Easy Instant Pot Shredded Chicken

Easy Instant Pot Shredded Chicken

Learn how to make shredded chicken in an instant pot with only four ingredients! This shredded chicken is a delicious addition to sandwiches, pasta, and salads.

Course Main Course

Cuisine North American

Diet Gluten Free

Prep Time 5

Cook Time 20

Pressure, Venting & Resting 45

Total Time 1 10

Servings cups

Calories 828kcal

Author Emmeline Kemperyd

Equipment

Instant Pot* or other pressure cooker
Kitchen knife*
Chopping board*
Measuring spoons*
Measuring cups (metric or US)*
2 forks

Ingredients

4 garlic cloves chopped
1 whole chicken
½ tablespoon salt
4 cups water

US Customary - Metric

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!

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