant pot.
  • Pour chicken broth into the pot (directly over the chicken).
    1 cup chicken broth
    seared chicken breasts on a trivet in an instant pot.
  • Seal cooker and set to "HIGH" pressure for 12 minutes.
    an instant pot set to cook 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.
    cooked chicken breasts on a trivet in an instant pot.
  • Shred using two forks.
    shredding instant pot chicken breasts in a glass bowl with two forks.

Video

Notes

*You can also make this recipe with boneless, skinless chicken breasts. They will need to cook for 15 minutes.
Tips:
  • 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.
Storage: Store Instant Pot shredded chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition

Serving: 0.375pound | Calories: 197kcal | Carbohydrates: 1g | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 450mg | Potassium: 653mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg