If you love quick, versatile, and tender chicken that melts in your mouth, then you are going to adore this Instant Pot Shredded Chicken Recipe. It’s a total game-changer for busy weeknights or meal prepping because it combines simple ingredients with the magic of pressure cooking to deliver juicy, flavorful chicken every single time. Whether fresh or frozen, these chicken breasts come out perfectly cooked, ready to be shredded and transformed into so many delicious meals. Trust me, once you master this recipe, it’ll become your go-to for dinner inspiration!
Ingredients You’ll Need
This Instant Pot Shredded Chicken Recipe calls for surprisingly simple ingredients that pack a punch in flavor and keep the chicken tender and juicy throughout the cooking process. Each component plays a role in creating that perfect balance of zest, savoriness, and freshness.
- 1 cup water or chicken broth: This is essential to build steam inside the Instant Pot, helping the chicken cook evenly and stay moist.
- 4 fresh or frozen boneless skinless chicken breasts: The star of the dish, lean and perfect for shredding after cooking.
- 2 tsp kosher salt: Enhances the natural flavors of the chicken and helps tenderize the meat.
- 1 tsp black pepper: Adds a gentle kick to complement the mild chicken taste.
- 1 tsp smoked paprika: Brings a subtle smoky depth and gorgeous color to the chicken.
- Zest and juice of 1 lemon, divided: Introduces brightness and freshness, cutting through the richness.
- 4 cloves garlic, smashed: Infuses the chicken with a savory aromatic foundation.
- 1 sprig thyme: Adds a hint of herbal earthiness that pairs beautifully with chicken.
- 1 sprig rosemary: Provides a fragrant pine-like aroma for an extra layer of flavor complexity.
How to Make Instant Pot Shredded Chicken Recipe
Step 1: Prepare the Instant Pot
Start by placing the trivet inside the Instant Pot; this keeps the chicken elevated above the liquid, allowing steam to circulate and cook the meat evenly without it sitting in water. Pour in 1 cup of water or chicken broth—broth adds some extra soul, but water works just as well for moisture.
Step 2: Season the Chicken
Pat the chicken breasts dry to help the seasoning stick better. Then, sprinkle kosher salt, black pepper, smoked paprika, and lemon zest evenly over each piece. This seasoning mix not only builds flavor but also provides a beautiful color after cooking.
Step 3: Add Aromatics
Now squeeze the juice from half the lemon over the chicken breasts, giving them a hint of tangy brightness from the start. Toss in the smashed garlic cloves and the fresh sprigs of thyme and rosemary right into the pot; these aromatics will infuse the chicken with deep, savory notes while it cooks.
Step 4: Seal and Cook
Lock the Instant Pot lid in place and make sure the steam release valve is set to “sealing.” Select the High Pressure cooking mode. If you’re using fresh chicken breasts, set the timer to 12 minutes; if frozen, go for 14 minutes. This timing strikes the perfect balance to ensure the chicken cooks through but remains juicy and tender.
Step 5: Pressure Release
Once the cooking cycle finishes, allow the pressure to release naturally for 10 minutes. This step lets the chicken relax in the juices and finish cooking gently. After those 10 minutes, carefully turn the steam release valve to “venting” to let out any remaining pressure before opening the lid.
Step 6: Shred the Chicken
Remove the chicken breasts and transfer them to a bowl. Use two forks to shred the meat into bite-sized pieces—it should fall apart effortlessly, thanks to the pressure cooking. If you want to add an extra punch of flavor, squeeze the remaining half of the lemon over the shredded chicken and toss to combine.
How to Serve Instant Pot Shredded Chicken Recipe
Garnishes
Fresh herbs like chopped parsley or cilantro are fantastic here, adding a pop of color and brightness. A drizzle of extra virgin olive oil or a sprinkle of grated Parmesan also elevates the dish’s richness and sophistication.
Side Dishes
This shredded chicken pairs wonderfully with rice, quinoa, or cauliflower rice for a low-carb option. Roasted vegetables or a simple crisp salad are excellent complements, balancing the tender meat with fresh, crunchy textures.
Creative Ways to Present
Transform this versatile protein into tacos, sandwiches, or wraps by adding your favorite sauces and toppings. It also makes a great filling for stuffed peppers or enchiladas, giving you endless ways to enjoy the Instant Pot Shredded Chicken Recipe any day of the week.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover shredded chicken in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 4 days, making it perfect for quick meals later in the week.
Freezing
For longer storage, portion the shredded chicken into freezer-safe bags or containers. Be sure to remove excess air to prevent freezer burn. Frozen shredded chicken keeps well for up to 3 months and thaws quickly when you’re ready to use it.
Reheating
Reheat the chicken gently in a microwave or on the stovetop with a splash of water or broth to keep it moist. Covering it while warming helps retain juiciness, and if desired, add a fresh squeeze of lemon juice for a quick refresh of vibrant flavor.
FAQs
Can I use frozen chicken breasts in this Instant Pot Shredded Chicken Recipe?
Absolutely! The recipe includes a slightly longer cooking time for frozen chicken breasts, so you don’t need to thaw them beforehand. The Instant Pot handles the rest, delivering tender, juicy meat.
Do I have to use fresh herbs like thyme and rosemary?
Fresh herbs add a wonderful aroma and subtle flavor, but if you don’t have them on hand, dried versions can work in a pinch—just reduce the quantity to avoid overpowering the chicken.
Is it possible to double this recipe in one Instant Pot batch?
You can double the ingredients, but make sure not to fill the pot beyond the maximum fill line. Cooking times remain the same; just ensure there’s enough liquid and space for the steam to circulate properly.
Can I use this shredded chicken for meal prep?
Yes! This recipe is perfect for meal prepping since the chicken stores well in the fridge and freezer and pairs nicely with a variety of meals, from salads to pasta dishes.
How do I add more flavor to the shredded chicken after cooking?
Easiest way is to toss the shredded chicken with fresh lemon juice, a drizzle of olive oil, or your favorite sauce like BBQ, buffalo, or even a flavorful salsa to make it your own.
Final Thoughts
This Instant Pot Shredded Chicken Recipe is truly a kitchen lifesaver that will have you wondering how you ever managed without it. Its simplicity, speed, and delicious results make it a must-try for everyone—from novice cooks to busy parents. Give it a go and watch how seamlessly it integrates into your meal rotation with endless tasty possibilities!
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Instant Pot Shredded Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 12-14 minutes (depending on fresh or frozen chicken)
- Total Time: 27-29 minutes (including pressure release and prep)
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Shredded Chicken recipe offers a quick, flavorful, and tender shredded chicken perfect for a variety of dishes. Using simple seasonings like lemon, garlic, and fresh herbs, the chicken is pressure-cooked to juicy perfection and shredded easily for use in tacos, salads, sandwiches, and more.
Ingredients
Liquid Base
- 1 cup water or chicken broth
Chicken and Seasonings
- 4 fresh or frozen boneless skinless chicken breasts
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- Zest of 1 lemon
- Juice of 1 lemon, divided
- 4 cloves garlic, smashed
- 1 sprig thyme
- 1 sprig rosemary
Instructions
- Prepare Instant Pot: Place the trivet inside the Instant Pot and add 1 cup of water or chicken broth to create the necessary steam for pressure cooking.
- Season the Chicken: Arrange the chicken breasts on the trivet and evenly sprinkle them with kosher salt, black pepper, smoked paprika, and lemon zest to infuse flavor.
- Add Aromatics: Squeeze the juice from half a lemon over the chicken, then add the smashed garlic cloves, thyme sprig, and rosemary sprig into the pot for fragrant seasoning.
- Seal and Cook: Secure the Instant Pot lid by twisting it to lock and set the steam release valve to the “sealing” position. Select the High Pressure cooking mode and set the timer to 14 minutes if using frozen chicken breasts or 12 minutes if using fresh chicken breasts.
- Pressure Release: After the cooking cycle completes, allow the pressure to naturally release inside the pot for 10 minutes to ensure tenderness. Then carefully turn the steam release valve to “venting” to manually release any remaining pressure.
- Shred the Chicken: Carefully remove the chicken breasts from the pot and place them in a bowl. Using two forks, shred the chicken into bite-sized pieces.
- Optional Flavor Boost: For extra flavor, squeeze the remaining half of the lemon over the shredded chicken and toss with approximately 1 tablespoon of the cooking liquid for added moisture and taste.
Notes
- Use chicken broth instead of water for a richer flavor.
- If using frozen chicken breasts, increase cooking time to 14 minutes.
- Natural pressure release helps keep chicken tender and juicy.
- Shredded chicken can be refrigerated for up to 4 days or frozen for longer storage.
- Add more herbs or spices as desired to customize the flavor.
