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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.

As a mom to three, I try to keep cooked chicken in my fridge all the time. Even better if it is shredded chicken. It’s the head start I need on crockpot chicken enchiladas and about a dozen other weeknight dinners.

The Instant Pot makes this super easy. You get tender Instant Pot shredded chicken with almost no effort. It also works with frozen chicken, for those days when you forget to thaw.

Why This Chicken Stays Tender

I've made this so many times, and two things make sure it comes out perfectly.

First, don't skip the natural release. Second, shred it while it's still warm. Warm chicken practically falls apart with two forks or a few seconds in the stand mixer on low. Let it go cold, and it turns stubborn. Toss the warm shreds back through a little cooking liquid, and they stay moist for days.

How Long to Cook Chicken in the Instant Pot for Shredding

Fresh chicken breasts: 12 minutes, then a 10-minute natural release.
Fresh chicken thighs: 13 minutes, then a 10-minute natural release
Frozen chicken breasts: 14 - 16 minutes, then a 15-minute natural release. You don't need to thaw the chicken first, but do make sure the pieces are seperated.

Ingredient Notes

Tomato puree: This adds flavor but can be omitted; just use more chicken broth if you prefer.
Garlic powder: Minced fresh garlic can be use.
Bay leaf: Optional; feel free to omit if you don't have it on hand.

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.

First process photo for Instant Pot Pulled Chicken - ingredients are all in the Instant Pot.

2. Add the ingredients to your pressure cooker.

Second process shot for Pulled Chicken in Instant Pot

3. Close the lid and pressure valve.

4. Turn the pressure cooker to high, and set the time depending on what type of chicken you are using.

Third process shot for Instant Pot Shredded Chicken

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.

Fourth process shot for Instant Pot Shredded Chicken - cooked chicken being shredded in the Instant Pot

Storage and Freezing

Cooked chicken will keep in the fridge for three or four days.

To freeze, let it cool completely before portioning it into freezer bags. I like to freeze in 2-cup portions.

Press the bags flat. This makes them stack well. A thin layer also helps it thaw quicker. Freeze for up to three months, and then thaw overnight in the fridge. Some casserole and soup recipes work well with only lightly thawing - just enough so the chicken isn’t sticking together.

Instant Pot Shredded Chicken packaged for the freezer

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.

Ways to Use Shredded Chicken

Recommended Tools

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Instant Pot
Forks (for shredding)
Kitchen Mitt