Instant Pot Shredded Chicken is the fastest, most reliable way to prepare tender, lean shredded chicken—ideal for high-protein meal prep. Use it for chicken salad, tacos, enchiladas, grain bowls, soups, or any recipe that calls for cooked chicken. This version cooks in broth with simple aromatics for moist, flavorful results.
Instant Pot Shredded Chicken
If you love the convenience of slow-cooker shredded chicken but want a much faster method, the Instant Pot delivers. This recipe is ideal for busy cooks who want a large batch of cooked chicken ready to use all week. Use boneless, skinless chicken breasts for lean meat or boneless thighs if you prefer dark meat. The result is versatile, economical, and packed with protein.
Why You’ll Love This Recipe
Chicken breasts are an excellent source of lean protein, and cooking shredded chicken in the Instant Pot is a quick, hands-off solution for meal prepping. Cooking the chicken in broth with parsley, bay leaves, and a stalk of celery gives gentle flavor without overpowering the meat.
- Fast and hands-off: Minimal prep time and quick cooking make this perfect for a weekly meal-prep session.
- Highly versatile: Use the shredded chicken in dozens of dishes—ideas are listed below.
- High protein: Each serving offers a substantial amount of lean protein, making it a great choice for active lifestyles.
- Diet-friendly: Naturally gluten-free and adaptable to paleo, keto, Mediterranean, and dairy-free approaches.
Ingredients You Will Need
A few basic ingredients are all you need. Precise amounts and full instructions are provided in the recipe section below.
- Chicken: 2 pounds boneless, skinless chicken breasts (or thighs if you prefer).
- Chicken broth: 2 cups, homemade or a good-quality store brand.
- Celery, parsley, and bay leaves: Aromatics that gently infuse the chicken as it cooks.
- Kosher salt: Season to taste so the chicken isn’t bland.
How to Make Shredded Chicken in the Instant Pot
This recipe is straightforward: combine the ingredients, pressure-cook, then shred. The instructions below are written for a standard 6-quart electric pressure cooker.
- Add everything to the Instant Pot: Place the chicken, broth, celery stalk, parsley sprig, bay leaves, and 1/2 tablespoon kosher salt into the pot. Close and seal the lid.
- Cook: Set the Instant Pot to high pressure (manual) for 10 minutes. After the cooking cycle ends, allow the pressure to release naturally for 8 minutes, then perform a quick release.
- Shred and finish: Remove the chicken and discard the solids. Shred the meat with two forks or use a hand mixer for faster results. If desired, add a little reserved broth back to the shredded chicken to keep it moist.
Instant Pot Shredded Chicken
Summary: The quickest way to a large batch of moist, shredded chicken—perfect for meal prep and countless recipes.
Prep: 5 mins
Cook: 25 mins (including pressure build time)
Natural release: 8 mins
Total: 38 mins
Yield: 4 servings
Serving size: 3/4 cup
Equipment
- Instant Pot or other electric pressure cooker
Ingredients
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 2 cups chicken broth, homemade or good-quality
- 1 large celery stalk
- 1 large sprig of parsley
- 2 bay leaves (dried)
- 1/2 tablespoon kosher salt
Instructions
- Place the chicken, broth, celery, parsley, bay leaves, and salt into the Instant Pot and seal the lid.
- Cook on high pressure for 10 minutes. Allow an 8-minute natural pressure release, then carefully quick-release any remaining pressure.
- Remove the chicken and discard the cooked aromatics. Reserve the broth if you want to use it later.
- Shred the chicken with two forks or a hand mixer. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- To serve, reheat gently with a splash of broth to maintain moisture, or use cold on salads and sandwiches.
Nutrition (per serving)
Calories: 273.5 kcal | Protein: 51.5 g | Fat: 6 g | Carbs: 0.5 g | Fiber: 0.5 g | Sodium: 110 mg
Tips and Variations
- Save the broth: The cooking liquid is flavorful and can be refrigerated for up to 5 days or frozen for months. Use it for soups, cooking grains, or thinning sauces.
- Swap herbs: Replace parsley with rosemary or thyme for a different aroma.
- Extra flavor: Add a halved onion, a peeled carrot, or a few crushed garlic cloves to the pot for deeper flavor if you plan to use the chicken in soups or heartier dishes.
Ways to Use Shredded Chicken
Shredded chicken is extremely versatile. Here are some popular uses:
- BBQ sandwiches: Toss with your favorite barbecue sauce and top with coleslaw on a roll.
- Enchiladas: Use as the protein for baked enchiladas or burritos.
- Chicken salad: Mix with dressing, herbs, and crunchy vegetables for a classic chicken salad.
- Nachos and tostadas: Scatter over chips or tostada shells and finish with cheese and fresh toppings.
- Grain bowls: Add to rice or quinoa bowls with veggies and a bright dressing.
- Soups and stews: Stir into chicken soups, pot pies, or creamy vegetable bowls.
- Salads: Top green salads such as kale or spinach with shredded chicken for a protein boost.
Storage
- Refrigerate: Keep shredded chicken in an airtight container for up to 4 days.
- Freeze: Freeze in airtight containers or freezer bags for up to 3 months; thaw overnight in the refrigerator.
- Reheat: Warm gently in the microwave or in a skillet with a splash of broth to prevent drying.
FAQ
There isn’t one—shredded and pulled chicken refer to the same technique of breaking cooked chicken into pieces.
Use two forks to pull the chicken apart, or place warm cooked chicken in a mixing bowl and use a hand mixer on low to shred it quickly and evenly.
More Instant Pot Chicken Ideas
- Chicken Enchilada Soup
- Instant Pot Chicken Noodle Soup
- Buffalo Chicken Lettuce Wraps
- Instant Pot Chicken Taco Chili
- Instant Pot Chicken Stew with Corn
If you make this Instant Pot shredded chicken, consider sharing a photo on social media and tagging the recipe source so others can discover it too.