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Instant Pot Shredded Chicken

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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!

This is the easiest, no-fail way to make Instant Pot shredded chicken. It is so versatile, and you can use it in so many different recipes! | APinchOfHealthy.com

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! | APinchOfHealthy.com

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!

This is the easiest, no-fail way to make Instant Pot shredded chicken. It is so versatile, and you can use it in so many different recipes! | APinchOfHealthy.com

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.

This is the easiest, no-fail way to make Instant Pot shredded chicken. It is so versatile, and you can use it in so many different recipes! | APinchOfHealthy.com

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!

This is the easiest, no-fail way to make Instant Pot shredded chicken. It is so versatile, and you can use it in so many different recipes! | APinchOfHealthy.com

Recipes that use Instant Pot shredded chicken

As for what recipes to use shredded chicken in? I have a bunch of great suggestions!

Chicken noodle soup

Chicken divan

Chicken, potato and corn chowder

Lemon chicken orzo soup

BBQ ranch chopped salad

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.

How to Make Instant Pot Shredded Chicken

I hope y’all enjoy this recipe! Pin it and share it if it looks good.

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! | APinchOfHealthy.com
4.5 from 14 votes
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Instant Pot Shredded Chicken

This is the easiest way to make shredded chicken in your Instant Pot. And you can use it in so many different recipes!
Course Main Course
Cuisine American
Keyword chicken, instant pot, shredded
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 5
Calories 142 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 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)

Instructions

  1. Generously season the chicken thighs on both sides with salt, pepper and granulated garlic.

  2. Add 1 cup water to the Instant Pot

  3. Put the trivet in the pot, and place the chicken thighs on top of the trivet.

  4. Put the lid on the pot, lock and seal it; set the cook time to 13 minutes manual high pressure.

  5. After the chicken has finished cooking, use the quick release to release the pressure.

  6. Remove the chicken thighs, and shred with two forks.

    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! | APinchOfHealthy.com

  7. Store in the refrigerator for up to three days, or the freezer (airtight container) for up to three months.

Recipe Notes

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!

Nutrition Facts
Instant Pot Shredded Chicken
Amount Per Serving
Calories 142 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 112mg 37%
Sodium 570mg 24%
Potassium 296mg 8%
Protein 22g 44%
Vitamin A 0.6%
Calcium 1.1%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.
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Related posts:

  1. Instant Pot Chicken Thighs
  2. Instant Pot Chicken Tortilla Soup
  3. Instant Pot White Chicken Chili
  4. Mexican Shredded Chicken (Instant Pot, Slow Cooker or Stovetop)

Reader Interactions

Comments

  1. PERFECTLY COOKED!!! I did a cup of corona light placed the chicken on the trivet, cut up an onion, added garlic, cumin, oregano, chili powder, red pepper flakes, salt and pepper. Cooked to your instructions, shredded and put under the broiler for yummy carnitas. this is the first time the chicken hasn’t been mush – thank you!!!

    Reply

  2. I’m so glad I found this!! I love using this method to make my chicken salad. I actually season the thighs as indicated and use BTB chicken base, with crushed garlic and minced ginger (2 flavors I love!) to increase the health benefits for me.

    Reply

  3. AMAZING!!! I’ve tried instantpot chicken breasts for shedded meat for enchiladas, but they were rubbery. The thighs were perfect…..just the way you described. I’ll never go back!

    Reply

  5. Wondering why the cooked chicken breasts have some natural release time but the shredded chicken has quick release.

    Reply

    • Hey Vanessa! Great question. Chicken thighs are more forgiving and can totally handle a quick release and still shred all nice and tender.👌🏻 You could do them with some natural release. It’s just a little quicker to do the QR. Hope that makes sense!

      Reply

  6. Doubled the recipe and it still came out perfect. This is my new go-to shredded chicken recipe. I used it a buffalo chicken casserole and my guests loved it. Thanks!

    Reply

  8. Large batch adjustment….I’m new to using the instant pot and still trying to figure out adjustments for larger batches. I have the 8qt and would like to do 3 lbs of thighs. Can you suggest how to adjust the recipe for this?

    Reply

    • Hi Lisa! I am not 100% sure about that. I am actually considering buying an 8 quart myself, just to test recipes because I get so many questions from people about 8 quarts. Purely guessing, I would think you can use the same cook time. I have done 2 lbs in the 6 quart without any issue, so I am guessing the 8 qt could handle 3 pounds. Hope that helps! Let me know if you try it.

      Reply

  10. I have found that this shreds amazingly well with my paddle attachment on the KitchenAid mixer. I saw on Youtube that some use regular beaters and a hand mixer, even. Wow! in less than a minute, while still warm from deboning, I had amazing shredded chicken!

    Reply

  11. Have you tried this method with frozen thighs? I’m curious how long it would take. I just got my InstantPot and I’m still figuring everything out. Cooking meat from frozen is one of the biggest reasons I got a pressure cooker instead of just another rice cooker.

    Your culinary goals seem pretty well aligned with mine (ie: Cook the meat, don’t destroy the meat) and you seem to have a good handle on this recipe. 🙂

    Reply

    • Yes, and it does work most of the time. I will say that the results are more reliable with thawed ones. But! If you go frozen, make sure they are separated out in individual pieces. One solid block of multiple chicken thighs will not cook all the way through. Hope this helps!

      Reply

  13. Thank you for your suggestions and tips! I am also a longtime fan of chicken thighs. Now I have an easier method to make chicken salad for workweek lunches. I just love my Instant Pot, and I’m buying some of those containers via your link. I was just thinking I needed some more, so seeing your link was a great reminder and a small way of thanking you for your post all in one.

    Reply

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