Instant Pot Shredded Chicken

Make Tender & Juicy Instant Pot Shredded Chicken in 30 mins! Make-ahead, kid-friendly pressure cooker shredded chicken is deliciously light, creamy & refreshing. Great for sandwiches or wraps for lunch, picnics, parties, or potlucks!

Jump to: Recipe | Step by Step Cooking Guide

We’re thrilled to hear your love for our latest Game-Changing Method for making Tender & Juicy Instant Pot Chicken Breasts! So, we’re ready to share some more quick & easy chicken breast recipes for you to enjoy!

Flavorful, tender juicy shredded chicken with crunchy celery bits, fragrant dill, light yet creamy mayo. One deliciously satisfying bite. 🙂

This is a very versatile Instant Pot Shredded Chicken recipe to enjoy as a super quick & easy chicken salad, or as a filling for Chicken Sandwiches, Wraps, Chicken Pita, Sliders…

The best part? You can make ahead and store the shredded chicken in the fridge.

Even kids can spread the delicious shredded chicken on their favorite bread and make their own sandwiches for lunch or afterschool snack. 😉

Time for some Refreshingly yummy Shredded Chicken in Instant Pot!

Cooking Tips for Instant Pot Shredded Chicken

1. 4 cups (1L) of Water is not a typo!

For this shredded chicken recipe, we’re using the deep poaching method in Instant Pot to cook the chicken breasts. So it’s critical to ensure all your chicken breasts are at least 95% submerged in the water.

This method allows the proteins to denature without pulling out too much moisture out of the food. That’s why poached food comes out so moist and tender!

2. Pressure Cook at High Pressure 0 Minute

Yes! You can “pressure cook” at 0 (zero) minute! How can that be?!

We’re setting the pressure cooking time to 0 (zero) minute because we’re using the heat generated during the “building pressure” stage AND the “depressurizing” stage (i.e. when Instant Pot is natural releasing) to cook the whole chicken.

Ensure to measure your chicken’s internal temperature with a Food Thermometer, and the chicken breast’s internal thickest part reaches at least 165°F (74°C) after resting.

Instant Pot Shredded Chicken

Make Tender & Juicy Instant Pot Shredded Chicken in 30 mins! Make-ahead, kid-friendly pressure cooker shredded chicken is deliciously light, creamy & refreshing. Great for sandwiches or wraps for lunch, picnics, parties, or potlucks!

5 from 3 votes

Print Rate This Recipe

Total Time: 30 minutes

Servings: 6 - 8

Calories: 196kcal

Author: Amy + Jacky

Ingredients

• 3 (2lbs or 885g) boneless, skinless chicken breasts
• 4 cups (1L) cold water

Dressing & Seasoning

• ⅓ cup (82g) full fat mayonnaise
• 1 tablespoon (15g) dijon mustard
• 2 ribs (170g) celery , finely diced
• 1 teaspoon (2.4g) parsley leaves , finely chopped
• 1 ½ teaspoon (3g) dill , finely chopped
• 1 tablespoon (15ml) lemon juice from half lemon (67.5g)
• ¼ teaspoon (0.78g) garlic powder
• Kosher salt and freshly ground black pepper to taste

Instructions

• Pressure Cook Chicken Breasts: Add 4 cups (1L) cold water and 3 (885g) boneless, skinless chicken breasts in Instant Pot. Pressure Cook at High Pressure for 0 minute (zero minute), then 10 minutes Natural Release. 
  

  *Note: 0 minute (zero minute) is not a typo! We're using the heat from the "Pressurize" Stage + "Depressurize" Stage to cook the chicken breast in Instant Pot.
• Shred Chicken Breasts: Place chicken breasts on a chopping board, then check internal temperature at its’ thickest part with an accurate food thermometer. With two forks, shred chicken, then let them cool to room temperature. You can use your desired dressing & seasoning to spice up the shredded chicken. If so, skip Step 3 & 4 below.
  

  *Note: The USDA recommends 165°F (74°C) as the safe internal temperature for cooked chicken. If the temperature is off by more than 10°F, quickly place the chicken breasts back in the Instant Pot Pressure Cooker. Close the lid, then let the residual heat in Instant Pot cook the chicken breasts for 1 – 2 more minutes. If not, let the chicken rest until it reaches 165°F (74°C). For reference, our chicken jumped to 165°F (74°C) after resting for 3 minutes.
• Make Shredded Chicken: Place Instant Pot Shredded Chicken in a large mixing bowl. Add finely diced celery, 1 tbsp (15g) dijon mustard, and ⅓ cup (82g) full-fat mayonnaise to the shredded chicken. Mix well with a wooden spoon. Add in ¼ tsp garlic powder, 1 tsp (2.4g) finely chopped parsley leaves, 1 ½ tsp (3g) finely chopped dill, and 1 tbsp (15ml) lemon juice. Mix well with a wooden spoon.
• Season & Serve Shredded Chicken: Taste & season shredded chicken with salt and black pepper. For reference, we added 4 - 5 pinches of fine salt. The shredded chicken can be served at room temperature or chilled. Enjoy!~ 🙂

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Notes

*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! 🙂

Nutrition

Calories: 196kcal | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 220mg | Potassium: 445mg | Vitamin A: 1.6% | Vitamin C: 2.9% | Calcium: 1% | Iron: 2.5%

Course: Brunch, Dinner, Lunch, Main

Cuisine: American

Keyword: chicken recipes, instant pot chicken, instant pot pulled chicken, instant pot recipes, instant pot shredded chicken, instapot shredded chicken, pressure cooker pulled chicken, pressure cooker recipes, pressure cooker shredded chicken

Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

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Step-by-Step Instant Pot Shredded Chicken Guide

Here are the ingredients for cooking Shredded Chicken in Instant Pot:

Pressure Cook Chicken Breasts

Add 4 cups (1L) cold water and 3 (885g) boneless, skinless chicken breasts in Instant Pot.

Close lid and turn Venting Knob to Sealing position.

• Pressure Cooking Method: Pressure Cook at High Pressure for 0 minute (zero minute), then 10 minutes Natural Release

*Note: 0 minute (zero minute) is not a typo! We’re using the heat from the “Pressurize” Stage + “Depressurize” Stage to cook the chicken breast in Instant Pot.

Shred Chicken Breasts

Place Instant Pot Chicken Breasts on a chopping board, then check internal temperature at its’ thickest part with an accurate Food Thermometer.

*Note: The USDA recommends 165°F (74°C) as the safe internal temperature for cooked chicken.

*Pro Tip: If the temperature is off by more than 10°F, quickly place the chicken breasts back in the Instant Pot Pressure Cooker. Close the lid, then let the residual heat in Instant Pot cook the chicken breasts for 1 – 2 more minutes.

With two forks, shred chicken breasts, then let them cool to room temperature.

You can use your desired dressing & seasoning to spice up the shredded chicken. If so, you can skip Step 3 & 4 below.

Make Instant Pot Shredded Chicken

Place Instant Pot Shredded Chicken in a large mixing bowl.

Add finely diced celery, 1 tbsp (15g) dijon mustard, and ⅓ cup (82g) full-fat mayonnaise to the shredded chicken breast. Mix well with a wooden spoon.

Add in ¼ tsp garlic powder, 1 tsp (2.4g) finely chopped parsley leaves, 1 ½ tsp (3g) finely chopped dill, and 1 tbsp (15ml) lemon juice. Mix well with a wooden spoon.

Season & Serve Shredded Chicken

Taste & season Instant Pot Shredded Chicken with salt and black pepper. For reference, we added 4 – 5 pinches of fine salt.

The pressure cooker shredded chicken can be served at room temperature or chilled.

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