This Instant Pot Shredded Chicken recipe gives you shredded chicken that's perfectly juicy and tender, and so easy to make.
Make a big batch of instant pot shredded chicken to keep it in the refrigerator to use on salads, in enchiladas, or in tortilla soup. You can also use it to make our keto BBQ chicken casserole.
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Why you'll love this recipe
- Tender and Full of Flavor - The wonderful thing about using the Instant Pot is that it traps all the moisture inside, giving you tender and juicy shredded chicken.
- Quick and Easy Meal - We love using the Instant Pot because it's as easy as throwing the ingredients into the pot and letting it do its magic. Plus, you only have one pot to clean (which is a bonus).
- Can Be Enjoyed SO Many Different Ways - Shredded chicken can be used in a plethora of different ways. We love it in soups, stews, sandwiches, salads, and pasta. It would be perfect in this Keto Taco Casserole recipe (just swap out the ground beef for chicken).
- Perfect For Meal Prepping - This recipe can easily be doubled for easy meal prepping. Save some in the refrigerator to use during the week and freeze the rest. If you're looking for more delicious meal prep ideas, check out this Chicken and Brussels Sprouts recipe.
Key ingredients
Chicken Thighs - They are more tender than chicken breasts, but either will work just fine. Just look for the skinless and boneless variety.
Chicken Broth - Chicken broth will give you the best flavor, but water can also be used if needed.
Spice Mixture - This recipe uses a mixture of salt, pepper, garlic powder, and onion powder for delicious flavor that doesn't overpower the chicken, and allows the chicken flavor to really come through. Feel free to experiment with other spices like smoked paprika, Italian seasoning, Cajun seasoning, and Taco seasoning.
If you have any questions about the ingredients in this instant pot shredded chicken recipe, please leave it in the comments below.
Step by step instructions
Add the broth, chicken, and seasonings to the inner pot of the Instant Pot.
Double check that the seal on the Instant Pot lid is placed correctly, and then place the lid on the Instant Pot and lock it into place.
Set to “pressure cook”. Pressure cook on high for 12 minutes. Allow the Instant Pot to naturally release for 5 minutes, then press the quick release button to release the remaining pressure.
Remove the lid and allow the Instant Pot to sit for 5 minutes, to cool.
Use two forks to shred the chicken. You can drain some or all of the broth, if you like.
Serve warm.
Store leftovers in a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.
Best tips
This recipe uses chicken that is thawed, but frozen can be used as well. Thawed chicken will cook faster, so add 3-4 minutes to the cook time if you are using frozen. Separate any thighs that are stuck together before cooking so they cook evenly.
You can sear the chicken first for added depth of flavor and texture using the sauté button in the Instant Pot and a drizzle of oil. This is not required though.
Storage instructions
Store in a container with some of the leftover broth, to keep it from drying out. It can be stored up to 3 days in the refrigerator and up to 3 months in the freezer. Be sure to thaw the chicken overnight before reheating.
More instant pot recipes
The Instant Pot is such a gift to us all, and makes dinnertime a breeze. We've gathered together a few more of our favorite quick and easy Instant Pot recipes that we think you will love.
- Instant Pot Chicken Legs
- Instant Pot Artichokes
- Instant Pot Pot Roast
- Instant Pot Chicken Chili
- Instant Pot Salmon
We hope you give them a try.
We hope you love this recipe as much as we did! Please help us out by leaving a quick review and star ★ rating below.
LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.
📖 Recipe
Instant Pot Shredded Chicken
Equipment
Ingredients
- 1 cup chicken broth or broth of choice, or water
- 2.5-3 lbs. boneless skinless chicken thighs (or chicken breast)
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Add the broth, chicken, and seasonings to the inner pot of the Instant Pot.
- Double check that the seal on the Instant Pot lid is placed correctly, and then place the lid on the Instant Pot and lock it into place.
- Set to “pressure cook”. Pressure cook on high for 12 minutes. Allow the Instant Pot to naturally release for 5 minutes, then press the quick release button to release the remaining pressure.
- Remove the lid and allow the Instant Pot to sit for 5 minutes, to cool.
- Use two forks to shred the chicken. You can drain some or all of the broth, if you like.
- Serve warm.
- Store leftovers in a sealed container and refrigerate for up to 3 days or freeze for up to 3 months
Notes
- You can use chicken thighs or chicken breasts in this instant pot chicken recipe.
- You can use your broth of choice, or water, but we suggest broth because it adds more flavor.
- You can leave out any of the spices, replace them with another spice, or add additional spices.
- We like to store the Instant Pot shredded chicken in a container with some of the leftover broth, to keep it from drying out.
- This recipe uses chicken that is thawed, but frozen can be used as well. Thawed chicken will cook faster, so add 3-4 minutes to the cook time if you are using frozen. Separate any thighs that are stuck together before cooking so they cook evenly.
Lula Alston
Can you use a crockpot.
Four Score Living
Yes, set it on low or auto for 4-6 hours.
The Four Score Living Team