Go Back
instant pot shredded chicken
5 from 12 votes

Instant Pot Shredded Chicken

Recipe by Amy + Jacky | PressureCookRecipes.com
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.
Servings 6 - 8
Total Time 30 minutes

Ingredients

Garnish

  • Green onions , thinly sliced
  • Cilantro , chopped

Equipment

Instructions

  • 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.
  • 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 minutes
    Boneless Chicken Thighs or Bone-in Chicken Breasts: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutes
    For 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.
  • 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.
  • 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.
  • Serve: You can serve this simple pulled chicken with rice, pasta, or other side dishes. Enjoy~

Notes

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 smaller chicken breasts: pressure cook at High Pressure for 3 minutes, then Natural Release for 10 minutes
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!
Author: Amy + Jacky
Calories: 200kcal

Nutrition

Calories: 200kcal | Carbohydrates: 1g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 347mg | Potassium: 651mg | Fiber: 0.05g | Sugar: 0.04g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg