Instant Pot Shredded Chicken

I love making this Instant Pot shredded chicken because it is the quickest and easiest way to prepare a chicken based meal for my family. Cooking the fresh or frozen chicken in the pressure cooker with broth, seasoning, and butter is so convenient, and it only takes about 30 minutes compared to traditional cooking methods.

The Instant Pot is my absolute bestie!! What I love most is that I can make dinner without defrosting meat first, which honestly saves my day more times than I can count. I have already shared how to cook frozen ground beef in the Instant Pot, which is so helpful, and how to cook frozen pork tenderloin in the Instant Pot, a recipe I used a lot during the past holiday season when I hosted several dinner parties. It seriously made feeding a crowd much easier and took a lot of pressure off my kitchen days.

As you know, you can cook many types of meat in the Instant Pot, but today I am focusing on chicken breasts. I will also share helpful tips and tricks for preparing the meat, and these methods work for both fresh and frozen chicken breasts. My Instant Pot shredded chicken stays moist and juicy, and you can also use boneless, skinless thighs if you prefer. Over the years, I have mostly cooked chicken breasts in our home, so I stick with what my family loves most. I really like how versatile shredded chicken is in everyday meals, I use it in sandwiches, soups, salads, tacos, and stir fry dishes. Trust me, having cooked chicken breasts ready in the refrigerator makes it so much easier to put together last-minute meals.

Why you will love this recipe 

• Dinner made faster: I make this Instant Pot shredded chicken on busy days when I need dinner ready quickly. Using a few ingredients helps me have a cooked protein ready in just 30 minutes.
• No thaw needed: I like that I can cook both fresh and frozen chicken breasts in the Instant Pot. This helps a lot on days when I forget to thaw meat before dinner time.
• Easy to use later: I use this shredded chicken for sandwiches, soups, salads, tacos, and stir fry dinners. Having it ready in the fridge makes weeknight cooking at home much easier.
• Affordable family meal: I only need chicken breasts, broth, seasoning, and butter, so I can feed my crew for under about $10 dollars depending on store prices.

What you will need

• Chicken: I use boneless skinless chicken breasts, either fresh or frozen.
• Liquid: I add chicken broth, water, or pineapple juice to keep the chicken moist while it cooks.
• Butter: I add a little unsalted butter for richness, but it is optional.
• Seasonings: I season the chicken with salt, black pepper, onion powder, Italian herbs, paprika, and red pepper flakes.
• Aromatics: I use minced garlic to add extra flavor to the chicken.

How to Make

Separate frozen chicken: Before cooking frozen chicken breasts, I check that they are not stuck together, and if they are, I place them in a bowl of cold water for about 5 minutes so I can separate them into individual pieces. This helps the chicken cook properly and prevents undercooked spots.

Add chicken and liquid: I place the frozen chicken breasts in the Instant Pot inner pot, then pour in 1 1/2 cups chicken broth, water, or pineapple juice.

Add the rest of ingredients: I sprinkle the seasonings and garlic over the chicken so everything is well coated before cooking.

Add butter: For extra flavor, I add 1 tablespoon of butter on top of the chicken, and this step is optional.

Pressure cook and shred: I set the pressure cooker to high pressure for 25 minutes and make sure the valve is set to seal. Since the chicken is frozen, I allow extra time for the pot to come to pressure, then let it naturally release pressure for 10 to 15 minutes before shredding and serving.

For fresh breasts (or thawed breasts): I follow the same first steps, then set the pressure cooker to high pressure for 15 minutes and make sure the valve is set to seal. If the chicken breasts are smaller than average, I set the cooking time to 8 to 10 minutes and allow a little extra time for the pot to reach pressure. Once the cooking time is done, I let the pressure release naturally for 10 to 15 minutes before opening the lid and serve.

Expert tip

Better shredded chicken

Just a couple of key tips to keep in mind when making this easy recipe are to add enough liquid to cover the bottom of the Instant Pot and arrange the chicken breasts in a single layer as much as possible. This helps the pressure cooker heat consistently and keeps the chicken moist and easy to shred when it is done. Don’t skip these!

More tips to consider:

• I use chicken broth or pineapple juice instead of water when I want deeper flavor. Both options work well in the Instant Pot.
• I use the same cooking method for chicken thighs or drumsticks when I want to switch things up. The process stays simple.
• I check the chicken with a food thermometer to make sure it reaches 165 degrees F before serving. This step helps me know it is safe to eat.
• If the temperature is under 160 degrees F, I put the chicken back in the Instant Pot and close the lid. I cook it for another 3 to 5 minutes on high pressure.
• Shred the chicken while it is still warm because it pulls apart more easily.
• I leave some cooking liquid in the pot after shredding so the chicken stays moist when stored.

Chicken breasts size matters:

I tend to use organic chicken breasts, and since they are usually smaller than non organic ones, I lower the cooking time in the pressure cooker by about 2 minutes. The size guide below can help you decide the right cooking time for your chicken.

• 6-ounce chicken breasts: 15 minutes on high pressure for fresh/ 20 minutes on high pressure for frozen.
• 8-ounce chicken breasts: 18 minutes on high pressure for fresh/25 minutes on high pressure for frozen.
• 10-ounce chicken breasts: 20 minutes on high pressure for fresh/30 minutes on high pressure for frozen.

Recipe variations and add-ins:

• Taco night favorite: I add 2 tablespoons of taco seasoning to the chicken before cooking and use it for tacos or burrito bowls.
• BBQ sandwich idea: I stir in 1/2 cup of homemade barbecue sauce after shredding the chicken. I like serving this on buns with simple sides for an easy dinner.
• Italian style chicken: I add 1 tablespoon of Italian seasoning and 2 cloves of garlic before cooking. I serve this version over pasta or with roasted vegetables.
• Sweet savory mix: I use 1 1/2 cups of pineapple juice with 1 tablespoon of soy sauce in the pot. This version works great with rice and vegetables.
• Simple spice blend: I season the chicken with 1 teaspoon cumin, 1 teaspoon paprika, and 1/2 teaspoon chili powder. I use this chicken in wraps or salads for quick lunches.

Serving suggestions:

When we plan a backyard barbecue or a birthday dinner at home, this shredded chicken is usually what I make first. I cook it earlier in the day, then serve it with my instant pot sweet potatoes and mashed cauliflower so everyone can eat when they are ready and keep the day moving.

During holidays or busy weekends, I add my instant pot rice, a classic Caesar salad, or steamed broccoli and call it dinner. It helps me feed family and friends without spending the whole day cooking, and I still get to sit down and enjoy the celebration with everyone.

How to store leftovers

• Store: I keep any leftovers in an airtight container in the fridge, and they stay fresh for up to 4 days.
• Freeze: I wrap it up well and store it in the freezer. It keeps great for up to 3 months.
• Thaw: I move it to the fridge the night before I plan to serve it. That way, it thaws slowly and keeps its flavor and texture.
• Reheat: I usually reheat it in the microwave for a minute or two until warmed through.

Frequently asked questions

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