Cooking chicken in your Instant Pot is a great way to meal prep! You can use shredded chicken in sandwiches, salads, tacos or in a stir-fry. I love having pre-cooked chicken on hand for putting together last-minute lunches and weeknight dinners.
Let’s be real here, this isn’t so much a recipe as it is a post about how and why to prepare chicken in advance. I’m sharing directions on how to make shredded chicken in an Instant Pot (an electronic pressure cooker) but you can just as easily use your slow cooker to make this too! I just happen to prefer my Instant Pot because it’s much faster to use (and I love it)!
Why should you make shredded chicken? Having pre-made chicken on hand will save you so much time! And, you’ll have a healthy protein readily available for when hunger strikes.
This chicken is great for sandwiches, salads, tacos or a last minute stir-fry. I usually add some chipotle mayo to a bit of shredded chicken, mix it up and make a chicken salad sandwich for my husband to take with him to work. You could also add barbecue sauce for easy bbq pulled chicken. Or stuff some sweet potatoes with shredded chicken. Or… I feel like the ideas on how to use shredded chicken are practically endless.
Once the chicken is done cooking, I divide it up into smaller portions and put most of it in the freezer. That way I can thaw only what I need. Oh also, when you make this, don’t skip the part where I tell you to add some water or chicken broth to the Instant Pot (or crockpot). You’ll want to do this so that the meat doesn’t dry out. I also add the broth to the containers with cooked chicken to help keep it moist.
What do you think you’ll make once you have this shredded chicken all ready to go? 🙂
Instant Pot: Shredded Chicken Pressure Cooker
Instant Pot: Shredded Chicken Pressure Cooker
Ingredients
- 4 pounds chicken breast*
- ½ cup water or chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Add all of the ingredients to the Instant Pot.
- Secure the lid, close the pressure valve and cook for 20 minutes at high pressure.
- Quick release pressure.
- Shred the chicken with two forks.
- Store the chicken in an air-tight container with the liquid to help keep the meat moist.
Notes
- If you are only using 2 pounds of chicken, then halve the ingredients and cook for 15 minutes at high pressure and quick pressure release.
- I have been asked many times if 20 minutes is too much for 4 pounds of chicken. I realize there are recipes out there that call for a 5-6 min cook time – this has never worked for me when making this quantity of chicken. You can always reduce the time if you want and if it’s not done, add a few more minutes to the cook time. Ultimately the chicken should reach a temperature of 165F.
- If using a slow cooker, cook on low for 4-6 hours or until the chicken is done.
- I usually divide the chicken into small air-tight storage containers and keep them in the freezer for longer term storage.
Looking for more Instant Pot Recipes? Try these:
Instant Pot Saag
Instant Pot Carne Guisada
Instant Pot Habanero Chili
Instant Pot Dal Makhani
Goat Curry in a Hurry
Instant Pot Texas Beef Chili
Instant Pot Ground Lamb Curry
Instant Pot Butter Chicken
Chris says
Thank you. I have a new Instant pot and was looking for a very simple recipe for boiling chicken for my old dog.
Ashley - My Heart Beets says
Chris, aw how sweet 🙂
Whimsy says
It would be nice if this recipe indicated a few more things for the chicken.
Thawed or Frozen
Whole or cubed
Jamie says
I have a question about InstaPot recipes and cooking times. When it says cook on High for 20 minutes, does that mean 20 minutes total (with preheating) or you start the timer when the pressure cooker is done pre-heating?
IthacaNancy says
Cook time in pressure cookers is always once the cooker has reached pressure.
J M says
Added 1 cup of water, but followed recipe exactly otherwise. Worked great! I cooked brown rice in the left over liquid and it made a fantastic meal.
My Heart Beets says
That’s great to hear! Love that you used the leftover liquid to cook rice!
Cathy Augros says
Is it necessary to use the liquid when pressure cooking the chicken? I’m wondering if the natural juices that will be squeezed out of the chicken during the high-pressure cooking would be sufficient?
Danielle says
This could be a silly question, but…do you just put the chicken breasts in straight from the package without cutting them first?
Whenever I make any dish requiring boneless, skinless chicken breasts, I always cut them in half lengthwise down the center (the long way, to make them thinner and into cutlets. Not sure how else to describe this, but I hope I’m making myself clear, haha!) Would I do that for this recipe, or would doing that mess up the cooking time and overcook them? Thanks in advance!
My Heart Beets says
I put them in whole – I don’t cut them 🙂
Jen says
This worked perfectly. Thank you!
My Heart Beets says
Jen, that’s so great to hear! Thanks for letting me know how the recipe turned out for you 🙂
Rita Meyer says
Hi, I used 3 thawed chicken breast cut in small medallion size pieces with a half cup of water and cooked for 6 minutes on high, and it was dry and slightly burnt on the bottom. So I tried the same thing using only 3 minutes, there was no pink and very tender. I still can’t believe chicken can cook so fast.
Tanya says
I followed this recipe exactly and got super tough chicken. Other receipes I have seen puts cooking time at 10 minutes. I’m going to try that next time. But now I have to figure out what to do with 4lbs of dry chicken.
🙁
Melissa Jacoby says
Cooked 2.5 lbs with 1/4 cup water and got signal that said burn!
My Heart Beets says
Hmm, are you using an 8 quart by any chance? All of my recipes are tested using a 6 quart so I’m curious to know if this was the issue? Please let me know!
Heather says
Hi there! I plan to make this tomorrow using a 3 qt… should I just cut the recipe in half?
Tiffany says
Can this be done from frozen?
Tiffany says
Can thIs chicken be cooked from frozen?
Luna says
Hi!
Can I add species to the chicken before cooking it??
Thanks!
My Heart Beets says
Hi Luna, yes you can 🙂
Amanda says
This recipe ROCKS!!!! I had three huge frozen chicken breasts, I defrosted them for about 5 min in the microwave then thru them on the pressure cooker with the full recipe ingredients. Cooked for 20 min then let it release naturally for about 5-7 min and it came out super juicy & shredded like a dream!! Thanks for sharing!!!
My Heart Beets says
Amanda, thank you! so glad to hear that it worked perfectly for you 🙂
Jenna says
Can you use frozen chicken?
My Heart Beets says
I haven’t tested the cook time for frozen chicken so I can’t say – hopefully someone else who has tried can chime in 🙂
Amber says
Wonderful quick start to endless variety of chicken meals!
My Heart Beets says
Thanks, Amber! So glad you liked it!
Betsy Tucker says
What about using frozen chicken breast
Will says
These came out great!! Instead of shredding the chicken with 2 forks I used my hand mixer to shred the chicken, it’s much easier and takes but a minute when mixing large batch!
My Heart Beets says
Will, happy to hear that! And thanks for the tip! 🙂
AnnB says
I’ve used hand mixer and immersion blender. Both are super fast compared to fork-shredding and don’t over-process the chicken the way it might seem.
Gail says
I cooked this exactly as written. It cooked exactly as it should have and shredded beautifully but both my husband and myself think this recipe is lacking in flavor. Its just blah. Maybe adding salt would help but neither taco sauce or salsa improved it. Will try again using other spices and salt.
My Heart Beets says
Gail, feel free to add any spices that you’d like 🙂
AnnB says
Hi Gail – I have a go-to crockpot recipe for shredded chicken that I’m going to try in the IP this weekend. It uses a small or half thin-sliced onion to 4 lbs breasts or half breasts/half thighs and garlic, pepper, and seasoned salt. I have been using Old Bay in place of seasoned salt for years and really like that. Occasionally I mince 3 cloves of fresh garlic instead of using powdered, but it’s still good with powdered garlic. Slow cooking seems to use more spice than pressure cooking, so I’m going to halve everything, use 3/4 – 1 C of low sodium chicken broth, and try 1/2 Tb each of garlic powder and Old Bay, 1 tsp oregano, and 1 tsp black pepper. I’m thinking Old Bay plus broth will be enough salt but of course that can be added later if I’m wrong. Will post results by St. Patrick’s Day!
Desiree says
Do you defrost the leftovers in your instant pot? If so, how?
Lindsay says
Awesome- thank you for posting this! Seems super simple but so necessary.
My Heart Beets says
Thanks, Lindsay! Glad it was helpful 🙂
Nettie says
Best tip: leave your cooked chicken breasts in tact when you freeze them! It decreases freezer burn a TON, AND you know exactly how many breasts you’re using when you pull them out. They shred easily once they defrost. Only takes a minute in the microwave. Been doing this for years and I’ll never go back to shredding before freezing.
randi says
Thank you! I have been frustrated with my new Instant Pot as I haven’t had chicken turn out very well. I used your recipe and added about 1/4 cup of BBQ sauce. It’s some of the most flavorful chicken I’ve had. Thanks so much!
My Heart Beets says
I’m so happy to hear that! 🙂
Kevan says
Shred the chicken with a hand mixer. I read this somewhere and didn’t believe it, but it works great.
Amy says
So this was my first time using my new instantpot. I went to release the valve (changing from sealed to venting), and the liquid splattered all over. Does this normally happen for you? I may have used 3/4 cup of water, but nothing outrageous.
Jessica says
When you do quick release you are always supposed to cover the valve with a cloth (I fold up a kitchen towel and drape it over, whether I do quick release or natural release). So yes, this is normal.
Megha says
Thanks a ton for the recipe. What should be the cooking time for 1 lb chicken and 2 lb chicken?
Thanks much,
Megha
Sage says
The 2016 instant pot defaults to 40 minutes for poultry, so I had to adjust mine down to 20 minutes, not up 5.
Also, if you’re lazy like me, an old fashioned betty crocker hand mixer with the interlocking blades (the kind u baked with–er, licked–as a child). Works like a charm and super fast shredding action.
My Heart Beets says
Wow, really? They changed it from 15 mins to 40 mins? Jeez. Thanks for the update!
Katie says
thanks for this recipe! 5 lbs of shredded chicken made super fast for a party! i used a cup of broth to ensure the chicken breasts didn’t dry out.
munpreet says
ashley the instant pot you have mentioned /advertised in your recipes with the link to amazon, have you personally used it and is it a good one to buy?is it a pressure cooker and a slow cooker combined?
My Heart Beets says
Hi Munpreet, yes I have it and love it 🙂 And yes, it’s both an electronic pressure cooker and a slow cooker. You’ll love it!
Steve says
Not sure if I have a different model or what. I’m new to using this thing, but when I hit Poltry and add 5 minutes, it says 17 min not 20. Is the warm up “On” time counting for the other 3 min or should I be adding 8 min to the cooking time? Hope this isn’t too confusing. Thanks
Ingrid says
Hi!
Mine also came out chewy. It was my first time using the instant pot and you made it really easy. There are two things I am thinking could have affected my result: First, i had less chicken (about 2.5 to 3lbs). I didnt realize till later. I used the same amt of broth and time of cooking. Could it have been overcooked. Also, the chicken had been sitting for a few days in my fridge so it wasnt super fresh. Could that have been the issue?
I really want to try it again! I am sure with some tweaks it will be delicious!
Tanya says
I think chicken can be a little random… no matter how perfectly you cook it or how great the meat should be, it sometimes doesn’t turn out. You probably didn’t do anything wrong. But I would do less time for a smaller quantity. I love my Instant Pot… but I think I should keep a journal. Sometimes the chicken is tough. Luckily it’s usually tender and great. : )
missuspie says
Thanks for sharing this recipe. Would the cooking time be the same if using only 2 lbs of chicken?
Danielle says
I am looking to make one shredded boneless skinless chicken breast in the pressure cooker. Can I sub salsa for the water? Or maybe half and half?
My Heart Beets says
yup, you can salsa!
Diego A says
Hi! Thanks for all the info. I tried the recipe and my chicken breast came out very chewy even though it was online 15 mins cooking.
What am I doing wrong?
Thank you!
My Heart Beets says
Hi! Hmm did you let it sit in the Instant Pot for too long once it was done?
Crysta says
I am looking forward to trying this recipe. Thanks so much for posting it. When you add bbq sauce to the chicken, what is the best way you have found to reheat the shredded bqq chicken without it drying out?
My Heart Beets says
Great! I reheat it in small portions on the stovetop in sauce. Hope that helps 🙂
Crysta says
That does help. Thanks so much for taking the time to respond.
Angel says
I love making shredded chicken! And as a bonus, it doesn’t heat up the house in the summer. My favorite combo is one pound boneless, skinless breast and one pound boneless, skinless thighs. It’s a nice flavor with a little more fat.
Have you tried shredding chicken in a stand mixer? I use my kitchen aid, and it’s so easy!
My Heart Beets says
Thanks for the combo suggestion!! Yup, the kitchen aid is great but I usually just use two forks (one less bowl to clean, lol).
AnnB says
I also have used my immersion blender to shred chicken if I make a lot. It just takes a few seconds to shred this way. Haven’t made this in my instant pot yet, but when I make it in crock pot, I just remove skin and bones if they weren’t boneless pieces and then give it a quick whir before putting it directly into recipe or freezing for later.
ben says
Thanks for this recipe! As a pressure cooker newbie, I was looking for a simple (1 ingredient) recipe on how to cook a couple of plain drumsticks so that I can shred it into a salad.
Interestingly, some recipes with many ingredients, don’t add water, which seems kind of strange. I’ve read InstantPot recommends at least 1 cup, but from what I’ve seen many use as little as half a cup, and as much as 3 cups!
I will try 2 small drumsticks with a 1/2 cup water, and set for 20 minutes. Also what happens if set for too long, for example what could happen if set for 35 minutes, instead of 25 or 20?
My Heart Beets says
Glad you like the recipe! The meat releases water which is probably why most recipes don’t tell you to add much. You can always add more water/chicken stock if you want to. As for drumsticks, you probably won’t overcook them if you set it longer – it’s chicken breast you have to be careful not to overcook.
Terri says
This sounds great. Do you release the pressure or let it release naturally?
Thanks!
My Heart Beets says
Terri, I’ve found that quick pressure release works best!
Marissa says
I’m confused on regular release and quick release, what’s the difference? I usually just hit the cancel button and slide the knob over to vent…am I doing it wrong?
My Heart Beets says
What you just described would be considered a quick release 🙂
Christina Makowsky says
How long would you suggest to cook it if you had 6-7 pounds of chicken breast?
Chris says
I was wondering this exact same thing because I do big meal preps on Sundays. I may try 25 minutes…
BYama says
Love this – my new go-to recipe for so many dishes, always fast, easy, moist, favorful, and I can use the broth for the next recipe, whatever soup/stew/chili/casserole/pie I’m cooking the shredded chicken for. Genius recipe! Many thanks!
My Heart Beets says
thanks!! 🙂 glad you like it!
Jayme says
What if I only have 2.5lbs of chicken?
Shawn says
I made it with 1 1/2lbs of chicken (2 breasts). I actually used 1 cup water and 1/2 bullion cube instead of chicken broth. It turned out perfectly. Hope yours did as well!
Nicole says
For just your 2 chicken breasts how long did you set the timer for?
Hannah says
I’d like to know this too!! Not sure how you adjust the time per weight?
DW says
I’d like about the time too.
Heather says
I wondered this too. I found this on the Instant Pot website – “Please note that the cooking time remains the same regardless the weight of the meat and liquid. The factor affects the cooking time is the chunk size. In general, larger chunks takes longer time (~10% more).” http://instantpot.com/cooking-time/meat-poultry-beef-pork-and-lamb/
Catherine says
Do you put the chicken on a stand so it isn’t sitting in the water or is it supposed to sit in the water? Thanks, really want this to be a got to recipe for me and the children.
My Heart Beets says
No need to use a stand – the water/broth will help keep it moist!
Kay says
This is definitely the way I will always cook chicken to use in other recipes from now on. It comes out perfectly, and not dry at all. From my last batch, I made the Pad Thai from Well Fed and some chicken salad, and still froze some. I cooked both breasts and thighs in that batch. Love it!
My Heart Beets says
Awesome! 🙂
Holly says
Do you need to increase the time if the chicken breast is frozen? If so- by how much?
Shawn says
Instant Pot recommends +5 minutes for frozen chicken on most of their recipes so I’d say try that.
Enoch Bush jr says
Awsome recipes worked out very well love my pressure cooker
My Heart Beets says
Great!! 🙂
Dr. Priscilla Natanson says
Super easy shredded chicken to use for all kinds of things – thank you!
I’ve come back to this recipe a bunch of times (you’d think I’d finally remember it) and just now thought to look at the rest of your site – this is BRILLIANT! I absolutely love how you can select recipes based on checking boxes of food sensitivities!! I just posted your site to my FB page and will be telling my patients about it too.
Great idea and great work – thank you!!
My Heart Beets says
Thank you, Dr. Natanson! I appreciate you telling your friends and patients about my site! I’m trying to make it as allergy-friendly as possible for readers. Hope you’ll let me know how other recipes turn out for you 🙂
Simon says
This sounds really delicious and something new to try. Thank you for sharing this.
Simon
My Heart Beets says
Hope you like it!
Lisa says
Which airtight storage containers do you use. I always seem to get freezer burn.
Liz says
Me too!
Bj says
Make sure you double wrap with plastic wrap and foil then put in the zip bags. That should cut down on your freezer burn. Pat dry your chicken then wrap. Or alternatively freeze in broth in a smaller zip bag. Then put in a larger zip bag. Use within 6 months to cut down on burn. Hopefully that should help.
Donna says
I have put my chicken in individual zip freezer bags. Then I wrap them in butcher paper. You can buy the paper at Walmart in the hunting section. The paper prevents freezer burn…OR….get a seal a meal. That machine works wonders. One step…throw it in the freezer. I live alone with allot of leftovers. I never buy frozen dinners..they are ready when I am home cooked.
Nanda says
Is this specifically for boneless skinless breasts or would this work for bone-in as well?
My Heart Beets says
I’m sure bone-in would be fine. You can also use a whole chicken or chicken thighs – just cook it for a little longer if it doesn’t look done.
Jamie says
I used chicken tenders and cooked them on high pressure for 6 minutes! It worked so well and was so fast! Thanks for the recipe!!!
My Heart Beets says
That’s great to hear!!