You can say goodbye to dry, bland shredded chicken. This Instant Pot Shredded Chicken is fall-apart tender and full of flavor.
Shredded Chicken in the Instant Pot is so juicy!
Rather than having bland, dry shredded chicken, use this recipe for the best, juicy, shredded chicken breast.
I’ve had a lot of dry, gross shredded chicken and I was determined to have a recipe that was the opposite of that.
With my methods and a few tips and tricks (like using stock!), you’ll have the easiest way to make the best shredded chicken that’s tender and juicy every time.
Making this shredded chicken in the pressure cooker is a breeze. Not only does it cut down on the cook time, but with a natural release you’ll have tender chicken that won’t be overcooked.
This easy recipe for Instant Pot chicken breasts is great for meal prep or any chicken recipe you have that calls for shredded chicken.
Ingredients for Instant Pot Shredded Chicken
- boneless skinless chicken breast
- chicken stock (or chicken broth)
- salt (I use coarse Kosher salt)
- ground black pepper
- garlic powder
- smoked paprika
- dried oregano
- onion powder
How to make Shredded Chicken in the Instant Pot
- Place the chicken breasts in the bottom of the Instant Pot liner.
- Season the chicken breasts with salt, pepper, garlic powder, paprika, oregano, and onion powder.
- Gently pour in the chicken stock.
- Securely place the lid on the Instant Pot and set the valve to SEALING.
- Cook on HIGH PRESSURE for 10 minutes.
- Once it has finished cooking, allow it to NATURALLY RELEASE for 5 minutes.
- QUICK RELEASE the remaining pressure.
- Carefully open the lid. Remove the chicken breasts and shred them.
Shredded Chicken in the Instant Pot variations
The really great thing about this recipe is that you can customize the seasoning to whatever flavor you need.
Some great seasoning options include:
- taco seasoning
- Italian seasoning
- barbecue rub
- Greek seasoning
You can also add bbq sauce for Instant Pot bbq chicken (perfect for chicken sandwiches!).
How to serve Instant Pot Shredded Chicken Breast
Instant Pot Shredded Chicken Breast is great in a lot of different recipes. It’s a great, quick way to have juicy, fall apart chicken for any recipe you need it in.
You can use this shredded chicken in casseroles like Chicken Broccoli Rice, Tex Mex Chicken and Rice, or Chicken Noodle Casserole.
It’s also great in soups, salads, and sandwiches like Chicken Tortilla Soup, Buffalo Chicken Sliders, Chicken Salad, and Chopped Chicken Avocado Salad.
You can use it in Sheet Pan Nachos, Chicken Enchiladas, burrito bowls, and even BBQ Chicken Tacos.
Storing Instant Pot Shredded Chicken
Shredded chicken should be cooled completely before storing.
Place the chicken in an airtight container in the refrigerator and it will stay fresh for up to 3 days.
Freezing Instant Pot Shredded Chicken
Shredded chicken also freezes well. The best method is using a vacuum sealer, but you can also place it in an airtight container and freeze it for up to 6 months.
Shredded Chicken Instant Pot FAQs
The most common cause of rubbery chicken is overcooking. Be sure to only cook until the chicken reaches an internal temperature of 165ºF.
The fastest way to shred chicken is with an electric hand or stand mixer. Place the chicken breast in a mixing bowl and turn the hand mixer on medium speed to shred it.
The terms are often used interchangeably, but usually shredded chicken is a finer texture while pulled chicken is a larger stringy texture.
kitchen tools to make instant pot shredded chicken
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Instant Pot Shredded Chicken Breast
Ingredients
- 3 lbs boneless skinless chicken breast
- 1 cup chicken stock
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon onion powder
Instructions
- Place the chicken breasts in the bottom of the Instant Pot liner.
- Season the chicken breasts with salt, pepper, garlic powder, paprika, oregano, and onion powder.
- Gently pour in the chicken stock.
- Securely place the lid on the Instant Pot and set the valve to SEALING.
- Cook on HIGH PRESSURE for 10 minutes.
- Once it has finished cooking, allow it to NATURALLY RELEASE for 5 minutes.
- QUICK RELEASE the remaining pressure.
- Carefully open the lid. Remove the chicken breasts and shred them.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
