This Instant Pot shredded chicken is one of those recipes that’s always in rotation at my place. It’s juicy, well-seasoned, and ridiculously easy to pull together — no babysitting the stove, no mess, and barely any thinking required. I call it “kitchen gold” because once you have a batch on hand, meals practically assemble themselves. Tacos, wraps, salads, pastas — you name it.
Honestly, this is the kind of recipe I lean on during busy weeks, and it never disappoints.
Why This Recipe Works for Me Every Time
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No more dry chicken – You know how easy it is to mess up chicken breast and end up with something stringy and bland? Not here. This comes out tender and juicy, every single time.
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Full of flavor without being overpowering – It’s seasoned just enough to be interesting on its own but still neutral enough to work in anything from tacos to casseroles.
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Set it and forget it – I love how I can toss everything into the Instant Pot, press a button, and walk away. While it’s doing its thing, I’m chopping veggies, prepping sides, or — let’s be honest — catching up on dishes.
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Freezer-friendly meal prep hero – I usually make a double batch and freeze half. On hectic nights, I pull out a bag and feel like past-me just handed me a gift.
Here’s What You’ll Need
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Boneless, skinless chicken breasts: Thighs also work if you prefer dark meat. Just avoid the thin-sliced breasts — they cook too fast and don’t shred well.
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Chicken broth or water: If I’m out of broth, I’ll mix in a spoonful of bouillon with water. Adds a nice depth.
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Simple pantry spices: Garlic powder, onion powder, smoked paprika, oregano, kosher salt, and black pepper. It’s my go-to combo for “all purpose” chicken — flavorful but flexible.
Tip: If you’re planning to use the chicken in something bold, like buffalo dip or tacos, feel free to bump up the spices.
How I Make It in the Instant Pot
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Toss it all in: Add the chicken, broth (or water), and all your seasonings to the Instant Pot. No need to stir — just layer it in.
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Pressure cook: Seal the lid and set it to high pressure for 10 minutes. It takes about 8–10 minutes to come to pressure, so don’t worry if it’s not immediate.
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Natural release: Once it’s done, let it naturally release for at least 8 minutes. This is key. It keeps the chicken juicy.
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Shred: Remove the chicken to a bowl and shred it using two forks. If you want finer strands, a hand mixer works great too — but I like it a little chunky. Then pour some of that flavorful broth back in and give it a mix. Game-changer for moisture and taste.
How I Use This Chicken (Pretty Much Everywhere)
Once you’ve got a batch, here’s what you can do with it:
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Toss it into pasta – Think creamy chicken alfredo or even a quick stir into mac and cheese.
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Make sandwiches and wraps – Buffalo chicken wraps, BBQ sliders, or just layered into a good ol’ grilled cheese.
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Tacos and burrito bowls – Instant flavor booster.
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Stuffed veggies – Like zucchini boats, baked potatoes, or peppers.
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Add to soups or casseroles – So handy for chicken noodle soup, pot pies, or baked pasta dishes.
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Toss into salads – From classic chicken salad with grapes to a spicy southwest version, this shredded chicken makes lunch a breeze.
I also use it for:
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Quick nachos
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Breakfast burritos
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Ramen bowls
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Meal-prep protein boxes
Flavor Variations I Like
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Southwest: Replace the seasonings with taco seasoning and a cup of salsa.
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Buffalo-style: Mix in ranch seasoning and buffalo sauce after shredding.
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BBQ chicken: Stir in your favorite BBQ sauce and let it soak in while it’s still warm.
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From frozen: Yes, you can use frozen chicken breasts! Just add 2 more minutes to the pressure cook time.
Tip: Doubling the batch? Add 2–3 extra minutes and make sure everything is evenly stacked.
Storing and Reheating Tips
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Fridge: Store it in an airtight container with some of its cooking juices. It stays moist for up to 4 days.
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Reheating: I usually just toss it into whatever I’m making — soup, pasta, skillet meals. But if I’m heating it solo, a few spoonfuls of broth in a pan over low heat works best. Microwave works in a pinch, but I keep the heat low to avoid drying it out.
Instant Pot Shredded Chicken
This Instant Pot shredded chicken is my go-to for quick meal prep. It's juicy, perfectly seasoned, and shreds like a dream — ready to toss into salads, wraps, casseroles, or tacos.
Ingredients
- 2 lbs raw boneless, skinless chicken breasts
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- 1 cup low-sodium chicken broth (or water)
Instructions
- Add the chicken breasts to the Instant Pot, followed by the broth and all the seasonings. Give everything a quick stir to coat the chicken evenly.
- Secure the lid and make sure the valve is sealed. Select high pressure and set the timer for 10 minutes. Once the cooking time is up, let the pressure release naturally for about 8 to 10 minutes before carefully releasing the remaining pressure manually.
- Transfer the cooked chicken to a bowl, spoon in about a cup of the flavorful cooking liquid, and shred the meat using two forks or a hand mixer until tender and pulled apart.
- Use right away, or let it cool and store for later!
Notes
- Fridge: Store the shredded chicken along with the extra broth in an airtight container for up to 4 days. It stays moist and reheats well.
- Freezer: Portion into 1–2 cup amounts and freeze in a freezer-safe container or bag for up to 4 months. Thaw overnight in the fridge or warm gently on the stove.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 390Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 193mgSodium 501mgCarbohydrates 2gFiber 0gSugar 0gProtein 72g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Freezing Tips from My Kitchen
I like to portion the shredded chicken into 1 or 2-cup portions and freeze in zip-top bags or containers. Just make sure it’s completely cooled before freezing. I flatten the bags to save space and they thaw quickly too.
If you have a vacuum sealer, use it! It keeps the chicken fresh longer — I’ve had it last over 4 months without freezer burn.
Let me tell you — there have been nights where I’m staring at the fridge, tired and clueless, and then I see that bag of frozen shredded chicken. Suddenly dinner feels doable. Whether it’s quesadillas, soup, or just a big bowl of chicken fried rice — this stuff is the MVP.
If you haven’t tried this method yet, give it a go. It’s a small effort for a whole lot of mealtime flexibility.
Try other Instant Pot recipes:
