This Instant Pot Shredded Chicken Breast can be seasoned 3 ways – try Mexican, Greek and Asian. It’s ready in 30 minutes and is super juicy!
Ingredients and substitutions
- Boneless skinless chicken breasts – you can try using boneless skinless chicken thighs instead.
Mexican
- Chili powder – use a combination of paprika, cumin and cayenne instead.
- Cumin – coriander is the best substitute for cumin.
- Paprika – swap out for some cayenne if you don’t have any paprika on hand.
- Onion powder – garlic powder or finely diced onion would also work.
- Lime juice – freshly squeezed or bottled lime juice can both be used.
- Salt – to taste.
Asian
- Soy sauce – coconut aminos or tamari are the best substitutes here.
- Honey – try using maple syrup or agave instead.
- Sesame oil – you can use olive oil, but it will have a milder flavour.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Ginger – if you don’t have any fresh ginger, swap out for a bit of ground ginger powder.
Greek
- Olive oil – or another neutral cooking oil like canola oil.
- Lemon juice – freshly squeezed is best. Bottled lemon or even lime juice will work in a pinch.
- Garlic – use freshly minced or jarred minced garlic.
- Oregano – marjoram would provide a similar flavour.
- Salt & pepper – to taste.
How to make shredded chicken in the Instant Pot
- Pour water into the Instant Pot.
- Add in the trivet.
- Place the chicken on top.
- Cook on high pressure for 8 minutes.
- Shred the chicken.
- Toss with seasonings and enjoy!
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:
- Sandwiches
- On salads
- Tacos
- Quesadillas
- Soup
- On pasta
- Casserole
Frequently Asked Questions
The chicken will need to cook in the Instant Pot at high pressure for 8 minutes. Taking into account the amount of time it takes the Instant Pot to get up to high pressure and the natural pressure release, the total cooking time is about 30 minutes.
Shredding chicken is super simple. Just remove it from the Instant Pot and shred it into pieces with a knife and fork. Easy-peasy!
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.
Storing and reheating
Shredded chicken will last in the fridge for 3 to 4 days. That makes it perfect for meal prep or for storing in individual portions for lunches. Divide it into portions and season each portion the way you desire. I suggest planning your meals in advance so you know what flavors you need.
To reheat, sprinkle some water over top of the chicken then microwave for 1-2 minutes.
Freezing this recipe
Cooked shredded chicken will last in the freezer for up to 3 months. You can freeze it in large freezer bags laid flat or in glass containers with lid.
When you’re ready to enjoy, let your chicken thaw in the fridge for 24 hours before using it then reheat as normal. You can also reheat in the microwave from frozen for 5-6 minutes, stirring halfway through. Don’t forget to sprinkle some water over top so the chicken stays nice and moist.
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 Shredded Chicken {3 Ways}
Ingredients
- 1 cup water
- 1 lb boneless, skinless chicken breasts
Mexican
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp onion powder
- 1 tbsp lime juice
- 1 tsp salt
Asian
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
Greek
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tbsp oregano
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- 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.
