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- My Instant Pot Shredded Chicken is So Good!
- Ingredient Notes
- Popular Additions
- How to Make Instant Pot Shredded Chicken
- Instant Pot Chicken Variations
- My Best Instant Pot Shredded Chicken Tips
- Recipes with Shredded Chicken
- Recipe Help & FAQs
- More Instant Pot Chicken Recipes:
- Instant Pot Shredded Chicken Recipe
My Instant Pot Shredded Chicken is So Good!
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!
What I like about cooking chicken in the instant pot is that it’s convenient for busy weeknights and batch-cooking several pounds of chicken breast or chicken thighs to portion and save for later! Cooking chicken in the instant pot makes it juicy and tender and it shreds (really, it just falls apart!) easily with a fork. It also just saves me a lot of time and hassle. The chicken tastes like it’s been simmering all day in seasoned broth, and shredding it is so easy. It falls apart like magic. And hey, if you’re new to using the Instant Pot, shredded chicken is actually one of the easiest Instant Pot recipes for beginners.
Because instant pot pulled 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!
Ingredient Notes
- Chicken breasts: This shredded chicken recipe is for raw, thawed chicken breasts, not frozen chicken breasts, but you can easily add more time and cook chicken from frozen using this tutorial. You can also place them in a ziplock bag and submerge in cold water. Swap the water every 30 minutes, and it will take around an hour and a half for them to fully defrost.
- Not a fan of chicken breasts? You can easily swap them out with chicken thighs or turkey breasts. You will need to increase the cooking time to 12 to 15 minutes, depending on the thickness, otherwise, the recipe remains the same. As with the chicken breasts, it’s best to use a thermometer to check the internal temperature before shredding.
- Broth: I cook the chicken in broth because it helps to add more flavor to the chicken. You can use vegetable or chicken stock. You can swap it for water, but it won’t be as flavorful.
- Spices: Salt, black pepper, and garlic powder. But you can also add other spices like taco seasoning. Cajun seasoning, lemon pepper or 7 spice for example.
- Bay leaves: Use dried bay leaves to add flavor to the chicken. You can make this recipe without them, but they add more flavor. You can also use celery leaves instead!
Popular Additions
- Herbs: Adding fresh or dried herbs like rosemary, thyme, or oregano can give the chicken a more complex flavor profile.
- Vegetables: To make this a complete meal, consider adding some veggies into the mix. Bell peppers, onions, or carrots would be great additions and you can add add them chopped or sliced.
- Citrus: For a refreshing twist, add some citrus like lemon or lime. A little squeeze before serving can really brighten up the dish!
- Marinade: If you have more time, you can marinate the chicken in your favorite marinade before cooking. This will infuse the chicken with even more flavor.
How to Make Instant Pot Shredded Chicken
Instant Pot Chicken Variations
Here are four shredded chicken variations that I often make in my instant pot. These variations work for 2 pounds of chicken breasts and use this seasoning instead of the one listed in the recipe card:
- Mexican Inspired Shredded Chicken: Use 1 tablespoon of taco seasoning and then the juice of 1 lime after shredding. This works great for tacos, burritos, enchiladas, or taco bowls.
- Garlic Herb Mediterranean Chicken: Use 1 tablespoon of your favorite mediterranean seasoning (or try 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon thyme, ½ teaspoon oregano) 4 sliced or minced garlic cloves and then the juice of 1 lemon after shredding. I love this variation for making one of my grain bowls, yogurt chicken salad or a Mediterranean wrap with chicken or egg or both!
- Buffalo Ranch Shredded Chicken: Use 1 tablespoon of your 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 a teaspoon of paprika). Stir ¼ cup of hot sauce after shredding. This is great for any of my buffalo chicken recipes like buffalo chicken dip buffalo chicken salad or BBQ chicken sandwich
- Asian-Inspired Ginger Soy Chicken: Use 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon ginger, 1 teaspoon garlic powder and ½ teaspoon cinnamon along with 2 tablespoons of soy sauce. Stir 1 teaspoon of sesame oil after shredding. This is great for making chicken lettuce cups, chicken noodle salad or a chicken stir fry.
My Best Instant Pot Shredded Chicken Tips
- Make sure all the breasts are even sizes. They can be thinner or thicker, but for even cooking, it helps to have them all the same width and thickness.
- Don’t skip the broth: The recipe doesn’t just give you juicy, tender chicken. You’re also left with an extra flavorful broth that you can use in other recipes. It’s a zero-waste approach that makes the most of your ingredients even if you use water instead of broth. But using the broth is better.
- Shred the chicken with a hand mixer. For a super fast and easy way to shred the chicken, shred it with a hand mixer on low speed.
- Try searing the chicken breasts first. Use the saute function on your Instant Pot and sear them on each side in a little oil. This creates a deeper flavor and more texture.
Recipes with Shredded Chicken
Add it to salads for a protein-packed lunch or dinner. Create flavorful tacos, toss it with pasta, vegetables, and a creamy sauce for a comforting and filling meal. Or use it as a topping for pizzas, stuffed into sandwiches, or mixed into soups and stews.
- Chicken Tacos
- BBQ Chicken Sandwich
- Buffalo Chicken Salad
- Chicken Noodle Soup
- Chicken Broccoli Casserole
- White Chicken Chili
Recipe Help & FAQs
Once cooled, place the chicken in an airtight container or in zip-top storage bag(s) and keep it in the fridge or freeze.
Refrigerated chicken can either be reheated in the microwave or on the stovetop with a few teaspoons of broth added to keep it from drying out.
Frozen chicken should be thawed overnight in the fridge before being reheated, or it can be added straight to stews and chilis.
Yes, you can also freeze the chicken in bags, with as much air pushed out as possible. In the freezer, the chicken will keep for up to 4 months.
Yes, you can use frozen chicken. However, the cooking time will need to be increased. A general rule of thumb is to add an additional 3-5 minutes of pressure cooking time for frozen chicken.
Yes, you can definitely make this in a slow cooker. Cook the chicken on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
If the chicken isn’t done after the recommended cooking time, simply 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.
Remember, every Instant Pot and chicken size can vary slightly so the timing might not be exact. It’s always a good idea to check the chicken’s internal temperature to ensure it’s fully cooked.
More Instant Pot Chicken Recipes:
- Instant Pot Chicken and Rice
- Instant Pot Butter Chicken
- Instant Pot Frozen Chicken
- Instant Pot Chicken Tortilla Soup
- Instant Pot Chicken Stock
If you try this Instant Pot Shredded Chicken recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Instant Pot Shredded Chicken
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. Season with salt, pepper and garlic powder. Add the bay leaves next to the chicken 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 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. Check the internal temperature of the chicken to make sure it’s 165°F or higher. If it’s not, seal again and cook for an additional 2-3 minutes.
- Strain the remaining broth in the Instant Pot to use for soups. Shred the chicken with two forks or electric mixer and use as desired. Add more broth on top to keep the chicken juicy.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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.