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
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2 lb boneless, skinless chicken breasts or thighs
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1 cup chicken broth (low-sodium preferred)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon salt
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½ teaspoon black pepper
Optional Flavor Boosters (choose one):
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1 teaspoon paprika (smoked or sweet)
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1 teaspoon Italian seasoning
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1 teaspoon taco seasoning
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½ teaspoon dried oregano
Instructions
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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
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Thighs = juicier, breasts = leaner. Both work great.
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Don’t skip the 5-minute natural release—it’s key to moisture.
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Save the cooking liquid! It’s great for reheating or cooking rice.
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Freezes beautifully—store with a little liquid to prevent dryness.