This Shredded Chicken Instant Pot recipe is the perfect go-to for busy nights. Ready in under 30 minutes, it works with fresh or frozen chicken, thighs or breasts, and always turns out tender, juicy, and flavorful. No need to plan ahead-use it for tacos, enchiladas, salads, wraps, BBQ pulled chicken, and more!
Why I Love This
- Versatile: This Shredded Chicken Instant Pot recipe turns out perfect every time and can be used in so many dishes. You can make it ahead of time and freeze it in batches so it's even easier to grab for nearly any chicken dinner.
- Effortless: This couldn't be a quicker dump and go recipe. With minimal ingredients it takes less than 5 minutes to prep and turn on the pot. The chicken turns out so tender it almost shreds itself.
- Fresh or Frozen: I am terrible about remembering to pull out my meat ahead of time and this recipe saves me over and over.
This shredded chicken goes perfect in my Pulled Chicken Wraps or you can use in this light and delicious Pesto Caesar Salad recipe.
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Ingredients
- Boneless Chicken Thighs (or breasts) - I prefer to use chicken thighs for numerous reasons: they have more flavor, they become more tender, they don't dry out easily and they are more affordable. However, both will work perfectly in this recipe.
- Chicken Stock (or broth) - I have used both for this recipe and I can't find difference. Whichever you like to cook with or have on hand is perfect.
- Italian Seasoning - even if you're going to use your chicken for something like barbecue pulled chicken wraps, I would still recommend seasoning it for the cooking process as it adds wonderful undertones to anything you add the chicken to.
- Garlic - adds depth and warmth to the chicken, making it delicious on its own and versatile enough to pair with any seasonings or dishes you prepare.
- Salt and Pepper - for a full and balanced flavor.
- Onion Powder and Paprika - these spices are optional and will depend on what you are wanting to use your chicken for.
See recipe card for quantities.
Instructions
Step 1: Place 4 pounds of chicken thighs in the instant pot. Sprinkle spices over it and pour in the chicken stock.
Step 2: Put on the lid, ensuring it is in lock/sealed position and that the pressure release/steam valve is in the closed position.
Step 3: Cook on High Pressure using these times:
- Frozen thighs: 20 minutes
- Fresh thighs: 10 minutes
- Frozen breasts: 25 minutes
- Fresh breasts: 12 minutes
For all, let the Instant Pot naturally release pressure for 10 minutes before turning the valve to release the rest.
Step 4: Check that the chicken has reached an internal temperature of 165°F. Use a slotted spoon to transfer it to a cutting board, then shred with two forks. If storing, pour a little of the cooking liquid over the chicken to keep it moist.
Hint: Make sure the chicken thighs or breasts aren't stuck together or stacked, as this can prevent even cooking. If frozen pieces are clumped, run them under cold water briefly to separate before adding to the pot.
Variations
- Spicy - try adding a teaspoon each of paprika, chili powder and cumin for a taco flavored chicken.
- Savory - to create a richer more umami flavor try adding ½-1 teaspoon of chicken bouillon to the chicken stock.
- Herbs - for a more earthy and fragrant flavor try adding a teaspoon each of basil and oregano and a ½ teaspoon of thyme to the pot.
For another great supper time meal try our Blackened Halibut Tacos and for a twist use this shredded chicken instead!
Equipment
An instant pot pressure cooker is needed for this Shredded Chicken Instant Pot recipe. There are many different brands available, most of which I have not tried so I will not recommend any particular one.
Storage
The first few days: Leftover shredded chicken can be stored in the fridge in an airtight container for up to three days. Be sure to include a little of the cooking liquid with the chicken to keep it from drying out.
Freezing: This chicken freezes beautifully. Store it in an airtight container or double-bag it in zip-top bags, adding a little of the cooking liquid to keep it moist. Freeze for up to 3 months.
To thaw: Place the frozen chicken in the fridge for 24 hours. This is the best way to keep the chicken moist and tender. A quicker method is to thaw it in cold water, changing the water every 30 minutes. Just ensure that you cook or use it immediately after thawing. *Remember to always follow USDA recommendations for safe handling of poultry.*
Reheating: To warm the chicken you can do so in the microwave, adding a little of the cooking liquid to help keep it from drying out. My preferred method is to heat it in a skillet on the stove top where you can add additional seasonings or sauces for whatever dish you are putting the chicken in. Again, use a little of the cooking juice to keep it from sticking to the pan and drying out. *Remember to always follow USDA recommendations for safe handling of poultry.*
Top Tip
This is a large recipe making it perfect for prepping ahead of time and freezing. After shredding, portion the chicken into 1-2 pound amounts, adding a little cooking liquid to each. Freeze the portions for quick last-minute meals or to save time on busy nights.
FAQ
Yes! The Instant Pot is perfect for cooking chicken straight from frozen. Just use the correct cooking time as outlined in the recipe.
You need at least 1 cup of liquid (water, broth, or stock) for the Instant Pot to come to pressure. For larger batches (like 4 lbs), 1 to 1 ½ cups works best.
Mix a little of the cooking liquid back into the shredded chicken. This keeps it juicy and flavorful, whether serving right away or storing.
Yes, but avoid having pieces stuck together in one solid block (especially if frozen). If needed, run frozen pieces under water to separate before cooking.
Use a meat thermometer - chicken should reach 165°F at the thickest part to be safe.
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Shredded Chicken Instant Pot
- Total Time: 35-55 minutes
- Yield: 2.5 pounds Shredded Chicken 1x
- Diet: Gluten Free
Description
This Shredded Chicken Instant Pot recipe is the perfect go-to for busy nights. Ready in under 30 minutes, it works with fresh or frozen chicken, thighs or breasts, and always turns out tender, juicy, and flavorful. No need to plan ahead-use it for tacos, enchiladas, salads, wraps, BBQ pulled chicken, and more!
Ingredients
4 lbs boneless chicken thighs (or breasts)
1 ½ cups (350 milliliters) chicken stock (or broth)
2 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
*optional: 1 teaspoon each onion powder and paprika
Instructions
- Place 4 pounds of chicken in the instant pot. Sprinkle spices over it and pour in the chicken stock.
- Put on the lid, ensuring it is in lock/sealed position and that the pressure release/steam valve is in the closed position.
- Cook on High Pressure using the times listed below. For all, let the Instant Pot naturally release pressure for 10 minutes before turning the valve to release the rest.*
- Frozen thighs: 20 minutes
- Fresh thighs: 10 minutes
- Frozen breasts: 25 minutes
- Fresh breasts: 12 minutes
- Using a meat thermometer, check that the chicken has reached an internal temperature of 165°F.* Use a slotted spoon to transfer it to a cutting board, then shred with two forks. If storing, pour a little of the cooking liquid over the chicken to keep it moist.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used. Nutrition is estimated including a small amount of the cooking liquid (about ¼ cup per pound of chicken), since not all broth is consumed.
Notes
3. Always follow the safety instructions of your pressure cooker when cooking, releasing steam and opening the lid after cooking.
4. USDA recommends cooking chicken to an internal temperature of 165 degrees Fahrenheit.
- Prep Time: 5 minutes
- Cook Time: 20-40 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Jenice Wallace says
This recipe has saved my supper so many times! I'm always forgetting to pull out meat to thaw and being able to cook this from frozen is a game changer! It's perfect for making in large batches so you can freeze and have it on hand plus it's so versatile to use in lots of recipes! It's tender and delicious too!