Instant Pot Shredded Chicken
Quick and versatile shredded chicken made in the Instant Pot with simple seasonings.
Servings: 6 servings
Ingredients
- 3-4 lb chicken breasts boneless, skinless (fresh or frozen)
- 1 1/2 cup chicken broth or water or pineapple juice
- 1 tbsp butter unsalted, optional
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp onion powder
- 1 tsp Italian seasoning herbs
- 1 tsp paprika
- 1/4 tsp red pepper flakes optional
- 1 tbsp minced garlic
Instructions
- If using frozen chicken, separate pieces so they are not stuck together before adding to the Instant Pot.
- Place the chicken breasts in the Instant Pot; it's fine if they overlap.
- Pour in 1 1/2 cups of chicken broth (or water or pineapple juice). Sprinkle salt, pepper, onion powder, Italian seasoning, paprika, red pepper flakes (if using), and minced garlic over the chicken. Place the butter on top, if using.
- Secure the lid and set the valve to sealing. Select Manual/Pressure Cook: 15 minutes for fresh/thawed breasts or 25 minutes for frozen breasts. The pot will take about 10 minutes to come to pressure.
- When the cook time ends, allow a 10–15 minute natural pressure release, then carefully open the valve to release any remaining pressure.
- Check the internal temperature; it should reach at least 165°F (74°C). If done, transfer the chicken to a large bowl and shred with forks or chop as desired.
- Return some cooking liquid to the shredded chicken as needed to keep it moist and flavorful, then serve or store.
Equipment
- Instant Pot or pressure cooker
- Measuring Cups and Spoons
- Tongs
- Meat Thermometer
- Large Bowl
Notes
- Do not overcrowd the pot; overlapping is fine but avoid a single very thick layer.
- Cooking time depends on breast size; larger breasts may need a few extra minutes.
- Use the cooking liquid to keep shredded chicken moist.
- Check internal temperature to ensure chicken is fully cooked.