How to cook quick, easy, and juicy shredded chicken breasts in an instant pot!
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Finally made it through a busy and chaotic day just to come home to your family asking the one question that’s always on their minds: “What’s for dinner?”. Been there, done that, and I’ve got a delightful trick for you that can help you have a simple yet scrumptious dinner ready in under 20 minutes!
My quick and easy method for Instant Pot Shredded Chicken cooks the chicken to perfect tenderness, and with peak juiciness, making the shredding part a whole lot easier! This easy shredded chicken can be served with quick sides, in rice or pasta, or served on a bun for quick and easy meals that still turn out delicious and nutritious.
Let me tell you, this easy shredded chicken method has been a lifesaver for me more times than I can remember! And all it takes is a pressure cooker, chicken breasts, some kitchen tools, and some yummy seasoning to make it happen!
Ready for an easy night? Let me break down my super simple and quick process so you can be on your way to some good food and some good rest! Here’s how I cook Easy Instant Pot Shredded Chicken Breasts.
To cook instant pot shredded chicken, all you need is: a pressure cooker, a silicone roasting rack, a hand mixer, a mixing bowl, chicken breasts, salt, pepper, and water. First, sprinkle each chicken breast with salt and pepper. Flip the chicken and season the other sides. Then, place the roasting rack at the bottom of the pressure cooker and place the chicken on top. Add the water. Seal the cooker lid and pressure cook the chicken for 8 minutes. After cooking, let the cooker sit for 5 minutes, then open the valve and remove the lid. Check that the internal temp of the chicken has reached 165°F. Transfer the chicken to a bowl and shred with a hand mixer. Serve and enjoy!
Easy Shredding Equipment
First, let’s go over the equipment needed for this quick chicken dish. I don’t have to use much here, just a few common kitchen tools, and I’m good to go. Here are the tools and equipment that I use for instant pot shredded chicken:
- Measuring Cup
- Measuring spoons
- Cutting board
- Pressure cooker
- Silicone Pressure Cooker Roasting Rack
- Meat thermometer
- Glass Mixing Bowl
- Hand Mixer
Instant Shredded Chicken Ingredients
Now let’s talk about the simple shredded chicken ingredients. I don’t need much here either, just 4 basic ingredients, and dinner is on the way! Here are my ingredients for instant pot shredded chicken:
- ½ tsp salt
- ½ tsp Ground Pepper
- 1 cup water
- 4 chicken breasts (about 3lb.)
How to Cook Quick, Shredded Chicken Breasts in the Instant Pot
Now for the moment, you’ve been waiting for! It’s time for me to break down my super simple and quick process so you can have dinner ready in no time! Here’s how to cook shredded chicken breasts in the instant pot:
Prep Tip: I prefer to trim the fat off the chicken breasts before cooking in the pressure cooker.
- First, measure out the ingredients with the measuring cup and spoons.
- Next, lay the chicken breasts out on a flat surface (I like to use a cutting board). Sprinkle each chicken breast with salt and pepper.
- Flip the chicken. I like to use a pair of tongs to handle the chicken to keep my hands clean.
- Sprinkle this other side of the chicken with salt and pepper.
- Then, place a Silicone Pressure Cooker Roasting Rack at the bottom of the pressure cooker. Then, place the chicken on top, trying not to overlap the breasts too much.
- Next, pour the water into the cooker.
- Seal the cooker lid and pressure cook the chicken for 8 minutes.
- After cooking, let the cooker sit for 5 minutes before messing with the lid. Then, open the valve and remove the lid.
- Next, check the internal temp of the chicken with a meat thermometer. The temp needs to reach 165°F.
- Transfer the cooked chicken to a large glass mixing bowl.
- Use a hand mixer to shred the chicken starting on a low speed, then bump it up to a higher speed. Make sure to lightly press the mixer into the chicken to help break it apart.
- If more moisture is desired, add ½ cup of the liquid from the instant pot and mix it up.
- Finally, serve and enjoy!
How to Use Shredded Chicken
Here are some of my favorite recipes to use this easy shredded chicken in:
- Shredded chicken + BBQ sauce + hamburger bun= Instant Chicken Sloppy Joes
- Shredded chicken + cooked rice + cooked frozen veggies of your choice = Rice with Chicken and Veggies.
- My daughter loves this one! It’s also a perfect lunch to pack for school.
- Shredded chicken + noodles + cooked frozen veggies= Chicken Noodle Soup
- Shredded chicken + preferred chicken salad ingredients + favorite bread = Chicken Salad Sandwich
- Shredded chicken + mac n’ cheese = Chicken Mac n’ Cheese.
- Another of my daughter’s favorites!
- Shredded chicken is perfect for my easy Macaroni Salad with Chicken or Quick Chicken Alfredo!
Storing Shredded Chicken Breast
To store shredded chicken: first, let the chicken cool, but store it within 2 hours of cooking. Transfer the chicken to an airtight container. Label the date on the outside of the container to keep up with freshness. Store in the fridge for up to 4 days.
To freeze shredded chicken: first, let the chicken cool. Store the chicken in a freezer-safe Ziploc bag. Label the date on the outside of the container to keep up with freshness. Store in the freezer for up to 3 months.
Chicken Recipes
Simple and Scrumptious Dinner Ideas
You’ve got the protein covered for tonight but what about some simple sides to go along with it? Or how about a few more easy and quick dinner ideas to keep you on a roll? Either way, I’ve got you covered with some of my favorite recipes:
Scrumptious sides:
- Classic Guacamole
- Grilled Mexican Street Corn Salad
- Easy Dinner Rolls
- Easy Coleslaw
- Summer Cucumber Salad
- Spicy Jalapeno Cornbread
- Cast Iron Cornbread
Quick dinner ideas:
- Classic Meatloaf
- One-Pot Pasta
- Stuffed Peppers
- Stuffed Chili Peppers
- Split Pea Soup
- Creamy Wild Mushroom Soup
- Homemade Tomato Soup
- French Onion Soup
Easy and quick meats:
- Easy Instant Pot Shredded Chicken
- Instant Pot No-Peel, Hard-Boiled Eggs
- Oven-Baked Bratwurst
- Baked Chicken Breast
- Grilled Chicken Breast
- Salmon Steak
- Shrimp on the Grill
Easy Instant Pot Shredded Chicken
Equipment
Ingredients
- 4 chicken breast 3 lb
- ½ tsp salt
- ½ tsp Ground Pepper
- 1 cup water
Instructions
- First, measure out the ingredients with the measuring cup and spoons.
- Next, lay the chicken breasts out on a flat surface (I like to use a cutting board). Sprinkle each chicken breast with salt and pepper.
- Flip the chicken. I like to use a pair of tongs to handle the chicken to keep my hands clean.
- Sprinkle this other side of the chicken with salt and pepper.
- Then, place a Silicone Pressure Cooker Roasting Rack at the bottom of the pressure cooker. Then, place the chicken on top, trying not to overlap the breasts too much.
- Next, pour the water into the cooker.
- Seal the cooker lid and pressure cook the chicken for 8 minutes.
- After cooking, let the cooker sit for 5 minutes before messing with the lid. Then, open the valve and remove the lid.
- Next, check the internal temp of the chicken with a meat thermometer. The temp needs to reach 165°F.
- Transfer the cooked chicken to a large glass mixing bowl.
- Use a hand mixer to shred the chicken starting on a low speed, then bump it up to a higher speed. Make sure to lightly press the mixer into the chicken to help break it apart.
- If more moisture is desired, add ½ cup of the liquid from the instant pot and mix it up.
- Finally, serve and enjoy!
Video
Notes
Nutrition
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