A batch of tender, flavorful Instant Pot shredded chicken makes weeknight dinners effortless. Learn how to cook boneless, bone-in and even frozen chicken breasts in the Instant Pot in just minutes. Use the cooked chicken for salads, tacos, enchiladas, pasta, or portion and freeze for later.
I try to simplify weeknights by prepping a few components ahead: dressings, sauces and chopped vegetables. Having shredded chicken ready to go is one of those small conveniences that makes a big difference. It’s versatile, stores well, and speeds up so many dinners.
We eat a lot of chicken, and while I still enjoy dishes like grilled BBQ chicken and spatchcocked whole chicken, keeping a supply of shredded Instant Pot chicken in the fridge saves time and reduces stress on busy evenings.
Your family will appreciate the variety you can make with one simple base — everything from sandwiches and enchiladas to grain bowls and salads.
Why you’ll love this recipe:
- Instant Pot chicken turns out juicy and tender every time — no dry, overcooked breast meat.
- It’s a fast, practical meal-prep recipe that works with fresh or frozen chicken breasts.
- Extremely versatile: use the shredded chicken in sandwiches, salads, tacos, casseroles and more.
- Just two essentials — chicken and stock — plus optional seasonings to adapt the flavor.
Recipe ingredients
This recipe is intentionally simple. The base ingredients are:
- Chicken breast — the recipe is written for boneless skinless chicken breasts, fresh or frozen. Notes include timing for bone-in breasts; using bone-in adds extra flavor.
- Chicken stock — homemade or low-sodium store-bought stock adds flavor and keeps the chicken moist. I recommend low-sodium to better control seasoning.
How to make shredded chicken in the Instant Pot
Making shredded chicken in the Instant Pot is straightforward. Cooking times vary by breast weight and whether the chicken is fresh or frozen — see the timing guidance below. The Instant Pot usually takes about 10 minutes to come to pressure, and we recommend a 10-minute natural pressure release.
Pro tip: For the best flavor, use bone-in chicken breasts when possible. If cooking from frozen, freeze breasts in a single layer so they cook evenly.
- Season the chicken breasts with salt and pepper on both sides. Place them in the Instant Pot and pour in the chicken stock. Close and lock the lid and set the valve to sealing.
- Cook on High Pressure for the time appropriate to your breast size and state (fresh or frozen), then allow a 10-minute natural pressure release before opening. Note: it takes about 10 minutes for the pot to reach pressure.
- Use two forks to shred the cooked chicken.
- Taste and adjust seasoning. Use immediately or cool and refrigerate or freeze for later use.
Suggested cooking times by breast weight (after the pot reaches pressure):
- 6 oz breasts — 6 minutes fresh / 10 minutes frozen
- 7–8 oz breasts — 7 minutes fresh / 11 minutes frozen
- 9–11 oz breasts — 8 minutes fresh / 12 minutes frozen
The chicken is done when it is no longer pink and reaches an internal temperature of 165°F (74°C).
Ways to use shredded chicken
Shredded chicken is a versatile ingredient that keeps dinners fresh and interesting.
- Makes quick lunches: stir into curry chicken salad or tarragon chicken salad.
- Mix with BBQ sauce for pulled chicken sandwiches.
- Toss with pasta, pesto and vegetables for a fast dinner.
- Build taco bowls with cilantro-lime rice, guacamole and fresh salsa.
- Use in quesadillas, enchiladas or enchilada bakes for family-friendly meals.
- Add to grain bowls or salads like Santa Fe chicken salad or a hearty panzanella.
Recipe variations
This recipe is a blank canvas. Cook the chicken plain to add to different recipes later, or change the flavor by adding seasonings before pressure cooking.
- Sprinkle with smoked paprika and garlic powder for a simple, smoky profile.
- Use taco seasoning, jerk seasoning or your favorite spice blends for specific dishes.
- Add a bay leaf or a few sprigs of fresh herbs to the pot for subtle aromatic flavor.
Recipe notes
- Pro tip: Bone-in breasts yield more flavor. If cooking frozen breasts, make sure they are not stuck together so they’ll cook evenly.
- Total time includes roughly 10 minutes for the Instant Pot to come to pressure and 10 minutes for the natural pressure release. Adjust active cook time based on the sizes listed above.
- Store shredded chicken in its cooking liquid in the refrigerator for up to 5 days to maintain moisture, or portion and freeze for up to 3 months.
- Use this chicken in salads, tacos, enchiladas, pasta, grain bowls and more.
More Instant Pot recipes you’ll love:
- Instant pot black beans
- Instant pot beef bourguignon
- Instant pot chickpea curry
- Instant pot chicken and rice
- Instant pot mashed sweet potatoes
- Instant pot pulled pork
- Instant pot ribs and short ribs
- Instant pot white chicken chili
Did you try this recipe? If so, please leave a review below and tag me @flavorthemoments on Facebook or Instagram.
Instant Pot Shredded Chicken
12 servings
5 mins
20 mins
25 mins
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Equipment
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6 Quart Instant Pot
Ingredients
- 2 lbs. boneless skinless chicken breasts see notes for bone-in and frozen instructions*
- salt and freshly ground black pepper to taste
- 1 cup homemade or low sodium chicken stock
Instructions
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Season the chicken with salt and pepper on both sides, place in the Instant Pot, add the chicken stock, and close the lid with the valve set to sealing.
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Cook on High Pressure for the time recommended below, then allow a 10-minute natural release before opening. The pot takes about 10 minutes to reach pressure.
6 oz — 6 minutes fresh / 10 minutes frozen.
7–8 oz — 7 minutes fresh / 11 minutes frozen.
9–11 oz — 8 minutes fresh / 12 minutes frozen.
Chicken is done when no longer pink and registers 165°F internally.
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Shred the chicken with two forks.
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Season the shredded chicken to taste and enjoy.
Notes
- Pro tip: Use bone-in chicken breasts for more flavor. Freeze breasts in a single layer if you plan to cook them from frozen so they separate and cook evenly.
- Total time accounts for about 10 minutes to come to pressure and a 10-minute natural release. Adjust active cooking time by breast size and whether fresh or frozen.
- Store shredded chicken in its cooking liquid in the refrigerator up to 5 days or freeze portions for up to 3 months.
- Use this chicken in salads, tacos, enchiladas, pasta and more.
Nutrition
Carbohydrates: 1 g,
Protein: 16 g,
Fat: 2 g
Nutrition is estimated using a food database and is intended as a guideline only.
Did you try this recipe?
Tag @flavorthemoments on Instagram with the hashtag #flavorthemoments so I can see what you made!