Instant Pot Shredded Chicken

Ever get tired of dry, bland shredded chicken? This is my go-to method for making really good pulled chicken in the Instant Pot. It’s tender, full of flavor, and so handy for meal prep.

I can’t tell you how many times this recipe has saved dinner at my place. I make a batch on Sunday, freeze portions, and just reheat them for quick tacos, salads, wraps—you name it. It’s one of those back-pocket recipes that really pays off.

Why This Instant Pot Chicken Is a Must-Have for Meal Prep

Over the years, I’ve wrestled with the Instant Pot giving me stringy or overcooked chicken. It’s annoying, right? But this approach has worked reliably for me every time:

• It stays moist and juicy (the broth makes a big difference)
• It’s seasoned just right for anything—wraps, casseroles, pasta
• You can easily shred it while it’s still warm

I keep containers of it in the freezer all the time. It’s so satisfying knowing there’s always a quick protein ready for things like weekday stir-fries or last-minute sandwiches. Homemade shredded chicken is not only cheaper than store-bought rotisserie, but you get to pick the seasonings and the quality of the meat.

What You’ll Need

Here’s what I grab before getting started:

Chicken
I switch between boneless breasts and thighs depending on what’s in the fridge. Both work well. Thighs have more fat, so they’re even juicier, but breasts are lean and shred nicely. I’ve done both fresh and frozen—just tweak the cooking time a little.

Broth or Water
I prefer chicken broth because it adds a richer flavor. If I’m out, water works fine, but I usually add extra herbs or spices to make up for it. Sometimes I even use vegetable broth if that’s what I have.

Seasonings
My basic mix is smoked paprika, garlic powder, salt, and black pepper. Nothing fancy—just dependable and tasty. This blend is mild enough that it works in everything from pasta to tacos.

Step-by-Step: Making Juicy Shredded Chicken in the Instant Pot

Here’s how I do it, without overthinking:

1. Layer It In
   I toss the chicken into the Instant Pot, sprinkle the seasonings all over, then pour in the broth. I try to arrange the chicken in a single layer so it cooks evenly.
2. Pressure Cook
   I seal it up and cook on high pressure for 10 minutes. Then I let it naturally release for 5 minutes before quick-releasing the rest of the pressure. This short natural release seems to help keep the chicken from getting dry.
3. Shred
   I pull the chicken out and shred it right away using two forks. It comes apart easily when warm. I like tossing it back into the cooking liquid for extra flavor—it soaks up all that seasoned broth.
4. Store or Serve
   If we’re eating it right away, it’s ready to go in wraps or over rice. For later, I portion it into containers for the fridge (up to 3 days) or freezer (up to 3 months). Freezing in smaller batches is great so you can just grab what you need.

Make It Your Own: Seasoning Ideas

I like keeping the base seasoning neutral, but sometimes I mix it up for specific meals. Here are a few swaps I use:

• Italian Blend: For pasta dishes or subs
• Cajun Spice: Amazing in wraps or rice bowls
• Za’atar: Great for Mediterranean-style salads or flatbreads
• Taco Seasoning: Perfect for quick tacos or burritos

Pro Tip: I’ve even tucked in a bay leaf for a more aromatic broth or added a can of diced tomatoes when I want a bit of sauce. You can really play around here.

Cooking from Frozen

If you’re like me and forget to thaw the chicken, no worries. Just add about 2 extra minutes to the pressure cook time. The Instant Pot handles frozen chicken really well—just make sure pieces aren’t stuck together in a huge block.

How I Use This Shredded Chicken All Week

I can’t even count how many ways this chicken ends up on our table:

• Stirred into soups on a cold day
• Layered in enchiladas with melted cheese
• Tossed into pasta with a creamy sauce
• Folded into quesadillas for quick lunches
• Piled on top of salads for an easy dinner

Honestly, having this on hand feels like a little gift to my future self. On busy nights, I just reheat and dinner is practically done.

Storage Tips

Once cooled, I split the chicken into meal-sized portions. It keeps well in the fridge for about 3 days. For longer storage, I freeze it flat in zip-top bags so it doesn’t take up too much space. I label the bags with the date so I don’t end up playing freezer roulette months later.

Common Questions I Get

Can I use bone-in chicken?
Yes! Bone-in pieces work fine, but they’ll need a little more time. I usually go for about 12–13 minutes on high pressure with a 5-minute natural release.

What if my Instant Pot says ‘burn’?
This usually happens if there isn’t enough liquid. Make sure you use at least 1 cup of broth or water, and always deglaze if you sear anything first.

Do I have to use broth?
Nope. Water is fine, but broth just makes it more flavorful. I’ve even used vegetable broth in a pinch.

This Instant Pot shredded chicken is one of those small things that makes a big difference during the week. Hope you give it a try and keep it in your own meal prep rotation—it really is a little kitchen workhorse.

Try other Shredded Chicken recipes:

• Shredded Chicken Quesadillas
• Shredded Chicken Enchiladas
• Shredded Chicken Burritos