Cook up a batch of shredded chicken in less than 15 minutes with your Instant Pot. Quick and easy to prep and juicy and full over flavor, it's great to use in so many recipes.
Add chicken broth/stock to Instant pot and place trivet in the inner pot.
Season chicken breasts with seasonings and place on the trivet in the Instant Pot.
Close the lid, turn the valve to ‘Sealing’ and pressure cook for 7 minutes on High pressure. Let pressure release naturally for 5 minutes and then carefully release the remaining pressure by turning the valve on the Instant pot lid.
When all the pressure is released and the pin has dropped, carefully open the lid, and remove the chicken breasts to a plate and let rest for 5 - 10 minutes.
Using two forks, shred chicken breasts.
NOTES
Use the trivet in your Instant Pot for this recipe.
Naturally release pressure for 5 minutes before quickly releasing the remaining pressure. This will ensure that the chicken is juicy, tender, and fully cooked.
You can use frozen chicken but increase the cooking time to 15 - 20 minutes depending on the thickness of the chicken breasts or thighs.
Let the chicken rest for 5 to 10 minutes before shredding it. This allows the juices to redistribute so that your chicken isn't dry. But don't refrigerate it before shredding it, chicken shreds easiest when it is warm.
Add some of the cooking liquid back to the shredded chicken for moisture and flavor.
NUTRITION
Nutrition Facts
Instant Pot Shredded Chicken
Amount Per Serving
Calories 152Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 74mg25%
Sodium 508mg21%
Potassium 490mg14%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 26g52%
Vitamin A 102IU2%
Vitamin C 1mg1%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course
Cuisine American
Keyword easy shredded chicken, how to cook chicken in the instant pot, pressure cooker shredded chicken