This Instant Pot Chicken is such an easy and delicious way to make shredded chicken. With only five minutes of prep time and 20 minutes in the pressure cooker, this Instant Pot chicken breast recipe is perfect.
Whether you are making a recipe that calls for cooked chicken or you are meal prepping, making the shredded chicken in the Instant Pot is the perfect solution. It is quick, and the chicken turns out moist and tender every time. From start to finish, this recipe is less than 25 minutes.
How to Make Instant Pot Chicken
This Instant Pot shredded chicken recipe could not be more simple. Here is a brief overview of how it comes together, but be sure to scroll to the recipe card at the bottom of the post for the full recipe including all measurements.
- Season your chicken. Season your chicken breasts with olive oil, salt, and pepper.
- Prepare your Instant Pot. Add water to the bottom of your Instant Pot. Then insert the trivet (the wire rack) that came with your Instant Pot.
- Place the chicken on top. Close the instant pot and make sure that the pressure release valve is set to sealing.
- Pressure cook the chicken. Set the Instant Pot to manual and for 8 minutes. Allow it to come to pressure and then it will begin to count down.
- Release the pressure. When the time is up, manually release the pressure. When the float valve drops, open your Instant Pot and shred your cooked. Enjoy!
Instant Pot
Shredding Chicken
You of course can shred the chicken with two forks. I recommend doing this while the chicken is still warm, but has cooled enough to handle.rnrnThat being said, I love shredding chicken in my stand mixer with the paddle attachment. It is two more dishes to wash at the end of the night, but it is so simple.
Cooking Frozen Chicken Breasts in the Instant Pot
You can very easily grab a frozen chicken breast out of the freezer and pop it in the Instant Pot. The only thing that changes is the timing and the seasoning.
- Skip the oil, salt, and pepper and just season the chicken after cooking however you like.
- Increase the time from 8 minutes to 15.
- Do everything else exactly the same.
Storing and Freezing Cooked Chicken
Store any leftover chicken in an airtight container in the refrigerator for up to three days. I also love to freeze cooked chicken for easy weeknight meals! Please note that if you used frozen chicken breasts to make your shredded chickening the instant pot you will want to use it and skip freezing it a second time.
Freezing Cooked Chicken
Recipes to Use Instant Pot Shredded Chicken
- Chicken Salad (I also have some great variations: BLT Chicken Salad, Curry Chicken Salad, and Pesto Chicken Salad)
- Chicken Noodle Casserole
- Chicken Taquitos
- Chicken Stuffed Peppers
If you make this recipe for Instant Pot chicken or any of my other recipes, I’d be so grateful if you came back and told me!
Instant Pot Chicken Recipe
Ingredients
- 1/2 tablespoon extra virgin olive oil
- kosher salt
- black pepper
- 1 pound boneless skinless chicken breasts see note (453.6 grams)
- 1 cup water
Instructions
- Rub the chicken breasts with olive oil. Season with salt and pepper.1/2 tablespoon extra virgin olive oil, kosher salt, black pepper, 1 pound boneless skinless chicken breasts
- Add the water to the bottom of the Instant Pot.1 cup water
- Add the trivet (the wire rack) that came with your Instant Pot. Place the chicken breasts on top of it.
- Put on the Instant Pot lid and make sure that the pressure release valve is set to sealing. Set the Instant Pot to manual, high pressure, and the timer to 8 minutes. For frozen chicken breasts, set the time to 15 minutes.
- The Instant Pot will take about 8 minutes to come to pressure, then it will count down the 12 minutes cook time.
- After the timer ends, turn the pressure release valve to venting. This quick release (rather than a natural release) will prevent the chicken from over cooking. Allow the float valve to fall. Once it has, open your Instant Pot, remove your chicken. Chicken is fully cooked when it reads 165 degrees Fahrenheit with an instant read thermometer. Shred the chicken and use it in your favorite recipes.
Notes
Sharon says
Is the timing the same if I’m using chicken tenders instead of breasts ?
You definitely will need less time with chicken tenders. With my Instant Pot Taco Chicken I use tenders and only set it for 5 minutes, but the tenders are fully submerged. I would try it with 5 minutes and see it goes – I would rather they be a little undercooked for you and you could boil them for a minute, then try it for 7 minutes and get dry over done chicken.
Irene says
What’s your recommendation if you want to cook more than 1lb of chicken? This recipe is perfect for my fiancé, but he likes to cook a lot in one sitting and then have leftovers for the week.
I would have to play with it before I could recommend cooking more than 1 pound. The more full the instant pot, the quicker it comes to pressure, so the cooking times would need to be different and I just haven’t tested more than a pound yet.
Nathan says
I’m sure the recipe is great after reading some of the comments. I only added a cup of water as I am wanting to keep it incorporated with the shredded chicken once cooked. With this the 12 minutes was not enough time and chicken was not quite ready to shred. I recommend if using less liquid to go with a 15 minute cook time (as stated in another recipe I used yesterday for shredded, 10 for sliced or cubed as I needed it for) and even leave some natural release time. I have never had dried out chicken come out of my instant pot. I suppose its possible but the whole idea of pressure cooking is that it is keeping all of the moisture in the pot. I’m not saying you couldn’t overcook it by any means but I don’t know about drying it out. Got to this recipe from a link on your chicken enchilada bake recipe. I did add a packet of taco seasoning as well. Anyway hope this makes sense and is helpful for someone. Thank you