If you’ve ever found yourself craving tender, juicy chicken that’s ready in a flash, you’re going to adore this Instant Pot Shredded Chicken Recipe. It’s simple, speedy, and absolutely bursting with flavor thanks to a blend of citrus, herbs, and smoky spices. Whether you’re cooking for a busy weeknight dinner or prepping meals ahead, this shredded chicken comes out perfectly moist every single time, making it a fantastic base for countless dishes. Trust me, once you master this recipe, your Instant Pot will be earning its keep in the kitchen on repeat.
Ingredients You’ll Need
These straightforward ingredients are the heart of this Instant Pot Shredded Chicken Recipe. Each one plays a crucial role in building layers of savory, bright, and aromatic flavors that transform simple chicken breasts into something extraordinary.
- 1 cup water or chicken broth: Creates the steam necessary for pressure cooking, with broth adding extra savory depth.
- 4 fresh or frozen boneless skinless chicken breasts: The lean protein that absorbs all the wonderful seasonings.
- 2 tsp kosher salt: Essential for bringing out the natural flavors of the chicken.
- 1 tsp black pepper: Adds a subtle hint of heat and complexity.
- 1 tsp smoked paprika: Gives a beautiful smoky undertone that complements the herbs perfectly.
- Zest and juice of 1 lemon, divided: Brightens the dish with citrusy freshness and a little zing.
- 4 cloves garlic, smashed: Infuses a fragrant, savory aroma throughout the chicken.
- 1 sprig thyme: Offers earthy herbal notes that enhance the overall flavor profile.
- 1 sprig rosemary: Brings pine-like fragrance and a slightly woodsy taste that pairs beautifully with chicken.
How to Make Instant Pot Shredded Chicken Recipe
Step 1: Prepare the Instant Pot
Start by placing the trivet inside the Instant Pot. Add 1 cup of water or chicken broth to create the steam environment vital for pressure cooking. This liquid not only helps cook the chicken but also infuses moisture and flavor if you choose broth.
Step 2: Season the Chicken
Arrange your chicken breasts evenly on the trivet. Sprinkle them generously with kosher salt, black pepper, smoked paprika, and lemon zest. These simple seasonings are key to layering flavor right from the start, ensuring every shred is packed with taste.
Step 3: Add Aromatics
Next, squeeze half of the lemon’s juice over the chicken for a fresh pop of brightness. Toss in the smashed garlic cloves, along with the thyme and rosemary sprigs around the pot. These aromatics will seep their magic into the chicken as it cooks, creating a fragrant and flavorful profile.
Step 4: Seal and Cook
Secure the Instant Pot lid by twisting to lock it in place, then set the steam release valve to the “sealing” position. Select the High Pressure setting: set the timer for 14 minutes if you’re using frozen chicken breasts, or 12 minutes if fresh. This timed pressure cooking ensures perfectly tender meat every time.
Step 5: Pressure Release
Once the cooking cycle ends, let the pressure naturally release inside the pot for 10 minutes. This slow release helps keep the chicken moist and tender. Afterward, carefully switch the steam release valve to “venting” to release any remaining steam before opening the lid.
Step 6: Shred the Chicken
Using tongs, carefully remove the chicken breasts from the pot and transfer them to a bowl. Grab two forks and start shredding the chicken into bite-sized pieces. You’ll notice how perfectly tender and juicy it is as it effortlessly falls apart.
Step 7: Optional Flavor Boost
For an extra zingy twist, squeeze the remaining half of the lemon over the shredded chicken. Then toss it with about a quarter cup of the reserved cooking liquid. This step keeps the chicken moist and enhances the citrus-herbal flavor, making every bite irresistible.
How to Serve Instant Pot Shredded Chicken Recipe
Garnishes
A sprinkle of freshly chopped parsley or cilantro brings a fresh, green brightness that contrasts beautifully with the smoky paprika and garlic. You can also add thin lemon slices as a zesty garnish that invites smiles at the table.
Side Dishes
This shredded chicken pairs wonderfully with fluffy rice, creamy mashed potatoes, or even nestled into cauliflower rice for a low-carb option. Steamed veggies or a crisp salad balance out the meal, letting the chicken shine as the star protein.
Creative Ways to Present
Try stuffing the shredded chicken into warm tortillas, topping off nachos, or folding it into a hearty salad for added protein. It’s also perfect layered inside sandwiches, pulled chicken sliders, or even laid over pizza for a unique twist.
Make Ahead and Storage
Storing Leftovers
After your feast, simply let the shredded chicken cool to room temperature and store it in an airtight container in the fridge. It will stay fresh and moist for about 3 to 4 days, ready to jazz up your next meal with zero fuss.
Freezing
You can freeze leftover shredded chicken for up to 3 months. Portion it into freezer-safe bags or containers, making sure to squeeze out excess air. When ready to use, thaw it overnight in the fridge and enjoy the same tender texture.
Reheating
To reheat, gently warm the shredded chicken in a skillet over medium heat, adding a splash of the reserved cooking liquid or broth to keep it juicy. Alternatively, use a microwave covered with a damp paper towel to prevent drying out. Reheated right, it’s just as flavorful as freshly made.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless chicken thighs can be used and often bring even more tenderness and flavor. Just adjust pressure cooking time to about 10 minutes for fresh and 12 minutes for frozen thighs.
Is it necessary to use the trivet in the Instant Pot?
The trivet keeps the chicken elevated above the liquid, allowing it to steam evenly rather than boil. This is key for achieving perfectly cooked, tender chicken that shreds beautifully.
Can I double this recipe?
Yes, you can double the ingredients, but be sure not to overfill your Instant Pot. Make sure there is enough room for pressure to build safely, and increase cooking time slightly if using thicker or frozen chicken.
What if I don’t have rosemary or thyme?
You can substitute with dried herbs like Italian seasoning or fresh alternatives like oregano and sage. The chicken will still be deliciously flavorful without changing the cooking method.
How long does the chicken last once cooked?
Properly stored in the refrigerator, shredded chicken will last 3 to 4 days. For longer storage, freezing is the best option to maintain flavor and texture.
Final Thoughts
This Instant Pot Shredded Chicken Recipe has quickly become one of my go-to dishes for its remarkable ease and consistent deliciousness. It’s a total game changer whether you’re feeding your family or meal prepping for the week. I can’t wait for you to try it and see just how simple and flavorful pressure cooker chicken can be. Happy cooking!
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Instant Pot Shredded Chicken Recipe
- Total Time: 27-29 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A quick and flavorful Instant Pot shredded chicken recipe perfect for meal prepping or adding to your favorite dishes. This method uses simple seasoning and fresh aromatics, steaming chicken breasts to tender perfection ready to shred in just minutes.
Ingredients
Liquid Base
- 1 cup water or chicken broth
Chicken and Seasoning
- 4 fresh or frozen boneless skinless chicken breasts
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- Zest of 1 lemon
- Juice of 1 lemon, divided
- 4 cloves garlic, smashed
- 1 sprig thyme
- 1 sprig rosemary
Instructions
- Prepare Instant Pot: Place the trivet inside the Instant Pot and add 1 cup of water or chicken broth to the pot. This liquid will create the steam necessary for pressure cooking.
- Season the Chicken: Arrange chicken breasts on the trivet. Evenly sprinkle kosher salt, black pepper, smoked paprika, and lemon zest over the chicken, ensuring each breast is well-seasoned for flavor infusion.
- Add Aromatics: Squeeze the juice of half a lemon over the chicken breasts. Add the smashed garlic cloves, thyme sprig, and rosemary sprig into the pot for fragrant, herbaceous seasoning.
- Seal and Cook: Secure the Instant Pot lid by twisting it to lock. Set the steam release valve to the sealing position. Select High Pressure cooking and set the timer for 14 minutes if the chicken is frozen or 12 minutes if fresh.
- Pressure Release: After the cooking cycle ends, allow the pressure to naturally release for 10 minutes to maximize tenderness. Then carefully switch the steam release valve to venting to release any remaining pressure.
- Shred the Chicken: Remove the chicken breasts from the pot carefully and place them in a bowl. Use two forks to shred the chicken into bite-sized pieces.
- Optional Flavor Boost: For extra moisture and flavor, squeeze the remaining half lemon juice over the shredded chicken and toss with about ¼ cup of the reserved cooking liquid before serving.
Notes
- Using chicken broth instead of water adds more depth of flavor.
- Frozen chicken breasts require a slightly longer cooking time compared to fresh ones.
- Natural pressure release helps keep the chicken moist and tender.
- Save some cooking liquid to moisten the shredded chicken if needed.
- This shredded chicken is versatile and can be used in tacos, salads, sandwiches, or casseroles.
- Prep Time: 5 minutes
- Cook Time: 12-14 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
