This Instant Pot Shredded Chicken is moist and tender, with just the perfect amount of seasoning to use in dishes of all types. It is great to make ahead for meal prep - I like to double the recipe so I have plenty. Shredded chicken is excellent to have on hand to add to salads, quesadillas, sandwiches, wraps, tacos, and stir fry! Your week just got simplified.
This Instant Pot shredded chicken takes just minutes and makes dinnertime a snap.
There is no need to run out for a rotisserie chicken when you can have shredded chicken in less than 15 minutes! I love that it is not only saving me time but also saving me money!
I have used this recipe in salads, chicken salad, zucchini ravioli and zucchini enchiladas.
Ingredients
- Boneless Chicken: Either breasts or thighs work in this recipe; no need to adjust the timing.
- Tomato puree: This adds flavor but can be omitted; just use more chicken broth if you prefer.
- Chicken broth: Homemade is great if you have it, but store bought works just fine.
- Garlic powder: Minced fresh garlic can be use.
- Bay leaf: Optional; feel free to omit if you don't have it on hand.
- Salt: Sea salt, table salt or kosher salt all work well.
- Black pepper: Fresh ground is best, but pre-ground works fine.
Tips and Tricks
- Use a mixture of chicken breasts and thighs to balance leanness and flavor, ensuring your shredded chicken is both tender and juicy.
- Let the cooked chicken rest for a 10 minutes before shredding. This helps retain moisture and also makes shredding easier.
- Use forks, a hand mixer or a stand mixer on low speed for quick and easy shredding.
- Save any leftover cooking liquid, as it can be used as chicken broth in other recipes.
- Make sure you use the quick release function to avoid overcooking. If you prefer not to use this function, reduce the cooking time to six minutes.
- Always test the meat to make sure it is done. The internal cooking temperature should be at least 165 degrees.
How To Make Instant Pot Shredded Chicken:
1. Gather your ingredients. You will need chicken, tomato puree, chicken broth, garlic powder, bay leaf, salt, and pepper. If you don’t have tomato puree, just add in ¼ cup more broth.
2. Add the ingredients to your pressure cooker.
3. Close the lid and pressure valve.
4. Turn the pressure cooker to high, and set the time for 12 minutes.
5. When the time is up, CAREFULLY quick release the pressure. (I recommend wearing oven mitts when doing this.)
6. Allow the chicken to sit for 5 minutes, then open the lid.
7. Carefully remove from the Instant Pot and shred. Alternatively, allow to cool and shred in the pressure cooker.
When I make this recipe on the weekends, I divide it into small containers and freeze it. That way I can pull out just what I need during the week.
Since I have been really good about meal planning lately, I go through what I am planning on cooking and portion out exactly what I need for recipes, making sure I've got some left for easy lunches.
Variations:
- To make taco filling, use the saute function to saute an onion in olive oil for 6 minutes. Omit the broth and add 10 ounces of diced tomatoes with green chilies and 2 tablespoons taco seasoning. After the meat is done and shredded, squeeze the juice of ½ lime over it.
- To make BBQ shredded chicken, add in ¾ cup barbecue sauce and ¼ cup broth.
Recommended Tools
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- Instant Pot
- Forks (for shredding)
- Kitchen Mitt
30-Minute Instant Pot Shredded Chicken
Equipment
Ingredients
- 2 pounds boneless chicken breasts or thighs
- ½ cup tomato puree
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 bay leaf
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Place chicken, tomato puree, chicken broth, garlic powder, bay leaf, salt and pepper in the Instant Pot.
- Close the lid and make sure the pressure valve is set to sealing.
- Cook at high pressure for 12 minutes.
- Do a quick release of the pressure. Allow chicken to sit for another 5 minutes and then open the lid.
- Remove from the Instant Pot and shred.
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