Instant Pot Shredded Chicken
Tender, shredded chicken that's juicy and delicious. Made in your Instant Pot!
- 1.5 pounds boneless skinless chicken breast
- 1 cup chicken stock
Place chicken in the body of the instant pot and add the stock. Cover, make sure the steam vent is closed.
Cover the pressure cooker with lid and set valve to "sealing" position. Pressure cook on high for 10 minutes if using thawed chicken breasts. Natural release for 10 minutes after done cooking, followed by a quick release if any steam is remaining (carefully flip the valve to venting to release steam).
Remove the lid and use to forks to shred chicken in the pot or remove to a cutting board and shred with forks. Toss it with juice left in Instant Pot.
*If using frozen chicken breasts pressure cook on high for 15 minutes, then allow to natural release for 10 minutes.
A lot of times I will leave it without seasoning so it’s verstaile to throw in my favorite recipes, but you can also give it a little seasoning if you’d like before you cook it.
Here are some ideas:
HOW TO STORE IT
If you don’t plan to serve it right away you can keep it in the refrigerator or freezer! Sometimes I make a few batches of this recipe and freeze it so I have it on hand when I need a quick dinner.
It will keep well in the refrigerator for three to four days. Or, you can freeze it for up to three months.
If you freeze it, be sure to fully cool it before storing it in freezer-safe containers.
- Italian Seasoning
- Garlic Powder
- Dried Thyme
- Dried Basil
- Dried Oregano
- Ranch Seasoning
Calories: 144kcal | Carbohydrates: 1g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 189mg | Potassium: 462mg | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg