Feastical

Your New Kitchen Superhero: Instant Pot Shredded Chicken

Hey friends, Beau here from Feastical! Let’s talk about one of the greatest feelings in the world: opening your fridge on a Wednesday night and seeing a beautiful container of perfectly cooked, juicy shredded chicken, just waiting to become your dinner. No stress, no last-minute panic, just pure, versatile protein ready to save the day. That’s the magic we’re unlocking today with my foolproof, never-fail, absolutely essential Instant Pot Shredded Chicken.

If your relationship with boneless, skinless chicken breasts has been a bit… dry and disappointing, I’m here to change the game. The Instant Pot (or any electric pressure cooker) is our secret weapon. It surrounds that chicken with gentle steam and pressure, cooking it fast and locking in incredible moisture. In about the time it takes to scroll through your streaming services and still not pick a movie, you can have a foundation for a dozen amazing meals. We’re talking tacos, soups, salads, casseroles, enchiladas, sandwiches—you name it. This isn’t just a recipe; it’s a ticket to easier, happier weeknights. So, let’s grab that pot and make your meal prep dreams a delicious, juicy reality!

Why This Recipe Holds a Special Place in My Kitchen

This recipe takes me right back to my early catering days. Picture a 23-year-old me, tasked with providing pulled chicken sliders for a backyard wedding of 80 people. My tiny apartment kitchen was stacked with bowls, and my single oven was on the fritz. Panic was beginning to simmer (and not in a good way). Then, a chef friend loaned me her brand-new, mysterious gadget: an Instant Pot. “Trust it,” she said.

With sweaty palms, I layered in the chicken, poured in the broth, and hit a button. Twelve minutes later, I had the most succulent, easy-to-shred chicken I’d ever made in bulk. It was a revelation! That wedding party raved about the “slow-cooked” flavor of the sliders, and I just smiled, knowing our little pressure-cooker secret. From that day on, this method became my non-negotiable, back-pocket staple. It’s the recipe that taught me that the smartest cooking isn’t about being the most complicated—it’s about being the most reliably delicious.

Gathering Your Flavor Makers

Here’s the beautiful part: the ingredient list is short, sweet, and probably already in your pantry. This is the blank canvas formula—we’ll talk about amazing flavor variations in a bit!

• 2 lbs boneless, skinless chicken breasts or thighs – The star! Breasts are lean and shred into beautiful strands. Thighs are my personal favorite for this – they’re richer, juicier, and more forgiving, thanks to a slightly higher fat content. Don’t stress about trimming them perfectly; the pressure cooker is forgiving. Chef’s Insight: You can use them straight from the fridge or frozen! Just add 2-3 extra minutes to the cook time if frozen.
• 1 cup chicken broth (or water) – This is the essential liquid that creates the steam. Broth (low-sodium is best) adds a subtle layer of savory flavor right from the start. In a pinch, water works perfectly fine, especially if you’re planning to season the shredded chicken heavily later for a specific cuisine. Substitution Tip: Try vegetable broth, bone broth for extra richness, or even a ½ cup of broth mixed with ½ cup of a tangy salsa verde for an instant flavor boost!
• 1 tsp garlic powder & 1 tsp onion powder – Our dynamic dried duo. They disperse evenly and give a foundational savory flavor without any chopping. Fresh garlic and onion can sometimes burn on the bottom, so powders are our hassle-free friends here.
• 1/2 tsp salt & 1/2 tsp black pepper – The essential enhancers. This is a baseline amount because we can always add more after shredding. Remember, the broth may contain salt, so we start light.
• Optional Flavor Boosters (Pick one!): This is where you can customize! A teaspoon of paprika (smoked or sweet), Italian seasoning, taco seasoning, or even a simple dried oregano can point the chicken in a delicious direction.

Let’s Get Cooking: Your Foolproof Guide

Follow these steps, and you’ll be a shredded chicken pro in one go. I’m adding my favorite little hacks in each step to make it even easier.

1. Prep the Pot: Place the metal trivet that came with your Instant Pot into the inner pot. This isn’t mandatory, but it keeps the chicken slightly elevated, preventing any potential “burn” notice and making it easier to lift out. No trivet? No worries—just place the chicken directly in.
2. Season & Liquidate: Arrange your chicken pieces in a single layer on the trivet or in the pot. Sprinkle all the seasonings (garlic powder, onion powder, salt, pepper, and your chosen booster) evenly over the top. Don’t bother rubbing it in; the steam will handle that. Gently pour the broth or water around the chicken, not directly on top, to keep the spices in place. Chef Hack: For extra flavor, splash a little broth over the chicken after seasoning to help the spices start mingling.
3. Seal and Set: Secure the lid, making sure the sealing ring is properly in place. Turn the steam release valve to “Sealing.” Press the “Manual” or “Pressure Cook” button (they’re the same thing on most models). Use the +/- buttons to set the time to 10 minutes on High Pressure for fresh, standard-sized breasts or thighs. For very large, thick pieces or fully frozen chicken, bump it up to 12 minutes. The pot will take about 8-10 minutes to come to pressure before the countdown begins—that’s normal!
4. The Crucial Release: When the timer beeps, here’s the key to juiciness: let the pressure release naturally for 5 minutes. Don’t touch the pot! Just let it sit. This allows the chicken to relax and reabsorb juices gently. After 5 minutes, carefully turn the steam release valve to “Venting” to release any remaining pressure. Once the float valve drops, it’s safe to open the lid.
5. Shred to Impress: Using tongs, transfer the hot chicken to a large bowl, plate, or the bowl of a stand mixer. Save that liquid in the pot! You can use two forks to shred, but for lightning-fast, perfectly shredded chicken, use a hand mixer or stand mixer on low speed for 15-20 seconds. It’s a total game-changer! Chef Hack: For ultimate flavor, pour a few tablespoons of that reserved cooking liquid back over the shredded chicken. It keeps it moist and delicious.

So You’ve Got a Bowl of Gold… Now What?

This is the fun part! Your shredded chicken is ready to star in any meal. Here are a few of my favorite ways to serve it up:

• The Classic Bowl: Pile it over rice, quinoa, or greens with avocado, corn, black beans, and a drizzle of lime crema for a healthy, satisfying lunch.
• Taco Tuesday (or Any Day!): Warm the chicken with a bit of the pot liquid and your favorite taco seasoning. Serve on warm tortillas with all the fixings—pico, cheese, lettuce, and a generous dollop of guac.
• Cozy Soup Starter: Sauté some veggies, add broth, noodles, and this chicken in the last 5 minutes of cooking for a hearty chicken noodle soup in half the time.
• Salad Superstar: Let the chicken cool and toss it into a Caesar salad, a Cobb salad, or a simple garden salad for a big protein boost.
• Sandwich & Wrap Filling: Mix it with a little mayo, Greek yogurt, or BBQ sauce for an incredible chicken salad sandwich or wrap filling.

Mix It Up: 5 Flavor-Packed Twists

Once you master the basic formula, the world is your chicken oyster! Try one of these themed variations next time.

1. BBQ Ranch: Use ½ cup broth + ½ cup of your favorite BBQ sauce. After shredding, toss with more BBQ sauce and a sprinkle of ranch seasoning mix. Perfect for sliders or stuffed baked potatoes.
2. Lemon Herb Mediterranean: Swap the broth for 1 cup of water with the juice of one lemon. Season the chicken with the garlic powder, salt, pepper, and 2 tsp of dried Italian herbs. After shredding, stir in a handful of chopped sun-dried tomatoes and kalamata olives.
3. Creamy Salsa Verde (Keto-Friendly): Skip the broth. Pour a 16oz jar of salsa verde over the chicken. Cook as directed. After shredding, stir in 4oz of softened cream cheese for an incredible, tangy, creamy filling for low-carb tortillas or lettuce cups.
4. Asian-Ginger Sesame: Use ½ cup broth + ½ cup low-sodium soy sauce or coconut aminos. Add 1 tbsp grated fresh ginger (or 1 tsp ground) and 2 minced garlic cloves (skip the powder). After shredding, toss with a drizzle of sesame oil and toasted sesame seeds. Great for rice bowls.
5. Buffalo Style: Use 1 cup of broth. After shredding, drain most of the liquid and toss the chicken with ½ to ¾ cup of Buffalo wing sauce. Use for epic Buffalo chicken dip, wraps, or stuffed peppers.

A Few More Thoughts From My Kitchen to Yours

This recipe has evolved with me over hundreds of batches. I’ve learned that the “5-minute natural release” is the holy grail of juiciness—don’t skip it! I also used to meticulously trim every bit of fat from the chicken, but now I embrace it, especially with thighs. That fat renders into the liquid, creating more flavor. And about that liquid: don’t pour it all out! It’s a fantastic, seasoned stock you can use to cook rice or as a base for a pan sauce. Finally, my biggest “aha” moment was the hand mixer trick. I was skeptical until I tried it, and now I’ll never go back—it’s fast, easy, and gives you that perfect “pulled” texture for sandwiches. The chicken freezes beautifully, too. Portion it into zip-top bags with a spoonful of the cooking liquid, and you’ve got future-you’s favorite shortcut.

Your Questions, Answered

Q: My chicken turned out dry. What happened?
A: The most common culprits are overcooking or skipping the natural release. Stick to the 10-minute timer for fresh breasts. That 5-minute natural release is non-negotiable—it lets the fibers relax. Also, always add back some of the pot juices after shredding!

Q: Can I really use frozen chicken?
A: Absolutely! It’s one of the best features. No need to thaw. Just increase the high-pressure time to 12-14 minutes depending on thickness, and follow the same release steps. Ensure the pieces aren’t fused together in a giant block.

Q: I got a “BURN” notice. Help!
A: This usually happens if there’s not enough liquid or if something sugary (like a thick BBQ sauce) is on the bottom. Always ensure you have at least 1 cup of thin liquid (broth/water). For saucy variations, place the chicken and sauce on top of the trivet with water or broth underneath, or use the “Pot-in-Pot” method with a heat-safe bowl.

Q: How long does it keep?
A: In a sealed container in the fridge, it’s good for 3-4 days. For longer storage, freeze it (with some juice) for up to 3 months. Thaw overnight in the fridge.

Instant Pot Shredded Chicken : Juicy, Versatile, and Ready in Minutes

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

If weeknight dinners had a secret weapon, this would be it. Instant Pot Shredded Chicken is juicy, tender, and endlessly versatile—ready in about 25 minutes and perfect for meal prep. Make it once, and you’ve got the foundation for tacos, soups, salads, casseroles, wraps, and more all week long.

---

Ingredients

Scale 1x2x3x

• 2 lb boneless, skinless chicken breasts or thighs

• 1 cup chicken broth (low-sodium preferred)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon salt

• ½ teaspoon black pepper

Optional Flavor Boosters (choose one):

• 1 teaspoon paprika (smoked or sweet)

• 1 teaspoon Italian seasoning

• 1 teaspoon taco seasoning

• ½ teaspoon dried oregano

---

Instructions

• Prep the Pot
  Place the trivet in the Instant Pot (optional but helpful). Add the chicken in a single layer.

• Season & Add Liquid
  Sprinkle garlic powder, onion powder, salt, pepper, and any optional seasoning over the chicken.
  Pour the broth into the pot (around the chicken, not directly on top).

• Pressure Cook
  Secure the lid and set the valve to Sealing.
  Cook on High Pressure for 10 minutes (12 minutes if chicken is very thick or frozen).

• Natural Release
  Let the pressure release naturally for 5 minutes, then carefully vent the remaining pressure.

• Shred
  Transfer chicken to a bowl and shred with two forks—or use a hand/stand mixer on low speed for 15–20 seconds.
  Add a few spoonfuls of the cooking liquid back to keep it extra juicy.

Notes

• Thighs = juicier, breasts = leaner. Both work great.

• Don’t skip the 5-minute natural release—it’s key to moisture.

• Save the cooking liquid! It’s great for reheating or cooking rice.

• Freezes beautifully—store with a little liquid to prevent dryness.

Nutritional Information*

*This is an approximate estimate for the basic recipe using chicken breasts, based on 6 servings. Values will change with thighs or added sauces.

• Prep Time: 5 minutes
• Cook Time: 10-12 minutes (plus pressurization time)
• Total Time: ~25 minutes
• Servings: 4-6

Per Serving (approx. 5.5 oz cooked chicken):
Calories: 170 | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 350mg | Total Carbohydrates: 0g | Dietary Fiber: 0g | Sugars: 0g | Protein: 26g

This recipe is naturally low-carb, keto-friendly, and gluten-free (just ensure your broth and seasonings are GF). It’s a fantastic, lean source of protein to build balanced meals around.

Final Thoughts

And there you have it, friends—my ultimate, most-shared, kitchen-workhorse recipe. This Instant Pot Shredded Chicken is more than just a method; it’s a confidence builder. It proves that you can create something incredibly useful and delicious with minimal effort and time. It’s the recipe I teach everyone who’s just gotten an Instant Pot, and it’s the one I rely on when life gets busy (which is always!).

So, give it a try this week. Make a big batch, use it in two different meals, and feel that glorious wave of “I’ve got this” wash over you at dinnertime. And when you do, I’d love to hear about it! Tag me @Feastical or drop a comment on the blog with your favorite way to use it. Now, go forth and pressure cook with confidence. Happy, easy cooking!

Cheers,
Beau