Instant Pot Shredded Chicken

Name: Instant Pot Shredded Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 to 3 lb. boneless skinless chicken breasts; 1 cup chicken stock; 1 tsp kosher salt; 1/2 tsp freshly cracked black pepper; 1/2 tsp garlic powder; 1/2 tsp smoked paprika

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Quick, easy, and delicious, this shredded chicken is perfect for meal prepping, or for putting together a fast dinner on a busy weeknight!

Sometimes, I’m in the mood for a simple and easy dinner that won’t break the bank! I love cooking for my friends and family, so I’m always on the lookout for a new recipe to share with them. This Instant Pot shredded chicken is perfect. It’s versatile, flavorful, and yummy. I like to use it in tacos and enchiladas, but you can serve it any way you want. The next time I have a backyard BBQ, this is definitely going on the menu. What’s fun about this recipe is that I think it’s great for all seasons. In the fall and winter, throw this shredded chicken into a bowl of steaming hot soup. In the spring, serve it with tacos or buffalo chicken dip. What a feast!

This recipe is great because it requires so few ingredients. I almost always have everything I need already and can throw this together in less than 45 minutes. Thanks to the Instant Pot, it’s easy to shred the chicken. That saves me so much time. I like that it’s flavorful despite the small list of ingredients. If you want to, you can change it up and throw in some different spices, depending on your preference. You could try lemon pepper, cumin, basil, or cayenne pepper. Whatever your heart desires!

This chicken is versatile and all-purpose–perfect for a busy week. You can customize it however you want and serve it however you want, which is why this is a recipe I always come back to.

How do I enhance the shredded chicken?

Imagine you’re going to a fancy dinner party or are having people over you really want to impress. This recipe is definitely something to serve. Before you get to that stage, however, you may want to heed these tips and tricks. First, use a combination of chicken thighs and chicken breasts. Thighs have a richer flavor and breasts are leaner, so your guests will benefit from both worlds. Before cooking the chicken in the Instant Pot, sear the chicken on both sides in a saucepan. This only takes a few minutes but will give your chicken a little extra flavor and lock in those juices. If you want more flavor, add 1–2 bay leaves in the Instant Pot while cooking the chicken. Just be sure to remove them before serving.

Ingredients

2–3 lb. boneless skinless chicken breasts
1 cup chicken stock
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika

How to Make Instant-Pot Shredded Chicken

Step 1: Place the chicken breasts in the Instant Pot and sprinkle with salt, pepper, garlic powder, and smoked paprika. Pour in the chicken stock, then toss everything together to coat the chicken evenly.

Step 2: Secure the Instant Pot lid and set the valve to ‘sealing’. Select the ‘Manual’ or ‘Pressure Cook’ setting on high pressure for 10 minutes. After cooking, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.

Step 3: Open the lid once the pressure has fully released. Use two forks to shred the chicken right in the pot, mixing it with the juices for extra flavor.

FAQs & Tips

How do I prep and store this shredded chicken?

Cooked chicken can be stored in an airtight container or bag in the refrigerator for up to 5 days. To store for longer, place it in the freezer for up to 3-4 months. I recommend dividing the chicken into smaller batches so it’s more convenient to thaw. To do so, let it thaw overnight in the fridge or use your microwave on the ‘defrost’ setting. Cook it back up and ensure your chicken has an internal temperature of 165°F.

Why is my chicken rubbery/dry?

If your chicken is rubbery, you probably overcooked it. (Yes, despite the sophistication of the Instant Pot, it’s still possible to do so.) Take a look at your Instant Pot settings and instructions. I recommend using a natural release so the moisture stays in the chicken. The consistency of your chicken can also be compromised if you started out with a frozen piece of meat. Let it thaw before adding it to the Instant Pot. Last, use the right amount of stock. Too little and your chicken could turn out dry.

What can I use instead of chicken stock?

You do not have to use a chicken stock. And while the meal is obviously not vegetarian, you can still use vegetarian stock or broth if you prefer its taste or think chicken stock along with the chicken tastes too “fowl” (haha). Beef stock or broth is also an option, and provides a nuanced flavor that reminds me of an indecisive wedding guest (Chicken or beef? Both!). Always an option is water, though, if you want something neutral and sodium-free that won’t interfere with the flavor of the chicken and seasoning.

Serving Suggestions

Shredded chicken can be used in soups, tacos, casseroles, salads, stir fry, and more! You can make the chicken ahead of time, too! Then it’s ready for a quick and simple dinner later!

Add the chicken to gumbo for a hearty and filling meal! This gumbo is chock full of vegetables, so you’ll get plenty of nutrients and protein! You could swap out the beef for chicken in this taco soup. Perfect for a rainy, cool day! Consider adding to this pesto pasta salad for a healthy meal. Another awesome way to use shredded chicken is in these baked tacos!

As you can see, shredded chicken is versatile and easy to add to almost any dish! It also pairs well with barbecue sauce and some hamburger buns! However you decide to serve your shredded chicken, I hope you enjoy!