Making chicken shredded in your Instant Pot is quite simple. Make a large batch of this and reheat as required.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 4 pounds chicken |
Ingredients
- 4 pounds skinless, boneless chicken breasts
- ½ cup water
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Combine chicken breasts, water, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Shred the chicken using 2 forks. Store shredded chicken in an airtight container with the liquid to help keep it moist.
- Substitute chicken broth for the water if preferred.
Reviews
substitute lime juice for water
This is my first dish in the instant pot and it turned out moist and flavorful and didn’t take much time which is important to me. Next time I will add my favorite spices to the chicken before I cook it.
Such an easy way to make shredded chicken! I only used about a pound of boneless skinless chicken breasts. I still used 1/2 cup water and about half the salt and pepper. Cooked in the Instant Pot for 20 minutes. It was so tender it shredded easily. I mixed it with taco seasoning and water, let it simmer and had easy, great tasting chicken tacos. Clean up was easy too. I’ll never do shredded chicken any other way.
Chicken is really moist and this is a low sodium recipe.
Will definitely make again! Two chicken breasts, bone in, 3/4 cup water, six minutes pressure cooking with quick release kept my kitchen COOL. Produced a nice moist, easy to shred chicken. We added the shredded chicken to a frying pan with taco seasoning and used wraps to make a Burrito with all the toppings. Easy peasy and fast. I am sure that the chicken broth would make it taste even better. Thanks.
Whle I did cut the recipe in half, I found this to be a painless and perfect way of cooking chicken for chicken salad and casseroles and for freezing for a later use. I was leery of adding just 1/2 cup water since the manual says to use 1 cup, but it worked fine.