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Bowl for shredded chicken after cooking in instant pot
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5 from 1520 votes

Instant Pot Shredded Chicken

Meals just got easier with this simple Instant Pot shredded chicken recipe. Great for meal prep and effortless to make with basic ingredients.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Calories 132kcal
Author Yumna Jawad



  • 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.



Storage: Store it in an airtight container in the fridge for up to 4 days.
Freezing Instructions: Freeze in portions for up to 4 months.


Calories: 132kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 540mg | Potassium: 424mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg