This Instant Pot Shredded Chicken is perfect for a low-carb diet and can really help you streamline your meal prep so you always have a high-protein, healthy option for lunch and dinner.
You really can’t get any easier than this for a healthy meal that’s almost hands off. That’s why I like to use the Instant Pot for meal prep. This shredded chicken can be used on so many different dishes, like these shredded chicken fajitas or Southwestern chicken bowl. I just make a big amount on Sunday and use it all week.
Why You’ll Love It
- Save Time: Prepare shredded chicken in a fraction of the time it would traditionally take, thanks to the Instant Pot’s rapid pressure cooking capabilities.
- Low Carb Protein: Chicken is one of the best proteins for a low-carb, satisfying meal.
- Efficient Meal Prep: Streamline your meal preparation by cooking a generous batch of shredded chicken in one go, setting the stage for a week’s worth of diverse and effortless meal options.
» You might also like this Instant Pot BBQ Chicken.
Ingredients You’ll Need
- Chicken Breasts – I use boneless, skinless chicken breasts for shredding. Thigh can be shredded to but is less traditional.
- Seasonings – Salt, black pepper, garlic powder
- Chicken Broth – Choose a low-sodium option for better control over the dish’s overall saltiness. Store-bought or homemade broth both work well. You can also use water if you want to keep the flavor profile neutral.
Equipment Needed
Instant Pot – I use a 6-quart Instant Pot Duo Plus to make all of my recipes, but you can use any size or brand of electric pressure cooker. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more water to build steam.
Helpful Tips
- Let the Instant Pot naturally release its pressure for about 5 minutes post-cooking to keep the chicken tender and moist.
- Incorporating herbs, whether fresh or dried, like thyme, rosemary, and oregano, is a fantastic way to boost the chicken’s taste without complicating the recipe.
- For shredding, either go classic with two forks or speed things up with a hand mixer for a faster and more uniform texture.
How to Make Instant Pot Shredded Chicken
Step 1: Add chicken and broth to the pot
Place the chicken breasts inside the Instant Pot. Season with salt, pepper and garlic powder. Pour the broth over the chicken. You can also use water, which will just impart less flavor on the chicken.
Close and lock the lid of the Instant Pot. Set the pressure release valve to the sealing position.
Step 2: Cook on high pressure
Cook on high pressure for 8 minutes. Allow for a 5-minute natural pressure release, then release any remaining pressure. Usually it takes between 5 to 10 minutes to release all of the pressure. It’s not necessary to let it all out naturally.
Carefully open and remove the lid of the Instant Pot. Check the internal temperature of the chicken to ensure it’s reached 165°F or higher. If not, seal it and cook it for an additional 2 minutes.
If you’re cooking the chicken from frozen, start with 10 minutes if the pieces aren’t stuck together and do 12 minutes if they are.
Step 3: Shred the chicken
Transfer the chicken to a cutting board. Using two forks, shred the chicken. Use right away or let it cool so you can store it for use later on.
To reserve the broth for another use, you can strain it into a container and store it in the refrigerator. It’s great for use in soups and stews.
How to Store & Reheat
If you’ve made extra, you can store it in the refrigerator to use for later, or you can start your meal prep now and create salads and bowls for lunches later on. The key to storing properly is to allow the chicken to mostly cool before putting it in the refrigerator.
It will keep for 5-7 days in the fridge. You can then use it at your own pace for salads, sandwiches, or anything else you’re making.
Most dishes don’t need the chicken to be reheated, you can just use the cold shredded chicken on salads and bowls. But if you do need to reheat the chicken, I suggest reheating it in a pan on the stove over medium heat, with a little bit of water in the pan to keep it moist.
Questions About the Recipe
Why is my Instant Pot shredded chicken rubbery?
If your chicken turns out rubbery it most likely needs to cook longer. It can also be hard to shredded if it hasn’t cooked long enough.
Is there a trick to shredding chicken?
There are two easy ways to shred cooked chicken. Either go classic with two forks or speed things up with a hand mixer for a faster and more uniform texture.
How long does it take to cook shredded chicken in an Instant Pot?
For 2 pounds of boneless skinless chicken breasts cook on high pressure for 8 minutes. Allow for a 5-minute natural pressure release, then release any remaining pressure. Usually it takes between 5 to 10 minutes to release all of the pressure. It’s not necessary to let it all out naturally.
Can I use frozen chicken to make shredded chicken in an Instant Pot?
Yes, you can use frozen chicken to make shredded chicken in an Instant Pot. The Instant Pot’s pressure cooking feature allows you to cook frozen chicken without the need for thawing. Add a few extra minutes to ensure that the chicken cooks through and becomes easy to shred.
Check the internal temperature of the chicken to ensure it’s reached 165°F or higher. If not, seal it and cook it for an additional 2 minutes.
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Instant Pot Shredded Chicken
Equipment
Ingredients
- 2 pounds (907 g) boneless skinless chicken breasts
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) black pepper
- 1/2 teaspoon (2 g) garlic powder
- 1 cup (237 ml) chicken broth
Instructions
- Place the chicken breasts inside the Instant Pot. Season with salt, pepper and garlic powder. Pour the broth over the chicken.
- Close and lock the lid. Set the pressure release valve to the sealing position.
- Cook on high pressure for 8 minutes. Allow for a 5-minute natural pressure release, then release any remaining pressure.
- Carefully open and remove the lid. Check the internal temperature of the chicken to ensure it’s reached 165°F(75°C) or higher. If not, seal and cook for an additional 2 minutes.
- Transfer the chicken to a cutting board. Using two forks, shred the chicken.
- Use right away or return the chicken to the pot with the juices until ready to use.
- To reserve the broth for another use, strain it into a container and store it in the refrigerator or freezer.
Notes
- Let the Instant Pot naturally release its pressure for about 5 minutes post-cooking to keep the chicken tender and moist.
- Incorporating herbs, whether fresh or dried, like thyme, rosemary, and oregano, is a fantastic way to boost the chicken’s taste without complicating the recipe.
- For shredding, either go classic with two forks or speed things up with a hand mixer for a faster and more uniform texture.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.