Whether you’ve planned ahead or just realized the chicken’s still rock solid in the freezer, this Instant Pot shredded chicken recipe has your back. It’s my go-to trick for prepping moist, flavorful chicken that I can toss into just about any meal during the week—soups, tacos, salads, wraps, you name it.
Why This Recipe Stays on Repeat in My Kitchen
There’s something about having a container of shredded chicken in the fridge that makes weekday meals feel way easier. I started making this when I was juggling work, errands, and trying to cook something halfway decent for dinner without losing my mind.
What I love most? You don’t even need to thaw the chicken first. I’ve lost count of how many times I forgot to take out the chicken in the morning, only to remember at 6 p.m. The Instant Pot turns frozen chicken into something tender and juicy in less than 30 minutes, and honestly, that’s kind of magical.
I use this for everything—tossed into pasta with jarred pesto, piled on rice with sriracha mayo, rolled into quesadillas for lunch, or drenched in BBQ sauce for game day sandwiches. Once you make it, you’ll find a million uses too.
What You’ll Need (Nothing Fancy!)
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Boneless, Skinless Chicken Breasts – Use either fresh or frozen. I usually throw in 3 to 4 large ones, depending on what’s in the fridge (or freezer).
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Bone Broth or Chicken Broth – Adds flavor and moisture. I try to keep a carton on hand for recipes like this.
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Seasonings – I keep it simple: salt, pepper, garlic powder, and a pinch of smoked paprika. This combo is mild enough to work in any dish but still gives great flavor.
Quick Step-by-Step: How I Do It
1. Get the chicken in the pot.
Fresh or frozen, just toss it in. No need to chop or trim much—especially if it’s frozen.
2. Season and pour.
Sprinkle over your spices and pour in the broth. Don’t worry too much about perfect measurements here—this is a forgiving recipe.
3. Pressure cook.
Set your Instant Pot to manual high pressure for 13 minutes (or 16 if frozen). Let it naturally release pressure for best results. That helps keep the chicken super juicy.
4. Shred.
Transfer the chicken to a bowl and shred it with two forks. Or—my lazy-day favorite—use a stand mixer with the paddle attachment. It takes about 20 seconds, and you’re done.
5. Serve or stash away.
Use right away, or store for later. It reheats beautifully and soaks up sauces like a charm.
Frozen Chicken? No Problem
If you’re starting with frozen chicken, just tack on 3 extra minutes of cook time. So you’ll go for 16 minutes on high pressure, and the rest is exactly the same. No thawing, no fuss.
The Lazy Shredding Trick You’ll Thank Me For
For the longest time, I shredded chicken the traditional way—with two forks, hunched over a bowl. Then someone told me to try the stand mixer trick, and I’ve never gone back. Just toss the cooked chicken into the bowl, pop on the paddle attachment, and turn it on low for 10–15 seconds. Done.
No stand mixer? A hand mixer works too. Just go one chicken breast at a time so you don’t end up with chicken bits flying across the kitchen.
Extra Tips You’ll Actually Use
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Save the juices! The broth left behind in the Instant Pot is gold. I pour a bit over the chicken when storing it to keep it moist or use it later for soups or quick pan sauces.
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Try chicken thighs. If I have boneless, skinless thighs around, I’ll use those instead. They’re even more flavorful thanks to the extra fat.
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No broth? Use water in a pinch. It’ll still work fine, especially if you season well.
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Customize the flavors. The base recipe is super neutral. Want taco-style chicken? Swap in taco seasoning. Going for something Italian? Use dried oregano, basil, and garlic. This is a blank canvas kind of recipe.
Your Questions, Answered
Why did my chicken turn out rubbery?
The most common reason is doing a quick release instead of letting the pressure release naturally. That natural release helps the chicken stay juicy and tender. If you rush it, the meat tightens up and can get a bit chewy.
Can I stack the chicken in the pot?
I try to keep the chicken in a single layer when possible, especially if they’re large. If you have to stack, it’s fine—just make sure they’re similar in size so they cook evenly. For a big batch, consider doing two rounds or use a steamer rack to help with air circulation.
What’s the difference between shredded and pulled chicken?
Pulled chicken tends to be a little chunkier and more rustic. Shredded chicken is finer and more uniform—better for things like tacos, sandwiches, or soup. You can control the texture depending on how long you shred it.
What to Make with This Shredded Chicken
This is the best part. I use this chicken in all kinds of meals. A few ideas:
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Toss with buffalo sauce and serve in wraps or sliders.
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Layer onto nachos with beans, cheese, and jalapeños.
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Stir into chicken noodle soup or tortilla soup.
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Add to a grain bowl with roasted veggies and tahini dressing.
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Mix with BBQ sauce and serve on a soft bun with pickles.
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Roll into burritos or quesadillas with cheese and salsa.
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Stir into pasta with pesto or creamy tomato sauce.
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Top a baked potato with it and a spoonful of sour cream.
Once you’ve made this once, you’ll start throwing it into whatever’s on hand.
How I Store It for Busy Weeks
In the fridge:
Let the chicken cool completely, then store in an airtight container. It’ll last for 4–5 days. I usually divide it into two smaller containers so I don’t have to reheat everything at once.
In the freezer:
I like to freeze it in 1-cup portions—perfect for single meals or lunches. Wrap tightly in plastic or use freezer bags with the air pressed out. Label them and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
To reheat:
Microwave with a splash of broth or water, or heat in a skillet over medium heat. I usually add a little reserved broth if I have it, just to bring the moisture back.
Instant Pot Shredded Chicken from Frozen
Say goodbye to bland, dry chicken! Whether you’re starting with fresh or frozen chicken breasts, this Instant Pot shredded chicken comes out juicy, tender, and full of flavor—every single time.
Ingredients
- 3 pounds boneless, skinless chicken breasts (fresh or frozen)
- 1½ cups chicken broth or bone broth
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Instructions
- Place the chicken breasts into the Instant Pot in a single layer. Sprinkle with salt, garlic powder, pepper, and paprika. Pour the broth around the chicken—not directly on top—to keep the seasoning in place.
- Secure the lid and set the valve to sealing. Select the Manual or Pressure Cook setting and cook on high pressure for 13 minutes (or 16 minutes if the chicken is frozen). It will take around 10 minutes for pressure to build before cooking begins.
- Once the cook time is complete, allow the pressure to release naturally for 10 minutes. Then, carefully turn the valve to release any remaining pressure.
- Transfer the cooked chicken to a large bowl and shred it using two forks or a stand mixer fitted with the paddle attachment. That’s it—it’s ready to use in your favorite dishes or to store for later.
Notes
- Refrigerator: Store shredded chicken in an airtight container for up to 5 days.
- Freezer: Freeze in 1–2 cup portions in resealable bags or containers for up to 3–4 months. Be sure to remove as much air as possible before sealing.
- Reheating: Warm gently in the microwave or in a skillet with a splash of broth to keep it moist.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 387Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 194mgSodium: 690mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 72g
Chickenrecipes.blog, 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.
This Instant Pot shredded chicken is one of those low-effort, high-reward recipes that makes weekly meal prep way less of a headache. Once you try it, it’ll become one of those things you make without even needing the recipe anymore.
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