Instant Pot Shredded Chicken
Updated Aug 19, 2025
Instant Pot shredded chicken ready in 30 minutes. Chicken breast is cooked with broth, simple seasonings, and bay leaf. Then, shred to use in your dish.
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Make shredded chicken in the Instant Pot!
If you ask me, the best way to make shredded chicken is in the instant pot. I love having shredded chicken available in my fridge for throwing into soups, salads or sandwiches. And my instant pot has made making shredded chicken so convenient and easy in under 30 minutes. I use it for recipes like lemon chicken soup, chicken and rice, Asian chicken salad, and a whole lot of last minute throw-together meals!
Because instant pot shredded chicken can be used in so many ways, you can use my method and my recipe variations below to add it to your meal prep menu. I’m sure you’ll find a new use for it every week!
Instant Pot Shredded Chicken Ingredients
- Chicken: I use chicken breasts for shredded chicken. You can also use chicken thighs.
- Broth: I cook the chicken in chicken stock or vegetable stock because it adds more flavor.
- Spices: Salt, pepper, and garlic powder for the simple version of the recipe. Try more complex spice blends like taco seasoning, Cajun seasoning, lemon pepper seasoning, Italian seasoning, or Lebanese 7 spice.
- Bay leaves: I add dried bay leaves for more flavor. You can also use celery leaves, or skip them.
How to Make Instant Pot Shredded Chicken
Instant Pot Shredded Chicken Recipe
Video
Ingredients
- 2 pounds boneless skinless chicken breast
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 bay leaves
- 1 cup chicken/vegetable broth
Instructions
- Place the chicken breasts inside the Instant Pot. Some overlapping is okay. Season with salt, pepper, and garlic powder. Add the bay leaves and pour the broth over the chicken.
- Place the lid on and move the valve to "Sealing." Press "Manual Pressure" and set the timer to 10 minutes on high pressure. You'll notice the Instant Pot will start to come to pressure first, and then the timer will begin. It can take 8–10 minutes to come to pressure.
- When the cook time is up, let the pressure release naturally for 5 minutes, then do a quick release for any remaining pressure. Carefully open and remove the lid. Use an instant-read thermometer to check that the internal temperature of the chicken is 165°F or higher. If it's not, seal again and cook for an additional 2–3 minutes.
- Remove the chicken, shred it with two forks or by hand, and use as desired.
Equipment
- Digital Thermometer (optional)
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
Here are my go-to Instant Pot shredded chicken variations. Each recipe uses 2 pounds of chicken breasts and these seasonings instead of the ones on the recipe card.
- Mexican-Inspired Shredded Chicken: Use 1 tablespoon of taco seasoning before cooking and the juice of 1 lime after shredding. This works great for tacos, enchiladas, burritos, and burrito bowls.
- Garlic Herb Mediterranean Shredded Chicken: Before cooking, use 1 tablespoon of your favorite Mediterranean seasoning (or try 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon thyme, and ½ teaspoon oregano) and 4 sliced or minced garlic cloves. Then, use the juice of 1 lemon after shredding. I love this variation for making grain bowls, yogurt chicken salad, and Mediterranean wraps.
- Buffalo Ranch Shredded Chicken: Before cooking, use 1 tablespoon of ranch seasoning (or try 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried dill, and ½ teaspoon paprika). Stir in ¼ cup hot sauce after shredding. This is great for my buffalo chicken dip, buffalo chicken salad, and BBQ chicken sandwiches.
- Asian-Inspired Ginger Soy Shredded Chicken: Before cooking, use 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon ginger, 1 teaspoon garlic powder, and ½ teaspoon cinnamon along with 2 tablespoons soy sauce. Stir in 1 teaspoon sesame oil after shredding. This is great for making chicken lettuce cups, chicken noodle salad, and chicken stir fry.
Recipe Tips
- Try searing the chicken breasts first. Before adding the spices, bay leaves, and broth, use the “Sauté” function on your Instant Pot to sear the chicken breasts on each side in a little oil. This adds more flavor and texture.
- Marinate the chicken first. If you have more time, you can marinate the chicken in your favorite marinade before cooking. This will make the chicken even more flavorful.
- Shred the chicken in a stand mixer. Use a stand mixer fitted with the paddle attachment, or shred it with a hand mixer on low speed. It’s quick and easy!
- Save the broth. When you remove the chicken from the Instant Pot, strain the remaining broth into a container to use in other recipes. Here are some of my favorite broth recipes!
Serving Ideas
- Soups: Chicken Noodle Soup, Chicken Lemon Orzo Soup, Lebanese Freekeh Soup with Chicken
- Salads: Avocado Chicken Salad, Chopped Asian Chicken Salad, Chicken Caesar Pasta Salad
- Mains: Chicken Broccoli Casserole, Lebanese Chicken Fatteh, White Chicken Chili
FAQs
Store shredded chicken in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop. Add a few teaspoons of broth to keep it from drying out.
Yes! Place the shredded chicken in an airtight container or freezer bag for up to 4 months. Thaw overnight in the fridge before reheating, or add it directly into stews and chilis.
Yes, you can use frozen chicken, but you’ll need to increase the cooking time. I recommend adding an additional 3–5 minutes of pressure cooking time for frozen chicken. If you want to defrost the chicken first, place it in a Ziplock bag and submerge it in cold water. Swap the water every 30 minutes. It will take about 90 minutes for them to defrost completely.
If it’s not done, put the lid back on and cook for an additional 2–3 minutes under high pressure. The internal temperature of the chicken should be at least 165°F.
Comments
This is a terrible recipe, I did it all and had raw chicken breasts in the middle. The suggestion to do it all again totally defeats the point of the instant pot… just do 13 minutes to start and save yourself time on what is supposed to be a time saving recipe.
Oh no! So sorry your chicken breasts didn’t cook all the way. Did they cook fully after you did a second round?
Thanks for this recipe. It just came in handy when I had extra chicken left. It needed to get used so I thought about auto pilot-ing it in the instapot. I’ll be making enchiladas with my shredded chicken!
Sounds like a great choice!
Hi Yumna –
Cannot tell you how much you are appreciated when it comes to keeping me on the right track when meal planning … so thank you!! My question is .. if I use frozen chicken for this recipe am i allowed to then refreeze it in portion packs after I shredded it? Thanks for any info you can provide !!
So happy to hear! And yes, you can refreeze the cooked chicken as long as you do so within 3 days of cooking.
Hi! If increasing the serving size do we keep the cooking time the same?
Thanks!
Yes, the cooking time would be the same as long as the amount you are cooking fits comfortably within the Instant Pot.
So yummy. Followed exactly and the chicken came out perfect. Broth was also delicious. so so easy and mess free
So glad to hear!
I was gifted a crock pot/pressure cooker and the label doesn’t list the volume, but I believe it’s a 4 quart. Will this recipe fit or do I need to reduce portions? Thank you!
I use a 6 quart, but I think it will fit. You just don’t’ want to go over the fill line. The time won’t change or anything based on the size.
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