Instant Pot Shredded Chicken Recipe

Instant Pot Shredded Chicken Recipe

How To Make Instant Pot Shredded Chicken

Shredded chicken is a versatile ingredient that you can add to soups, stews, & salads. This Instant Pot recipe yields perfectly seasoned meat in 25 minutes.

Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes



  • 3lbschicken breasts,boneless and skinless
  • 1cupchicken stock,or water
  • 1tspkosher salt
  • ½tspfreshly-cracked black pepper
  • ½tspgarlic powder
  • ½tspsmoked paprika


  1. Add the chicken breasts, seasoning and chicken stock to the bowl of your pressure cooker.  Give everything a brief toss to combine, then arrange the chicken breasts so that they are spread out in an even layer.

  2. Cover and set the pressure cooker lid valve to “sealing.”  Pressure cook on High for 10 minutes, followed by a 5-minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release whatever pressure remains.

  3. Remove the lid and use two forks to shred the chicken.  Give it a thorough toss with the remaining juices in the pressure cooker.

  4. Serve the chicken while it’s nice and warm.  Or transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months. 


  • Calories: 304.87kcal
  • Fat: 16.12g
  • Saturated Fat: 4.63g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 6.68g
  • Polyunsaturated Fat: 3.41g
  • Carbohydrates: 1.39g
  • Fiber: 0.11g
  • Sugar: 0.49g
  • Protein: 36.29g
  • Cholesterol: 109.76mg
  • Sodium: 385.48mg
  • Calcium: 21.04mg
  • Potassium: 413.76mg
  • Iron: 1.38mg
  • Vitamin A: 44.71µg
  • Vitamin C: 0.06mg
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