Instant Pot Shredded Chicken

Name: Instant Pot Shredded Chicken
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 to 3 pounds boneless skinless chicken breasts; 1 cup water; 1 teaspoon fine sea salt; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; freshly ground black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
15 mins
Total Time
30 mins
Servings
8 servings
Calories
130 kcal
Course
Main Course
Cuisine
gluten-free

Instant Pot Shredded Chicken

Dana Benson

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If you cook chicken regularly, Instant Pot Shredded Chicken will make your life so much easier! This chicken turns out perfectly tender and flavorful every time.

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Ingredients

Servings

2 to 3 pounds boneless skinless chicken breasts
1 cup water
1 teaspoon fine sea salt (I use Real Salt brand)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
freshly ground black pepper

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Instructions

Pour one cup of water into the bottom of the Instant Pot, then arrange the chicken breasts directly in the water. Season with the salt, onion powder, garlic powder, and several grinds of black pepper over the top of the chicken.
Secure the lid and move the steam release valve to Sealing. Use the Manual or Pressure cook button to cook at high pressure for 10 minutes, if using chicken breasts that are 4 to 7 ounces in size. (For 8 to 12 oz. breasts, cook for 12 minutes, and for 13 to 16 oz. breasts, cook for 15 minutes.)
When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve in the lid drops, signaling that the pressure is gone, it's safe to open the lid.
Use a meat thermometer to make sure the internal temperature of the chicken has reached at least 165ºF. (In my experiments, it was never under, but you can always close the lid and let the chicken rest 5 more minutes, if needed.)
Use a hand mixer to shred the chicken breasts. It’s so quick and easy! (There's no need to drain the liquid in the pot first; I like to store the shredded chicken in the extra moisture.) If you don't have a hand mixer, transfer the chicken to a cutting board and use two forks to shred it, instead.
Serve the chicken right away, or store it in the fridge for up to 3 days to use over salads or add to stir-fries.

Equipments used:

Notes

To cook frozen chicken breasts, make sure the individual breasts are not stuck frozen together for even cooking. I like to cook frozen chicken for 20 minutes at high pressure, but if the chicken breasts are particularly small (under 8 oz.) 15 minutes of cooking is usually sufficient.

Nutrition Information

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Calories 130kcal (7%) Carbohydrates 1g (0%) Protein 24g (48%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 73mg (24%) Sodium 424mg (18%) Potassium 420mg (12%) Sugar 1g (2%) Vitamin A 34IU (1%) Vitamin C 1mg (1%) Calcium 6mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 130 kcal

% Daily Value*

Calories	130kcal	7%
Carbohydrates	1g	0%
Protein	24g	48%
Fat	3g	5%
Saturated Fat	1g	5%
Cholesterol	73mg	24%
Sodium	424mg	18%
Potassium	420mg	9%
Sugar	1g	2%
Vitamin A	34IU	1%
Vitamin C	1mg	1%
Calcium	6mg	1%
Iron	1mg	6%