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5.0 from 39 votes

Instant Pot Shredded Chicken

Quick, Easy, Foolproof way to make tender, juicy Instant Pot Shredded Chicken. Super versatile shredded chicken breasts and shredded chicken thighs recipe you can use for appetizers, salads, soups, or main dishes. Healthy, freezer-friendly, and budget-friendly pulled chicken for meal prep.

Total Time
30 mins
Servings: 6 - 8
Calories: 200 kcal
Course: Main Course
Cuisine: American , International

Ingredients

  • 3 pounds (1362g) chicken thighs or chicken breasts
  • 2 cups (500ml) unsalted chicken stock (or water)
  • 6 (26.5g) garlic cloves (or ½ teaspoon garlic powder)
  • 2 teaspoons (14g) fine salt
  • Optional: 3 (0.6g) bay leaves
  • Optional: 1 tablespoon (15ml) regular soy sauce
  • salt and black pepper
Garnish
  • green onions , thinly sliced
  • cilantro , chopped

Instructions

    Cup of Yum
  1. Add Herb & Seasoning in Instant Pot: Add 6 garlic cloves, 2 tsp (14g) fine salt, 3 bay leaves, 1 tbsp (15ml) regular soy sauce, and 2 cups (500ml) unsalted chicken stock to your Instant Pot. Mix well. Add chicken in Instant Pot. Try to submerge them in the cooking liquid as much as you can.
  2. Pressure Cook Chicken: Close the lid. Turn Venting Knob to Sealing Position.Bone-in Chicken Thighs: Pressure Cook at High Pressure for 6 minutes, then Natural Release for 10 minutesBoneless Chicken Thighs or Bone-in Chicken Breasts: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesFor Boneless Chicken Breasts (see notes): Pressure Cook at High Pressure for 3 to 5 minutes, then Natural Release for 10 minutes.After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting Position. Open the lid carefully. Check the chicken's temperature with a food thermometer.
  3. Shred Chicken: Place the chicken in a large mixing bowl. Use two forks to shred the chicken. Discard the chicken bones and skin if desired.
  4. Season & Garnish Shredded Chicken: Taste and season shredded chicken with salt and black pepper. For reference, we added another 2 pinches of coarse kosher salt. Garnish with thinly sliced green onions and chopped cilantro if desired.
  5. Serve: You can serve this simple pulled chicken with rice, pasta, or other side dishes. Enjoy~

Notes

  • Chicken Breasts Cooking Time Reference:
  • Chicken Breasts Cooking Time Reference:
  • For large chicken breasts that are thicker than 1”: pressure cook at High Pressure for 5 minutes, then Natural Release for 10 minutes
  • For large chicken breasts that are thicker than 1”
  • For smaller chicken breasts: pressure cook at High Pressure for 3 minutes, then Natural Release for 10 minutes
  • For smaller chicken breasts
  • Hard to Shred the Chicken? You can add 2 to 3 minutes of cooking time to the recipe next time. Even though the chicken is more tender, the tradeoff is the meat will not be as juicy.
  • Meal Prep Tip: You can freeze this shredded chicken, then reheat it in your favorite soup later.
  • Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
  • For large chicken breasts that are thicker than 1”: pressure cook at High Pressure for 5 minutes, then Natural Release for 10 minutes
  • For smaller chicken breasts: pressure cook at High Pressure for 3 minutes, then Natural Release for 10 minutes

Nutrition Information

Calories 200kcal (10%) Carbohydrates 1g (0%) Protein 37g (74%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.02g Cholesterol 109mg (36%) Sodium 347mg (14%) Potassium 651mg (19%) Fiber 0.05g (0%) Sugar 0.04g (0%) Vitamin A 51IU (1%) Vitamin C 3mg (3%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 6- 8

Amount Per Serving

Calories 200

% Daily Value*

Calories 200kcal 10%
Carbohydrates 1g 0%
Protein 37g 74%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.02g 1%
Cholesterol 109mg 36%
Sodium 347mg 14%
Potassium 651mg 14%
Fiber 0.05g 0%
Sugar 0.04g 0%
Vitamin A 51IU 1%
Vitamin C 3mg 3%
Calcium 13mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.