Instant Pot Shredded Chicken Recipe
This Instant Pot Shredded Chicken recipe is a quick and flavorful way to prepare tender, juicy shredded chicken using simple spices and chicken broth. Perfect for meal prep or as a versatile protein addition to salads, tacos, sandwiches, and more, this recipe requires minimal hands-on time and ensures moist, delicious results every time.
- Prep Time: 5 minutes
- Cook Time: 15 minutes (10 minutes pressure cooking + 5 minutes natural release)
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chicken and Seasonings
- 2½ pounds boneless skinless chicken breasts or thighs, trimmed (1125g)
- 1½ teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
Broth
- 1 cup chicken broth (240mL)
Instructions
- Prepare the Chicken: Place the trimmed chicken breasts or thighs in the insert of your Instant Pot. Sprinkle evenly with salt, garlic powder, smoked paprika, onion powder, and ground black pepper. Pour the chicken broth over the chicken and gently stir to distribute the spices and broth without disturbing the meat placement.
- Pressure Cook: Secure the lid on the Instant Pot and twist it to lock. Turn the steam release valve to the “sealing” position. Set the pressure cooker to high pressure for 10 minutes. After the cooking cycle completes, let the pressure naturally release for 5 minutes, then carefully open the steam release valve to release any remaining pressure before removing the lid.
- Shred the Chicken: Remove the lid and take out about half of the cooking liquid. Using two forks, shred the chicken directly in the remaining liquid inside the pot. Stir the shredded chicken well and add back the reserved cooking liquid gradually until you reach your preferred moisture consistency.
- Store or Serve: Transfer the shredded chicken to an airtight container and store in the refrigerator for up to 5 days. For longer storage, divide the chicken into smaller containers, cover with the reserved cooking liquid to keep it moist, and freeze.
Notes
- Using thighs adds more flavor and moisture compared to breasts, but both work well.
- Adjust seasoning quantities to taste, especially salt.
- Reserved cooking liquid can be used as a flavorful broth for soups or rice dishes.
- Shredded chicken freezes well; thaw overnight in the refrigerator before reheating.
- This shredded chicken is versatile and can be used in tacos, sandwiches, salads, or casseroles.
Find it online: https://marthatasty.com/instant-pot-shredded-chicken-recipe/
