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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!
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
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

  • 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!~ :)

Notes

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Nutrition

Calories: 196kcal | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 220mg | Potassium: 445mg | Vitamin A: 80IU | Vitamin C: 2.4mg | Calcium: 10mg | Iron: 0.5mg