Instant Pot Shredded Chicken

Quick and easy Instant Pot shredded chicken is perfect to have on hand for simple weeknight dinners. You can use the flavorful, moist, tender meat as a filling for tacos, stuffed into sandwiches or mixed into casseroles. With only four ingredients, you can make healthy, lightly seasoned shredded chicken breast in the Instant Pot, even at the last minute, with fresh or frozen chicken breasts.

raw chicken breasts on a rimmed baking sheet.

Instant Pot shredded chicken is so convenient

Nothing is as convenient as having pre-cooked proteins to make your favorite chalupas, tacos, soups and casseroles. I usually have a few varieties tucked into my freezer for a quick weeknight meal, like this green chile pulled pork and Mexican shredded beef.

This instant pot shredded bbq chicken recipe is a go-to kitchen staple and starting point for your favorite shredded chicken recipes. It’s ideal for meal prep, and this healthy, keto and paleo-friendly pulled chicken is perfect for low-carb diets.

I use the bbq pulled chicken as a filling for chicken enchiladas and my husband’s favorite Brunswick stew. It’s so convenient.

Why this recipe works:

  • It’s quick and easy and can be made in advance or at the last minute.
  • The seasoning is light, so the pulled chicken can be used in many recipes.
  • It’s ready to use in just over half an hour, unlike a crockpot shredded chicken which can take all day.
  • Shredded chicken in the instant pot is always moist and tender.
  • Two pounds of meat make a big batch of pulled chicken.
  • Even picky eaters love it.
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Ingredients for Instant Pot pulled chicken:

I use my all-purpose Kansas City dry rub to add bbq flavor, but you can take this Instant Pot pulled chicken into any flavor profile you’re craving.

To make this simple pulled chicken, I start with the Instant Pot and boneless chicken breasts (without the skin).

If you’re looking for the quickest, easiest and healthiest way to go,… boneless skinless chicken breasts are it. However, you can also use bone-in, skin-on chicken; it has a few more steps (given below).

seasoning the chicken with dry rub and kosher salt.

BBQ Seasoning for Instant Pot taco chicken

Despite the chicken being a starting point for other recipes, it must still be seasoned; otherwise, the meat will be bland. Seasoning as you go is the key to a flavorful meal.

I use a simple Kansas City dry rub to give the Instant Pot pulled chicken a subtle bbq or taco-like flavor. It’s an all-purpose rub that brings out the poultry’s natural flavor without dominating it.

Though it might look like a lot of bbq rub (see photo above), the seasoning is moderate since the shredded chicken is steamed under pressure in the Instant Pot with additional liquid added. My daughter calls this her Instant Pot taco chicken because it’s the basis for her favorite chicken tacos and even nachos.

If you don’t have a bbq rub on hand, feel free to use one of these alternatives.

Other seasoning blends and variations to try:

  • Mrs. Dash – this store-brand is salt-free, if you’re watching your sodium intake.
  • Italian Seasoning – usually contains thyme, oregano, basil and other Italian herbs
  • Creole Seasoning – A Louisiana classic, this peppy seasonign has garlic powder, onion powder and cayenne pepper.
  • Poultry Seasoning – made of sage, thyme, onion powder and black pepper.
  • Chipotle BBQ rub – with dry mustard, brown sugar and chipotle powder- is a bit sweeter and smokier.
  • Taco Seasoning – with paprika, chili powder and cumin for a smoky, Mexican flavor.
  • Lemon Pepper – Granulated lemon zest and black pepper add a soft, neutral flavor.

If you’re planning on using the Instant pot shredded chicken breast in a specific ethnic dish, look for a dry rub seasoning that reflects those flavors, otherwise, an all purpose herb or spice rub will work fine.

I use flour tortillas for simple chicken tacos and add fresh cilantro, cheese and salsa with a squeeze of lime to the pulled chicken. It’s so good.

Cooking the chicken breasts in the Instant Pot.

How to cook pulled bbq chicken in an Instant Pot

  1. Season the chicken breasts liberally with seasonings and salt.
  2. Transfer chicken to the Instant pot and add the chicken broth.
  3. Seal the Instant Pot and cook at high pressure for 10 minutes.
  4. Allow the Instant pot to reduce the pressure naturally for 10 minutes, then switch the valve to the “release” function.
  5. Transfer the chicken to a large bowl or rimmed sheet pan to cool for a few minutes.
  6. Reserve the juices from the Instant pot to add back to the shredded chicken breasts later.

Pressure cooking frozen chicken breasts in the Instant Pot:

Everything remains the same, except the amount of time to pressure cook the chicken breasts.

  • For 6-8 ounce frozen chicken breasts (boneless, skinless), cook for 12 minutes with 10 minute natural pressure release.
  • If you have 9-12 ounce frozen chicken breasts, cook for 14 minutes with 10 minute natural pressure release.

For bone-in, skin-on chicken breasts in the pressure cooker:

Bone-in skin-on chicken breasts will be more flavorful than their boneless skinless counterpart because the skin, bones and connective tissue dissolve into fat and collagen, which adds body and flavor.

Here’s how to take full advantage of bone-in, skin-on chicken breasts:

  1. Season the chicken on both sides.
  2. Heat 2 tablespoons of olive oil in the Instant Pot using the sauté function.
  3. Sear the chicken breasts, skin side down for 3-5 minutes, or until the skin is browned and beginning to crisp.
  4. Flip the chicken and continue to brown on the other side for an additional 3-5 minutes. (This browning, a.k.a. the Maillard effect gives more depth and richness notes to the IP shredded chicken).
  5. Add the chicken broth, seal the Instant Pot and bring to high pressure.
  6. Cook for 10 minutes at high pressure, then naturally release the pressure for 10 minutes, followed by a quick release.
  7. Transfer the chicken to a rimmed baking sheet and let the breasts rest until they’re cool enough to handle.
  8. Remove the skin and bones and discard, then proceed to shredding the chicken.
adding chicken broth to the Instant Pot.

How to shred chicken breasts by hand

  1. Transfer the chicken breasts to a large bowl or a rimmed sheet pan (I prefer a bowl, because it’s less messy).
  2. Use two sets of tongs or two forks to shred the chicken breasts into large chunks. If you have BBQ claws you can use them as well.
  3. Press one fork into a chunk of chicken to hold it steady in the bowl. Use another fork to gently pull and shred the meat from the chunk of chicken.
  4. Continue with this method to shred the Instant pot chicken breasts.
  5. Add reserved juices from the Instant Pot (about 1/4 cup at a time) to prevent the pulled chicken breasts from being too dry. Toss several times with a pair of tongs to coat. The shredded chicken should be moist, but not drowning in liquid.

Other ways to shred chicken

  1. You can use the paddle attachment to shred the chicken if you have a stand mixer.
    • Cut the cooked breasts into chunks and transfer them to the bowl of the stand mixer. With the power on low speed, shred the meat, adding the reserved broth from the Instant Pot a little at a time to keep it moist.
  2. Note: I don’t use a hand mixer to pull the cooked chicken as it can sometimes seize, depending on the motor’s power.

That’s all there is to it.

This quick and easy Instant Pot shredded chicken recipe is light, healthy, and ready to use in your favorite recipes.

chicken breasts cooked in the Instant Pot and shredded.

FAQ’s

Why is my Instant Pot shredded chicken rubbery?

It could be undercooked. If you have large chicken breasts, it may take longer to cook. Luckily pressure cooking seals in moisture, so if you have to add 3-5 minutes of cooking time. It won’t overcook.
Cutting the pressure-cooked chicken into chunks, against the grain, before shredding will also help the texture.

Is pulled chicken the same as shredded chicken?

Yes. They’re the same.

Can I make the IP pulled bbq chicken in advance?

Yes. You can make this up to 5 days in advance and store it in a storage container with a tight fitting lid in the refrigerator. Use a little at a time for different recipes or all at once for a larger dish to feed the family.

Do you need to brown chicken before pressure cooking?

It’s up to you. You can brown boneless skinless chicken breasts to add fuller flavor, but it isn’t necessary if the meat is used in another dish. I do recommend browning bone-in skin-on breasts before cooking in the Instant Pot.

Can I use the same method making Instant Pot shredded chicken thighs?

Yes. If you’re using boneless chicken thighs, just season and pressure cook. If you’re using bone-in skin-on, season and brown the thighs before pressure cooking.

Can I freeze the shredded chicken breasts?

Yes. I recommend freezing pulled chicken in an airtight container or zip-top freezer bag. Remove as much air as possible, seal the bag, then wrap them in freezer paper (the second layer will prevent freezer burn). The frozen pulled chicken breasts will last up to two months in the freezer. Thaw before use.

Pulled chicken in a serving dish.

How to use Instant Pot shredded chicken:

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4.56 from 9 votes

Instant Pot Shredded Chicken

Using the instant pot for pulled chicken is a quick and easy meal prep method and is convenient for making tacos, sandwiches, casseroles, and soups. You’ll love this simple 4-ingredient IP shredded chicken recipe.
Author: Lisa Lotts
Course Main Course
Cuisine American
Keyword chicken breasts, Instant Pot, pressure cooker
Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, keto, Low-Carb, Paleo
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 6

SPECIAL EQUIPMENT:

  • Instant Pot or Pressure Cooker

INGREDIENTS:

DIRECTIONS:

FOR INSTANT POT SHREDDED CHICKEN:

  • Liberally coat the chicken breasts with dry rub and salt.
  • Transfer the chicken and any extra seasoning to the instant pot and add the chicken broth. Set to cook at high pressure for 10 minutes.
  • Let the pressure reduce naturally for 10 minutes, then you can use the speed release.
  • Transfer the chicken to a large bowl and reserve the juices in the Instant Pot.

SHREDDING CHICKEN BY HAND:

  • When the chicken is cool enough to handle, use two forks or shredder claws to pull the chicken apart into long shreds. Add reserved juices, about ¼ cup at a time and toss well to coat to keep the chicken moist.

SHREDDING CHICKEN WITH A STAND MIXER:

  • Cut the breasts into chunks and transfer them to the bowl of your stand mixer. Use the paddle attachment on low speed to break down the chicken. Add reserved cooking liquid a little at a time, about two tablespoons, until the chicken is shredded and moist but not soaking wet.

STORAGE:

  • You can use shredded chicken for any recipe. To store it, refrigerate in a tightly sealed container for up to 5 days.

RECIPE VIDEO:

YouTube video

NOTES:

Note: You can freeze shredded chicken for 2-3 months when well-wrapped in plastic and freezer paper.

NUTRITION:

Calories: 183kcal | Carbohydrates: 1g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 575mg | Potassium: 602mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

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5 Comments

  1. 5 stars
    Yes. So good, and I can use it for everything! Salads, wraps, meal prepping,..

  2. Megan Lehr says:

    5 stars
    The tip about reserving liquid was spot on for keeping it moist.

  3. 5 stars
    Making this chicken in the Instant Pot makes the chicken so tender and easy to pull apart. Perfect for BBQ sandwiches and tacos.

  4. Lima Ekram says:

    5 stars
    Love the simplicity of this recipe! Cant wait to try it!

  5. 5 stars
    This is great! I am going to use these ideas for when I am making chicken soup next time.