How To Make Shredded Chicken in the Instant Pot

Instant Pot Shredded Chicken is a must-have meal prep item in the fridge to help you pull together a quick lunch or dinner on any night of the week. This easy pressure cooker shredded chicken recipe can be made in under 30 minutes and is so versatile in soups, casseroles, chicken salads, and more!

How To Cook Shredded Chicken

Want to cook shredded chicken? It’s the best! This shredded chicken in instant pot recipe is great because you can turn it into so many things. From chicken salads (think Sun-Dried Tomato Chicken Salad, Pesto Chicken Salad, or Honey Mustard Chicken Salad), to 5-Ingredient Buffalo Chicken Baked Hummus Dip, and even in my Sweet & Crunchy Thai Slaw with Chicken, this easy recipe is so simple and comes out perfectly tender every time.

I often make Instant Pot pulled chicken with salsa instead of the chicken broth or water, for easy Two-Ingredient Salsa Chicken for Meal Prep Freezer Burritos, tacos, and a salad topper!

Instant Pot Pulled Chicken Ingredients

Here are the basic ingredients to make shredded chicken in the instant pot. Scroll down for full chicken quantities and instructions.

• Boneless Skinless Chicken Breasts: Boneless chicken thighs will work great here, too.
• Fine Sea Salt & Black Pepper: Flavor that chicken! You can also spice it up by using a Taco Seasoning or a Cajun Seasoning.
• Garlic Granules: You may know it also as garlic powder. It adds great flavor!
• Chicken Broth or Water: Personally I recommend using chicken broth as it will result in the most flavorful shredded chicken, but you can use water, too!

Tools Used

1. Instant Pot Pressure Cooker
2. Kitchen Aid Stand Mixer
3. Kitchen Aid Paddle Attachment (if yours didn’t come with one for some reason!)

How to Cook Shredded Chicken Breasts to Shred

While my go-to method has become the Instant Pot (it’s seriously the best!), I’m including directions for slow cooker shredded chicken and classic shredded chicken poached on the stove top so you can make pulled chicken any way you’d like!

For full detailed instructions, scroll down to the recipe card.

Pressure Cooker Shredded Chicken:

1. Place chicken breasts into the insert of of the liner of the Instant Pot and season. Pour in your chicken broth or water.
2. Cook on high pressure for 18 minutes. Once done. Use the quick release and carefully switch the valve to venting to release the pressure.
3. Open the lid and shred the meat with two forks or transfer to your stand mixer to shred easily.

Slow Cooker Shredded Chicken:

1. Place chicken breasts into the insert of of the liner of the slow cooker and season.
2. Cover and cook on high for 3 hours.
3. Remove the chicken and shred with two forks or transfer to your stand mixer to shred easily.

Shredded Chicken on the Stove (Poached):

1. Place chicken breasts into a pot and pour in enough water to cover the chicken.
2. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
3. Transfer chicken breasts to a bowl, allow to cool slightly, and shred the chicken meat with 2 forks or transfer to your stand mixer to shred easily!

What about Using Frozen Chicken?

I’m so glad you asked! Ever find yourself at 6pm staring into your refrigerator and freezer and wondering: “What can I cook for dinner, and quick?” I’m pretty sure we’ve all been there, and it’s no fun. But on those nights, our Instant Pot has become our best friend, for being able to whip up a quick and delicious dinner.

Something magical happens when the frozen chicken breast is cooked in the Instant Pot because it comes out as the most tender, juicy, and flavorful chicken we’ve ever had. And now that we know that, there is no going back. Read all about cooking frozen chicken in your Instant Pot. We’ve done extensive testing on this one!

Best Way to Shred Instant Pot Shredded Chicken

Shredded Chicken With Stand Mixer: Use my favorite method in your stand mixer! Place fully cooked chicken breasts into the KitchenAid Stand Mixer (make sure your chicken is still warm). With your paddle attachment connected and chicken inside the mixer, turn it on low/medium until shredded! I promise it’s worth the extra bowl to clean! It makes shredding chicken so easy, especially if you’re making a big batch!

No stand mixer? No problem…

Shredded Chicken Using the Fork Method: You can shred the chicken by hand with two forks!

Storing Shredded Chicken

This is why shredded chicken is the ultimate meal prep addition to your week! It’s great with so many things and is customizable! I find it’s best served warm, but let’s talk about storing your pulled chicken…

Refrigerate Shredded Chicken: Let the cooked chicken cool. Once cooled completely, place in an airtight container and refrigerate for up to 4 days. If shredding your chicken, it is easiest to shred while it is still a bit warm, so shred it before placing in the refrigerator! Rather than refrigerating the whole chicken pieces and shredding afterwards.

Freeze Shredded Chicken: Once chicken has cooled completely, store your shredded chicken in an air-tight container or reusable freezer bag the freezer for up to 3 months.

Recipes to Use Shredded Chicken

• Perfect for chicken salads: Cranberry Walnut Chicken Salad, Taco Chicken Salad, or Smoky Chicken Salad Lettuce Boats (Easy Lunch Idea!)
• Add it to soups: Easy Roasted Poblano and Chicken Soup or my Turkey / Chicken Kale Soup
• Perfect in casseroles, like: Chicken Enchilada Spaghetti Squash Casserole or Spaghetti Squash Italian-Style Casserole
• Add it to a pasta dish for some protein: 20-Minute Fresh Tomato Pasta or Creamy Mushroom Ricotta Pasta

Watch The Video:

How To Make Instant Pot Shredded Chicken

5 from 1 vote

Servings 3 cups

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

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Ingredients

  

1x2x3x

• 1.5 lb. boneless skinless chicken breasts
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 cup chicken broth or water

Instructions

Instant Pot Shredded Chicken Method:

• Place chicken breasts into the insert of of the liner of the Instant Pot and season with salt, pepper, and garlic powder.
• Pour in your chicken broth or water.
• Switch the valve from venting to sealing, if not there already. Cook on high pressure for 18 minutes. Once done. Use the quick release and carefully switch the valve to venting to release the pressure.
• Open the lid and shred the meat with two forks or transfer to your stand mixer to shred easily. Toss with the remaining juices in the Instant Pot.

Slow Cooker Shredded Chicken:

• Place chicken breasts into the insert of of the liner of the slow cooker and season with salt, pepper, and garlic powder. Pour in your chicken broth or water.
• Cover and cook on high for 3 hours.
• Remove the chicken and shred with two forks or transfer to your stand mixer to shred easily. toss with the remaining juices in the Slow Cooker.

Stove-Top Shredded Chicken:

• Place chicken breasts into a pot and pour in enough water to cover the chicken.
• Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
• Transfer chicken breasts to a bowl, allow to cool slightly, and shred the chicken meat with 2 forks or transfer to your stand mixer to shred easily!

Notes

1. You can also use chicken thighs.
2. You can add other flavors to your shredded chicken, like taco seasoning, cajun seasoning, or a curry powder blend!
3. Amount of shredded chicken will vary, but for example, 1 1/2 pounds of boneless chicken will yield roughly 3-4 cups of shredded chicken.

Keyword: How To Cook Shredded Chicken, Instant pot pulled chicken, pressure cooker shredded chicken, shredded chicken breast instant pot, Shredded chicken in instant pot

Course: meal prep

Method: Instant Pot

Author: Lexi

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