I’m so happy it’s a short week this week after the Labor Day holiday. We were down at the beach, soaking up the last of summer with some sunshine and toes in the sand. It was glorious and that made it pretty difficult to dive back into work this week. So I’m happy to see it’s already Thursday. OK, let’s move right along today and get to the food. Today, I’m so excited to share this workhorse of a recipe: Instant Pot shredded chicken. Sure, it may not be super sexy, but man, you are going to fall in love with it once you see how easy it will make life - and mealtimes. This chicken comes out perfectly cooked, tender and flavorful. With so very little effort. I used to make this same thing all the time in my slow cooker to have on hand for meals. See crockpot shredded chicken for the recipe if you want to make it that way. But this pressure cooker version is my go-to now because it’s so much faster! And we really only need the chicken and a few very basic seasonings. Can I get a hells yes for simple recipes without a million ingredients? I just can’t handle those right now. Plus, this shredded chicken is ready in 30 minutes, start to finish! The actual cook time for the chicken in the Instant Pot is just 8 minutes, so we’re accounting for the coming to pressure time there, too. And it’s so crazy convenient and versatile to have this on hand!
One of my favorite things to do is make a batch of this shredded chicken in the Instant Pot and use part of it that night for dinner - for shredded chicken tacos or chicken enchiladas for instance - and then store the rest for later in the week. I’ll use it for chicken salad, sandwiches or sliders, grain bowls or salads, or make another entire meal with this chicken another night.
(See my post on ways to use shredded chicken for even more ideas, plus recipes.) You can also freeze the extras - or make an entire batch to freeze, as I’ve done before - to have some cooked chicken ready to go in the freezer. Something about having a well-stocked freezer gives me a sense of security. Especially in these times. Is that strange? Plus, I don’t know about you, but rotisserie chicken can be hard to come by at the store these days. And can also be really expensive. This is the best, fastest, most flavorful way to get some cooked chicken that’s ready to use. OK, let’s get to it and get cooking!
Now, I’ve got some notes and substitutions coming up on how to make Instant Pot chicken. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making Instant Pot shredded chicken:
The recipe calls for boneless, skinless chicken breasts. You could substitute bone-in chicken breasts or chicken thighs, but you’ll need to adjust your cooking times slightly. The recipe card includes timing for both fresh and frozen chicken breasts. Either are fine to use. I’ve included a very basic seasoning mix that makes really flavorful chicken that can be used ANY way you want to use it. Keep reading for some other seasoning ideas. The cooked, shredded chicken will keep in the refrigerator for up to 5 days or freezer for up to 5-6 months. Be sure to label and date your container.
Also, to be on the safe side, I highly recommend using a digital thermometer to check the temperature of your chicken. This eliminates the guessing game of whether or not it’s cooked through to a safe temperature. (Reminder: it should be 165.) If yours didn’t cook all the way through for some reason, re-seal the pot and cook for another 2 minutes on high pressure. (Or you could pop the chicken in the oven to finish cooking.)
Also, a disclaimer: Instant Pot recipes often fail to mention the time it takes for the pot to come to pressure or to release it. I have found it very misleading when trying to plan, so I wanted to be sure to include it here. I’ve listed “additional time” as 20 minutes to account for the amount of time it will take for the pot to come to pressure and then the time for the release. The exact amount of time can vary, but that’s at least a rough estimate. In case you’re in the market for one, I have and love this 6-quart Instant Pot. OK, let’s talk flavor. As written, this recipe just calls for salt, pepper and garlic powder. This is my go-to standard for a classic, versatile shredded chicken. You can use this for anything! But, if you want to season the chicken differently, that’s absolutely an option. Here are a few ideas to get you thinking:
Flavor options for Instant Pot shredded chicken:
Taco seasoning Southwest seasoning Italian seasoning or an herby mix (or herbs de Provence seasoning) Masala or Indian spice mix Lemon pepper seasoning Ranch seasoning Cajun seasoning
Really, the sky is the limit. It depends on your tastes and partly on how you want to use the chicken. And there are SO many ways to use it! Which is part of the reason I love having it on hand so much.
Ways to use IP shredded chicken:
- Use in place of rotisserie chicken for pretty much any recipe
- Make enchiladas, nachos, tacos, quesadillas, burritos, etc. (such as these easy chicken enchiladas or baked chicken tacos)
- Use as the protein for grain bowls
- Mix with a dressing and add to a salad
- Or use to layer into a mason jar salad
- Combine with your favorite pasta salad or quinoa salad to make it a main dish
- Use for stuffed pitas with some hummus or tzatziki and fresh veggies
- Mix with BBQ sauce for BBQ chicken sandwiches
- Make chicken salad (I do this with leftovers to have for lunch) You’ll be making this on repeat just because it’s so convenient to have it ready to go! And kinda fun to find new ways to use it.
OK, last thing: A few extra details on how to handle leftovers.
How to store leftover shredded chicken:
- Once cooled, leftover shredded chicken can be kept, covered, in the refrigerator for up to 5 days. Use cold or reheat in the microwave or stovetop.
- Extra shredded chicken can also be frozen. Place in a freezer-safe bag or container — that’s been labelled and dated! — and freeze for up to 5-6 months. Defrost overnight in the fridge and it’s ready to use or warm up. Pro tip: Add a few tablespoons of the liquid from the Instant Pot into the storage bag or container with the leftover chicken. It helps prevent it from drying out too much. I hope you give this a try - and let me know in the comments below your favorite way to use it! Enjoy! XO, Kathryn
The recipe calls for boneless, skinless chicken breasts. You could substitute bone-in chicken breasts or chicken thighs, but you’ll need to adjust your cooking times slightly. I highly recommend using a digital thermometer to check the temperature of your chicken. (Reminder: it should be 165.) If yours didn’t cook all the way through for some reason, re-seal the pot and cook for another 2 minutes on high pressure. (Or you could pop the chicken in the oven to finish cooking.) Other flavor/seasoning options for Instant Pot chicken: Taco seasoning, southwest seasoning, Italian seasoning, masala or Indian spice mix, lemon pepper seasoning, Ranch seasoning, Cajun seasoning, etc. Ways to use IP shredded chicken:
Use in place of rotisserie chicken for pretty much any recipeMake enchiladas, nachos, tacos, quesadillas, burritos, etc.Use as the protein for grain bowlsMix with a dressing and add to a salad or use to layer into a mason jar saladCombine with your favorite pasta salad or quinoa salad to make it a main dishUse for stuffed pitas with some hummus or tzatziki and fresh veggiesMix with BBQ sauce for BBQ chicken sandwichesMake chicken salad
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
