Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Shredded Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 132 reviews
  • Author: Alvarez
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 – 6 servings
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Halal

Description

This Instant Pot Shredded Chicken recipe delivers tender, flavorful chicken breasts cooked quickly and easily using a pressure cooker. The recipe includes simple seasoning with lemon, garlic, fresh herbs, and spices for a versatile base that can adapt to many cuisines and meal plans. Perfect for busy days, the chicken can be shredded effortlessly after cooking and used in salads, sandwiches, tacos, or casseroles.

Ingredients

Units Scale

Base Ingredients

  • 1 cup water or chicken broth
  • 4 fresh or frozen boneless skinless chicken breasts
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika

Flavor Enhancers

  • Zest and juice of 1 lemon, divided
  • 4 cloves garlic, smashed
  • 1 sprig thyme
  • 1 sprig rosemary

Instructions

  1. Prepare Instant Pot: Place the trivet inside the Instant Pot and pour in 1 cup of water or chicken broth to create steam for pressure cooking.
  2. Season the Chicken: Add the chicken breasts to the Instant Pot. Evenly sprinkle kosher salt, black pepper, smoked paprika, and lemon zest over the chicken for flavor.
  3. Add Aromatics: Squeeze the juice of half a lemon over the chicken, then add smashed garlic cloves, the thyme sprig, and the rosemary sprig to the pot to infuse aroma during cooking.
  4. Seal and Cook: Secure the Instant Pot lid by twisting to seal, ensuring the Steam Release Valve is set to ‘sealing.’ Set the cooker to High Pressure for 14 minutes if using frozen chicken breasts, or 12 minutes for fresh chicken breasts.
  5. Pressure Release: When the cooking cycle ends, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure by carefully turning the steam valve to ‘venting.’
  6. Shred the Chicken: Remove the chicken breasts and transfer to a bowl. Using two forks, shred the chicken into bite-sized pieces.
  7. Optional Step: For extra flavor, squeeze the remaining half of the lemon over the shredded chicken and toss with ¼ cup of the reserved cooking liquid before serving.

Notes

  • If your schedule is tight, you can cook frozen chicken breasts by increasing the pressure cooking time to 14 minutes without thawing.
  • While water works fine, using chicken broth or dry white wine as the cooking liquid will add extra flavor.
  • Customize the flavor profile by swapping spices and herbs—for example, add 1 teaspoon cumin, replace lemon with lime, and use cilantro instead of thyme and rosemary for a Mexican twist.
  • Store leftover shredded chicken in an airtight container in the refrigerator for up to 1 week.

Find it online: https://copyrecipe.com/instant-pot-shredded-chicken-recipe/