Make the tastiest instant pot shredded chicken with just 20 minutes of cook time and four ingredients. The easiest meal prep you'll find, it comes out juicy and flavorful, and is the perfect addition to salads, pastas, wraps and more!
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Want to save money and cook quickly? Make shredded chicken with your instant pot, using a whole chicken.
This instant pot shredded chicken is lightly seasoned with just salt and garlic to make it easy to add to other recipes. But don't let the simple seasoning fool you - this shredded chicken is utterly delicious even on its own.
Plus, you get a batch of homemade chicken broth without any extra work. Just strain and save the water the chicken cooked in, and use whenever you need it!
Why you will love this recipe
- It's easy to make with just four ingredients (one of them being water!)
- It's quick with just five minutes to prep, and 20 minutes to cook
- It's hands-off, thanks to the instant pot. Set it and forget it, and make busy nights that much easier.
- Super versatile - though a whole chicken is called for the recipe works just as well with any piece of chicken
- Perfect for meal prep: whip up a batch and use the tender, shredded chicken throughout the week for any leftover shredded chicken recipes
What you need to make it
Ingredient notes & substitutions
- Chicken: whole chicken is great because you're left with a lot of meat, and that flavorful stock from boiling the bones. However, chicken breast or thighs work as well. Boneless chicken breasts tend to be the easiest to shred, but then you won't get the added flavor from the bones.
- Garlic: if you're a true garlic lover, feel free to add a bit extra
- Salt: this helps keep the shredded chicken juicy and adds lots of flavor
- Extra seasonings can be added as desired. Some great options include bay leaves, onions, carrots, black pepper, cumin, and smoked paprika.
How to make it
- Place the chicken in your pressure cooker and top with garlic and salt
- Pour the water over top
- Close the lid on the pressure cooker and cook chicken on high pressure for 20 minutes. Release the pressure naturally for 15 minutes before using the quick-release valve.
- Let the chicken cool before removing the meat from the bones and shredding it with a fork
Tips & tricks
- Allow the pressure to release naturally at first for the juiciest chicken. This means that you leave the instant pot alone so that the pressure in it starts to dissipate before you use the quick-release valve.
- Short on time? Skip chopping the garlic and add the cloves whole.
- Adjust cook times if making this with chicken breasts or other smaller pieces. Fresh chicken breasts take 8-10 minutes and frozen chicken breasts require 10-12 minutes.
- Let the chicken cool down before shredding it
- Save the cooking liquid. You can use it as broth in homemade soups, to cook rice, to make green enchilada sauce, and in stews to give them extra flavor.
- Use the shredded chicken to make chicken tacos or enchiladas, chicken salads, chicken sandwiches, or wraps
Storing, Freezing & Reheating
Storing: Store cooled down leftovers in the fridge in an airtight container for up to four days.
Freezing: Let the chicken cool completely before placing it into a freezer bag or other container. Freeze shredded chicken for up to three months. Let it thaw in the fridge overnight before using.
If you freeze it in a thin layer (for example, in a plastic bag) you can add it frozen to soups and stews and allow it to simmer for a few minutes to thaw and heat up.
Make it ahead of time: cook the shredded chicken the day before and store it in the fridge for your next meal.
Recipe FAQ
Use a meat thermometer to make sure your chicken is cooked to an internal temperature of 165°F (74°C). Larger chickens and chicken pieces may require longer cooking times than listed.
Frozen chicken breasts can be used instead of fresh chicken. However, it may require more cooking time.
Quick & easy recipes to make with shredded chicken
Looking for recipes to use your shredded chicken for?
- Spicy Chicken Soup
- Buffalo Chicken Quesadillas
- Easy Spanish Chicken Stew with Lemon, Rosemary & Olives
- Creamy Chicken Broccoli Pasta Bake [Dump and bake!]
- Buffalo Chicken Pasta
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Recipe
Easy Instant Pot Shredded Chicken
Print RateIngredients
- 4 garlic cloves chopped
- 1 whole chicken
- ½ tablespoon salt
- 4 cups water
Instructions
- Place a whole chicken in your pressure cooker. Follow with chopped garlic and salt and pour over the water.1 whole chicken, ½ tablespoon salt, 4 cups water, 4 garlic cloves
- Close the lid tightly and set the pressure cooker to manual cooking at High Pressure for 20 minutes (about 6 minutes per pound of chicken). Make sure "keep warm" is turned off.
- When the pressure cooking cycle is done, leave to release pressure naturally for at least 15 minutes. After this you can use the quick release valve to release the last of the pressure.
- Remove the chicken from the pressure cooker and set aside to cool.
- When the chicken has cooled down enough to touch, remove the meat from the bones and shred it. Add to any dishes you love that require shredded chicken!
Equipment (may contain affiliate links)
- Instant Pot* or other pressure cooker
- Measuring cups (metric or US)*
- 2 forks
Notes
- Allow the pressure to release naturally at first for the juiciest chicken. This means that you leave the instant pot alone so that the pressure in it starts to dissipate before you use the quick-release valve.
- Short on time? Skip chopping the garlic and add the cloves whole.
- Adjust cook times if making this with chicken breasts or other smaller pieces. Fresh chicken breasts take 8-10 minutes and frozen chicken breasts require 10-12 minutes.
- Let the chicken cool down before shredding it
- Save the cooking liquid. You can use it as broth in homemade soups, to cook rice, to make green enchilada sauce, and in stews to give them extra flavor.
- Use a meat thermometer to make sure the chicken is done. The internal temperature should reach 165°F (74°C)
- Storing: Store cooled down leftovers in the fridge in an airtight container for up to four days.
- Freezing: Let the chicken cool completely before placing it into a freezer bag or other container. Freeze shredded chicken for up to three months. Let it thaw in the fridge overnight before using.
- If you freeze it in a thin layer, for example, in a plastic bag, you can add it frozen to soups and stews and allow it to simmer for a few minutes to thaw and heat up.
- Make it ahead of time: cook the shredded chicken the day before and store it in the fridge for your next meal.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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