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Instant Pot Shredded Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 55 reviews
  • Author: Emily
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://emilyquickdinners.com/instant-pot-shredded-chicken-recipe/