This Instant Pot Shredded Chicken Breast is seasoned 3 ways – try Mexican, Greek and Asian flavours, all made in less than 30 minutes. Plus, it’s the juiciest chicken ever!
Shredded chicken seasoning three ways
Using this method to cook and shred the chicken, you have lots of options for seasoning it. Here you will find three different ways to season the chicken
Ingredients in Instant Pot shredded chicken
Each recipe will season one pound of shredded chicken breast. This is so fast and easy, you’ll want to keep the ingredients for all three varieties in your pantry.
- Chili powder
- Onion powder
- Lime juice
- Soy sauce
- Sesame oil
- Olive oil
- Lemon juice
How to make shredded chicken in the Instant Pot
It’s so easy to make this shredded chicken in the Instant Pot. You can have it stored in your refrigerator to add to any meal to make meal prep a snap.
- Put one cup of water in the bottom of the Instant Pot. The water is what creates the steam pressure. Instant Pots require at least a cup of water to work correctly.
- Put chicken on the trivet. This keeps the chicken out of the water.
- Set the Instant Pot to cook for eight minutes
- Allow the Instant Pot to naturally release the pressure. Let the chicken cool so that it is easier to handle.
- Shred and season the chicken. The easiest way to shred cooked chicken is to use two forks. It will come apart easily. It’s much easier to shred chicken breast once it is cook rather than raw.
Side dish ideas
If you serve this shredded chicken breast as a main dish, you will want sides to go with it. Almost anything will go well with this chicken, but here are a few ideas:
- Mashed potatoes
- Sweet potatoes
Natural release vs. quick release
A natural release for the Instant Pot is allowing it to decrease the pressure gradually. You don’t need to do anything at all to it during this process.
The food in the Instant Pot continues to cook through this process. It can take anywhere from five to 30 minutes depending on how much food is in the pot. A natural relase is great for meat so it can continue to finish cooking and become tender.
It’s also necessary if you are cooking anything that will have produced foam, such as rice or soup. The foam will shoot out of the valve if you perform a quick relase.
For a quick release, you will need to flick the valve on the top of the pot. A jet of steam will come out of the valve. This stops the cooking process immediately by eliminating all the steam that creates the pressure and cooks the food in an Instant Pot.
You will always use a quick release when cooking vegetables since you don’t want to overcook them, but natural release is great for tender meat. You can consider that the main difference between the two types of pressure releases. You can do a quick release on chicken, but the meat just won’t be as juicy or tender. A natural release with chicken typically takes 10 minutes.
Cooking frozen chicken in the Instant Pot
It may surprise you, but you can put frozen meat in the Instant Pot. Unlike in a slow cooker, the meat will not stay at a dangerous temperature for very long because it is such a quick cooking process.
You will need to slightly increase your cooking time. Try about 12-15 minutes. Overall, it will take a little longer because it takes more time for the Instant Pot to come to pressure when the food inside is so cold.
How to serve shredded chicken
You can enjoy this Instant Pot shredded chicken just the way it is or add it to a number of other dishes to increase the protein. Try these ideas with your shredded chicken:
- On salads
- On pasta
Storing and reheating shredded chicken
Cooked chicken breasts will last for three to four days in the refrigerator. That makes it perfect for meal prep or for storing in individual portions for lunches.
You can make a large batch of Instant Pot shredded chicken that will last for most of the week. Following the cooking, you can divide it into portions and season each portion the way you desire. Plan meals in advance to know what flavors you will need.
To reheat, sprinkle it with water and heat in the microwave for two minutes.
Freezing shredded chicken
Cooked and shredded chicken will last in the freezer for three months. You can freeze it in large freezer bags laid flat, or you can store in glass containers with lid.
Simply allow your chicken to thaw in the fridge for 24 hours before using it, or you can sprinkle with water and reheat in the microwave for 5-6 minutes, stirring halfway through. This is an easy way to add protein to any meal.
More Instant Pot chicken recipes
- Whole Instant Pot Chicken Breast 3 Ways
- Instant Pot Shredded Chicken Tacos
- Instant Pot Chicken Fajitas
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this chicken into your weekly lunches.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through before shredding
- Use these Ziploc bag holders if you’re freezing the chicken in freezer bags
- Freeze this recipe in glass microwave-safe bowls with lids up to 3 months
Instant Pot resources
If you’d like some more help with your Instant Pot, then you’ll love my free resources! Sign up for free below when you get my weekly newsletter:
Instant Pot Shredded Chicken
- 1 cup water
- 1 lb boneless, skinless chicken breasts
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp onion powder
- 1 tbsp lime juice
- 1 tsp salt
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tbsp oregano
- 1 tsp salt
- 1/2 tsp pepper
- Add water and trivet to Instant Pot and place chicken breasts on top. Press the pressure cook button and select the high setting, then set to cook for 8 minutes. Instant Pot will take about 5-10 minutes to preheat then the 8 minutes to pressure cook. Note: to double recipe, add 5 more minutes cook time.
- Let the pressure naturally release once chicken has finished cooking (should take 15-20 min), then open lid when safe to do so.
- Remove chicken and shred with a fork and knife. Drain water from the pot and then toss chicken with seasonings of choice. Serve and enjoy!
- Chicken can be frozen up to 3 months, then defrosted in the fridge for 24 hours before reheating. To reheat, sprinkle 1-2 tsp water overtop and microwave for 2 minutes.