This Instant Pot shredded chicken is the kind of recipe that saves dinner nights: tender boneless, skinless chicken breasts cooked in savory broth, shredded in minutes, and ready to dress up for tacos, bowls, sandwiches, or a simple weeknight protein. I keep a batch in the fridge for quick lunches and family meals because it’s fast, forgiving, and mixes beautifully with bold flavors. If you like make-ahead chicken recipes, you might also enjoy this twist on a party favorite Cheesy Crock Pot Buffalo Chicken Dip made with shredded chicken.
Why you’ll love this dish
This recipe is built for busy cooks. With just a handful of pantry spices and one cup of chicken broth, the Instant Pot turns plain chicken breasts into juicy, shreddable meat in about 25–30 minutes start to finish (including pressurizing and release). It’s low-effort, budget-friendly, and very adaptable — great for weeknight tacos, meal-prep bowls, or a no-fuss family dinner.
“Simple spices, a short cook time, and always reliable — this shredded chicken has become my go-to for last-minute meals.”
Benefits at a glance:
- Speed: 10 minutes at high pressure + quick release timing.
- Versatility: Works for tacos, salads, casseroles, and sandwiches.
- Cost-effective: Uses basic ingredients most kitchens already have.
- Kid-friendly: Mild seasoning that appeals to picky eaters but can be dressed up for adults.
Step-by-step overview
This is a straightforward, foolproof process:
- Add chicken breasts to the Instant Pot.
- Pour in broth and sprinkle in spices.
- Seal the lid and pressure-cook on high for 10 minutes.
- Let pressure release naturally for 5 minutes, then quick-release.
- Shred the chicken and toss it back into the juices for flavor.
Expect the whole hands-on time to be under 10 minutes. The Instant Pot does the rest.
What you’ll need
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth (low-sodium if preferred)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
Optional toppings: - Taco seasoning (for extra Mexican flavor)
- Shredded cheese
- Avocado slices
- Fresh cilantro
Ingredient notes:
- Broth: Adds flavor and keeps the chicken moist. You can substitute water plus a bouillon cube if needed.
- Spices: The recipe is intentionally simple to keep it versatile. Add cumin or chili powder for a Tex-Mex twist.
- Chicken: Thighs can be used (see FAQs) and frozen breasts will require a time adjustment.
Step-by-step instructions
- Place the chicken breasts in the Instant Pot in a single layer.
- Pour in the chicken broth so the meat is partially submerged.
- Sprinkle the garlic powder, onion powder, paprika, salt, and pepper evenly over the chicken.
- Close the lid and set the valve to Sealing.
- Select Manual/Pressure Cook on high for 10 minutes.
- When the cook time ends, allow a Natural Pressure Release for 5 minutes, then carefully switch the valve to Quick Release.
- Open the lid, remove the chicken to a cutting board or bowl, and shred with two forks.
- Return the shredded chicken to the pot and stir it into the cooking juices to soak up extra flavor.
- Taste and adjust seasoning before serving.
Quick safety tip: always check that the internal temperature reaches 165°F (74°C) when reheating or for peace of mind after slicing.
Best ways to enjoy it
Serve this shredded chicken in lots of ways. It’s terrific in tacos with shredded cheese, diced avocado, and cilantro, or spooned over rice bowls with black beans and salsa. Mix it with BBQ sauce for sliders, fold into enchiladas, or add to a salad for protein-rich lunches.
For a cozy family meal, layer it into a pot pie filling or creamy casserole — it pairs perfectly with a flaky crust or mashed potatoes and roasted vegetables. If you want another comfort-food idea, this chicken also complements a classic chicken pot pie filling like the one in this recipe Chicken Pot Pie for easy weeknight comfort.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in meal-sized portions for up to 3 months. Use freezer-safe bags or containers and remove as much air as possible.
- Thawing: Thaw in the refrigerator overnight or use the microwave’s defrost setting.
- Reheating: Reheat gently to avoid drying. Warm in a skillet with a splash of broth, in the microwave covered (stir halfway), or use the Instant Pot on Sauté mode with a little liquid. Ensure the internal temperature reaches 165°F (74°C).
Label containers with date and contents to keep track of freshness.
Helpful cooking tips
- Even layer: Arrange breasts in a single layer so they cook evenly.
- Juicier chicken: After shredding, stir the meat back into the cooking liquid for maximum flavor and moisture.
- Faster prep: Use kitchen shears to cut larger breasts into chunks before cooking to speed up shredding later.
- Frozen chicken: If cooking from frozen, increase the pressure-cook time to 12–14 minutes and allow a longer natural release.
- Use a stand mixer: For hands-free shredding, use a stand mixer on low for 30–60 seconds.
Recipe variations
- Tex‑Mex: Add 1 teaspoon cumin and 1/2 teaspoon chili powder. Serve with lime wedges and pickled onions.
- BBQ shredded chicken: Stir in 1–1½ cups of your favorite BBQ sauce after shredding and heat through.
- Mediterranean: Swap paprika for smoked paprika, add oregano, and finish with lemon juice and chopped parsley.
- Low-sodium: Use low-sodium broth and omit added salt; boost herbs and citrus instead.
- Slow cooker substitute: Cook on low for 4–6 hours with the same liquid and seasonings if you don’t have an Instant Pot.
Common questions
Q: How long does this take from start to finish?
A: Hands-on time is about 5–10 minutes. Pressure build time and release mean plan for around 25–30 minutes total.
Q: Can I use frozen chicken breasts?
A: Yes. Increase pressure cook time to 12–14 minutes and allow a longer natural release (10 minutes) for best results.
Q: Can I substitute chicken thighs?
A: Absolutely. Boneless thighs stay even juicier; use the same time but reduce to 8–9 minutes if pieces are small. Check for doneness and shred.
Q: How many servings does 2 pounds make?
A: Expect about 6 servings for tacos or 4–5 hearty adult portions when used as a main protein.
Q: Is it safe to quick-release after only 5 minutes of natural release?
A: A 5-minute natural release followed by quick release is fine for boneless breasts. It lets pressure drop enough to reduce spurting while finishing the cook.
If you want more recipe ideas or ways to use prepared shredded chicken, ask and I’ll suggest meal plans or flavor blends to match your pantry.
PrintInstant Pot Shredded Chicken
Tender, juicy shredded chicken made in the Instant Pot, perfect for tacos, bowls, or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth (low-sodium if preferred)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: taco seasoning, shredded cheese, avocado slices, fresh cilantro
Instructions
- Place the chicken breasts in the Instant Pot in a single layer.
- Pour in the chicken broth so the meat is partially submerged.
- Sprinkle the garlic powder, onion powder, paprika, salt, and pepper evenly over the chicken.
- Close the lid and set the valve to Sealing.
- Select Manual/Pressure Cook on high for 10 minutes.
- When the cook time ends, allow a Natural Pressure Release for 5 minutes, then carefully switch the valve to Quick Release.
- Open the lid, remove the chicken to a cutting board or bowl, and shred with two forks.
- Return the shredded chicken to the pot and stir it into the cooking juices to soak up extra flavor. Taste and adjust seasoning before serving.
Notes
Serve in tacos, salads, or bowls. Can be frozen for meal prep, and easily reheated.