This Instant Pot Shredded Chicken is tender, juicy and made in a flash – thanks to the instant pot! Perfect for BBQs, get togethers or anytime you’re looking for a quick and easy meal!
Chicken is a staple in most households, and for good reason. It’s extremely versatile, can be utilized for an abundance of different meals, is easy to cook and is just down right delicious! This Instant Pot Shredded Chicken checks ALL of those boxes.
Made in just 15 minutes, using only FOUR ingredients, you can have this easy dish ready and waiting! Shredded chicken is perfect for BBQs, potlucks, get togethers – basically anytime you want to feed a lot of people and keep them all satisfied, this is the recipe you’ll reach for.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Salt & Pepper – To taste.
- Chicken – You’ll want boneless, skinless chicken breasts for this one!
- Chicken Broth – You can use my recipe for homemade chicken broth or opt for a low sodium version from the store!
How to make shredded chicken in the instant pot
- Season Chicken: Season the chicken breasts on both sides with salt and pepper.
- Prep Instant Pot: Pour the chicken broth into your Instant Pot and place the trivet inside. Lay the chicken breasts over the trivet. It’s okay if the sides overlap a little bit.
- Cook: Secure the lid of your Instant Pot and set the valve from VENT to SEAL. Cook on high pressure for 10 minutes, then quick release the pressure. If you’re using frozen chicken breasts, cook them for 15 minutes.
- Shred & Serve: Drain off all but 1/2 cup of liquid. Use 2 forks to shred the chicken in the pot with the reserved liquid. Season with more salt and pepper if needed and serve.
What can I add to my chicken?
If you want to kick it up a notch, you can certainly add any spice or flavor you want! Try these:
How to serve
You can eat this chicken pretty much any way you’d like! Toss it on a bun for a delicious shredded chicken sandwich, add it to a taco, burrito or quesadilla, use it on nachos or serve it as is! Here are some awesome additions to serve with your shredded chicken:
- Corn Fritters
- Roasted Green Beans
- Potato Salad
- Fruit Salad
- Roasted Potatoes
- Corn on the cob
- Broccoli Salad
- Coleslaw
Leftovers
Store leftovers in the fridge in a shallow, airtight container for 3-4 days.
Freezing
This is also a perfect recipe to prep in advance!
Once your shredded chicken is completely cooled, you can put it in ziplock bags or an airtight container, and store it in the freezer! Stored properly, the chicken will keep for 3-4 months.
Reheating your frozen chicken
Defrost the chicken or allow it to thaw overnight in the fridge. Place in an oven-safe dish and cover with aluminum foil. Bake in the oven at 425F for about 20 minutes or until the chicken is warmed through.
Looking for more instant pot recipes? Try these!
*all recipes made in the instant pot*
- Meatloaf
- Butter Chicken
- Orange Chicken
- Mississippi Pot Roast
- Baked Ziti
- Mashed Potatoes
- Coconut Chicken Curry
- Mongolian Beef
- Chicken Fajita Pasta
- Turkey Breast
- Cashew Chicken
- Chicken and Dumplings
Craving More? Follow Along:
Instant Pot Shredded Chicken
Equipment
Ingredients
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 4 chicken breasts boneless and skinless
- 1 cup chicken broth low sodium
Instructions
- Season Chicken: Season the chicken breasts on both sides with salt and pepper.
- Prep Instant Pot: Pour the chicken broth into your Instant Pot and place the trivet inside. Lay the chicken breasts over the trivet. It's okay if the sides overlap a little bit.
- Cook: Secure the lid of your Instant Pot and set the valve from VENT to SEAL. Cook on high pressure for 10 minutes, then quick release the pressure. If you're using frozen chicken breasts, cook them for 15 minutes.
- Shred & Serve: Drain off all but 1/2 cup of liquid. Use 2 forks to shred the chicken in the pot with the reserved liquid. Season with more salt and pepper if needed and serve.
Tips & Notes:
- Store leftovers in the fridge in a shallow, airtight container for 3-4 days.
I’m so glad I learned to make this, but it is a super basic recipe. We added BBQ sauce at the end for the kids which livened it up a little. I think this is a great basic to learn in the Instant Pot, THanks!