I absolutely love how this Instant Pot Shredded Chicken Recipe turns out-it’s juicy, flavorful, and done in a fraction of the time compared to traditional methods. Whether you re meal prepping for the week or need a quick protein-packed dinner, this recipe is an absolute game changer. I use it all the time when I want something super versatile that I can throw into salads, tacos, or sandwiches throughout the week.
What makes this recipe so special is how it adapts to your schedule. Don t have time to thaw chicken? No worries-I ve got you covered with tips for using frozen chicken too. Plus, with simple seasonings like lemon, garlic, and fresh herbs, it s packed with bright, fresh flavors that keep things interesting. You ll find that Instant Pot Shredded Chicken Recipe quickly becomes a staple in your kitchen, just like it did in mine.
Why You’ll Love This Recipe
- Speedy and Convenient: Cook perfectly tender shredded chicken from fresh or frozen in just about 20 minutes.
- Flavorful and Versatile: Bright lemon, garlic, and fresh herbs add layers of flavor without fuss.
- Simple Ingredients: Uses basics you probably already have on hand for an easy pantry-friendly meal base.
- Meal Prep Friendly: Shredded chicken stores well in the fridge or freezer, making your week smoother.
Ingredients You’ll Need
This Instant Pot Shredded Chicken Recipe relies on simple, fresh ingredients that work harmoniously to yield juicy, flavorful chicken every time. I like to emphasize quality chicken breasts and fresh herbs to get that vibrant taste.
- Water or chicken broth: Using broth adds extra flavor, but water works great if you want to keep it simple or lower sodium.
- Boneless skinless chicken breasts: Fresh or frozen both work-perfect when you need a fast protein on hand.
- Kosher salt: Essential for seasoning meat evenly and bringing out natural flavors.
- Black pepper: Adds just the right mild kick to balance the citrus and herbs.
- Smoked paprika: Gives a subtle smoky depth that pairs beautifully with lemon and garlic.
- Lemon zest and juice: The star of the show for brightness and a fresh tang.
- Garlic cloves: Smashed to release their aroma, imparting a savory punch.
- Fresh thyme and rosemary: Classic herbs that infuse the chicken with earthy, woodsy notes.
Variations
I love how flexible this Instant Pot Shredded Chicken Recipe is – feel free to experiment with flavors to make it your own. Depending on what cuisine you re craving, small tweaks can transform it entirely.
- Mexican Style: I swapped lemon for lime, added cumin, and tossed in cilantro for a fresh, zesty twist that s perfect for tacos or burrito bowls.
- Italian Inspired: Use oregano and basil instead of thyme and rosemary, and toss with a little marinara for a hearty pasta topping.
- Spicy Kick: Add a pinch of cayenne or chili powder to the seasoning mix if you like your chicken with some heat.
- Herb-Free: If you don t have fresh herbs, just rely on garlic and lemon zest-they still give wonderful flavor.
How to Make Instant Pot Shredded Chicken Recipe
Step 1: Prep the Instant Pot and Season the Chicken
Start by placing the trivet inside your Instant Pot and add 1 cup of water or chicken broth to the bottom – this creates the steam needed to cook the chicken perfectly. Then, lay your chicken breasts on the trivet and sprinkle evenly with kosher salt, black pepper, smoked paprika, and lemon zest. I like to zest the lemon right over the meat so none of those flavorful oils go to waste.
Step 2: Add Aromatics and Seal the Pot
Squeeze the juice of half a lemon over the chicken to add fresh acidity, then tuck the smashed garlic cloves and the sprigs of thyme and rosemary into the pot around the chicken. Lock the lid, making sure the Steam Release Valve is set to sealing.
Step 3: Pressure Cook Your Chicken
Set the Instant Pot to high pressure. For fresh chicken breasts, cook for 12 minutes; if using frozen, bump it up to 14 minutes to make sure it s cooked through. One thing I ve learned is that the natural pressure release afterward is key for tender chicken, so let it sit for 10 minutes before releasing any remaining pressure manually.
Step 4: Shred and Add Final Touches
Carefully remove the chicken breasts and transfer them to a bowl. Using two forks, shred the meat – it comes apart so easily, I love how quick this step is! For extra flavor, I like to squeeze the remaining lemon juice over the shredded chicken and toss in about a quarter cup of the cooking liquid for that juicy, zesty finish.
Pro Tips for Making Instant Pot Shredded Chicken Recipe
- Use the Trivet: Cooking the chicken on the trivet keeps it from boiling and getting waterlogged, ensuring tender meat.
- Natural Pressure Release: I found skipping this sometimes makes the chicken less juicy, so wait the full 10 minutes before venting.
- Save the Cooking Liquid: Tossing some of it with the shredded chicken keeps it moist and imparts extra flavor.
- Don t Skip the Lemon Zest: It adds a subtle brightness that fresh juice alone can t match.
How to Serve Instant Pot Shredded Chicken Recipe
Garnishes
I often top this shredded chicken with freshly chopped cilantro or parsley for a pop of color and freshness. A dollop of sour cream or a sprinkle of shredded cheese also works wonders, especially if you re using it in tacos or wraps. For a bit more zing, some thinly sliced green onions or a drizzle of hot sauce gets rave reviews from my family.
Side Dishes
My go-to side dishes with this chicken are simple and wholesome-think a crisp green salad, roasted veggies, or fluffy rice. For Mexican inspired meals, I serve it with black beans and corn salsa, while Italian night calls for a side of garlic bread or sautéed greens. You can t go wrong!
Creative Ways to Present
I love to use shredded chicken in mini slider sandwiches topped with coleslaw for casual get-togethers. It also makes a fantastic filling for stuffed bell peppers or an easy chicken pot pie. Once, I layered it with cheese and veggies in a casserole for a comforting potluck dish-everyone asked for the recipe!
Make Ahead and Storage
Storing Leftovers
I store leftover shredded chicken in airtight containers and keep it in the fridge for up to a week. This way, I have ready-to-use protein for salads, sandwiches, or quick dinners without any extra effort. Just be sure to cool it before sealing to keep it fresh longer.
Freezing
If I want to save some for later, I portion the shredded chicken into freezer-safe bags, removing as much air as possible. It freezes beautifully for up to 3 months, and I always label the date so I don t forget. Having freezer-ready chicken is a lifesaver on busy days!
Reheating
To reheat, I gently warm shredded chicken in a skillet over medium heat with a splash of broth or water to keep it moist. Microwaving works too-just cover it to trap steam and avoid drying out. Either way, you ll get flavorful, tender chicken that tastes just like freshly made.
FAQs
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Can I use frozen chicken breasts for this Instant Pot Shredded Chicken Recipe?
Absolutely! One of the best things about this recipe is that it works great with frozen chicken breasts. Just increase the cooking time to 14 minutes on high pressure instead of 12, and allow the pressure to release naturally for best tenderness.
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What if I don’t have fresh herbs like thyme and rosemary?
No worries! You can omit fresh herbs or substitute dried versions (use about one-third the quantity). Even without herbs, the garlic and lemon zest keep the chicken bright and tasty.
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Can I use chicken thighs instead of breasts?
You can, but keep in mind thighs tend to be fattier and more flavorful. Cooking times might vary slightly. For thighs, 10 minutes on high pressure usually works well, but check for doneness and adjust as needed.
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How do I avoid dry shredded chicken?
Using the natural pressure release and tossing shredded chicken with some cooking liquid or lemon juice helps keep it juicy. Avoid overcooking by sticking to the recommended time, and use the trivet to keep chicken above excess liquid.
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Can I cook more than 4 chicken breasts at once?
Yes, just make sure the chicken is arranged in a single layer on the trivet and that there s enough liquid to create steam. Increase cooking time by a couple of minutes if the chicken is stacked thickly, but I recommend not overcrowding to ensure even cooking.
Final Thoughts
This Instant Pot Shredded Chicken Recipe has truly become one of those kitchen go-tos I can t live without. It s fast, forgiving, and full of fresh, vibrant flavors that feel much fancier than the effort it takes. I m excited for you to try it and see just how easily you can upgrade your meals with shreddy, juicy chicken ready to go whenever you need it!
Print
Instant Pot Shredded Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes (14 minutes if frozen)
- Total Time: 22 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Description
This Instant Pot Shredded Chicken recipe is a quick and versatile method to prepare tender, flavorful chicken breasts with minimal effort. Using simple seasonings, aromatic herbs, and a pressure cooking technique, it produces juicy shredded chicken perfect for a variety of dishes such as tacos, salads, sandwiches, and casseroles. The recipe adapts to both fresh and frozen chicken breasts, making it an excellent choice for busy weeknights or meal prepping.
Ingredients
Base Ingredients
- 1 cup water or chicken broth
- 4 fresh or frozen boneless skinless chicken breasts
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
Flavor Enhancers
- Zest and juice of 1 lemon, divided
- 4 cloves garlic, smashed
- 1 sprig thyme
- 1 sprig rosemary
Instructions
- Prepare Instant Pot: Place the trivet inside the Instant Pot and pour in 1 cup of water or chicken broth. This liquid will create the steam necessary for pressure cooking the chicken evenly.
- Season the Chicken: Arrange the chicken breasts on the trivet in the pot and sprinkle them evenly with kosher salt, black pepper, smoked paprika, and lemon zest for bright, smoky flavor.
- Add Aromatics: Squeeze the juice of half the lemon over the chicken breasts, then add the smashed garlic cloves, thyme, and rosemary sprigs to enhance the aroma and flavor during cooking.
- Seal and Cook: Secure the Instant Pot lid, ensuring the sealing ring is in place, and twist it to lock. Turn the Steam Release Valve to the “sealing” position. Set the Instant Pot on High Pressure cooking mode for 14 minutes if using frozen chicken breasts, or 12 minutes for fresh.
- Pressure Release: Once the cooking time ends, let the pressure release naturally for 10 minutes to finish cooking and retain moisture, then carefully turn the Steam Release Valve to “venting” to release any remaining steam.
- Shred the Chicken: Carefully open the lid, transfer the cooked chicken breasts to a bowl, and shred the meat using two forks until pulled apart into bite-sized pieces.
- Optional Flavor Boost: If desired, squeeze the remaining half of the lemon over the shredded chicken, then toss it with ¼ cup of the reserved cooking liquid for added moisture and tang.
Notes
- No need to thaw chicken beforehand; just adjust cooking time accordingly—14 minutes for frozen breasts.
- You can substitute water with chicken broth or dry white wine for additional flavor complexity.
- Customize the seasoning for other cuisines, such as adding cumin and lime with cilantro for a Mexican flair.
- Store any leftover shredded chicken in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 0g
- Sodium: 800mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 85mg
