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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.
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Instant Pot Shredded Chicken

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.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Inactive time 10 minutes
Servings 4 serving
Calories 463kcal
Author Subhasmita

Equipment

  • Instant Pot
  • Pressure Cooker

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.

Nutrition

Serving: 100g | Calories: 463kcal | Carbohydrates: 42g | Protein: 20g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 65mg | Sodium: 3814mg | Potassium: 726mg | Fiber: 3g | Sugar: 29g | Vitamin A: 2093IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 4mg