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