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Instant Pot Shredded Chicken
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3.82 from 55 votes

Easy Instant Pot Shredded Chicken {3 Ways}

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!
Prep Time5 minutes
Cook Time10 minutes
Resting time15 minutes
Total Time30 minutes
Course: Chicken, Main Course
Cuisine: American
Keyword: chicken breast, instant pot, shredded chicken
Servings: 4 servings
Calories: 166kcal
Author: Taylor Stinson

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.

Video

Notes

You could also try making this recipe using boneless skinless chicken thighs.
Use a hand mixer to make shredding the chicken easier.
Double up on the recipe to make a big batch (just don’t go over the overflow line).
Use your shredded chicken to make sandwiches, salads, tacos and more.
Store the leftovers in the fridge for 3-4 days. Sprinkle some water over top then reheat in the microwave for 1-2 minutes.
Freeze the cooked shredded chicken for up to 3 months. Defrost in the fridge overnight then reheat as normal, or microwave from frozen for 5-6 minutes.

Nutrition

Calories: 166kcal | Carbohydrates: 1g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 637mg | Potassium: 439mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1.3mg | Calcium: 6mg | Iron: 0.6mg