5.0 from 12 votes
Instant Pot Shredded Chicken (All-Purpose) Recipe + VIDEO
A quick, easy, and practically no-fail Instant Pot recipe to make tender shredded chicken breasts (fresh or frozen!) in a pressure cooker.
Prep Time
10 mins
Cook Time
10 mins
Release Time
5 mins
Total Time
25 mins
Servings: 8 - 12 servings
Calories: 197 kcal
Course:
Main Course , Snacks , Lunch
Cuisine:
American
Ingredients
- 3 pounds boneless chicken breasts or thighs
- 1 cup chicken broth
- 2 teaspoons Mrs. Dash Original Seasoning Blend or another salt-free herb blend
- 1 ½ teaspoons salt
Instructions
- Place the chicken breast in the Instant Pot. (No rack needed.) Sprinkle Mrs. Dash Seasoning and salt over the top of the chicken breasts. Then pour the broth over the chicken.
- Lock the Instant Pot lid into place. Then set on Pressure Cook High for 10 minutes.
- Once the timer goes off, perform a “Natural Release” and allow the steam to vent for 5 minutes, or until the valve button drops. At this point, it is safe to open the lid.
- Used two forks to shred the chicken in the juices. Or remove the chicken pieces with tongs, and either shred or chop them on a cutting board. Then place the meat back into the broth until ready to use.
Cup of Yum
Notes
- This recipe works with boneless chicken thighs as well. Cook the chicken thighs on Pressure Cook High for 10 minutes, as listed in the recipe.
- You can also use frozen chicken breasts. Cook chicken breast from frozen for 12 minutes on Pressure Cook High.
- We love Mrs. Dash original seasoning blend because it has so many good herbs, spices, and dehydrated vegetables in it. But feel free to use any salt-free seasoning blend you prefer. You can also use seasoning salt in this recipe, in place of the salt and Mrs. Dash. However, you’ll have to experiment with the right amount, as all seasoning salts have different amounts of sodium in them.
- Chopped chicken keeps well for up to 3 days in the refrigerator. Cool completely before transferring it to a sealed container and placing in the fridge.
- I love to make a quick batch or two on Monday for an easy weeknight dinner, then meal prep the rest for several days of lunches!
- The chicken is also terrific to freeze. Transfer the cooled chicken to a plastic ziploc bag, and press out all of the air while sealing shut. Keep in the freezer for up to 3 months, and thaw in the fridge overnight to use.
Nutrition Information
Serving
4oz
Calories
197kcal
(10%)
Carbohydrates
0.5g
(0%)
Protein
36g
(72%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.02g
Cholesterol
109mg
(36%)
Sodium
742mg
(31%)
Potassium
638mg
(18%)
Fiber
0.1g
(0%)
Sugar
0.1g
(0%)
Vitamin A
65IU
(1%)
Vitamin C
2mg
(2%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8- 12 servings
Amount Per Serving
Calories 197
% Daily Value*
| Serving | 4oz | |
| Calories | 197kcal | 10% |
| Carbohydrates | 0.5g | 0% |
| Protein | 36g | 72% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 742mg | 31% |
| Potassium | 638mg | 14% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.