Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Shredded Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 108 reviews
  • Author: Nora
  • Prep Time: 10 minutes
  • Cook Time: 12 to 14 minutes
  • Total Time: 22 to 24 minutes
  • Yield: 4 – 6 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot Shredded Chicken recipe offers a quick and flavorful way to prepare tender, juicy chicken breasts using a pressure cooker. Perfect for meal prep or a versatile protein addition to your favorite dishes, the recipe uses simple seasonings and aromatic herbs to enhance the taste. Whether using fresh or frozen chicken, this method ensures a fuss-free cooking experience with minimal hands-on time.

Ingredients

Units Scale

Base Ingredients

  • 1 cup water or chicken broth
  • 4 fresh or frozen boneless skinless chicken breasts
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. smoked paprika

Flavor Enhancers

  • Zest and juice of 1 lemon, divided
  • 4 cloves garlic, smashed
  • 1 sprig thyme
  • 1 sprig rosemary

Instructions

  1. Prepare Instant Pot: Place the trivet inside the Instant Pot and add 1 cup of water or chicken broth to the bottom of the pot to create steam for pressure cooking.
  2. Season the Chicken: Arrange the chicken breasts on the trivet and evenly sprinkle kosher salt, black pepper, smoked paprika, and lemon zest over them to add flavor.
  3. Add Aromatics: Squeeze the juice of half a lemon over the chicken breasts, then add the smashed garlic cloves, and place the sprigs of thyme and rosemary into the pot around the chicken for aromatic infusion during cooking.
  4. Seal and Cook: Close the lid of the Instant Pot, ensuring it is securely locked. Set the Steam Release Valve to the “sealing” position. Select the High Pressure setting and cook for 14 minutes if using frozen chicken breasts, or 12 minutes for fresh chicken breasts.
  5. Pressure Release: When cooking is complete, allow the pressure to release naturally for 10 minutes to keep the chicken tender. Then carefully turn the Steam Release Valve to “venting” to manually release any remaining pressure.
  6. Shred the Chicken: Remove the chicken from the pot and transfer to a bowl. Using two forks, shred the chicken into bite-sized pieces for use in various dishes.
  7. Optional Flavor Boost: For enhanced taste, squeeze the remaining half of the lemon over the shredded chicken and toss it with approximately ¼ cup of the reserved cooking liquid.

Notes

  • This recipe is adaptable to your schedule—simply increase the cook time when using frozen chicken breasts as specified.
  • You may substitute the cooking liquid with water, chicken broth, or dry white wine to adjust flavor depth.
  • Customize flavors by adding 1 teaspoon cumin, swapping lemon with lime, and substituting cilantro for the thyme and rosemary for a Mexican twist.
  • Store any leftover shredded chicken in a covered container in the refrigerator for up to one week.

Find it online: https://littlespoonbites.com/instant-pot-shredded-chicken-recipe/