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!
Recipes that use Instant Pot shredded chicken
As for what recipes to use shredded chicken in? I have a bunch of great suggestions!
Chicken, potato and corn chowder
Tools Used to Make Instant Pot Shredded Chicken
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- 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.
Instant Pot Shredded Chicken
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
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Generously season the chicken thighs on both sides with salt, pepper and granulated garlic.
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Add 1 cup water to the Instant Pot
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Put the trivet in the pot, and place the chicken thighs on top of the trivet.
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Put the lid on the pot, lock and seal it; set the cook time to 13 minutes manual high pressure.
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After the chicken has finished cooking, use the quick release to release the pressure.
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Remove the chicken thighs, and shred with two forks.
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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!
Jane Hall says
Made this last night so I could have the chicken thighs already shredded to make enchiladas today. Only thing I did different was to add three Knorr low-salt chicken pods to nine cups of water… just figured I’d make the chicken AND broth at the same time (I go through a lot of chicken broth and thought I’d kill two birds with one stone, lol).
Austra Freeman says
First of all, i hope you’re feeling better! My Instapot says to add at least 18oz of water to create enough pressure. So that’s over 2 cups of liquid. how is everyone using only 1 cup? Also, my trivet looks different from yours. My chicken thighs were sitting in the water almost totally submerged. Also I had 1.5 lbs and I cooked high pressure 14 minutes and they seemed a tad under-cooked. The meat thermometer went over 165 while still in the instapot, but as soon as I got them out i stuck another thigh and it was maybe 140. They had that smell of under-cooked chicken. However they shredded very nicely and I just warmed them up in the microwave. I will say it was my first experience with thighs and they were a little oily for my taste. that’s after I spent quite a bit of time trimming as much fat as i could. i see what you’re saying about breasts being rubbery though.
next I’m making hamburger soup!
Marjorie @APinchOfHealthy says
Hi Austra! Thank you! What model are you using?🤔 Some people just don’t like dark meat chicken regardless, and that is okay. Hope you like that hamburger soup!
austra freeman says
Hi There! my instapot is a duo and it’s the medium size – not the smallest and not the largest. the hamburger soup was a huge hit!!!
Erin b says
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!!!
Marjorie @APinchOfHealthy says
Yay Erin! That sounds like a delicious flavor combination. I am so glad you enjoyed it.💖
Mary Lou Garcia-Pereda says
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.
Marjorie @APinchOfHealthy says
I am so glad you are loving it! Sounds like a yummy combination.💖🙌🏻
Melanie C Webb says
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!
Marjorie @APinchOfHealthy says
I am so glad you enjoyed them Melanie! 🙌🏻
dannie says
What side dish would you recommend one to take along this dish?
vanessa says
Wondering why the cooked chicken breasts have some natural release time but the shredded chicken has quick release.
Marjorie @APinchOfHealthy says
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!
Rachel says
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!
Marjorie @APinchOfHealthy says
Yay Rachel! I am so happy to hear that.💖🙌🏻 Thanks for taking the time to let me know.
David Holmes says
Step 6 reads “Remove the chicken breasts”, I believe it should be thigh.
Marjorie@APinchOfHealthy says
Good catch! Thank you.
Lisa Gendotti says
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?
Marjorie@APinchOfHealthy says
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.
Heidi Fogle says
I can’t find ‘containers’. Since I am getting a freezer soon, I was interested in seeing what you recommend.
Marjorie@APinchOfHealthy says
I got a set similar to this at Costco a few years ago (Amazon affiliate): http://amzn.to/2yIp4Su It has done pretty good. Only complaint is that a few of the “snaps” have broken off the lids, which is annoying. Overall, though, it has been a good set.
Heidi Fogle says
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!
Marjorie@APinchOfHealthy says
I have used that trick before. Pretty genius use of a stand mixer😎👌🏻
tch0rt says
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. 🙂
Marjorie@APinchOfHealthy says
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!
Marjorie@APinchOfHealthy says
I am not completely sure. Maybe a little extra time? Not much (I would guess) only an extra minute or two.
Melodious says
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.
Marjorie@APinchOfHealthy says
Aw thanks! 💖😘 Chicken thighs turn out great in the IP! They are my go-to.
Jen@Jenshealthylife says
Awesome! I just got an instant pot and I need more recipes!
Marjorie@APinchOfHealthy says
I love mine! I hope you enjoy it. Here are all of my IP recipes, FYI: http://www.apinchofhealthy.com/my-recipes/instant-pot-recipes/