How to Make Shredded Chicken in an Instant Pot (The Easy Way!)

Let’s be real—shredded chicken is the MVP of meal prep. It’s the kind of ingredient that can save you on a busy weeknight, whether you’re whipping up tacos, tossing it into a salad, or piling it onto a sandwich. And guess what? Making it in an Instant Pot is a total game-changer. It’s fast, foolproof, and delivers tender, juicy chicken every single time. No more dry, stringy chicken—just pure deliciousness. Ready to learn how? Let’s dive in!

What You’ll Need

First things first, let’s gather your ingredients. Don’t worry, it’s nothing fancy—just a few pantry staples and some chicken. Here’s the lineup:

• 2 pounds of boneless, skinless chicken breasts (or thighs, if you prefer a richer flavor)
• 1 cup of chicken broth (store-bought or homemade—your call)
• 1 tablespoon of olive oil (for that perfect sear)
• 1 teaspoon of salt (to bring out the flavor)
• 1/2 teaspoon of black pepper (a little kick never hurt anyone)
• 1 teaspoon of garlic powder (because garlic makes everything better)
• 1 teaspoon of onion powder (for a subtle savory note)
• 1 teaspoon of paprika (adds a hint of smokiness)

That’s it! Simple, right? Now, let’s get cooking.

Step-by-Step Instructions

Step 1: Prep Like a Pro

Start by giving your chicken breasts a quick rinse under cold water and patting them dry with paper towels. This helps the seasoning stick better. Next, sprinkle both sides of the chicken with salt, pepper, garlic powder, onion powder, and paprika. Think of it as giving your chicken a little flavor hug.

Step 2: Sear for Flavor

Turn on your Instant Pot and hit the ‘Sauté’ button. Add the olive oil and let it heat up for a minute or two. Once it’s nice and hot, carefully place the seasoned chicken breasts in the pot. Sear each side for about 2-3 minutes until they’re golden brown. This step isn’t just for looks—it locks in those delicious flavors and gives the chicken a little extra oomph.

Step 3: Pressure Cook to Perfection

Once the chicken is seared, pour in the chicken broth. Hit the ‘Cancel’ button to turn off the sauté function. Now, secure the lid on your Instant Pot and make sure the valve is set to ‘Sealing.’ Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 10 minutes. Don’t worry if it takes a few minutes for the pot to come to pressure—that’s totally normal.

Step 4: Let It Chill (Well, Sort Of)

When the cooking time is up, let the pressure release naturally for about 10 minutes. This helps keep the chicken tender and juicy. After that, carefully turn the valve to ‘Venting’ to release any remaining pressure. Once the pin drops, it’s safe to open the lid. (Pro tip: Stand back a little—steam can be sneaky!)

Step 5: Shred It Up

Using tongs, transfer the chicken to a plate or cutting board. Now comes the fun part—shredding! Grab two forks and pull the chicken apart into bite-sized pieces. If you’re feeling fancy (or just lazy), you can even use a hand mixer on low speed to shred it in seconds. Just be careful not to overdo it—you want shreds, not mush.

Step 6: Soak Up the Goodness

Return the shredded chicken to the Instant Pot and stir it into the remaining juices. This step is key—it keeps the chicken moist and infuses it with even more flavor. And just like that, you’re done! Your shredded chicken is ready to star in whatever dish you’ve got planned.

What to Do With Your Shredded Chicken

Okay, so now you’ve got a big batch of shredded chicken. What’s next? The possibilities are endless, but here are a few of my favorite ways to use it:

• Chicken Tacos: Pile it into soft or hard taco shells and top with lettuce, cheese, salsa, and a dollop of sour cream. Bonus points for adding avocado!
• Chicken Salad: Toss it with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette for a quick and healthy lunch.
• BBQ Chicken Sandwiches: Mix the shredded chicken with your favorite BBQ sauce, slap it on a bun, and top with coleslaw. It’s a crowd-pleaser every time.
• Chicken Quesadillas: Layer shredded chicken, cheese, and sautéed onions between tortillas, then cook until golden and melty. Dip in salsa or guac for extra yum.
• Chicken Soup: Add it to a pot of broth with veggies and noodles for a comforting, hearty soup. Perfect for chilly days.

And hey, if you’re feeling adventurous, you can even use it in casseroles, pasta dishes, or stuffed peppers. The sky’s the limit!

Why This Method Works

You might be wondering, “Why bother with the Instant Pot when I could just boil or bake the chicken?” Fair question. Here’s the thing: the Instant Pot combines speed and precision. The pressure cooking locks in moisture, so you end up with chicken that’s tender and juicy, not dry or rubbery. Plus, the searing step adds a layer of flavor that you just can’t get from boiling. It’s a win-win.

Tips for Success

Before you go, here are a few extra tips to make sure your shredded chicken turns out perfect every time:

• Don’t skip the sear: It might seem like an extra step, but it’s worth it for the flavor boost.
• Use a meat thermometer: If you’re unsure, check that the chicken reaches an internal temperature of 165°F.
• Customize the seasoning: Feel free to swap in your favorite spices or add a splash of hot sauce for a kick.
• Store it right: Keep leftover shredded chicken in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months.

And there you have it—your ultimate guide to making shredded chicken in an Instant Pot. It’s quick, easy, and oh-so-versatile. Whether you’re meal prepping for the week or just need a quick dinner solution, this method has got you covered. Happy cooking!