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Instant Pot Shredded Chicken on a fork
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Instant Pot Shredded Chicken

This basic recipe for Instant Pot Shredded Chicken shows you how to cook chicken in an Instant Pot with fresh or frozen chicken and then store it so you always have it on hand for your favorite recipes!
Course Main
Cuisine American
Keyword how to cook chicken in an instant pot, instant pot shredded chicken, pressure cooker chicken
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 137kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

Instructions

  • Pour chicken broth in the insert of your Instant Pot.
  • In a small bowl combine onion powder, garlic powder, and salt.
  • Sprinkle chicken with onion powder, garlic powder and salt. If the chicken is frozen you can just stir this blend into the broth instead.
  • Add the chicken breasts to the Instant Pot. It is ok to stack them on top of one another. If they are frozen make sure to separate them into individual pieces before adding to the pot so they will cook evenly.
  • Lock the lid in place and turn the valve to SEALING. Set to cook on HIGH PRESSURE for 10 minutes.
  • When the timer goes off let it do a natural pressure release for 10 minutes before turning the valve to VENTING and releasing the excess steam.
  • Remove the chicken from the pot and discard the liquid ( I freeze mine to add to chicken broth at a later time). Let the chicken cool until you can handle it and shred.
  • Use immediately or follow the instructions in the blog post for how to refrigerate or freeze.

Notes

Note: These nutritional values were calculated based on using boneless, skinless, chicken breasts. 

Nutrition

Serving: 4ounces | Calories: 137kcal | Carbohydrates: 1g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 365mg | Potassium: 440mg | Fiber: 1g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg