Instant Pot Shredded Chicken Breast

Sharing is caring!

Creating Instant Pot Shredded Chicken is quick and simple, offering a hands-free method that results in tender, flavorful chicken in no time.

With just a few basic ingredients and minimal effort, you can have perfectly shredded chicken ready for all kinds of meals.

Why you need to make Instant Pot Shredded Chicken Breast

The Instant Pot is absolutely perfect for making shredded chicken. I’ve made this recipe on repeat for years. I use it to make my Chicken Enchiladas, chicken pot pie, and Chicken Bacon Ranch Pasta. 

The hands-free cooking feature allows you to set it and forget it, freeing you up to prepare the rest of your ingredients without having to keep a close eye on the chicken while it cooks.

The Instant Pot excels at quickly infusing the chicken with flavor, making it a speedy and efficient cooking method. Plus, the cleanup is a breeze, making the entire process smooth and hassle-free.

Ingredients for the perfect shredded chicken

A full list of ingredients is on the recipe card below.

Chicken Breasts – Chicken thighs are a good substitute. 

Water – Substitute chicken broth in place of the water and chicken base.

Spices – Swap or add spices such as smoked paprika, cumin, thyme, rosemary or Italian seasoning.

How to make Instant Pot Pulled Chicken

Step 1: Add all ingredients into the instant pot. Give everything a little mix to combine. 

Step 2: Cover with the lid and select pressure cook or manual for 7 minutes, followed by an 8 minutes slow release. 

Step 3: Shred the chicken with two forks. Add the chicken back into the cooking liquid. 

Step 4: Serve while warm or cook the chicken and store in an airtight container for meal prep. 

Kitchen tools for making pressure cooker shredded chicken

How to use easy pulled chicken

• Tacos and Burritos: A perfect filling for your Mexican-inspired dishes.
• Salads: Add a protein boost to your favorite salads.
• Sandwiches: Make quick and delicious chicken sandwiches or wraps.
• Soups: Enhance your soups with tender, flavorful chicken. 
• Casseroles: If I don’t have any leftover BBQ chicken, I’ll whip up some shredded chicken for my BBQ Chicken Casserole.

Storage

Refrigerator: Be sure to let the chicken cool completely before storing it in an airtight container. It will be good in the fridge for 3 – 4 days.

Freezer: Cool the chicken completely before storing it in a freezer-safe bag or container. Label and date. The chicken will be good for up to three months in the freezer.

Tips for Success

Flavor Variations: Add a packet of taco seasoning for a Mexican twist, or Italian seasoning for an Italian flavor.

Use the Liquid: The liquid left in the Instant Pot is flavorful and can be used as a base for soups or as a broth in other recipes

How to make shredded chicken in Dutch oven

Step 1: Season the chicken breasts with the spices. Add 1 tablespoon oil to a Dutch oven or large saute pan. Sear the chicken on both sides until golden brown, about 5 minutes total.

Step 2: Mix the chicken base with water and add to the pan. Cover and simmer until the chicken reaches an internal temperature of 165 degrees. It should take 8 – 10 minutes, depending on the size of the chicken breasts.

Step 3: Shredd the chicken with two forks and then place back into the cooking liquid.

More Instant Pot recipes

Tuna Noodle Casserole

Tuscan Chicken Soup

Pulled BBQ Pork

Instant Pot Salsa Verde Chicken

Sharing is caring!