Instant Pot Shredded Chicken from Frozen (or Fresh!)

Instant Pot Shredded Chicken from Frozen (or Fresh!)

Course: Main Dish - Chicken

Cuisine: American

Prep Time: 5

Cook Time: 13

Time for pressure to build and release: 20

Total Time: 38

Servings: people

Calories: 263kcal

Author: Platings and Pairings

Learn how to make Instant Pot Shredded Chicken for a moist, flavorful, and tender protein you can use in lunches, dinners, and more. It’s the best meal prep secret you can make with fresh or frozen chicken!

Print Recipe

Equipment

Instant Pot

Ingredients

3 Pounds Chicken Breasts Fresh or Frozen (about 4 large breasts)
1 ½ cups bone broth or chicken broth

Seasonings:

1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder

Instructions

Add the chicken breasts to the instant pot. Sprinkle the seasonings on top of the chicken, then pour in the broth.
Cover and seal the lid, and turn the vent to sealing. Press the MANUAL (high pressure) button and set the timer to 13 minutes (16 minutes for frozen chicken). It will take about 10 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
Once the time is up, allow the pressure to release naturally for 10 minutes, then release any remaining pressure.
Shred the chicken using two forks, or a stand mixer.
Use immediately or store, tightly sealed, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Video

Notes

How to Make Ahead + Store

Storing: Cooled shredded chicken can be stored in a tightly sealed airtight container in the fridge for up to 5 days.
Freezing: Shredded chicken is best frozen in small portions of about 1-2 cups. Each portion can be frozen in an airtight container or sealed freezer bags with as much air removed as possible for 3 to 4 months. Let it thaw in the refrigerator overnight before using.
Reheating: Heat the chicken in the microwave or by placing it in a skillet over medium heat with some of the reserved chicken broth and stirring until it’s warmed through.

Recipe Tips + Variations

Reserve the juices leftover in the Instant Pot. This broth can be stored in the fridge or freezer and used in soups or stews, and reheated with the shredded chicken to give it some extra moisture.
Make this recipe with chicken thighs instead. The thighs contain more fat, meaning you’ll end up with more flavorful and tender meat. Just make sure you use boneless, skinless thighs.
For the most flavor and to prevent a burn notice on the Instant Pot, pressure cook the chicken in chicken broth or bone broth. Not only will this infuse tons of flavor, but will also add a healthy boost of collagen.
If you don’t have any broth or stock, you can use plain water instead.
A simple seasoning mix of salt, pepper, garlic powder, and paprika will mildly flavor the chicken so you can use it in a variety of recipes. If you plan on using the chicken for a specific dish, replace these with a complementary seasonings mix (like cajun seasoning, Italian seasoning, or taco seasoning).

Nutrition