This Instant Pot shredded chicken breast recipe is quick and reliable in a pressure cooker. Whether you use fresh or individually frozen chicken breasts, you’ll get tender, juicy, and flavorful chicken every time.
Chicken is one of my go-to ingredients for the Instant Pot. I use it for many fast meals from salads and sandwiches to soups and casseroles. This simple method makes a versatile cooked chicken and a flavorful broth you can use in other dishes.
I love my Instant Pot because it saves time and makes dinner prep simple, especially when I forget to defrost chicken. Pressure cooking frozen chicken is a real time-saver and consistently produces great results.
How to Cook Shredded Chicken in the Instant Pot
This recipe uses boneless, skinless chicken breasts cooked in chicken broth with garlic and optional herbs. The cooked chicken is perfect for pasta, salads, casseroles, sandwiches, soups, and more.
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Place the chicken breasts in the inner pot of the Instant Pot.
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Add chicken broth, peeled garlic cloves, salt, and fresh or dried herbs if desired.
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Close the lid and set the pressure valve to sealing.
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Cook on high pressure according to the times listed below (6–14 minutes depending on size and whether chicken is fresh or frozen).
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When cooking finishes, allow a 10-minute natural pressure release, then do a quick release to vent any remaining pressure. Open the lid.
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Remove the chicken, let it rest for 5 minutes, then shred.
How Long Does It Take to Come to Pressure?
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Time to reach pressure varies by model and contents. Fresh or thawed chicken typically takes about 8–10 minutes to come to pressure.
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Frozen chicken takes longer—plan on roughly 12 minutes for the cooker to reach pressure.
What If the Chicken Is Undercooked?
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Chicken should reach an internal temperature of 165°F (74°C). If it registers around 160°F after cooking, remove the chicken and let it rest covered for 5 minutes; it will come up to 165°F while resting. If it’s below 160°F, close the lid, set the valve to sealing, and cook on high pressure for 2–3 more minutes, then quick release and recheck the temperature.
How to Cook Frozen Chicken in the Instant Pot
For best results when cooking from frozen, use individually quick-frozen (IQF) chicken breasts so the pieces cook evenly. If the breasts are frozen together in a block, they may cook unevenly. The only real difference is cook time—frozen pieces need a few extra minutes compared to fresh or thawed chicken.
How Long to Cook Shredded Chicken in the Instant Pot
Cooking time depends on the weight of each breast. For frozen breasts I typically set the timer between 10 and 13 minutes and the chicken turns out well. Use the guide below as a starting point and adjust slightly for your specific pieces.
For fresh or thawed chicken:
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6 ounces: 6 minutes on high pressure.
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8 ounces: 8 minutes on high pressure.
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10 ounces: 10 minutes on high pressure.
For frozen chicken breasts:
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6 ounces: 10 minutes on high pressure.
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8 ounces: 12 minutes on high pressure.
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10 ounces: 14 minutes on high pressure.
How to Shred the Chicken
Here are three easy methods to shred cooked chicken—choose whichever is most convenient.
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Two forks: Pull the chicken apart with the forks—simple and effective.
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Stand mixer: Place warm cooked chicken in the mixer bowl and beat on low with the paddle attachment until shredded. This is fast for large batches but work quickly to avoid over-shredding.
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Hands: Once the chicken is cool enough to handle, pull it apart with your fingers for a rustic shred.
Recipe Variations
This is a simple, all-purpose method that yields juicy chicken and a flavorful cooking liquid. Try these variations to change the flavor profile:
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Add a couple of bay leaves to the broth.
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For a Mexican-inspired flavor: 1 cup chicken broth, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, and black pepper to taste.
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Use 1 cup chicken broth and 2 teaspoons Cajun seasoning (low sodium if preferred).
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For a sweet-tart variation: 1/2 cup chicken broth, 1/2 cup pineapple juice, a 1-inch piece of ginger, and 1 garlic clove.
Can I freeze leftover Instant Pot chicken?
Yes. Freeze in smaller portions (about 1 cup of shredded chicken) and include a little broth if you like. Use freezer bags to prevent freezer burn and thaw overnight in the refrigerator before reheating.
How long will Instant Pot chicken last?
Store cooked chicken in airtight containers in the refrigerator for up to 3 days.
Quick Release vs Natural Release
Instant Pots have two common ways to release pressure after cooking:
Quick Release: Move the steam release valve to venting immediately when the cook time ends. Steam will escape quickly and loudly. This is useful for vegetables and foods you want to stop cooking right away.
Natural Release: Let the pressure drop gradually on its own for the specified time (for example, 10 minutes) after the cooking cycle finishes. After the natural release interval, open the valve to release any remaining pressure. Natural release is preferred for proteins like chicken and beef because it reduces moisture loss and helps even cooking.
Instant Pot Shredded Chicken Recipe Tips
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Always cook the chicken in broth for better flavor. Water won’t add the same depth.
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Add garlic cloves and fresh thyme for extra aroma. If using dried herbs, 1/4 to 1/2 teaspoon of Italian seasoning works well. A bay leaf is also a good option.
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Don’t discard the leftover broth—it’s flavorful and useful for sauces, soups, or to reheat the chicken so it stays moist. Freeze any extra broth for later use.
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If your Instant Pot doesn’t have a “Poultry” button, use the manual/high pressure setting.
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Use at least 1 cup of cooking liquid so the Instant Pot can build pressure properly.
You can serve the chicken sliced or shredded. Use this cooked chicken in salads, sandwiches, casseroles, soups, and many other dishes.
Take a look at other Instant Pot recipes you might enjoy: Instant Pot brisket, pressure cooker ribs, pulled pork, chicken masala, and creamy mashed potatoes.
Instant Pot Shredded Chicken Breast
Kathy McDaniel
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Ingredients
- 3 pounds boneless, skinless chicken breasts
- 1 cup chicken broth (low sodium optional)
- 4-6 cloves garlic, peeled
- 1 sprig fresh thyme (optional)
- 1/2 teaspoon salt (optional)
Instructions
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Place the chicken breasts in the inner pot. Add the chicken broth, garlic cloves, thyme, and salt.
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Close the lid and set the valve to sealing. Cook on high pressure for the time appropriate to the weight and whether chicken is fresh or frozen.
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When cooking finishes, allow a 10-minute natural release, then quick release any remaining pressure and open the lid.
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Remove the chicken, rest 5 minutes, and shred.
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Use the shredded chicken immediately, refrigerate for up to 3 days, or return it to the pot to absorb some cooking liquid before serving.
Notes
- You can substitute other fresh herbs such as sage or rosemary; they have a stronger flavor than thyme.
- For dried herbs, use about 1/4 teaspoon.
- Cooking time shown does not include the time the cooker needs to come to pressure or natural release time.
- Cooking times vary by breast size—refer to the timing guide above and adjust as needed.
- Your cooker may take 10–15 minutes to reach pressure depending on model and contents, so plan accordingly.