Shredded chicken is one of the most versatile meal-prep staples. Whether you’re making tacos, salads, grain bowls, or soups, having tender, flavorful chicken ready to go can save you so much time during the week. This Instant Pot shredded chicken recipe is quick, hands-off, and always comes out juicy and perfectly seasoned.
Why You’ll Love This Recipe
- Quick & Easy: Just a few pantry spices and your Instant Pot does the work.
- Meal-Prep Friendly: Make a batch and use it throughout the week.
- Versatile: Works for tacos, enchiladas, soups, salads, or even sandwiches.
- No Dry Chicken: Pressure cooking locks in moisture for tender, shreddable chicken every time.
Ingredients
- Spices: Garlic Powder, Onion Powder, Oregano, Cumin
- Better Than Bouillon + Water
- Boneless, skinless chicken breasts
Instructions
- Season the chicken. Add the chicken to the Instant Pot and sprinkle with garlic powder, onion powder, oregano, cumin, and salt.
- Add liquid. Pour in the broth (or water + bouillon).
- Cook. Lock the lid and set to cook on High Pressure for 8 minutes.
- Release. Allow natural release for 10 minutes, then switch to manual release.
- Shred. Remove chicken and shred with two forks (or a hand mixer for super quick shredding). Return chicken to the pot and stir with the cooking liquid for maximum flavor.
- Store. Store with juices! This keeps it moist and flavorful.
Storage Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portioned bags for up to 3 months. Thaw overnight in the fridge before reheating.
Tips & Tricks
Double the batch. Make extra and freeze half—you’ll thank yourself later when dinner comes together in minutes. You can use the extra in soups, potpies or enchiladas
Boost the flavor with Better Than Bouillon. Using Better Than Bouillon instead of broth (or along with it) takes this shredded chicken to the next level. It’s hands down one of my kitchen secrets for adding rich, homemade flavor without extra work.
Store chicken with its juices. Once shredded, mix the chicken back into the cooking liquid before storing. This keeps it extra moist, tender, and flavorful—even after reheating.
Serving Ideas
This Instant Pot shredded chicken is a true meal-prep hero. Here are a few of my favorite ways to use it:
- Tacos or Burrito Bowls: Pile it into tortillas or over rice with salsa, avocado, pickled jalapenos and cheese. Serve with a side of Instant Pot Cuban beans!
- Soups & Stews: Stir it into chicken tortilla soup, chili, or creamy soups for added protein.
- Salads & Wraps: Toss into a big green salad or wrap it up with veggies for an easy lunch.
- Sandwiches & Sliders: Mix with BBQ sauce or buffalo sauce for a crowd-pleasing dinner.
Easy Instant Pot Shredded Chicken (Perfect Every Time
- Total Time: 45 minutes
- Yield: 6 servings
Description
Tender, juicy shredded chicken made in the Instant Pot with simple spices and broth. Perfect for meal prep and versatile enough for tacos, soups, salads, and more.
Ingredients
-
½ tsp garlic powder
-
½ tsp onion powder
-
½ tsp oregano
-
½ tsp paprika
-
½ tsp cumin
-
1 tsp salt
-
1 cup chicken broth (or 1 cup water + 1 tsp bouillon)
-
2 pounds boneless, skinless chicken breasts
Instructions
-
Season the chicken. Add the chicken to the Instant Pot and sprinkle with garlic powder, onion powder, oregano, paprika, cumin, and salt.
-
Add liquid. Pour in the broth (or water + bouillon).
-
Cook. Lock the lid and set to cook on High Pressure for 10 minutes.
-
Release. Allow natural release for 10 minutes, then switch to manual release.
-
Shred. Remove chicken and shred with two forks (or a hand mixer for super quick shredding). Return chicken to the pot and stir with the cooking liquid for maximum flavor.
Notes
Boost the flavor with Better Than Bouillon. Using Better Than Bouillon instead of broth (or along with it) takes this shredded chicken to the next level. It’s hands down one of my kitchen secrets for adding rich, homemade flavor without extra work.
Store chicken with its juices. Once shredded, mix the chicken back into the cooking liquid before storing. This keeps it extra moist, tender, and flavorful—even after reheating.
Double the batch. Make extra and freeze half—you’ll thank yourself later when dinner comes together in minutes. Throw it in pot pie, soups, and enchiladas!
- Prep Time: 25
- Cook Time: 20
- Category: Dinner
- Method: Instantpot