Instant Pot Shredded Chicken is the fastest way to make shredded chicken, perfect for high-protein meal prep which can be used in chicken salad, tacos, enchiladas, bowls, and more! Perfect
Instant Pot Shredded Chicken
I recently shared my slow cooker shredded chicken recipe and received many requests for this Instant Pot recipe. So, I tested it and am excited to share it with you all. As much as I love making it in the slow cooker, this method is the quickest for perfectly shredded chicken and so great for meal prep. You can use boneless, skinless chicken breasts or boneless thighs, depending on your preference.
Why You’ll Love This Instant Pot Shredded Chicken Recipe
Chicken breasts are loaded with lean protein, and meal prepping shredded chicken couldn’t be easier in the Instant Pot! Cooked in chicken broth with parsley, bay leaves, and celery, this recipe makes the best shredded chicken.
For more variations, try my Shredded Harissa Chicken or Instant Pot Salsa Chicken.
Ingredients You Will Need
Just a few ingredients for perfect shredded chicken in the Instant Pot. See the exact measurements in the recipe card.
- Chicken: Use boneless, skinless chicken breasts or boneless skinless thighs, if you prefer dark meat.
- Chicken Broth: Use homemade or your favorite brand.
- Celery, Parsley, and Bay Leaves infuse the chicken with flavor as it cooks.
- Kosher Salt seasons the chicken so it’s not bland.
How to Make Shredded Chicken in the Instant Pot
This recipe is so simple–Just put everything in the pot and turn it on! The printable instructions are below in the recipe card.
- Add all the ingredients to the Instant Pot. Set the machine to high pressure for 10 minutes. Let it release naturally for 8 minutes (i.e., don’t touch the pot once the 10 minutes is up). Then do a quick release (i.e., move the switch on the lid from “seal” to “vent”).
- Shred the Chicken: Remove the chicken from the pot, place it on a cutting board, and shred it with 2 forks or a mixer. Remove the celery and herbs from the pot, and save the broth to make soup another time.
Yield: 4 servings
Serving Size: 3 /4 cup
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Add the chicken, chicken broth, celery, parsley, bay leaves and salt to the instant pot. Close and seal the lid.
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Set Instant Pot to manual high pressure for 10 minutes. Let it release naturally for 8 minutes. Then do a quick release.
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Remove the chicken, discard the solids, you can save the broth for another use, if desired.
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Shred the chicken with two forks or a hand mixer and refrigerate for up to 4 days or freeze up to 3 months.
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If desired, add a little broth back to the shredded chicken to keep it moist.
Last Step:
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Serving: 3 /4 cup, Calories: 273.5 kcal, Carbohydrates: 0.5 g, Protein: 51.5 g, Fat: 6 g, Saturated Fat: 1.5 g, Cholesterol: 165.5 mg, Sodium: 110 mg, Fiber: 0.5 g, Sugar: 0.5 g
Tips and Variations
- Save the Broth: Keep the cooking liquid and use it in any recipe that calls for chicken broth. It would be fantastic in this Chicken Noodle Soup or Chicken Lentil Soup. It’ll last for 5 days in the fridge or up to 6 months in the freezer. You can freeze it in one large container or in ice cube trays for smaller portions.
- Herbs: Swap the parley with rosemary or thyme.
- Flavor: Add crushed garlic cloves, a carrot, or a halved onion to the broth. This recipe is versatile, so change the ingredients depending on how you plan to use the chicken.
Ways to Use Shredded Chicken
Here are some of my favorite ways to use this Instant Pot shredded chicken.
Storage
- Refrigerate the shredded chicken for 4 days.
- Freeze it in an airtight container for 3 months. Thaw overnight in the refrigerator.
- Reheat it in the microwave or a skillet over medium heat with a splash of broth to keep it moist. You could also add it to other recipes or serve it cold on a salad.
FAQ
There isn’t one! Shredded chicken and pulled chicken are the same thing.
You can use 2 forks to pull the chicken apart, but a hand or stand mixer is even quicker. Just put the chicken in a bowl and turn on the mixer. It will shred the chicken in half the time.
