Kitchen notes · a little help before you start
Instant Pot Shredded Chicken
A bowl of tender shredded chicken leaves plenty of room for the dinner you have in mind. The seasoning is simple, so the chicken itself gets a chance to taste good. Pull it into strands while warm and make yourself a generous helping.
- Prep
- 2 min
- Cook
- 10 min
- Total
- 12 min
- Original yield
- Serves 4
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Put liquid and chicken together
Place the breasts in the pot with water or broth and the salt and pepper before closing the lid.
2. Use the stated quick release
Once the chicken's pressure-cooking interval is finished, release the pressure using the quick-release method before removing it.
3. Shred in a separate bowl if mixing
A hand mixer can shred the cooked breasts in a large bowl, while two forks are the other included option.
Get to know the ingredients
Boneless skinless breasts
Use prepared breasts without skin or bones, adding them whole to the liquid before pressure cooking and shredding afterward.
Water or broth
Either is included for the pot's liquid. Add it with the breasts and seasonings before putting on the lid.
Optional cider vinegar
Apple cider vinegar is an optional addition at the start, poured in with the chicken, liquid and seasoning if using.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Instant Pot Shredded Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Shred the cooked breasts
Remove the chicken from the pot after pressure release and shred with two forks or the hand-mixer option before serving.
A little more help as you go
Breast size affects the interval
The given pressure-cooking window varies with the size of the breasts, so follow that stated range when setting the pot.
Salt and pepper start in the pot
Season alongside the liquid and chicken before sealing, rather than waiting until the breasts have been shredded.
A few questions you might have
Do I need to brown the breasts first?
The breasts go straight into the pot with liquid and seasoning; there is no separate browning stage in this recipe.
Can I shred without an electric mixer?
Yes. Two forks are explicitly included for shredding the cooked chicken after it has been removed from the pot.
Is the vinegar required?
No. The apple cider vinegar is optional and is added with the chicken and other ingredients only if you are using it.
Does this use a natural release?
Use a quick pressure release once cooking is complete, before removing and shredding the breasts.
When do I close the lid?
After adding the breasts, water or broth, seasoning and optional vinegar, put on the lid and turn it to seal.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: eatingbirdfood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.