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Instant Pot Shredded Chicken is the fastest way to make shredded chicken, perfect for high-protein meal prep which can be used in chicken salad, tacos, enchiladas, bowls, and more! Perfect
Instant Pot Shredded Chicken
I recently shared my slow cooker shredded chicken recipe and received many requests for this Instant Pot recipe. So, I tested it and am excited to share it with you all. As much as I love making it in the slow cooker, this method is the quickest for perfectly shredded chicken and so great for meal prep. You can use boneless, skinless chicken breasts or boneless thighs, depending on your preference.
Why You’ll Love This Instant Pot Shredded Chicken Recipe
Chicken breasts are loaded with lean protein, and meal prepping shredded chicken couldn’t be easier in the Instant Pot! Cooked in chicken broth with parsley, bay leaves, and celery, this recipe makes the best shredded chicken.
- Fast and Easy: Cooking chicken in the Instant Pot is quick and hands-off. It’s a simple way to meal prep chicken for the week.
- Versatile: Shredded chicken can be used many ways! Below, I list lots of ideas.
- High Protein: If you’re on a high-protein diet, each serving is over 50 grams of lean protein.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free, paleo, Mediterranean diet-friendly, Passover-friendly, dairy-free, keto.
For more variations, try my Shredded Harissa Chicken or Instant Pot Salsa Chicken.
Ingredients You Will Need
Just a few ingredients for perfect shredded chicken in the Instant Pot. See the exact measurements in the recipe card.
- Chicken: Use boneless, skinless chicken breasts or boneless skinless thighs, if you prefer dark meat.
- Chicken Broth: Use homemade or your favorite brand.
- Celery, Parsley, and Bay Leaves infuse the chicken with flavor as it cooks.
- Kosher Salt seasons the chicken so it’s not bland.
How to Make Shredded Chicken in the Instant Pot
This recipe is so simple–Just put everything in the pot and turn it on! The printable instructions are below in the recipe card.
- Add all the ingredients to the Instant Pot. Set the machine to high pressure for 10 minutes. Let it release naturally for 8 minutes (i.e., don’t touch the pot once the 10 minutes is up). Then do a quick release (i.e., move the switch on the lid from “seal” to “vent”).
- Shred the Chicken: Remove the chicken from the pot, place it on a cutting board, and shred it with 2 forks or a mixer. Remove the celery and herbs from the pot, and save the broth to make soup another time.
Instant Pot Shredded Chicken
0 Cals:273.5 Protein:51.5 Carbs:0.5 Fat:6 Fiber:0.5 Instant Pot Shredded Chicken is the quickest method to make shredded chicken, perfect for meal prep or make chicken salad, tacos, enchiladas, bowls, etc. Course: Dinner, Lunch, Meal Prep Cuisine: American
Prep: 5 minutes minsCook: 25 minutes minsnatural release: 8 minutes minsTotal: 38 minutes mins Print Rate Pin Save Saved! WW Points Yield: 4 servings Serving Size: 3 /4 cup 1x2x3x
Equipment
- Instant Pot
Ingredients
- 2 pounds boneless skinless chicken breasts , or thighs if desired
- 2 cups chicken broth, homemade or good-quality
- 1 large celery stalk
- 1 large sprig parsley
- 2 bay leaves, dry
- 1/2 tablespoon kosher salt
Instructions
- Add the chicken, chicken broth, celery, parsley, bay leaves and salt to the instant pot. Close and seal the lid.
- Set Instant Pot to manual high pressure for 10 minutes. Let it release naturally for 8 minutes. Then do a quick release.
- Remove the chicken, discard the solids, you can save the broth for another use, if desired.
- Shred the chicken with two forks or a hand mixer and refrigerate for up to 4 days or freeze up to 3 months.
- If desired, add a little broth back to the shredded chicken to keep it moist.
Nutrition
Serving: 3 /4 cup, Calories: 273.5 kcal, Carbohydrates: 0.5 g, Protein: 51.5 g, Fat: 6 g, Saturated Fat: 1.5 g, Cholesterol: 165.5 mg, Sodium: 110 mg, Fiber: 0.5 g, Sugar: 0.5 g