Instant Pot Shredded Chicken Recipe: Juicy and Tender

Make juicy, tender Instant Pot Shredded Chicken with an easy 3-ingredient method in about 25 minutes. This versatile shredded chicken is perfect for tacos, enchiladas, sandwiches, salads, pot pie and more. You can use fresh or frozen chicken, boneless or bone-in breasts or thighs—whatever you have on hand.

“Turned out fantastic! I made chicken tacos. Seasoning was also fantastic! I made extra seasoning for the next meal and put it in a spice bottle. This was super easy. Thanks for sharing.”

– Jerrie F.

Shredded chicken was the first thing I cooked in my Instant Pot, and it remains one of the most useful make-ahead ingredients to have in the fridge. The secret to exceptional flavor is a simple chicken seasoning blend and cooking the chicken in broth instead of plain water. This method consistently produces tender, juicy chicken you can use throughout the week.

If you buy bone-in chicken with the skin attached, removing the skin is simple with a sharp knife before cooking. Bone-in pieces add extra flavor and can be more economical than boneless breasts. If you forgot to thaw your chicken, no worries—the pressure cooker handles frozen chicken beautifully, saving you time and hassle.

Ingredients

• 2 pounds chicken — skinless breasts or thighs, fresh or frozen, boneless or bone-in. (If using fresh boneless breasts, cook 10 minutes; add 2 extra minutes for bone-in or frozen pieces.)
• 2 tablespoons chicken seasoning — a simple 7-ingredient blend adds big flavor; if you don’t have a blend ready, use 1 tsp salt + 1 tsp black pepper + 1 tsp garlic powder as a basic substitute.
• 1 cup chicken broth — vegetable broth or water will work, but chicken broth delivers the best flavor.

Instructions

Follow these straightforward steps for tender shredded chicken. The photos above show each step for an easy visual guide.

1. Place chicken in the Instant Pot in a single layer when possible.
2. Sprinkle the chicken seasoning evenly over the chicken, then pour the chicken broth around the pieces.
3. Secure the lid and set the pressure valve to sealing. For bone-in, frozen chicken, or thighs: pressure cook on HIGH for 12 minutes. For fresh, boneless chicken breasts: pressure cook on HIGH for 10 minutes.
4. After the cook time, allow the pot to naturally release pressure for 10 minutes, then carefully switch the valve to venting to release any remaining pressure. Remove the lid once the pressure is fully released.
5. Transfer the chicken to a large cutting board using tongs or forks. Shred with two forks, meat claws, or the paddle attachment of a stand mixer. You can also shred by hand once it’s cool enough to touch.
6. Use immediately, or return the shredded chicken to the cooking liquid in the pot to keep it warm and moist until you’re ready to serve.

Pro tip: Don’t discard the cooking liquid. It’s flavorful broth you can save for soups, sauces or casseroles. Store it in a sealed container in the refrigerator for up to one week.

Ways to use it

This shredded chicken is a meal-prep champion. Make a big batch and use it across multiple meals:

• Tacos, enchiladas, burritos and tostadas
• Chicken salad, wraps and sandwiches
• Buffalo chicken wraps or buffalo chicken dip
• BBQ chicken for salads or bowls
• Chicken pot pie, casseroles, soups and pasta dishes
• Air-fryer taquitos or baked enchiladas

Mix the shredded chicken with your favorite sauce—BBQ, buffalo, salsa verde or creamy avocado dressing—to create entirely different meals from one base recipe.

More Instant Pot recipes

Other Instant Pot favorites that pair well with shredded chicken or make great weeknight meals:

• Instant Pot Mashed Potatoes
• Instant Pot Risotto
• Instant Pot Pulled Pork
• Instant Pot Basmati Rice