Have you ever had a recipe call for cooked chicken? I feel like I dread those recipes sometimes because it seems like extra work. I have to cook the chicken first and then make the recipe. This instant pot shredded chicken recipe has been a life saver and a time saver. It’s so easy and the chicken comes out delicious.

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I love the instant pot for cooking meat. It is awesome to be able to put it in and not have to worry about it for the time it pressurizes, cooks, and cools down. Just don’t forget that you have it going. I did that very recently and my chicken got a bit overcooked. For this recipe, I didn’t give measurements for the seasonings. I know, this is annoying for some people, but really just sprinkle the seasonings on both sides of the chicken. I have a picture in the directions that shows you what mine looked like after I seasoned it.

This instant pot shredded chicken is perfect to make ahead of time and freeze. You can use the chicken in soups, casseroles, wraps, chicken salad, and my delicious Hot Chicken Sandwich recipe.

This is, by far, the best way to shred chicken up.

Instant Pot Shredded Chicken

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Author: Lisa
Total Time: 15 minutes
Yield: 4 cups 1x

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Description

The instant pot makes shredded chicken a breeze. This is so easy and great to make in a large batch to freeze so you always have cooked chicken on hand.

Ingredients

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4 chicken breasts
2 cups chicken broth
salt, pepper, onion powder and garlic powder to taste

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Instructions

Place trivet inside the instant pot.
Pour chicken broth in the instant pot.
Season the chicken breasts so they are evenly coated with salt, pepper, onion powder, and garlic powder.
Place chicken in the instant pot. Place the lid on and set it on the manual setting on high for 7 minutes. (If you forgot to thaw the chicken, no problem. You can cook the chicken from frozen on high for 12 to 13 minutes)
Once it beeps, let it naturally release for 8 to 10 minutes. Take chicken out and shred. The absolute best method to shred your chicken is to use a hand mixer. Check out the video above.
One important note is to always make sure the internal temperature of the chicken reaches 165 degrees.

Notes

To Freeze: Let chicken cool completely. Then place it in a freezer bag and freeze. I like to freeze this recipe in 2 smaller bags. That way it easier to take out only half of the recipe.

When ready to use: Thaw it in the fridge overnight. Add it to soups, casseroles, sandwiches or wraps.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Chicken and Turkey

Instant Pot Shredded Chicken