Instant Pot Shredded Chicken is moist, juicy and quick to make. I have 6 exciting flavours of shredded chicken along with the video for you, perfect to add in salads, soups, wraps, tacos or anything that calls for cooked chicken.
One of the best ways to cook Chicken which is moist and Juicy is to make Instant Pot Shredded Chicken. I have 6 different variations of Shredded Chicken for you, to keep your meal exciting and delicious.
Serve with a bowl of rice, add to salads or soups, use as a stuffing in warps, tacos, the options are endless. Variations included are – Italian, Mexican, Chipotle, Coconut Curry, Honey Mustard, Buffalo Ranch
Wondering why only 6 flavours?? Well, while testing the recipe and all the flavours I was left with enough Shredded chicken that would last for a month for us. So I had to stop there for a while.
I am sharing only 6 of my favorite flavours that I have tried and will also share other possible variations later in the post.
Why Instant Pot Shredded Chicken is the best?
There are several ways you can make Shredded chicken, It depends on what tool you are using, how much time you have on hand, and in what quantity you are making.
The slow cooker was my preferable way before I tried making it in the Instant Pot. Using an Instant pot is great for so many reasons.
- The chicken comes out to be perfectly tender, moist, and juicy every single time.
- Makes the process easy and quick. Add all the ingredients, set the timer, and wait to complete. No need to keep checking the timer.
- Perfect to make a large batch of chicken, at almost the same time. Just make sure that the IP is big enough to hold the large batch and there is room to breathe. Cook a big batch of it and use it for meal prep.
- The only way to cook frozen chicken without thawing it. On busy days or if you have a hungry family to feed, Instant Pot is your best friend. Detailed instructions on how to cook Shredded Chicken with Frozen chicken is later in the post.
How To Make Instant Pot Shredded Chicken?
As simple as it may sound, taking care of few things make sure you get the best result. The recipe calls for Chicken breast, but I have also included instructions for Chicken thighs in the post.
- Start with adding Chicken to the pot. Add liquid to the pot. Make sure there is enough liquid to cook chicken. For every pound of chicken 1/2 Cup of liquid. If the recipe calls for any other liquid ingredients like sauce, salsa, then the amount of stock needs to adjust accordingly. While adding the stock, it might look less, but once it is done, you would find there just enough liquid for the Chicken to absorb.
- Flavouring – The basic version needs just a good quality chicken stock, salt, and chicken. Make sure you have seasoned it well before cooking. underseasoned chicken tastes BLAH!!!
- Size Of Chicken matters – Size and thickness of chicken varies, so is the time of cooking depending on it. Usually, Chicken breast weighs roughly around 1/2 pound. Where I live, 1 pound of chicken has around 2 – 3 Chicken breasts. For cooking, it is not the weight that matters. What matters is the thickness. If the chicken is unusually thick, then increase the cooking time by 2-3 more minutes on the prescribed timing.
- Cooking Time – 8 minutes of High pressure with 10 minutes of natural pressure release always works for me. For this timing, chicken doesn’t have to be at room temperature. Just take it out of the refrigerator( not freezer) and pop it into the IP. By letting the pressure release naturally, we are allowing the chicken to rest before shredding. Therefore Chicken turns our to be moist and tender.
- Shredding chicken – Using two forks and shredding it right inside the inner pot.
After shredding, let the chicken come into room temperature. Store in a food-grade container along with the liquid in the refrigerator for up to 5 days. It can be frozen up to 3 months. Thaw frozen chicken overnight in the refrigerator before using it.
How about Chicken Thighs?
Chicken Breast is a leaner meat, most widely used. You can also make shredded chicken with Chicken thighs. Chicken thighs need little more time around 12 minutes with 5 minutes of natural pressure release.
Can I use Frozen Chicken?
If you are like me who always struggles to plan dinner ahead and go mad what to put on the table for dinner, then Instant Pot is your best friend. Directly pop in the frozen chicken to the Instant Pot. Cooking frozen chicken in the instant pot takes little more time than regular.
Cook frozen chicken breast for about 12-14 minutes depending on how thick they are. Let the pressure release naturally completely.
Ways to use Shredded Chicken.
Other Instant Pot Chicken Recipes
Instant Pot Shredded Chicken
- Instant Pot
- Pressure Cooker
- 1 pound Chicken Breast
- 2 teaspoon Italian Seasoning
- 1/4 teaspoon Salt
- 1/2 cup Chicken Stock
- 1 cup Salsa
- 2 tablespoon Taco Seasoning
- 1/4 cup Chicken stock
- 1/3 cup Honey
- 1.5 tablespoon Mustard
- 1/3 cup Soy Sauce
- 1/2 tablespoon Garlic
- 1/2 teaspoon Dried Rosemary (1 Sprig Fresh Rosemary)
- 20 grams Unsalted Butter
- 1/4 cup Chicken Stock
- 1 cup Coconut Milk
- 2 tablespoon Red Curry Paste
- 2 teaspoon Fish Sauce
- 1/2 cup Buffalo Sauce
- 1 package Ranch Seasoning
- 2 tablespoon Butter
- 1/4 cup Chicken Stock
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Dried Oregano
- 1 teaspoon Chipotle Chili Powder
- 1 Chipotle Chilli Pepper in Adobo sauce
- 2 tablespoon Adobo Sauce from Can
- 1/2 cup Chicken Stock
- Place chicken in the inner pot. Depending on the variation you prefer, add all the ingredients to the pot. Toss everything well.
- Place the lid on the Instant Pot. Make sure the seal valve is set to close. Press “Manual” or “Pressure Cook” and set the pressure to high for 8 minutes.
- After about 8-10 minutes the pot will come to full pressure. Then the timer countdown will begin.
- Once the timer is off, let the pot rest without disturbing for about 10 minutes and the pressure release naturally.
- After 10 minutes, carefully open the valve and let the remaining steam release completely.
- Once all the steam is gone and it is easy to handle, using two forks, shredded chicken. Alternatively, take the chicken breast out, shred and toss it back in the remaining juice in the pot.
- For Frozen Chicken Breast, cook on high pressure for 12 minutes, followed by 10 minutes of natural pressure release.
- For Chicken thighs, cook for 12 minutes with a quick pressure release.
- The amount of liquid(sauce ) at the end was just enough. Use only the amount of sauce you need, rest you can just discard.