Instant Pot Shredded Chicken
Instant Pot Shredded Chicken is moist, juicy, and quick to make. I have 6 exciting flavors of shredded chicken recipes for you, perfect to add to salads, soups, wraps, tacos, or anything that calls for cooked chicken.
One of the best ways to make moist and juicy shredded chicken is to make it in an instant pot. I have 6 easy variations of Shredded Chicken that will keep your meal planning sorted for weeks.
Use shredded/pulled chicken with a bowl of rice, add to salads or soups, use it as a stuffing in wraps, tacos, the options are endless. I have included the following flavor variations here: Italian, Mexican, Chipotle, Coconut Curry, Honey Mustard, and Buffalo Ranch.
Why is 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 preferred way before I tried making it in the Instant Pot. Using a pressure cooker is great for so many reasons.
- The chicken comes out 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 for making a large batch of chicken at almost the same time. Just make sure that the IP is big enough to hold the large batch. Cook a big batch of it and use it for meal prep.
- This is the most efficient way to cook frozen chicken without thawing it. If you have forgotten to take the chicken out of the freezer, the 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 Shredded Chicken Instant Pot?
As simple as it may sound, taking care of a few things makes 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 the 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 be adjusted 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 and chicken. Make sure you have seasoned it well before cooking. Underseasoned chicken tastes BLAH!!!
- Size of Chicken matters – The size and thickness of the chicken vary, so is the time of cooking depends 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 – Use two forks or a hand blender and shred it right inside the inner pot.
Best/easy way to shred chicken after cooking
Good news, you have more than one way to shred chicken. It all depends on the time and tools you have on hand. Before I tell you all about shredding chicken, Its important to keep in mind that always shred chicken while it is still warm, it is easier to do. Once the chicken gets cold, its gets a bit difficult.
Once shredded, let the chicken soak/rest in the cooking liquid to keep the chicken moist.
Now coming to shredding, if you have a small batch of chicken to shred, then use a fork and shred the chicken right in the inner pot of the instant pot. For a bigger batch, use a hand mixer or a stand mixer to shred.
If you are planning to use it for salads, then you can just chop using a knife
Storing Instructions.
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 4 days. It can be frozen up to 3 months. Thaw frozen chicken overnight in the refrigerator before using it.
Frequently Asked Questions?
Chicken Breast is a leaner meat, most widely used. You can also make shredded chicken with Chicken thighs. Chicken thighs need a little more time, around 10 minutes, with 5 minutes of natural pressure release.
If you are like me and always struggle 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 and completely.
Even though the Instant Pot keeps moisture in, too much time under pressure can dry out the meat, especially chicken breasts, which are lean. If the chicken breasts are really small, then adjust the cooking time accordingly.
Ways to use Shredded Chicken (Meal Ideas)
When you have shredded chicken in hand, the possibilities are endless. And when you have these many flavor options, you don’t have to worry about putting together a meal for weeks.
- In salads – Use Italian shredded chicken in this Italian chicken pasta salad.
- Soups – Any recipes that calls for cooked chicken like Chicken Taco Soup, Chicken Tortellini soup etc.
- Use buffalo shredded chicken in this buffalo chicken wrap or in these chipotle chicken tacos
- Make a wholesome Rice bowl with some added toppings.
- Top it on Nachos or make these loaded cheese fries
Other Instant Pot Chicken Recipes
Instant Pot Shredded Chicken
Ingredients
- 1 pound Chicken Breast
Italian
- 2 teaspoon Italian Seasoning
- ¼ teaspoon Salt
- ½ cup Chicken Stock
Mexican
- 1 cup Salsa
- 2 tablespoon Taco Seasoning
- ¼ cup Chicken stock
Honey Mustard
- ⅓ cup Honey
- 1.5 tablespoon Mustard
- ⅓ cup Soy Sauce
- ½ tablespoon Garlic
- ½ teaspoon Dried Rosemary (1 Sprig Fresh Rosemary)
- 20 grams Unsalted Butter
- ¼ cup Chicken Stock
Coconut Curry
- 1 cup Coconut Milk
- 2 tablespoon Red Curry Paste
- 2 teaspoon Fish Sauce
Buffalo Ranch
- ½ cup Buffalo Sauce
- 1 package Ranch Seasoning
- 2 tablespoon Butter
- ¼ cup Chicken Stock
Chipotle
- 1 teaspoon Garlic Powder
- ½ 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
- ½ cup Chicken Stock
Instructions
- 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.
Video
Notes
- 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.
What type of coconut milk do you use? Is it the kind in a can with the thick cream in it?
Hi Kim, coconut cream is the thicker version of coconut milk, but it will not work here. Coconut milk has the consistency of heavy cream.
Hi! Should I use dijon mustard or yellow mustard for the honey mustard chicken?
It is Dijon Mustard.
I made the Mexican chicken recipe and doubled the recipe. I got my first ever burn notice, but I did a natural pressure release and the chicken was fully cooked. It was tender and yummy. I just need to make sure the taco seasoning is fully dissolved so it does not settle to the bottom and set off the burn notice. I will use these recipes again.
the measurements for some of the ingredients include strange letters and %. this is not an accurate recipe. i would love to make it except the measurements are not all listed for the ingredients
Hi Missy, read the measurements as ‘1/3’. Working on this issue to fix it.
I’m about to do the Buffalo Ranch variation, but realized that in the ingredient list for that, it includes a 1/4 cup of chicken stock, but in the video, it doesn’t include that. Wondering which it is?
Please add 1/4 cup chicken stock.
I make this at my house and it is delicious!!! I’m trying to show my father in law on his pressure cooker but he doesn’t have a “manual” setting only a program for chicken, do you think that should be ok??
Nikki,
That should work fine.
I made the curry chicken a couple of weeks ago and loved it. Tonight it was the honey mustard and it was delicious! Thanks for such great recipes.
Thank you so much Beth.
I made the Mexican chicken and my IP kept reading “burning.” Not sure why. First time it’s done this.
The honey mustard chicken is my favorite!!
I made the Mexican chicken last night for soft tacos and it was so good! Super fast, easy and VERY tasty! Definitely making a double batch next time for tacos, nachos, burrito bowls, etc. We loved it!
Any thoughts on how to adjust the seasonings for the buffalo ranch, Italian, honey mustard, and Mexican one of you just want to make one batch of chicken and divide it among those flavors?
Ohh.. I am afraid you can’t do that. The chicken gets cooked in different flavoured, it wouldn’t be possible to incorporate those flavours to cooked chicken. Hope, I got your point right.
Can you substitute the butter for anything else or leave it out?
I just made the Mexican chicken and it turned out soooo good! Not dry at all! Can’t wait to try the others! Thank you!!
I’m planning on trying the honey mustard chicken recipe, but my diet requires dairy free. Could I substitute olive oil or coconut oil instead of butter?
Hi,
Yes, It should work.
Super yummy! But I doubled the recipe (chicken and all the fixings and liquid) and my pot came up with a “burn” sign. Any suggestions why?
Can you please tell me which variation you tried?? It would help me to figure out what would have caused the burn sign.
Hi!
If I double this recipe, do I adjust the.cooking time?
thanks!
No, the cooking time remains same. When you double the recipe,only difference is the IP will take more time to come into full pressure but the cooking time remains same.
I made the Mexican flavor chicken in my IP but next time I will remove the chicken from the pot before shredding so as to keep it from cooking more. It initially came out tender but because I didn’t take it out of the IP, it kept cooking and got really tough. That would be my only suggestion. I like my meat tender.
How about frozen chicken thighs? How long in the insta pot?
LOVE THIS! I make it weekly for everyone’s lunches. Our fav’s are Coconut curry, Honey mustard and Buffalo ranch.
Super easy and they never get tired of it. Was wondering though should you pressure cook longer if doubled?
I am going to try a few of your shedded chicken recipes. I am a little confused, your videos show 3 chicken breasts but the recipe says 1/2 pound of chicken. Should it be 1 or 1&1/2 pounds?
It is 1 pound Chicken.