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Instant Pot Shredded Chicken

This Instant Pot shredded chicken is tender, juicy, and perfect for meal prep. Use it for tacos, wraps, salads, soups, casseroles, sandwiches, and easy weeknight dinners.
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Prep Time 5 minutes
Cook Time 10 minutes
Pressure Build/Release Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 cup chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 1 tablespoon olive oil optional
  • 1 tablespoon lemon juice optional after cooking

Method
 

  1. Pour chicken broth into the Instant Pot.
  2. Season chicken with salt, pepper, garlic powder, onion powder, and paprika.
  3. Place chicken in the Instant Pot in an even layer.
  4. Close the lid and set the valve to sealing.
  5. Cook on HIGH pressure for 8–10 minutes for fresh chicken breasts, 12–15 minutes for frozen chicken breasts, or 10–12 minutes for fresh thighs.
  6. Let pressure release naturally for 5–10 minutes, then release remaining pressure.
  7. Check that chicken reaches 165°F.
  8. Transfer chicken to a bowl and shred with two forks or a hand mixer.
  9. Stir in ¼ cup cooking liquid to keep the chicken moist.
  10. Serve immediately or store for later.

Notes

  • Chicken thighs stay juicier than chicken breasts.
  • Add sauces after cooking to avoid burn warnings.
  • Store with a little broth for better reheating.
  • Frozen chicken may need extra time if pieces are very thick.

Nutrition Per Serving

  • Calories: 185
  • Protein: 32g
  • Fat: 5g
  • Carbs: 1g