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–+ servings
Benjamin

Best Instant Pot Shredded Chicken

Tender, juicy, and bursting with flavor, shredded chicken breasts in the Instant Pot are a game-changer for busy weeknights or meal prep. This simple recipe is versatile and perfect for tacos, salads, soups, and more. With minimal effort and just 20 minutes of cooking, you’ll have perfectly shredded chicken that’s ready to elevate any dish!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 cup chicken broth or water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika optional
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil optional, for sautéing
  • Fresh herbs like cilantro or parsley for garnish optional
  • Lime wedges for serving optional

Method
 

Season the Chicken:
  1. Sprinkle garlic powder, onion powder, paprika (if using), salt, and black pepper evenly on both sides of the chicken breasts.
Sauté the Chicken (Optional):
  1. Set the Instant Pot to “Sauté” mode. Add olive oil and let it heat until shimmering.
  2. Place the seasoned chicken breasts in the pot and sear for 2–3 minutes per side until lightly browned. This step adds a layer of flavor but can be skipped if you’re in a hurry.
Add the Broth:
  1. Pour the chicken broth (or water) into the pot, ensuring the chicken is partially submerged.
Pressure Cook:
  1. Close the lid and set the pressure valve to the sealing position.
  2. Select “Manual” or “Pressure Cook” mode and set the timer for 10 minutes on high pressure.
Release the Pressure:
  1. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes. Perform a quick release for any remaining pressure.
Shred the Chicken:
  1. Remove the chicken breasts from the pot and place them on a cutting board.
  2. Use two forks to shred the chicken into bite-sized pieces.
Moisten the Chicken:
  1. Return the shredded chicken to the Instant Pot and stir it into the remaining broth for added moisture and flavor.
Serve:
  1. Serve immediately, garnished with fresh herbs and lime wedges if desired. Use the chicken in tacos, salads, soups, sandwiches, or any recipe that calls for shredded chicken.

Notes

  • Storage: Store leftover shredded chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Freezing Tip: Freeze the chicken in 1-cup portions for easy use in future meals.
  • Flavor Variations: Add a squeeze of lime juice or a dash of hot sauce to the broth for extra zest.
  • No Broth? Water works just as well, but adding a bouillon cube or base will boost flavor.

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