If you’re anything like me, you love a good shortcut that doesn’t skimp on flavor—and that’s exactly why I’m excited to share this Instant Pot Shredded Chicken Recipe with you. It’s one of those meals that feels fancy but comes together effortlessly, thanks to the magic of the Instant Pot. Whether you’re meal prepping for the week or need a quick dinner fix, this recipe delivers juicy, tender chicken every time.
I especially love this recipe because it’s incredibly versatile and forgiving. You can use fresh or frozen chicken breasts without any stress, and the seasoning combo of lemon, garlic, and herbs brings a brightness that keeps the chicken from ever feeling bland. Trust me, once you make this on repeat, you’ll wonder how you ever got along without it!
Why You’ll Love This Recipe
- Speedy and Convenient: It cooks fresh or frozen chicken in under 20 minutes—great when life gets busy.
- Juicy, Shreddable Chicken: The Instant Pot locks in moisture, making shredding a breeze without dry bits.
- Versatile Flavor Base: Lemon, garlic, and herbs mean it pairs well with tons of dishes.
- Minimal Ingredients: You likely have everything on hand, no need for fancy extras.
Ingredients You’ll Need
The ingredients in this Instant Pot Shredded Chicken Recipe are simple but smartly selected for flavor and convenience. I always keep these basics stocked so I’m ready to whip this up anytime.
- Water or chicken broth: Broth adds extra depth, but water works just fine if you’re in a pinch.
- Boneless skinless chicken breasts: Fresh or frozen, both cook beautifully in the Instant Pot.
- Kosher salt: Essential for seasoning—don’t skip it or your chicken will be bland.
- Black pepper: Freshly ground is best for that gentle kick.
- Smoked paprika: Adds a subtle smoky warmth that elevates the flavor.
- Lemon zest and juice: Brightens the chicken and keeps it fresh-tasting.
- Garlic cloves: Smashed garlic infuses the cooking liquid with great aroma and savory notes.
- Fresh thyme and rosemary sprigs: These herbs give earthy, aromatic touches that I adore.
Variations
I love to switch things up depending on the mood or occasion. The base flavors are a great starting point, but you’ll find it easy and fun to personalize this Instant Pot Shredded Chicken Recipe to suit your tastes.
- Mexican Flair: I swap smoked paprika for cumin, use lime instead of lemon, and toss in fresh cilantro instead of thyme and rosemary—perfect for tacos or burrito bowls.
- Herby Mediterranean: Add oregano and basil, replace lemon juice with a splash of white wine, and serve with tzatziki for a fragrant meal that feels like a mini-vacation.
- Spicy Kick: Toss in red pepper flakes or a chipotle pepper in adobo before cooking for a smoky heat that wakes up your taste buds.
- Broth Choice: Using chicken broth instead of water deepens flavor—and sometimes I throw in a bay leaf for extra aroma.
How to Make Instant Pot Shredded Chicken Recipe
Step 1: Prepare Your Instant Pot
Start by placing the metal trivet inside your Instant Pot and pouring in 1 cup of water or chicken broth. This sets up your steaming environment and prevents the chicken from sticking to the bottom. This step is key, so making sure the liquid is there will make your cooking smooth.
Step 2: Season the Chicken
Place the chicken breasts on the trivet in a single layer. Sprinkle kosher salt, black pepper, smoked paprika, and lemon zest evenly over the chicken. Adding lemon zest before cooking gives the chicken a fresh citrus aroma that really perks up the dish.
Step 3: Add Aromatics for Flavor
Squeeze half the lemon’s juice over the chicken, then tuck in smashed garlic cloves and fresh sprigs of thyme and rosemary around the chicken. These ingredients infuse the chicken with delicate herbal notes while it cooks under pressure.
Step 4: Pressure Cook Your Chicken
Secure the lid, making sure the sealing ring is correctly in place, and lock the lid. Set the pressure release valve to “sealing.” For frozen chicken breasts, set the Instant Pot to High Pressure for 14 minutes; if fresh, 12 minutes is perfect. Trust me, this timing came from much trial and error but it really nails the texture every time.
Step 5: Let the Pressure Release Naturally
When the cooking cycle is complete, let the pressure naturally release for about 10 minutes—this helps keep the chicken moist and tender. After that, carefully flip the valve to “venting” to release any remaining pressure. It’s a little step that makes a big difference in juicy chicken.
Step 6: Shred and Finish
Transfer the cooked chicken breasts to a bowl and use two forks to shred them. For an extra flavor boost, squeeze over the remaining lemon half and toss the shredded chicken with ¼ cup of the cooking liquid. This keeps every bite wonderfully moist and zesty.
Pro Tips for Making Instant Pot Shredded Chicken Recipe
- Use Frozen Chicken When in a Pinch: I discovered this trick when I forgot to thaw—just add 2 extra minutes and you’ll get the same tender results.
- Don’t Skip the Natural Release: This step keeps the chicken juicy and prevents it from drying out, which I learned after a couple of dry batches.
- Reserve the Cooking Liquid: Toss your shredded chicken with a bit of this flavorful broth to keep it moist and tasty.
- Season Generously Before Cooking: Instant Pot flavors can get muted, so I make sure to season well upfront for big, bright flavor.
How to Serve Instant Pot Shredded Chicken Recipe
Garnishes
I like to sprinkle fresh chopped parsley or cilantro on top for color and fresh herbal brightness. A quick drizzle of extra virgin olive oil or a dollop of sour cream also takes the shredded chicken to the next level. And if you’re going Mexican-style, a squeeze of fresh lime and some sliced avocado are my go-tos.
Side Dishes
This Instant Pot Shredded Chicken pairs beautifully with rice, roasted veggies, or even tossed into a hearty salad. I often serve it with a side of black beans and corn salsa for a satisfying and colorful meal. For a cozy night, you’ll love it layered in enchiladas or piled high on warm tortillas.
Creative Ways to Present
For a fun weeknight dinner, I’ve turned this shredded chicken into sliders with pickled onions and creamy coleslaw—a total hit with friends. On holiday occasions, serving it over garlic mashed potatoes with a sprinkle of fresh herbs feels extra special without extra work.
Make Ahead and Storage
Storing Leftovers
I store leftover shredded chicken in an airtight container in the fridge for up to a week. Keeping a little bit of the cooking liquid mixed in helps maintain moisture and flavor, so the chicken doesn’t dry out even after a few days.
Freezing
This recipe freezes wonderfully—just portion the chicken into freezer-safe bags or containers with some cooking liquid. When you thaw and reheat, it comes back tender and flavorful like fresh. I’ve found it perfect for prepping meals in advance.
Reheating
To reheat, I gently warm the shredded chicken in a skillet over low heat with a splash of the reserved cooking liquid or broth. This helps keep it moist and prevents any tough spots. You can also microwave it covered for about a minute, stirring midway for even heating.
FAQs
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Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs can be used for a richer flavor and extra tenderness. Just adjust the cooking time to about 10 minutes on high pressure for fresh thighs, and 13-14 minutes if frozen. The Instant Pot makes thighs wonderfully juicy and easy to shred.
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What if I don’t have fresh herbs?
No worries! You can substitute dried thyme and rosemary—use about 1 teaspoon each—and add them with the seasoning. The flavor will be slightly different but still delicious and aromatic.
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How do I know when the chicken is fully cooked?
The Instant Pot’s pressure cooking is super reliable, so as long as you follow the recommended cooking times, your chicken will be cooked through. If you’re unsure, just cut into the thickest part—there should be no pink, and juices run clear.
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Can I double this recipe for meal prep?
Yes! The Instant Pot handles doubling the recipe well; just make sure not to exceed the max fill line with liquid or chicken. You might need to increase cooking time by a couple of minutes for frozen chicken but keep the natural release time the same.
Final Thoughts
This Instant Pot Shredded Chicken Recipe has truly become a staple in my kitchen, especially when I’m short on time but want a homemade meal that doesn’t feel rushed. It’s a dependable, flavorful base for so many dishes and meal ideas—plus it lets me spend less time cooking and more time enjoying. I can’t wait for you to try it and see how easy and delicious dinner can be with your Instant Pot on your side!
PrintInstant Pot Shredded Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 – 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Halal
Description
This Instant Pot Shredded Chicken recipe is a quick, versatile, and flavorful way to prepare tender chicken breasts using pressure cooking. Perfect for meal prep or quick dinners, it combines simple seasonings and fresh aromatics to deliver juicy, shredded chicken that can be used in a variety of dishes.
Ingredients
Base Ingredients
- 1 cup water or chicken broth
- 4 fresh or frozen boneless skinless chicken breasts
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. smoked paprika
Flavor Enhancers
- Zest and juice of 1 lemon, divided
- 4 cloves garlic, smashed
- 1 sprig thyme
- 1 sprig rosemary
Instructions
- Prepare Instant Pot: Place the trivet inside the Instant Pot and add 1 cup of water or chicken broth to the pot to create steam for pressure cooking.
- Season the Chicken: Arrange the chicken breasts on the trivet and evenly sprinkle with kosher salt, black pepper, smoked paprika, and lemon zest for balanced seasoning.
- Add Aromatics: Squeeze half of the lemon juice over the chicken to enhance flavor, then add the smashed garlic cloves, thyme sprig, and rosemary sprig into the pot to infuse aroma while cooking.
- Seal and Cook: Secure the Instant Pot lid and twist to lock. Set the steam release valve to the ‘sealing’ position. Program the Instant Pot to cook at high pressure for 14 minutes if using frozen chicken breasts, or 12 minutes for fresh chicken breasts.
- Pressure Release: After the cooking cycle completes, allow the pressure to release naturally for 10 minutes to keep the chicken moist. Then carefully turn the steam release valve to ‘venting’ to release any remaining pressure.
- Shred the Chicken: Remove the cooked chicken breasts from the pot and place them in a bowl. Use two forks to shred the meat into desired consistency.
- Optional Step: For extra flavor, squeeze the remaining half of the lemon over the shredded chicken and toss it with ¼ cup of the cooking liquid collected in the pot.
Notes
- This recipe adapts to your schedule: add extra cooking time for frozen chicken breasts without thawing.
- You can use water, chicken broth, or even dry white wine as the cooking liquid to customize flavor.
- For different cuisines, try a Mexican twist by adding cumin, swapping lemon with lime, and replacing thyme and rosemary with cilantro.
- Store leftover shredded chicken in an airtight container in the refrigerator for up to one week.