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Photo of Instant Pot Shredded Chicken in a white bowl with silver tongs, ready to be served.
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5 from 1 vote

Instant Pot Shredded Chicken

This Instant Pot Shredded Chicken recipe gives you shredded chicken that's perfectly juicy and tender, and so easy to make. Everyone needs to go-to shredded chicken recipe because it's incredibly versatile and can be used all throughout the week.
Prep Time5 minutes
Cook Time12 minutes
Additional Time10 minutes
Total Time27 minutes
Course: Main Dishes
Cuisine: American
Servings: 8 -10 servings
Calories: 701kcal
Author: Dane & Becky

Equipment

Ingredients

  • 1 cup chicken broth or broth of choice, or water
  • 2.5-3 lbs. boneless skinless chicken thighs (or chicken breast)
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Instructions

  • Add the broth, chicken, and seasonings to the inner pot of the Instant Pot.
    Top view photo of ingredients to make Instant Pot Shredded Chicken, including broth, chicken, and seasonings, in the Instant Pot and ready to cook.
  • Double check that the seal on the Instant Pot lid is placed correctly, and then place the lid on the Instant Pot and lock it into place.
  • Set to “pressure cook”. Pressure cook on high for 12 minutes. Allow the Instant Pot to naturally release for 5 minutes, then press the quick release button to release the remaining pressure.
    Photo of an Instant Pot, with 12 minutes on the timer.
  • Remove the lid and allow the Instant Pot to sit for 5 minutes, to cool.
  • Use two forks to shred the chicken. You can drain some or all of the broth, if you like.
    Top view photo of Instant Pot Shredded Chicken, fully cooked and shredded in the Instant Pot.
  • Serve warm.
  • Store leftovers in a sealed container and refrigerate for up to 3 days or freeze for up to 3 months

Notes

  • You can use chicken thighs or chicken breasts in this instant pot chicken recipe.
  • You can use your broth of choice, or water, but we suggest broth because it adds more flavor.
  • You can leave out any of the spices, replace them with another spice, or add additional spices.
  • We like to store the Instant Pot shredded chicken in a container with some of the leftover broth, to keep it from drying out.
  • This recipe uses chicken that is thawed, but frozen can be used as well. Thawed chicken will cook faster, so add 3-4 minutes to the cook time if you are using frozen. Separate any thighs that are stuck together before cooking so they cook evenly.

Nutrition

Serving: 1 | Calories: 701kcal | Protein: 103g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 23g | Cholesterol: 519mg | Sodium: 1133mg