Instant Pot Shredded Chicken

My easy and delicious Instant Pot shredded chicken recipe gives you tender and juicy chicken in no time. It's ready in under 15 minutes. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 2

Cook Time 13

Total Time 15

Servings servings

Calories 134kcal

Author Arman Liew

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.

Video

Notes

TO STORE: Allow the shredded chicken to cool before transferring it to an airtight container. The chicken will last 3 to 4 days in the fridge.

TO FREEZE: You can also freeze the chicken for 3 months or so. Store the shredded chicken in small containers so you can easily thaw individual portions or freeze it all in one big batch.

TO REHEAT: Reheat the chicken in either the microwave or in a skillet on the stovetop until warmed through. Add a splash of broth or water to prevent it from drying out.

Recipe variations

Customize the flavors. Depending on how you’ll be using the shredded chicken, you can play with its flavors by using 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. Pour a can of diced tomatoes or a jar of salsa into the Instant Pot to give the chicken subtle layers of umami and sweet flavors.
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.

Nutrition