If there’s one recipe I turn to again and again on busy weekdays, it’s this one. These Instant Pot Shredded Chicken Thighs are my go-to when I need something quick, flavorful, and ridiculously versatile. Whether I’m stuffing them into wraps, tossing them into salads, or layering them into a cheesy casserole — they never let me down.
Once you’ve made a batch, you’ll start seeing the possibilities everywhere. Let me walk you through how I make them — with a few tips from my kitchen to yours.
Why This Recipe Is a Weeknight Lifesaver
This recipe checks every box for me. It’s fast, it’s forgiving, and it always turns out juicy — no dry or stringy meat here.
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Meal Prep Hero – I often double the batch and keep half in the fridge for quick lunches or midweek dinner shortcuts. Toss it in tacos, stir it into pasta, or top a rice bowl — done.
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Foolproof Simplicity – All you need are chicken thighs, a bit of broth or water, salt, pepper, and your Instant Pot. The ingredients are as basic as it gets, which means no last-minute grocery runs.
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Low-Carb Friendly – If you’re watching carbs, this one fits right in. Just 1g total carbs and a good boost of protein — perfect for keto or low-carb plates.
Ingredients You’ll Need
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Boneless skinless chicken thighs
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Chicken broth or water (I usually use homemade stock if I have some frozen — adds more flavor)
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Salt and black pepper
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Optional: a sprig of fresh thyme or a pinch of dried herbs if you’re feeling fancy
Real-Life Tip: If you’ve got bone broth on hand, go with that. It makes the shredded chicken taste like it simmered for hours, even though it took under 30 minutes.
Helpful Tips From My Kitchen
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Natural Pressure Release = Juicy Chicken – This part’s important. Don’t rush it. I once skipped it while multitasking, and the chicken turned out noticeably drier. Let the pot sit and do its thing after cooking.
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Save That Liquid – Don’t toss the broth left in the pot! I always keep about ¼ cup to mix back into the shredded chicken. It keeps everything moist and gives it a warm, comforting flavor boost.
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Need Broth in a Pinch? – If I’m out of broth, I just dissolve half a bouillon cube in hot water. Works great in a pinch.
My Instant Pot Shortcut for Shredded Chicken
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Toss the chicken thighs directly into the Instant Pot — no trivet needed.
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Add ½ cup broth or water.
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Season with salt and pepper.
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Seal the lid, set to High Pressure, and cook for 8 minutes.
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Once done, let it naturally release pressure — don’t skip this.
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Remove the thighs, keep about ¼ cup of the cooking liquid.
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Shred with two forks or use a hand mixer — I do this straight in the bowl.
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Stir in the reserved liquid and serve as is or add your favorite herbs on top.
Quick Note: If I’m really in a rush, the electric hand mixer trick is a lifesaver — just 20 seconds and the chicken’s ready.
No Instant Pot? Here’s My Stovetop Version
This works just as well on the stove. I use my Dutch oven for this:
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Place the chicken thighs, broth, and seasoning in the pot.
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Cover and simmer on medium heat for 15–20 minutes.
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Check the internal temperature — should be 165°F.
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Let it rest a few minutes, then shred just like above.
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Don’t forget to stir in some broth afterward for extra tenderness.
Ingredient Swaps That Work
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Chicken Breasts – Work fine, but they’re a bit leaner. Just be careful not to overcook.
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Chicken Tenders or Filets – Great for faster cooking or smaller portions.
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Bone-in Thighs – You can use these too; just adjust the cooking time slightly and remove the bones after cooking.
What I Like to Serve This With
On most days, I meal prep this with some roasted or air-fried broccoli — a sprinkle of Parmesan and fresh thyme on top. That’s lunch sorted for two or three days.
Other tasty combos:
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With spaghetti squash for a low-carb dinner
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Tossed into a big leafy salad
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Stuffed inside lettuce wraps or low-carb tortillas
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Mixed into rice bowls with a drizzle of sriracha mayo
How I Store It
Once cooled, I pack it into airtight containers and pop it into the fridge. It stays good for about 5 days. I often freeze half if I made a big batch — freezes like a dream.
Reheating Tips
Microwave on high for about 1 to 1½ minutes, uncovered. I usually add a splash of water or broth to keep it from drying out.
Instant Pot Shredded Chicken Thighs
Need a quick dinner that doesn’t taste like it was thrown together last minute? These shredded chicken thighs made in the Instant Pot are juicy, flavorful, and perfect for meal prep.
Ingredients
- 6 boneless, skinless chicken thighs
- ½ cup chicken broth (or water/bone broth if needed)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Start by placing the chicken thighs directly into the Instant Pot—no trivet needed here. Pour in the chicken broth so it pools around the meat. Season the thighs generously with salt and black pepper.
- Secure the lid and make sure the steam release valve is set to “Sealing.” Press the “Manual” or “Pressure Cook” button and set it to high pressure for 8 minutes. The pot will take around 10 minutes to come to pressure before the cooking timer starts.
- Once the cooking time is up, let the pressure release naturally—don’t quick release, or you’ll end up with tougher meat.
- When the pressure has fully released, carefully remove the lid. Transfer the chicken to a bowl and ladle out about ¼ cup of the cooking liquid to keep. Discard the rest.
- Shred the chicken using two forks or a hand mixer if you prefer it quicker. Pour the reserved broth back over the shredded meat to keep it juicy and flavorful.
- If you like, sprinkle some fresh thyme or chopped herbs over the top before serving.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 278Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 206mgSodium: 942mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 41g
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.
Your Questions Answered
How do you shred chicken easily?
Once the chicken’s cooked and slightly cooled, I either use two forks or — if I’m being lazy — an electric hand mixer right in the bowl. It’s fast and gives a nice even shred.
Why do I prefer chicken thighs?
Thighs are my favorite for recipes like this because they stay moist even if you accidentally cook them a bit longer. They’ve got more flavor too, thanks to a little extra fat.
Can I overcook chicken in the Instant Pot?
Yes, especially with chicken breasts — they go from juicy to dry pretty quickly. That’s another reason I stick with thighs for this. They’re much more forgiving.
What’s better for shredding: thighs or breasts?
I’ve used both, but chicken thighs give you that rich, tender pull-apart texture. Breasts are a bit leaner and can be slightly tougher if overcooked. Go with what you prefer, but for me, thighs win every time.
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