This is the easiest, no-fail way to make shredded chicken in your Instant Pot. And you can use it in so many different recipes!
I strongly prefer boneless, skinless chicken thighs in this recipe. Why? Because they are by FAR the easiest and most forgiving cut of meat to cook in the Instant Pot.
Chicken breasts are okay, but they are more likely to dry out if you do not get the cooking time *just* right.
If you have been looking at other Instant Pot shredded chicken recipes, you may notice that the cook times vary a WHOLE lot. Has anybody else noticed that? Instant Pot official guidelines put chicken breasts somewhere in the range of 8 to 10 minutes, and chicken thighs from 10 to 15 minutes.
But! Some people let their chicken cook thirty minutes or more! That will make them fork tender; however they will technically be overcooked and will seem a little dry.
Those chicken thighs, though. They come out tender and juicy every time I make them. And there is no need to overcook them to get them tender. What can I say? I love when results are reliably good!
Now another note about cook times in general. Since pressure cooking accelerates the cooking time, that sweet spot (where meat is tender, juicy and fully cooked) is a little bit harder to achieve. When the cooking time is accelerated, that window narrows.
Since chicken thighs are naturally juicy, they are pretty forgiving if you overcook a minute or two.
Chicken breasts? Not so much.
If I have not convinced you, and you still want to make this recipe with chicken breasts, just adjust the cook time to 8 minutes or so (this may vary with chicken breast size), and use the quick release. They may not be as tender and flavorful as the thighs, but it’ll still work!
As for what recipes to use shredded chicken in? I have a bunch of great suggestions!
Tools Used to Make Instant Pot Shredded Chicken
Note: These are Amazon affiliate links. Shopping through these links supports A Pinch of Healthy at no extra cost to you.
- Instant Pot
- Trivet that comes with the Instant Pot
- Measuring cup to measure the water
- Two forks for shredding
- Storage container – I like these glass ones!
How to Make Instant Pot Shredded Chicken
I hope y’all enjoy this recipe! Pin it and share it if it looks good.
- 1.3 pounds raw boneless, skinless chicken thighs
- 1 teaspoon salt (I use about 1/4 teaspoon per thigh)
- 1/2 teaspoon pepper (I use about 1/8 teaspoon per thigh)
- 1 teaspoon granulated garlic (I use about 1/4 teaspoon per thigh)
Generously season the chicken thighs on both sides with salt, pepper and granulated garlic.
Add 1 cup water to the Instant Pot
Put the trivet in the pot, and place the chicken thighs on top of the trivet.
Put the lid on the pot, lock and seal it; set the cook time to 13 minutes manual high pressure.
After the chicken has finished cooking, use the quick release to release the pressure.
Remove the chicken breasts, and shred with two forks.
Store in the refrigerator for up to three days, or the freezer (airtight container) for up to three months.
Cooking times were based on Instant Pot official guidelines. Actual cooking times may vary, based on the size and weight of your meat.
If you want to make this recipe with chicken breasts, just adjust the cook time to 8 minutes or so (this may vary with chicken breast size), and use the quick release. They may not be as tender and flavorful as the thighs, but it'll still work!