Instant Pot Shredded Chicken is the easiest and most versatile recipe. It’s great for meal prep because you can use this juicy, flavorful chicken in so many different recipes. Learn how to make shredded chicken in an Instant Pot (breast or thighs), and add it to your tacos, soups, casseroles, salads, and so much more!
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What’s in Pressure Cooker Shredded Chicken?
I’m a big fan of easy recipes, and this is by far one of the easiest! You just need chicken, a few seasonings, and your pressure cooker, plus a few minutes to cook.
- Chicken Broth: Helps ensure that the chicken stays moist and juicy while cooking. Broth also adds more flavor than water, so I highly recommend using it.
- Salsa: Infuses a bit more flavor into the chicken while cooking.
- Chicken: Use boneless, skinless chicken breasts or chicken thighs.
- Olive Oil: Helps the spices stick to the chicken.
- Taco Seasoning: Use your favorite store-bought or homemade taco seasoning.
- Peppers: Jalapeño adds a bit of spice while chipotles in adobo add smokiness. Both are delicious additions, but completely optional.
Pro Tip: Try to arrange chicken in an even layer in the Instant Pot, instead of stacking it.
Variations on Instant Pot Pulled Chicken
I added salsa and taco seasoning to this chicken before shredding it for a delicious, slightly spicy flavor. However, you can use any combination of spices or seasonings you choose.
- Simple salt and pepper will prepare the chicken for any possible recipe you might want to make with it.
- Make BBQ pulled chicken by adding your favorite BBQ sauce to the pot while it cooks.
- Use Italian seasoning to create something herby and flavorful for pastas or casseroles.
- Or try Creole seasoning, blackened seasoning, or any of your favorite seasoning blends.
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Absolutely! Breast or thighs both work perfectly for this Instant Pot shredded chicken recipe. I just recommend using boneless, as bone-in options will require longer cooking times.
You can cook frozen chicken in the Instant Pot, but you’ll need to add a couple of minutes to the cooking time (usually 3-4 minutes).
If you don’t have a pressure cooker, this Crockpot shredded chicken is another easy option.
Luckily, this recipe is foolproof when it comes to fully cooking chicken, so you don’t really have to worry about that. But it’s always a good idea to make sure chicken has reached 165F before eating it.
You only need about 12 minutes of actual cook time. Because of the time needed to release the pressure after cooking, total time for this recipe will be around 30 minutes.
This recipe uses salsa and taco seasoning, which creates a mildly spicy flavor. It’s perfect for Mexican-inspired dishes, like tacos or nachos. You can use different seasonings if you prefer.
How to Store and Reheat
Store leftover shredded chicken in an airtight container or Ziplock bag in the refrigerator for up to 3 days. Enjoy cold or reheated in the microwave in 30-second increments until warmed through.
How to Freeze
To freeze instant pot shredded chicken, portion the shredded chicken into one large or several small Ziplock bags, seal, then press the chicken into a flat, even layer. Lay in the freezer until solid, then store for up to 3 months.
Serving Suggestions
Instant Pot shredded chicken is so versatile and can be used in so many different shredded chicken recipes. That’s why I like making a batch of it when meal prepping, so I can use it in any dinners I might want for the week.
Because of the seasoning I use here, I like to use this shredded chicken to make tacos, nachos, burritos, enchiladas, or grain bowls. It’s also great in chicken taco soup, creamy white chicken chili, and baked chicken chimichangas.
But with different spices or even simple salt and pepper, it becomes even more versatile. Add it to chicken pot pie or Buffalo chicken dip!
Instant Pot Shredded Chicken Recipe
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Ingredients
- ½ cup low-sodium chicken broth
- ¼ cup salsa
- 1 pound boneless, skinless chicken breasts (about 2 breasts)
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 1 jalapeño and/or chipotle in adobo diced (optional)
Instructions
- To the Instant Pot, add the chicken stock and salsa and mix to combine.½ cup low-sodium chicken broth, ¼ cup salsa
- Drizzle the chicken breasts with olive oil and sprinkle over the taco seasoning. Rub the taco seasoning into the meat so the chicken is fully covered in seasoning.1 pound boneless, skinless chicken breasts, 1 tablespoon olive oil, 2 tablespoons taco seasoning
- Place the chicken breasts in the Instant Pot.
- Add the diced jalapeño and/or chipotle pepper over the chicken, if using.1 jalapeño and/or chipotle in adobo
- Attach the lid and ensure the valve is in the sealing position.
- Set the Instant Pot to Pressure Cook-Manual for 12 minutes.
- Once the Instant Pot has finished cooking, allow the pressure to naturally release for 10 minutes. Then, release any additional pressure manually by switching the valve to the “venting” position.
- Shred the chicken and serve as desired – in tacos, on nachos, or in a salad!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Use boneless, skinless chicken breast or thighs for this recipe.
- Rub seasoning into the chicken to make sure it’s fully, evenly seasoned.
- Try to arrange chicken in an even layer in the Instant Pot, instead of stacking it.
- Be sure to use enough liquid–don’t skimp! You can use water or another liquid instead of chicken stock, but the stock will add so much flavor.
- Use different spices and seasonings if you prefer.
Nutrition Information
