Instant Pot Shredded Chicken Recipe

If you re anything like me, finding a quick, reliable way to make tender, juicy shredded chicken is a game-changer in the kitchen. This Instant Pot Shredded Chicken Recipe hits that sweet spot perfectly – it s straightforward, practically foolproof, and incredibly versatile. Whether you re meal prepping for the week or need a speedy protein fix for dinner, this recipe has got your back.

One of the things I absolutely love about this Instant Pot Shredded Chicken Recipe is how the pressure cooking locks in flavor while keeping the chicken moist and shreddable in just minutes. No more dry chicken disasters! Plus, you can tweak the seasonings easily to suit whatever cuisine you’re craving – from classic to Mexican-inspired dishes. Trust me, once you try making shredded chicken this way, you ll wonder how you ever did it differently.

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Ingredients You’ll Need

The ingredients here are simple but do a fantastic job working together to create that juicy shredded chicken you want. I usually grab chicken broth for more flavor, but plain water works just fine if you re in a pinch.

• Water or chicken broth: Adds moisture for pressure cooking; broth gives extra depth of flavor.
• Boneless skinless chicken breasts: Easy to shred and cooks evenly in the Instant Pot.
• Kosher salt: Essential for seasoning and enhancing natural chicken taste.
• Black pepper: Adds a mild heat and earthiness.
• Smoked paprika: Gives a subtle smoky kick without overpowering.
• Lemon zest and juice: Brightens up the chicken with fresh citrus notes.
• Garlic cloves (smashed): Layer of aromatic flavor that s hard to beat.
• Thyme sprig: Adds herbal earthiness.
• Rosemary sprig: Provides a fragrant and piney flavor boost.

Variations

I love that you can tailor this Instant Pot Shredded Chicken Recipe to fit whatever mood or meal plan you’re working with. Feel free to swap out herbs, spices, or liquids so it fits your taste and dietary preferences.

• Mexican Twist: I once added cumin, swapped lemon for lime, and replaced thyme and rosemary with cilantro – my family went crazy over the flavor!
• Spicy Kick: Add a pinch of chili powder or cayenne if you like some heat.
• Broth Swap: Use chicken broth, vegetable broth, or even dry white wine to brighten the taste.
• Frozen Chicken: No thawing needed-just increase cooking time by a couple of minutes.

How to Make Instant Pot Shredded Chicken Recipe

Step 1: Prep Your Instant Pot and Chicken

Start by placing the trivet inside your Instant Pot and pouring in a cup of water or chicken broth – that s your pressure base. Then season the chicken breasts all over with salt, pepper, smoked paprika, and a bit of lemon zest. This gives the chicken flavor right at the start, and trusting me, it makes a difference when shredding later.

Step 2: Add Aromatics and Seal

Squeeze the juice of half a lemon evenly over the seasoned chicken in the pot. Toss in smashed garlic cloves, and nestle the sprigs of thyme and rosemary around the meat. They infuse a subtle herbal aroma. Now, close the lid securely and turn the steam release valve to sealing.

Step 3: Pressure Cook the Chicken

Set your Instant Pot to high pressure: 14 minutes if your chicken is frozen, or 12 minutes for fresh breasts. Here s a little trick I learned – don t rush the natural pressure release; let it sit for 10 minutes after cooking ends. It keeps the chicken juicy and makes shredding easier. After the 10 minutes, release any leftover pressure manually by turning the valve to venting.

Step 4: Shred and Finish

Remove the chicken breasts to a large bowl and shred them using two forks – it s oddly satisfying but quick! If you want extra flavor, squeeze the remaining half of the lemon over the shredded chicken, and toss with about ¼ cup of the cooking liquid you reserved. This step really adds a zesty punch and keeps everything moist.

How to Serve Instant Pot Shredded Chicken Recipe

Garnishes

I m a huge fan of fresh herbs like chopped cilantro or parsley on top – they add a pop of color and freshness. A little drizzle of extra lemon juice or a sprinkle of smoked paprika over the serving dish amps up the flavor and appearance, too.

Side Dishes

This shredded chicken pairs beautifully with simple sides like a crisp green salad or roasted veggies. I especially love serving it with Mexican rice and black beans for a quick taco night. You can also toss it on top of pasta or quinoa bowls for an easy, balanced meal.

Creative Ways to Present

For special occasions, I ve stuffed these shredded chicken into soft tortillas, then topped with avocado slices, pickled onions, and a squeeze of lime. Another favorite is layering it in a casserole with cheese and enchilada sauce – it s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I usually store leftover shredded chicken in an airtight container in the fridge, and it keeps nicely for up to a week. Just make sure to add some cooking juices back in before sealing so it doesn t dry out.

Freezing

Freezing works great with this recipe! Portion the shredded chicken into freezer-safe bags, squeeze out all the air, and freeze for up to 3 months. When you re ready for a quick meal, just thaw in the fridge overnight or use the defrost setting on your microwave.

Reheating

I reheat shredded chicken gently in a skillet over low heat with a splash of chicken broth or water – this stops it from drying out while warming it through evenly. You can also microwave covered, stirring halfway to heat it uniformly.

FAQs

Final Thoughts

This Instant Pot Shredded Chicken Recipe has truly become a staple in my kitchen for busy weeknights and meal prep days alike. It s hands-down one of the easiest, most reliable ways to get tender shredded chicken without fuss. I can customize it any way I want and always trust the Instant Pot to deliver juicy, flavorful results. Give it a go – I promise it ll quickly become your go-to recipe for quick, delicious chicken that works in just about anything.

Instant Pot Shredded Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 71 reviews

• Author: Harper
• Prep Time: 10 minutes
• Cook Time: 12 minutes (fresh chicken) / 14 minutes (frozen chicken)
• Total Time: 22 minutes (fresh chicken) / 24 minutes (frozen chicken including natural release)
• Yield: 4 – 6 servings
• Category: Main Dish
• Method: Instant Pot
• Cuisine: American
• Diet: Halal

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Description

This Instant Pot Shredded Chicken recipe is a quick, versatile, and flavorful way to prepare tender chicken breasts using simple ingredients and aromatic herbs. Perfect for meal prep or adding to a variety of dishes, this recipe requires minimal effort and adapts easily to fresh or frozen chicken. The use of lemon, garlic, thyme, and rosemary infuses the chicken with bright, savory notes, making it a delicious and convenient protein option.

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Ingredients

Units USM Scale 1x2x3x

Base Ingredients

• 1 cup water or chicken broth
• 4 fresh or frozen boneless skinless chicken breasts
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika

Flavor Enhancers

• Zest and juice of 1 lemon, divided
• 4 cloves garlic, smashed
• 1 sprig thyme
• 1 sprig rosemary

Cook Mode Prevent your screen from going dark

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Instructions

1. Prepare Instant Pot: Place the trivet in the Instant Pot and add 1 cup of water or chicken broth to the pot to provide the necessary liquid for pressure cooking.
2. Season the Chicken: Arrange the chicken breasts inside the Instant Pot and evenly sprinkle with kosher salt, black pepper, smoked paprika, and the lemon zest for flavor.
3. Add Aromatics: Squeeze half of the lemon juice over the seasoned chicken, then add the smashed garlic cloves, thyme sprig, and rosemary sprig into the pot for aromatic infusion.
4. Seal and Cook: Securely lock the lid on the Instant Pot, set the Steam Release Valve to the sealing position, and choose High Pressure cooking. Set the timer for 12 minutes if using fresh chicken breasts or 14 minutes for frozen breasts.
5. Pressure Release: Once cooking is complete, allow the pressure to naturally release for 10 minutes to rest the chicken, then manually release any remaining pressure by turning the valve to venting.
6. Shred the Chicken: Remove the chicken breasts to a bowl and shred them finely using two forks for tender, pull-apart texture.
7. Optional Step: For additional flavor, squeeze the remaining lemon juice over the shredded chicken and mix in ¼ cup of the cooking liquid from the Instant Pot.

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Notes

• This recipe adapts well to your schedule; frozen chicken can be used by increasing the cook time.
• You may use water, chicken broth, or dry white wine as the cooking liquid, depending on your flavor preference.
• Customize the seasoning for different cuisines: for example, add cumin, replace lemon with lime, and swap rosemary and thyme with cilantro for a Mexican-inspired flavor.
• Store cooked shredded chicken in a sealed container in the refrigerator for up to one week.

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Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 0g
• Sodium: 800mg
• Fat: 3.5g
• Saturated Fat: 1g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 33g
• Cholesterol: 85mg