Instant Pot Shredded Chicken Breast
This post may contain affiliate links. See my disclosure policy.
My easy and delicious Instant Pot shredded chicken breast recipe delivers tender, juicy pulled chicken in 15 minutes! Use it as a blank canvas, season it, and serve it any way you like!
Everyone needs a go-to chicken recipe that works well in everyday meals and comes together quickly. This is where my Instant Pot shredded chicken breast comes into play. It’s one of my meal prep favorites because it’s fast and simple, the chicken always turns out moist and tender, and you can use the shredded chicken for just about anything.
I tested this recipe at least ten times to determine the exact timing to yield juicy chicken. Because chicken breasts are super lean, they can go from juicy to rubbery in a few minutes. I found that 10 to 12 minutes was the ideal time, and anything over that was dangerous territory!
Table of Contents
Why make shredded chicken in the Instant Pot
- Super easy. Thanks to the simple seasonings and straightforward pressure-cooking process, this is a chicken recipe any home cook can master!
- FAST. Okay, sorry for the caps, but this is the selling point. From prep to plate, my recipe takes just 15 minutes.
- Endless serving options. I love meal-prepping a big batch of shredded chicken in the Instant Pot and using it throughout the week in tacos, salads, sandwiches, quesadillas, casseroles, and more.
- Customizable. There are no rules for adding flavor to the pulled chicken. I’ll add some flavor variations below.
★★★★★ REVIEW
“I’ve made your other Instant Pot chicken recipes, and so I had to try this one, and it is AMAZING!!!!!!” – Hailey
Key Ingredients
Here’s what goes into Instant Pot shredded chicken, along with my kitchen notes. Full measurements are in the recipe card below.
- Chicken breasts. Boneless and skinless.
- Chicken broth. This is a great way to infuse the chicken with more flavor while ensuring it stays tender and moist.
- Salt and pepper. This is all I use to season the chicken at first. It imparts the meat just enough flavor without being overwhelming, so I can add other seasonings or sauces later.
- Apple cider vinegar. Provides a bit more flavor and helps tenderize the meat, which makes it easier to shred.
How to make Instant Pot shredded chicken breast
Step 1 – Pressure cook. Place all of the ingredients in the Instant Pot. Seal the lid on the Instant Pot, then pressure cook for 10 to 12 minutes. Release the pressure after cooking.
Step 2 – Shred. Transfer the cooked chicken breasts to a plate and use two forks to finely shred the meat.
Arman’s recipe tips
- Use evenly sized chicken breasts. I find that when I make this recipe with chicken breasts of the same shape, size, and thickness, they cook more evenly and take the same amount of time.
- Use chicken thighs instead. Please add a few extra minutes to the cooking time, as thighs take longer to cook.
- Change up the liquid ingredients. While I prefer chicken broth for additional savory flavor, you can also use vegetable broth or water. But make sure you use a liquid to prevent the chicken from drying out while it cooks.
- Use a meat thermometer. You’ll know the chicken is cooked through when a meat thermometer reads 165°F in the thickest part.
- How to shred chicken. Shredding the meat with two forks is a surefire method, but if you want to shred it even faster and finer, use an electric hand mixer instead!
Recipe variations
I’ve made this chicken so many times that I’ve had some fun experimenting with different flavors and ways to serve it:
- Customize the flavors. Depending on how you’ll use the shredded chicken, you can enhance its flavor with simple herbs and seasonings. Try seasoning the chicken breasts with smoked paprika, garlic powder, onion powder, bay leaf, cayenne pepper, oregano, Italian seasoning, or taco seasoning before cooking.
- Add tomatoes. Add a can of diced tomatoes or a jar of salsa to the Instant Pot to give the chicken subtle layers of umami and sweetness.
- Re-use the broth. Once you’ve cooked your chicken, you can save the broth from the pressure cooker to use for future recipes, like my keto chicken soup, homemade gravy, and rice.
Storage instructions
To store: Allow the shredded chicken to cool before transferring it to an airtight container. The chicken will last 4 days in the fridge.
To freeze: You can also freeze the chicken for up to 3 months. Store shredded chicken in small containers to thaw individual portions, or freeze it in a single batch.
To reheat: I like to reheat the chicken in either the microwave or in a skillet on the stovetop with a splash of water until warmed through. Add a splash of broth or water to prevent it from drying out.
Frequently asked questions
Yes, I tested making shredded chicken from frozen chicken breasts. I find that adding 2 to 3 minutes to the cooking time, then pressure-cooking until the internal temperature of the meat reaches 165°F, yields almost identical results.
This is likely because the chicken was overcooked or there wasn’t enough liquid in the pot. If anything, I prefer to err on the side of caution and add more liquid rather than less. Remember, you can always discard the excess.
Instant Pot Shredded Chicken Breast
Video
Ingredients
- 2 pounds chicken breast
- 2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon apple cider vinegar
Instructions
- Add the chicken breasts, chicken broth, salt, pepper, and apple cider vinegar to an Instant Pot.
- Place the lid on and seal it firmly. Cook for 10-12 minutes or until the chicken reaches an internal temperature of 165F. Once cooked, release the pressure.
- Remove the lid and shred the chicken breasts using two forks.
Notes
- Tips: See my recipe tips above for making the best IP shredded chicken.
- Leftovers: Keep in the fridge, covered, for up to 4 days. You can also freeze portions for up to 3 months.
Nutrition
Ways to use my shredded chicken
The simple, all-purpose flavors in this Instant Pot pulled chicken make it ideal for a variety of dishes. As-is, the chicken is fantastic in soups, casseroles, pasta dishes, lettuce wraps, grain bowls, and salads. Here are a few other ideas where you can seamlessly add this chicken:
- Air fryer quesadilla– The shredded chicken and cheese mixture makes a high-protein and quick lunch.
- Chicken avocado salad– No mayo is needed for the salad, and it’s just as creamy as you’d expect.
- Chicken tinga– Shredded chicken mixed with cozy Mexican spices.
- Rotisserie chicken salad– While it’s not rotisserie, shredded chicken works just as well.
This instant pot shredded chicken was absolutely perfect!!!
Aw, thank you so much for your lovely comment and review, Sandy!
Truly the best instant pot shredded chicken recipe ever. It is SO good.
That means so much, Elaine. Thanks for the feedback!
I’ve made your other Instant Pot chicken recipes and so I had to try this one and it is AMAZING!!!!!!
Thanks, Celene!
Just made this chicken and it is SO juicy and FAST!!!!!
Thanks, Hailey!
Like you knew I make chicken always shredded. I like that way. But this is interesting recipe.
Thanks, Mario. Glad you enjoyed it!
Okay, this is the best Instant Pot shredded chicken ever!!! I used just two chicken breasts and it worked perfectly!
Thank you, Tim!
This is the easiest shredded chicken in the Instant Pot ever!!!
Thanks Mahlia!
Friends, after so many of you have raved about my instant pot chicken breast and instant pot whole chicken recipes, it was time I shared the one I make the most, my instant pot shredded chicken 🙂