This all purpose Instant Pot shredded chicken breast comes out juicy and flavorful each and every time. Enjoy it as is, or use it up in other recipes through the week!
When it comes to cooking, mastering the basics means you can get in and out of the kitchen quickly and efficiently. After sharing these all purpose Instant Pot chicken thighs, it's time to share this shredded chicken breast recipe with you!
This is the kind of recipe that you can enjoy as written, or use as a base for a number of other dinners through the week. Tacos, pizza, enchiladas, wraps, even shredded chicken sandwiches would all work great!
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Reasons you'll ♡ this recipe
- you can cook the chicken breast from fresh or frozen
- you can serve the chicken shredded or sliced
- it can be enjoyed immediately or used up in other recipes (it stores really well!)
Recipe video
See exactly how to cook this recipe by watching the video below! You can find more of my recipe videos on my YouTube channel.
Ingredient notes
- chicken- as written, this recipe calls for boneless skinless chicken breasts, but you could also use boneless skinless chicken thighs (increase the cook time to 10 minutes). See Instant Pot Whole Chicken if you have a whole chicken.
- cooking liquid- using chicken stock infuses extra flavor into the chicken while it cooks. You could use homemade bone broth as well!
- spices- thyme, paprika, onion powder and salt infuse the chicken breast meat with added flavor as it cooks
Step by step directions
1. Combine- In the stainless steel insert of your Instant Pot, combine the stock, thyme, paprika, onion powder and salt. Add the chicken breasts and turn to coat.
2. Pressure cook- Place the lid on your Instant Pot, and make sure the steam release valve is set to the 'sealing' position. Pressure cook on high pressure for 10 minutes. When the cooking cycle has completed, perform a quick pressure release: carefully transition the steam release handle to the 'venting' position. Keep clear of the valve!
3. Shred chicken- Using a set of tongs, transfer the cooked chicken to a clean bowl. Use two forks to pull the chicken apart, or an electric hand mixer (which accomplishes it in seconds!).
4. Toss in cooking liquid- After shredding the chicken, you can pour the cooking liquid over the chicken, or return the shredded chicken to the Instant Pot and stir it up.
FAQ
Yes! I recommend that you only use chicken breasts that are frozen apart (not as a clump) as they cook through much more evenly. Adjust the cook time to 12 minutes if you have frozen chicken breasts. If they are in a clump, cook for 5 minutes, perform a quick pressure release, pull them apart, then continue cooking-- you may need to increase the cook time to 15 minutes (total cook time).
Yes you absolutely can! It's important that you allow your chicken to rest on a cutting board for at least 5 minutes before slicing them, as this helps all the juices settle into the meat.
Yes you can, keep the cook time the same. You really don't want to overcook chicken breast. After releasing the pressure, check that your chicken breasts have reached 165°F internally before shredding.
If you need to put them on for a bit longer, your pot will come back to pressure quickly!
Slicing versus shredding
Shredded chicken Sliced chicken
For this recipe, I preferred the chicken shredded, as it gets good coverage with the flavorful cooking liquid. However, if you'd prefer, you could slice your chicken rather than shredding it:
- Transfer cooked chicken to a cutting board and let it rest for 5 minutes.
- Use a sharp knife, and look for the grain in the meat; slice against it.
- Serve with a bit of the cooking liquid spooned over it.
check out these 7 Instant Pot chicken breast recipes for options that work really well sliced
Storage + meal prep
- fridge- store in an air tight container in the fridge for up to 4 days
- freezer- store in an air tight container or freezer bag (squeeze air out) for up to 3 months
- thaw- in the fridge overnight
- reheat- in a frying pan, using tongs to stir and flip the chicken. Do not overcook!
Ways to use up shredded chicken
- Soba Noodle Salad
- Naan Bread Pizza
- Chicken Taco Salad
- Chicken Quesadillas
- Caprese Chicken Salad
- Chicken Broccoli Quinoa Salad
More Instant Pot recipes
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Instant Pot Shredded Chicken Breast
Ingredients
- 1 ½ cups stock
- ½ teaspoon salt
- 1 teaspoon onion
- 1 teaspoon thyme
- ½ teaspoon paprika
- 2 lbs boneless skinless chicken breasts see note 1
Instructions
- Combine- In the stainless steel insert of your Instant Pot, combine the stock, thyme, paprika, onion powder and paprika. Add the chicken breasts and turn to coat.
- Pressure cook- Place the lid on your Instant Pot, and make sure the steam release valve is set to the 'sealing' position. Pressure cook on high pressure for 10 minutes. When the cooking cycle has completed, perform a quick pressure release: carefully transition the steam release handle to the 'venting' position.
- Shred chicken- Using a set of tongs, transfer the cooked chicken to a clean bowl. Use two forks to pull the chicken apart, or an electric hand mixer (which accomplishes it in seconds!).
- Toss in cooking liquid- After shredding the chicken, you can pour the cooking liquid over the chicken, or return the shredded chicken to the Instant Pot and stir it up.
Tips:
- frozen chicken breasts (separated) cook for 12 minutes with a quick pressure release
- frozen chicken breasts (in a clump) cook for 5 minutes with a quick pressure release, then pry apart the chicken. Cook for another 7-10 minutes (total of 12-15 min) with a quick pressure release
- boneless chicken thighs- 10 minutes with a quick pressure release
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
Nicole says
This was amazing! So fast, east, & absolutely delicious! This will for sure be a new regular in our meal prep game! Thank you!
Jasmine @ Sweet Peas & Saffron says
Hi Nicole, fast, easy, and delicious are what we're all about around here! So glad to hear that you enjoyed this recipe, and found a new favorite to add to your meal prep rotation! Thanks for leaving a rating and review.
Elizabeth says
This was delicious! I only had one pound of chicken breast thawed and decided to live dangerously and give it a try. The chicken wasn't overcooked! It was very moist and delightful! I didn't change anything on the recipe and it came out wonderful! Thanks for sharing!!
Jasmine @ Sweet Peas & Saffron says
Hi Elizabeth, we are so glad to hear you enjoyed! Thank you so much for taking the time to come back and leave a rating and review.