Instant Pot Shredded Chicken is a deliciously easy recipe starter perfect for freezing. Great for quick sandwiches, quesadillas, rice dishes, and casseroles!
Instant Pot Shredded chicken is a truly basic (3 ingredient) recipe that everyone should know how to make. Imagine having fresh and healthy chicken ready for recipes or for just munching in less than 30 minutes!
You’ll get moist, juicy chicken without losing any flavor that happens with boiling. I’ve also included slow cooker instructions to make easy, tasty shredded chicken without a pressure cooker.
More Easy Instant Pot Recipes
- Banana Pepper Instant Pot Shredded Chicken
- Instant Pot Beef Mexicana
- Sesame Garlic Pasta
- Instant Pot Mexican Chicken Soup
- Orange Chicken
How To Make Instant Pot Shredded Chicken
This is a totally easy recipe with only 3 ingredients for basic shredded chicken….chicken, salt and pepper. You can easily make it your own by switching out the salt for seasoned salt and adding spices like oregano, basil, thyme.
- Add water to your Instant Pot. Season the chicken and add to the pot. The best way to season chicken is while it’s cooking – so season away.
- Secure the lid, and make sure the valve is set to “sealing”. Set to cook on pressure cook – High. Use the +/- buttons to set the time to 12 minutes. The Instant Pot should read “ON” and begin to build pressure for about 10 minutes if using fresh or thawed chicken. It will take about 20 minutes for frozen chicken. Cook the chicken.
- When the cooking time is done, do a quick release by turning the valve to “release”. Lots of steam will be released, so use a spoon handle to turn the valve to avoid burns. Remove the lid and use two forks to shred the chicken. Start shredding on the ends. It should be easy to shred, literally falling apart under the forks.
- Let the chicken cool slightly. Pour off the liquid or save to package with the chicken to keep it moist. I usually freeze my shredded chicken and place 2 to 3 tablespoons of liquid in each bag to keep it moist during reheating.
- Use now, refrigerate in a tightly covered container for up to 3 days or place in freezer bags to freeze for up to 3 months.
Shredding chicken can be hard on the hands. Two forks will do the trick, but a pair of Hero Star Bear Claws from Amazon really make the job quick and easy.
Frequently Asked Questions About Making Instant Pot Shredded Chicken
What is the time needed to cook frozen chicken breasts in the Instant Pot?
Whether frozen, fresh or thawed, you’re chicken breasts will take about the same time to cook. The Instant Pot takes longer to come to pressure with frozen chicken breasts (about 2 times longer), but the actual cooking time will remain the same.
Do I need to put the chicken on an insert?
Not necessarily. Use an insert if you like, but the chicken will pressure cook fine without being elevated over the water. I find the chicken is moister if cooked right in the water. If you’re needing drier chicken for recipes like chicken salad, you may want to use an insert like this silicone insert. It’s great quality for under $15.
Is cooked chicken safe to freeze?
Yes, it is perfectly safe to freeze cooked chicken, as long as it was initially cooked by the use-by date on the package. Store in the freezer for up to 3 months. Once thawed, use the chicken within 24 hours.
How do I freeze chicken to use later?
I use the quart size freezer bags for shredded chicken and put about 2 cups of chicken + 2 tablespoons of cooking liquid into each bag. (Many recipes calls for 2 cups of cooked chicken…so you’re ready!) Before filling, grab a marker and label your freezer bags or containers with the date, contents and amount that it contains.
I love these Freezer Quart Bags from Amazon. They are durable and budget-friendly! Honestly, most brands are pretty similar, but my grocery store doesn’t carry freezer bags in the quart size.
Instant Pot Shredded Chicken
Ingredients
- 2 pounds chicken breasts boneless, skinless
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Add 1 cup water to the bottom of the Instant Pot insert. Sprinkle chicken breasts with salt and pepper. Place chicken breasts into the instant pot insert, overlapping as needed.
- Secure the lid and select the Pressure Cooker function to High. Use the manual (+/-) buttons to adjust the cook time to 12 minutes. Make sure the Keep Warm light is ON and the Vent is set to "Sealing". The Instant Pot will require about 10 minutes to come to pressure.
- When cooking time is done, use the Quick Release method. Turn off the pressure cooker and use a gloved hand or wooden spoon handle to carefully turn the valve to "Venting" to vent the steam from the Instant Pot. When the pressure valve has dropped, remove the lid.
- Use two forks to shred chicken into small pieces. Allow to cool slightly.
- Store leftovers in an airtight container for use within 3 days OR Transfer to plastic freezer bags, remove as much air as possible and seal. Freeze for up to 3 months.
SLOW COOKER INSTRUCTIONS:
- Add seasoned chicken to the slow cooker insert. Pour in 2 cups of water. Replace lid.
- Cook on LOW for 5 – 7 hours or HIGH for 3 – 4 hours, until chicken is done. An instant read thermometer should read at least 165°F. Remove chicken and shred.
- Store leftovers in an airtight container for use within 3 days OR Transfer to plastic freezer bags, remove as much air as possible and seal. Freeze for up to 3 months.
Chef Tips
Equipment Used
Nutrition Facts
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