This is the easiest, no-fail way to make Instant Pot shredded chicken. And you can use it in so many different recipes!
Side note: If you prefer to make shredded chicken in the slow cooker, check out my slow cooker shredded chicken.
Ingredients
Here is what I use to make my simple Instant Pot shredded chicken.
As always, use the best quality ingredients that you have access to.
How to Make Instant Pot Shredded Chicken
What type of chicken is best for shredding?
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 string-y in texture.
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 still have not convinced you, or perhaps you only have chicken breasts on hand, see the notes in the recipe card below for instructions on how to make Instant Pot shredded chicken with breasts.
Fresh or frozen?
I always recommend fresh, fully thawed chicken for best results.
Cooking
Add 1 cup of water to the Instant Pot. Add the chicken thighs, using a trivet or steamer basket to keep the chicken out of the cooking liquid.
Cook the chicken thighs on high pressure for 13 minutes, and then quick release the pressure.
Remove the lid, and carefully remove the cooked thighs from the Instant Pot.
Shred the chicken with two forks.
Frequently asked questions
The Instant Pot utilized pressure cooking, which is an ulrta quick cooking method. This makes it very easy to overcook chicken. Rubbery chicken is overcooked.
It depends. What type of chicken are you making, and what cut are you using? For this Instant Pot shredded chicken, using chicken thighs, 13 minutes of high pressure (with a quick release) is perfect.
Yes! The Instant Pot will fully cook raw chicken, and this recipe is based on that.
This works best fresh, but yes you can absolutely freeze this. Especially to use in casseroles, soups, etc. Store in an airtight container, and freeze for up to 3 months. Fully thaw it in the refrigerator prior to using.
Recipes that use Instant Pot shredded chicken
As for what recipes to use shredded chicken in? I have a bunch of great suggestions!
- Classic Chicken noodle soup
- Mom’s Chicken divan
- Chicken, potato and corn chowder
- Lemon chicken orzo soup
- BBQ ranch chopped salad
- Tools Used to Make Instant Pot Shredded Chicken
This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.
- 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
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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 Video
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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! If you want the fall-apart version, increase cook time to 30 minutes, and do a quick release. They will be fall-apart tender, but the texture will be more string-y. We do not prefer this version, but many people love it.
Instant Pot shredded chicken originally appeared on A Pinch of Healthy November 30, 2016. It has been updated with new photos.
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/