Instant Pot Shredded Chicken (Fresh or Frozen)
Instant Pot shredded chicken is one of my favorite ways to stock the fridge for tacos, chicken salads, grain bowls, and easy dinners. This simple batch-cooking method uses boneless, skinless chicken breasts, water or broth, and any seasoning you like. The recipe card includes timing for thawed or frozen chicken and a 165°F internal-temperature check.
I like keeping a batch of shredded chicken on hand because it gives me a quick starting point for healthy chicken salad, tacos, bowls, and soups.
❤️ Why You’ll Love This Instant Pot Shredded Chicken
- Fresh or frozen: The tested recipe includes separate pressure-cooking ranges for thawed and frozen chicken breasts.
- Simple batch: It is designed for 1 pound, or about 2–3 medium chicken breasts.
- Meal-prep friendly: The neutral seasoning makes the chicken easy to use in meals throughout the week.
- Instant Pot: Use an electric pressure cooker that supports the recipe’s 1/2-cup liquid amount and follow the manufacturer’s minimum-liquid guidance.
- Trivet: This keeps the chicken elevated above the liquid and is part of the tested method for helping prevent a burn notice.
- Boneless, Skinless Chicken Breasts: Use 2–3 medium breasts totaling 1 pound, with similar thickness where possible. Frozen breasts should be individually separated, not one solid block.
- Water or Broth: The recipe uses 1/2 cup to create the steam needed for pressure cooking.
- Seasoning: Salt and pepper are optional, or use one of the seasoning ideas below.
Fresh vs. Frozen Instant Pot Chicken Timing
For thawed chicken, the recipe card uses 8–10 minutes at high pressure. For frozen chicken, it uses 18–20 minutes at high pressure. Breast thickness affects timing, so always verify that the thickest part reaches 165°F.
The programmed cook time begins only after the Instant Pot reaches pressure. Allow additional time for the appliance to come to pressure before the countdown starts.
Try it!
Thermoworks Thermapen
I never cook pork chops, or really any meat grilling recipes, without a good meat thermometer. It takes the guesswork out of grilling and ensures perfectly cooked chops every time. My favorite is the Thermapen from ThermoWorks. It’s fast and accurate for checking internal temperatures.
I use an instant-read thermometer when I cook chicken because it is the reliable way to confirm the thickest part reaches 165°F.
Seasoning Ideas
Storage
Let the shredded chicken cool promptly, transfer it to an airtight container, and refrigerate it for 3–4 days.
Ways to Use Shredded Chicken
More Ways to Cook Shredded Chicken
If an Instant Pot is not the right tool today, try my baked shredded chicken or slow cooker shredded chicken.
Instant Pot Shredded Chicken FAQs
Yes. This recipe includes timing for thawed and frozen boneless, skinless chicken breasts. Keep frozen breasts individually separated, use the frozen timing in the recipe card, and confirm that the thickest part reaches 165°F before shredding.
For this recipe, 1 pound is about 2–3 medium boneless, skinless chicken breasts. Breast size and thickness vary, so checking the internal temperature is more reliable than relying on timing alone.
Yes. This recipe uses a trivet to hold the chicken above the liquid. The trivet and liquid are part of the tested method and help prevent a burn notice.
Yes. Thin chicken breasts can cook faster than larger ones, and thickness affects the final timing. Follow the recipe-card range for the chicken state, then use an instant-read thermometer to confirm 165°F in the thickest portion.
Let the chicken cool promptly, transfer it to an airtight container, and refrigerate it for 3–4 days.
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Pour 1/2 cup water or broth into the Instant Pot, then set the trivet inside. The liquid creates the steam needed for pressure cooking and, with the trivet, helps prevent a burn notice.
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Season 2–3 medium chicken breasts with salt and pepper, if using. Arrange the 1-pound batch on the trivet, using similarly sized breasts when possible; frozen breasts should be individually separated rather than one solid block.
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Lock the lid and set the valve to sealing. Cook on high pressure for 8–10 minutes for thawed chicken or 18–20 minutes for frozen chicken. The time needed to come to pressure occurs before the countdown and is not included in the programmed cook time.
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When the timer ends, carefully quick-release the pressure. Check the thickest portion with an instant-read thermometer; it must reach 165°F. If it has not, replace the lid, cook in 2-minute increments, and check again.
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Transfer the cooked chicken to a bowl or cutting board. Pull it apart with two forks until it reaches the texture you want, then use it immediately or cool it promptly for storage.
- If the Instant Pot displays “burn,” carefully quick-release the pressure, add 1 additional tablespoon of water, and reset the cooking cycle.
- This recipe is for 1 pound, or 2–3 medium chicken breasts. Larger breasts may require more time, so always verify 165°F in the thickest portion.
- Storage: Cool promptly and refrigerate in an airtight container for 3–4 days.
[adthrive-in-post-video-player video-id=”mk1pKvVG” upload-date=”2022-07-30T00:00:00.000Z” name=”Shredded Instant Pot Chicken Breast” description=”Wondering how to make shredded chicken in the Instant Pot? Look no further! This easy Instant Pot Shredded Chicken recipe is ready in less than 20 minutes, and will easily become a meal-prep staple in your home.”]
Calories: 170 kcal, Carbohydrates: 0 g, Protein: 22 g, Fat: 10 g, Fiber: 0 g, Sugar: 0 g
Nutrition information is automatically calculated, so should only be used as an approximation.
