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Looking down on chicken that has been cooked and shredded in a clear glass storage container.
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5 from 1 vote

Instant Pot Shredded Chicken

By: Min Kwon | MJ and Hungryman
This Instant Pot shredded chicken is a foolproof, no-fuss dinner base that practically cooks itself! It's so easy and endlessly customizable—the one recipe you'll keep coming back to whether you're stuffing tacos, tossing salads, or prepping for the week.
Prep Time: 5 minutes
Cook Time: 8 minutes
Pressure and Natural release time: 20 minutes
Total Time: 40 minutes
Servings: 7
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Equipment

Ingredients 

  • 3 pounds boneless, skinless chicken breasts or thighs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt and pepper
  • 2 cups low-sodium chicken broth

Optional (choose one)

  • 1 tablespoon low-sodium soy sauce
  • 1/2-1 teaspoon smoked paprika
  • juice of lemon
  • 1 teaspoon oregano

Instructions 

  • Season the chicken - Sprinkle both sides of the chicken with onion powder, garlic powder, salt, and pepper. I honestly don't measure - just eyeball and make sure each piece is well coated.
  • Sear the chicken - Turn on the Instant Pot to “Sauté” mode. Add the oil, then sear the chicken for 1–2 minutes per side, just until lightly browned. Remove and set aside.
  • Deglaze the pot - Pour in the broth and scrape up all the brown bits from the bottom of the pot—that’s where the flavor is!
  • Pressure cook - Add the chicken back in. Close the lid, set the valve to sealing, and cook on High Pressure for 8 minutes. Let it naturally release for 10 minutes, then quick release the rest. Chicken should reach an internal temp of 165°F. If it’s not shredding easily, seal it back up and cook for 2–3 more minutes.
  • Shred the chicken - Remove the chicken and shred with two forks - it should fall apart easily.
  • Let it soak - Return the shredded chicken to the pot so it can soak up all the flavorful juices.

Notes

  • Use chicken thighs for extra juiciness. Breasts work too but can dry out more easily.
  • Short on time? Skip the sauté and just add everything in. But searing = more flavor.
  • Don’t skip deglazing! Scrape up browned bits after searing to boost flavor and avoid the “burn” warning.
  • Natural release = juicy chicken. Let pressure release naturally for at least 10 minutes.
  • Store with liquid. Add a spoonful of cooking broth before refrigerating or freezing to keep it moist.

Nutrition

Calories: 237kcal | Carbohydrates: 2g | Protein: 43g | Fat: 5g | Sodium: 495mg | Potassium: 800mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
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