Instant Pot Shredded Chicken is incredibly easy to make and so versatile! You can use it in so many things and it’s a wonderful source of protein. It takes very little time to make shredded chicken in your pressure cooker and you’ll always end up with juicy and delicious chicken breasts.
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I have and use so many recipes that call for shredded chicken breast. Instant Pot White Chicken Chili, Chicken Couscous, just to name a few. I’ll be honest, I would usually buy the packaged shredded chicken at the supermarket because it’s so much easier. Ever since I got an Instant Pot, though, I’ve been making it in there and it really is easy and a whole lot cheaper!
Should I Use Chicken Stock or Water?
When making shredded chicken breasts in the Instant Pot, you can use either water or chicken stock. I prefer to use stock since it makes the chicken a lot more flavorful. I like using unsalted chicken stock so I can control the sodium content.
If you want to give the shredded chicken a bit more flavor, feel free to use a bit of salt and pepper, or even other seasonings like Italian Seasoning. I usually make my shredded chicken breasts for use in other recipes, so I stick with just using stock. When using it for salads or wraps, then I add some other seasonings.
What Can I Use Shredded Chicken For?
Oh, the possibilities are endless when it comes to recipes for shredded chicken! I personally have several recipes on the blog that are easy and delicious. You can use it in one of my family’s favorite dips and my chicken tacos recipe. Make salads, wraps, enchiladas, soup, and nachos.
Use it in my Instant Pot White Chicken Chili and Chicken Couscous. Also, try it in my recipe for our version of Chicken à la King. You can use shredded chicken in sandwiches, make chicken salad with it, casseroles, and I could go on and on! It’s so easy to make in the Instant Pot, you can make it often and always have it on hand for a recipe.
Essential Items
Here are some essential prep tools, utensils, and appliances I used to make this recipe.
Featured Items
Here is a list of the products featured in this post or products similar to those featured in this post:
- Instant Pot
- Digital Meat Thermometer
- Trivet with Handles
- Small Liquid Measuring Cup
- Tongs
- Flexible Cutting Mats
- Shredder Claws
- Hand Mixer
12 Must-Have Instant Pot Cookbooks
If you’re looking for a cookbook with easy and reliable Instant Pot recipes, then check out my list of approved Instant Pot Cookbooks.
How to Make Instant Pot Shredded Chicken
All you need to make shredded chicken in the Instant Pot is chicken breasts, chicken broth, and a pressure cooker, of course! I also like to use my trivet when making chicken breasts in my Instant Pot. A pair of tongs is also essential if you’re like me and can’t stand touching raw chicken.
Set the Instant Pot to ‘Manual’ or ‘Pressure Cook’, High Pressure for 10 minutes. After cooking has completed, perform a 5-minute Natural Pressure Release (NPR). Release any remaining pressure after 5 minutes have passed. Once all the pressure has been released and the pin has dropped you can open the pot.
You’ll have perfectly cooked, juicy chicken breasts. They come out perfect every time, and I can quickly make any of my family’s favorite recipes that call for shredded chicken. As far as the shredding, I love using my hand mixer! It makes the job so much easier. Just make sure to let the chicken cool a little before shredding it.
I hope you try making this Instant Pot Shredded Chicken soon! When you do, please leave a 5-star rating and a comment letting me know what recipe you made using this shredded chicken!
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Instant Pot Shredded Chicken Breast
CHICKEN BREASTS PRESSURE COOKED IN CHICKEN STOCK AND SHREDDED
Essential Equipment
Ingredients
- 1 cup unsalted chicken stock
- 4 boneless skinless chicken breasts thawed
Instructions
- Add Chicken to Pot: Stack the chicken breasts in the Instant Pot on top of the trivet and then pour the chicken stock over the chicken breasts.
- 10-Minute Cook Time: Close the Instant Pot, set the pressure release valve to ‘Sealing’ and cook on ‘Manual’ or ‘Pressure Cook’, ‘High Pressure’ for 10 minutes.
- 5-minute NPR: Once the cooking time has completed, allow for a 5-minute Natural Pressure Release. After the 5-minute NPR has finished, open the pressure release valve to release the remaining pressure. Open the pot.
- Remove and Shred: Ensure that the chicken has reached a safe internal temperature of 165° F before removing. Then carefully remove the chicken from the Instant Pot and place in a large bowl and shred.
- Your chicken is ready to use in any recipe!
I have always been so scared of chicken breasts in my instant pot, but not anymore, I made perfect shredded chicken in less 30 minutes, it is such a huge timesaver and make a great base for buffalo chicken dip! I’ll never do it another way again! Thank you!
Thanks for this!y family loved it. That includes the picky seven year old that typically won’t even eat meat, especially if there is any kind of sauce involved. Delicious!
Hi! I’m so happy your family enjoyed this recipe! Thanks for stopping by the blog!
Do you use frozen or thawed chicken?
Hi! You can use either. If it’s frozen, try your best to separate the pieces of chicken, if you can’t you may need to add a few minutes of cook time. You can always check for doneness and if the chicken isn’t done, re-start the pot for a few more minutes. Enjoy!
Is this for 4 breast halves or 4 breasts?
Hi Linda! This recipe is for boneless chicken breasts. A whole breast, which apparently is very rare at supermarkets, has a bone in it. This recipe is for your regular chicken breasts halves from the supermarket. The cook time will be the same no matter how many breasts you use, but if the breasts are way thicker than the ones I show in my pictures, then it may take slightly longer. Thanks for stopping by!
Someone told me that you can use your KitchenAid mixer with the paddle to shred warm chicken breasts. I haven’t tried it yet, but my friend swears by it. She says they need to be warm and not cold.
Yes! I’ve seen a lot of people say that. I haven’t tried it yet, I use two forks! I guess if it was a lot of chicken it would be worth dirtying the big mixer bowl!