Instant Pot Shredded Chicken
This easy Instant Pot shredded chicken recipe can be used in a variety of ways! Choose either chicken breasts or chicken thighs to get the most juicy and tender results.
Servings: 6
Ingredients
- 4 chicken breasts boneless skinless
- Salt to taste
- 1 cup chicken broth
Instructions
- Season each piece of chicken with salt. Add the chicken broth to your Instant Pot, along with the chicken.
- Close the lid, set the valve on "sealing", and cook on high pressure for 10 minutes.
- Once the countdown has completed, do a 5 minute natural pressure release, and then release the rest of the pressure by doing a quick release.
- Take the chicken out of the Instant Pot and shred it with 2 forks. I like to mix it with a bit of the cooking liquid to help keep it moist. You can either discard the remaining cooking liquid or reserve it to add it to soups etc.
Notes
- Cooking time will remain the same if you cook 2, 3, 4, or even 8 chicken breasts. The Instant Pot will take longer to come up to pressure with more chicken that's in there.
- For frozen chicken breasts, cook them on high pressure for 12 minutes and do a natural pressure release. Ensure they're separated for best results (not frozen as one big chunk).
- For chicken thighs, cook them on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes and then do a quick release for the remaining pressure (or just let the pressure naturally release fully).
- Inactive time indicates the time it takes the Instant Pot to get up to pressure and release pressure naturally.
Nutrition
Calories: 174kcal | Carbohydrates: 0.2g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 320mg | Potassium: 565mg | Sugar: 0.2g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
