If you’re looking for a quick, reliable way to get tender, juicy shredded chicken without babysitting the stove, this Instant Pot Shredded Chicken Recipe is a game changer. I absolutely love how effortlessly it turns out – juicy chicken every single time, with minimal prep and a simple ingredient list. You’ll find that this recipe is perfect for busy weeknights, meal prep, or anytime you want a healthy, versatile protein on hand.
When I first started using my Instant Pot for chicken, I used to struggle with drying it out or overcooking it. But this method? Total win. Whether you’re using fresh or frozen chicken breasts, the seasoning and aromatics really bring flavor into every bite. Once you try this Instant Pot Shredded Chicken Recipe, you’ll wonder how you ever lived without it!
Why You’ll Love This Recipe
- Super Fast & Convenient: Perfect for when you need shredded chicken ready in under 30 minutes without hassle.
- Juicy, Not Dry: The Instant Pot keeps the chicken tender and moist, which is a huge win compared to traditional stovetop methods.
- Flexible Ingredients: You can swap liquids and herbs to fit whatever flavor profile you’re craving.
- Great for Meal Prep: Make a big batch and store leftovers easily for quick meals all week long.
Ingredients You’ll Need
These ingredients work together to build flavor with very little effort on your part. I usually keep them on hand so I can throw this together on the fly – plus, the fresh herbs and lemon really brighten up the chicken in a way that s hard to beat.
- Water or Chicken Broth: Using broth gives extra flavor, but water works great if you’re in a pinch.
- Boneless Skinless Chicken Breasts: Fresh or frozen both work; just adjust cooking time accordingly.
- Kosher Salt: Essential for seasoning and bringing out the chicken s natural flavor.
- Black Pepper: Adds subtle heat; freshly ground if you can.
- Smoked Paprika: Gives a lovely smoky depth you might not expect from shredded chicken.
- Lemon Zest and Juice: Their bright citrus notes help cut through richness and brighten the dish.
- Garlic Cloves: Smashed for big flavor without overpowering.
- Thyme and Rosemary Sprigs: Aromatic herbs that infuse subtle earthiness during cooking.
Variations
I love playing around with this recipe to match whatever mood I m in or the cuisine I m craving. Feel free to switch up herbs and spices to make it your own – that s part of the fun!
- Mexican Style: I swapped out lemon for lime, added cumin, and replaced the thyme and rosemary with fresh cilantro once it was shredded – absolutely delicious for tacos or burritos.
- Italian Flair: Try using basil and oregano instead of thyme and rosemary, with a splash of chicken broth and a little garlic powder.
- Spicy Kick: Add some red pepper flakes or a dash of cayenne before cooking if you like a bit of heat.
- Herb-Free Option: If you’re short on fresh herbs, garlic plus lemon alone make a simple and bright flavor profile that still shines.
How to Make Instant Pot Shredded Chicken Recipe
Step 1: Prep Your Instant Pot and Chicken
First things first, place the trivet inside your Instant Pot and pour in 1 cup of water or chicken broth. I usually use broth for extra savory flavor – it makes a subtle but noticeable difference. Then, season the chicken breasts on all sides evenly with the salt, pepper, smoked paprika, and lemon zest. The lemon zest is a little secret I discovered that really brightens the flavor without adding liquid at this stage.
Step 2: Add Aromatics and Seal
Next, squeeze the juice of half a lemon over the chicken, then toss in the smashed garlic cloves, rosemary, and thyme sprigs. These aromatics infuse gently during pressure cooking. Lock the lid in place and make sure the valve is set to sealing. Set your Instant Pot to High Pressure – 14 minutes if your chicken is frozen, or 12 minutes if it s fresh.
Step 3: Natural Pressure Release and Shred
Once the timer goes off, don t rush to release the pressure. Let it naturally release for about 10 minutes – this helps keep the chicken tender and juicy. After that, carefully release any remaining pressure manually. Transfer the chicken breasts to a bowl and shred with two forks; it should fall apart like magic. If you want to amp up the flavor, squeeze the remaining half of the lemon over the shredded chicken and toss with about ¼ cup of the cooking liquid. That makes it juicy and adds a lovely zing.
Pro Tips for Making Instant Pot Shredded Chicken Recipe
- Use Frozen Chicken When in a Hurry: I love that this recipe adapts easily – just add a couple minutes of cooking time and you re set without thawing.
- Don t Skip the Natural Pressure Release: My first try was rushed and ended in dry chicken; letting it release slowly makes all the difference.
- Reserve the Cooking Liquid: That flavorful broth is perfect for moistening the shredded chicken and adding a little extra punch.
- Season Generously: The chicken cooks with simple seasoning, but don t be shy – the salt, pepper, and smoked paprika bring out the best flavor.
How to Serve Instant Pot Shredded Chicken Recipe
Garnishes
When I serve this shredded chicken, I love topping it off with fresh chopped cilantro or parsley for a pop of color and freshness. A little squeeze of fresh lemon or lime juice just before serving really elevates the bright, vibrant flavors. Sometimes I add sliced avocado or a dash of hot sauce for a little extra flair.
Side Dishes
This Instant Pot Shredded Chicken goes beautifully with steamed rice, quinoa, or even tossed into a leafy green salad. I ve also paired it with roasted veggies or served it as a filling in soft tortillas with fresh salsa and cheese for an easy dinner.
Creative Ways to Present
For casual gatherings, I like using this shredded chicken as taco bar protein, setting out toppings and sides so everyone can customize. It also shines as a warm filling layered in enchiladas or baked pasta dishes. I even use it to top loaded nachos or stuff inside savory crepes when I want to get a bit fancy!
Make Ahead and Storage
Storing Leftovers
I store leftover shredded chicken in an airtight container in the fridge, and it stays moist and flavorful for up to a week. Before packing it away, I like to toss it with a little of the cooking liquid to keep it from drying out.
Freezing
This recipe freezes beautifully! I portion out shredded chicken into freezer-safe bags, squeeze out excess air, and freeze for up to 3 months. When I m ready to use, I thaw overnight in the fridge – super convenient for busy weeks.
Reheating
I usually reheat the shredded chicken in a skillet over low heat with a splash of broth or water to keep it juicy. You can also microwave it covered, stirring halfway through. Either way, adding a little liquid really helps maintain that fresh-cooked texture.
FAQs
-
Can I use chicken thighs instead of breasts in this Instant Pot Shredded Chicken Recipe?
Absolutely! Chicken thighs are a great option and tend to stay even more tender and juicy. You may want to reduce the cooking time by a couple of minutes since thighs cook faster, but overall the process remains the same.
-
What if I don t have fresh herbs like rosemary or thyme?
No worries! You can substitute with dried herbs – use about one-third the amount of fresh herbs called for – or simply add extra garlic and lemon for flavor. The recipe still tastes great with minimal ingredients.
-
Can I double the recipe in the Instant Pot?
You can, as long as you don’t overfill your Instant Pot. I recommend adding no more than 1 to 1.5 inches of chicken stacked on the trivet so the steam circulates properly. You might need to increase cooking time slightly, and always ensure you add enough liquid.
-
How do I make sure the chicken is fully cooked and safe?
For safety, make sure the internal temperature reaches 165°F (74°C). Using a meat thermometer is the best way to check. Following the recommended Instant Pot times for fresh or frozen chicken usually guarantees perfectly cooked chicken.
Final Thoughts
This Instant Pot Shredded Chicken Recipe has become my go-to whenever I want an easy, flavorful protein without spending hours in the kitchen. It’s perfect for keeping life simple yet delicious. I hope you give it a try and love it as much as my family and I do – it truly makes meals easier and keeps everyone coming back for seconds!
Print
Instant Pot Shredded Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes (depending on chicken frozen or fresh)
- Total Time: 22-24 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Shredded Chicken recipe is a quick and flavorful way to prepare tender, juicy shredded chicken breasts. Using simple seasonings like kosher salt, black pepper, smoked paprika, lemon zest and juice, garlic, thyme, and rosemary, the chicken is cooked under high pressure and effortlessly shredded to create a versatile protein perfect for tacos, salads, sandwiches, and more. Whether using fresh or frozen chicken breasts, this recipe saves time and delivers consistent results with minimal effort.
Ingredients
Base Ingredients
- 1 cup water or chicken broth
- 4 fresh or frozen boneless skinless chicken breasts
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
Flavor Enhancers
- Zest and 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 the pot 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 ¼ cup of the reserved cooking liquid before serving.
Notes
- This recipe adapts for convenience: no need to thaw chicken before cooking—simply increase the Instant Pot cook time accordingly (14 minutes for frozen).
- Use water as a neutral cooking liquid or swap in chicken broth or dry white wine to enhance flavor.
- For a Mexican-inspired variation, add 1 teaspoon cumin, replace lemon with lime, and substitute cilantro for thyme and rosemary.
- Store any leftover shredded chicken in a covered container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 0g
- Sodium: 800mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 85mg
Fan favorite: Lucky Jet – it’s everywhere!