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Instant pot shredded chicken recipe that is flavorful, tender and tasty. This pressure cooker shredded chicken can be made with chicken breasts or thighs, fresh or frozen and requires just 4 ingredients.
Shredded chicken is versatile and comes in handy in many recipes. It’s easy and quick to make and can be seasoned as desired.
I try and have this in my freezer so i can take out and use in meals like chicken stir fries, chicken sandwiches, wraps, fritatta, omelettes and much more. It’s cheap, nutritious, makes meal prep a breeze and healthy. Chicken is high in protein and is suitable for low carb and keto dieters.
Let me show you how to make shredded chicken in instant pot pressure cooker in quick, easy steps.
INSTANT POT SHREDDED CHICKEN RECIPE | PRESSURE COOKER SHREDDED CHICKEN
This shredded chicken recipe can be made with chicken breasts or boneless, skinless chicken thighs. This is a winner recipe and like my other recipes, it has been tested many times and trusted.
Not only do you get flavourful, tender, juicy shredded chicken with this recipe, you get tasty, flavour packed broth which you can use in other recipes like my instant pot spanish rice, chicken and rice and more.
I tested this recipe with boneless, skinless chicken breasts and chicken thighs, fresh and frozen. No changes to cooking time is requitrif using breasts or thighs but cooking time differ if using frozen chicken. I have included details in this post for whichever one you decide to use.
WATCH HOW TO MAKE IT
INGREDIENTS
Detailed ingredient list, directions and video in printable recipe card at the bottom of this post.
Chicken – I used skinless chicken breast in this post but you also can use boneless skinless chicken thighs.
Dried thyme
Cayenne pepper
Salt
Chicken broth or bouillion cube +water
YOU CAN USE OTHER SEASONINGS LIKE
Taco seasoning
Ranch seasoning
Chicken seasoning
All purpose seasoning
HOW TO MAKE SHREDDED CHICKEN IN INSTANT POT PRESSURE COOKER
1)Lay chicken fillets flat in the pot of the instant pot.
2) Add in thyme, salt and cayenne pepper or seasoning of choice.
3) Add in chicken broth. The chicken should be covered in broth by a quarter to half inch.
Use stock (bouillion) cube and water if you don’t have chicken broth.
4) Cover the instant pot with it’s lid and turn the knob to sealing.
5) Set instant pot to manual pressure cook on high for 10 minutes. After the 10 minutes of pressure cooking, do 5 minutes natural pressure release.
6) After the pot is depressurised, open the pot and drain the chicken broth in a container.
Save the chicken broth to use in recipes like my instant pot chicken and rice. That is one of the reason i like to season my chicken well.
7) Shred chicken as desired using two forks or mixer.
8) Serve or save for use at a later time.
INSTANT POT SHREDDED CHICKEN FROM FROZEN
If cooking from frozen, follow the above steps but add 5 minutes to the pressure cooking time. Be aware that it might take slightly longer for the instant pot to come to pressure.
HOW LONG SHOULD I BOIL CHICKEN TO SHRED
For tender chicken that is neither undercooked nor overcooked and is easy to shred, when using fresh chicken, pressure cook in the instant pot on manual pressure cook high for 10 minutes then do 5 minutes natural pressure release.
If from frozen, i do manual pressure cook on high for 15 minutes followed by 5 minutes natural pressure release. Chicken comes out tender and easy to shred.
HOW DO YOU SHRED CHICKEN
The first step is to determine how you want the chicken shredded. Finely shredded, medium shredded or chunky? You can achieve these by using forks, hand mixer or stand mixer, food processor or blender.
Forks– Personally this is my preferred choice. I am able to shred to the size i want and also do not have to use any heavy tool or utensils as i am able to shred right in the pot of the pressure pot. It’s also easy to clean afterwards.
Mixer– One of the advantages of using mixer is that it’s quick and you can get finely shredded chicken in minutes. Also suitable if shredding large quantity of chicken. You can use hand mixer or stand mixer for this however this is additional utensils to clean up.
Food processor – You can use food processor if you do not want to use fork and don’t have hand or stand mixer.
Whichever method you choose, as long as the chicken is well cooked and tender, it should shred easily.
WHAT TO DO WITH SHREDDED CHICKEN
Pressure cooker shredded chicken can be used in varieties of recipes including:
Chicken salad
Chicken tacos
Chicken and rice
Sandwiches and wraps
Chicken stir fry
TIPS
- You can use boneless, skinless chicken thighs or breasts for this recipe. No cooking time adjustments needed.
- Use your favourite seasoning for the chicken. If you have a favourite all purpose seasoning, feel free to use.
- You can add onion powder and garlic for more flavor.
- Save chicken broth to use in recipes like pinto beans, spanish rice, etc.
HOW TO STORE SHREDDED CHICKEN
Leave to cool then put in airtight container or freezer bags then store in the fridge for up to 5 days. If you are unlikely to use within 5 days, it’s best to store in the freezer as shredded chicken will last in the freezer for up to 6 months.
To reheat, put frozen shredded chicken in the fridge to thaw (you can leave to thaw overnight) before reheating.
MORE INSTANT POT CHICKEN RECIPES YOU’LL LOVE
Best instant pot chicken breast recipe
Instant pot chicken drumsticks
Easy instant pot chicken and rice
Hope you love this recipe as much as i do. If you make it, rate it and also leave comment below. I love reading from you.
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Instant Pot Shredded Chicken
Equipment
- Instant pot pressure cooker
Ingredients
- 2 lb (1kg) Chicken skinless, boneless chicken breasts or Thighs
- 1 teaspoon Dried thyme
- 1 teaspoon Cayenne pepper
- 1.5 cup Chicken broth or 1 bouillion cube dissolved in water
- Salt to taste
Optional
- 1 teaspoon Onion powder
- 1/2 teaspoon Garlic powder
Instructions
- Lay chicken breasts flat in the pot of the instant pot.
- Add in the thyme, cayenne pepper, salt or seasoning of choice.
- Add in chicken broth. This should cover the chicken by 1/4 or half an inch.Use stock (bouillion) cube and water if you don't have chicken broth.
- Cover the instant pot with it's lid and turn the knob to sealing. Set instant pot to manual pressure cook on high for 10 minutes. After the 10 minutes of pressure cooking, do 2 minutes natural pressure release.
- After the pot is depressurised, open the pot and drain the chicken juice in a container.
Save the chicken broth to use in recipes like my instant pot chicken and rice. That is one of the reason i like to season my chicken well.
FROM FROZEN
- To cook from frozen, follow the above steps but add 5 minutes to the pressure cooking time. Be aware that it might take slightly longer for the instant pot to come to pressure.
Recipe Notes
- You can use boneless, skinless chicken thighs or breasts for this recipe. No cooking time adjustments needed.
- Use your favourite seasoning for the chicken. If you have a favourite all purpose seasoning, feel free to use.
- Add onion powder and garlic for more flavor.
- Save chicken broth to use in recipes like pinto beans, spanish rice, etc.
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