Instant Pot Shredded Chicken Recipe

ByLana Polati
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Introduction

This Instant Pot Shredded Chicken recipe is a quick and easy way to prepare tender, flavorful chicken breasts for a variety of meals. Whether fresh or frozen, this method ensures juicy results every time, perfect for tacos, salads, or sandwiches.

The image shows a white plate with a black rim filled with two layers of food. The bottom layer is fluffy, white rice, forming a soft base. On top of the rice is a generous pile of shredded chicken, light tan in color with a slightly moist texture and specks of red seasoning sprinkled throughout. A bright green lime wedge rests on the chicken near the front edge of the plate. A fork is inserted into the chicken, lifting some strands. In the blurred background, another similar plate is visible along with more lime wedges and some parsley scattered on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3-4 lbs boneless, skinless chicken breasts (fresh or frozen)
  • 1 1/2 cups chicken broth (or water or pineapple juice)
  • 1 tablespoon unsalted butter (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon onion powder
  • 1 teaspoon Italian seasoning herbs
  • 1 teaspoon paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon minced garlic

Instructions

  1. Step 1: If using frozen chicken breasts, separate them before placing in the Instant Pot so they are not stuck together.
  2. Step 2: Place the chicken breasts in the Instant Pot, allowing them to overlap if necessary.
  3. Step 3: Pour in the chicken broth (or your chosen liquid), then add salt, pepper, onion powder, Italian seasoning, paprika, red pepper flakes, and minced garlic. Top with the butter if using.
  4. Step 4: Secure the lid and lock it into place, making sure the valve is set to sealing.
  5. Step 5: Select Manual and set the timer to 15 minutes for fresh or thawed chicken breasts, or 25 minutes for frozen chicken breasts. The Instant Pot will take about 10 minutes to come to pressure.
  6. Step 6: When cooking is complete, allow a Natural Pressure Release for 10-15 minutes, then carefully turn the valve to release any remaining pressure.
  7. Step 7: Check that the chicken’s internal temperature has reached at least 165°F for safe consumption.
  8. Step 8: Remove the chicken and either chop or shred it. Add some of the cooking liquid back into the shredded chicken to keep it moist and flavorful.
  9. Step 9: Serve as desired or store for later use.

Tips & Variations

  • For extra flavor, substitute pineapple juice for the broth to give the chicken a subtle sweetness and tenderness.
  • If your chicken breasts are larger than average, add a few more minutes to the cooking time for thorough cooking.
  • Skip the butter if you prefer a lower fat option; the cooking liquid will keep the chicken moist.
  • Add your favorite herbs or spices to customize the flavor profile.

Storage

Store the shredded chicken in an airtight container with some of the reserved cooking liquid to maintain moisture. Refrigerate for up to 4 days. To reheat, warm gently in a microwave or on the stove, adding extra liquid if needed to keep it from drying out.

How to Serve

A white plate with black trim holds a base layer of white rice topped with a generous mound of shredded light brown chicken seasoned with herbs and small red flakes. A bright green lime wedge rests on the rice beside the chicken, adding a pop of color. The chicken looks moist and tender, with visible texture from the shredded pieces. In the background, there is a blurred second plate with the same dish and additional lime wedges, set on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts directly in the Instant Pot?

Yes, you can cook frozen chicken breasts directly. Just increase the pressure cooking time to 25 minutes and make sure to separate the pieces before cooking.

How do I know when the chicken is fully cooked?

The internal temperature should reach at least 165 degrees Fahrenheit. Use a meat thermometer to check this after cooking to ensure it’s safe to eat.

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Instant Pot Shredded Chicken Recipe

★★★★★

4.5 from 79 reviews
  • Author: Lana
  • Total Time: approx. 40 minutes
  • Yield: 6 servings 1x
  • Diet: Low Fat
Print Recipe

Description

This Instant Pot Shredded Chicken recipe offers a quick, easy, and flavorful way to prepare tender shredded chicken breasts using minimal ingredients and the convenience of an electric pressure cooker. Whether starting with fresh or frozen chicken, this method ensures juicy results perfect for sandwiches, salads, tacos, and more.

Ingredients

Scale

Chicken

  • 3–4 lbs boneless, skinless chicken breasts (fresh or frozen)

Liquids

  • 1 1/2 cups chicken broth (or water or pineapple juice)

Seasonings

  • 1 tablespoon unsalted butter (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon onion powder
  • 1 teaspoon Italian seasoning herbs
  • 1 teaspoon paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon minced garlic

Instructions

  1. Prepare the Chicken: If using frozen chicken breasts, ensure they are not stuck together before placing them in the Instant Pot.
  2. Add Chicken to Instant Pot: Place the chicken breasts in the Instant Pot. It’s fine if they overlap.
  3. Add Liquids and Seasonings: Pour in the chicken broth (or your chosen liquid) and add salt, pepper, onion powder, Italian seasoning, paprika, red pepper flakes (if using), minced garlic, and butter on top of the chicken.
  4. Secure the Lid: Place and lock the Instant Pot lid securely. Turn the valve to the sealing position.
  5. Set Cooking Time: Select the manual/pressure cook setting. Cook for 15 minutes if using fresh or thawed chicken breasts, or for 25 minutes if cooking from frozen. The Instant Pot will take about 10 minutes to reach pressure.
  6. Natural Pressure Release: When cooking time completes and the Instant Pot beeps, allow a 10-15 minute natural pressure release. Afterward, carefully open the valve to release any remaining pressure.
  7. Check Chicken Temperature: Ensure the internal temperature of the chicken reaches at least 165°F for safe consumption.
  8. Shred Chicken: You may chop the chicken directly or transfer it to a large bowl to shred. Use some of the cooking liquid to moisten and flavor the shredded chicken.
  9. Store Properly: Place the shredded chicken in an airtight container and add cooking liquid to keep it moist for storage.

Notes

  • Cooking times may vary depending on the size of the chicken breasts; adjust accordingly for especially large breasts.
  • Butter is optional but adds richness to the chicken.
  • For spicier chicken, increase or keep red pepper flakes; omit if preferred mild.
  • Liquid choice can be substituted with water or pineapple juice for different flavor profiles.
  • Shredded chicken is versatile and can be used for sandwiches, tacos, salads, soups, and more.
  • Use a meat thermometer to ensure chicken safety and avoid overcooking.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes (for frozen) or 15 minutes (for fresh/thawed) plus 10-15 minutes natural release
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Keywords: Instant Pot shredded chicken, pressure cooker chicken, easy shredded chicken, quick chicken recipe, tender shredded chicken

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