Kitchen notes · a little help before you start
JUICY Instant Pot Shredded Chicken
Tender shredded chicken is a useful thing to have waiting when everyone is hungry. This batch keeps a little savory cooking liquid around the strands, so it is inviting even before you decide how to serve it. Pull it apart in the pot and enjoy it warm.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 35 min
- Original yield
- Serves 8
- Ingredients
- 5 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: 31–60 minutes
A few quick notes
1. Season the broth first
Stir the broth with seasoning salt, Italian seasoning and pepper before adding the chicken breasts to the inner pot.
2. Skip the trivet
The chicken goes directly into the seasoned broth; the directions specifically say no trivet is needed for this cook.
3. Let pressure release naturally
Turn the cooker off after cooking and leave it alone for the listed natural-release interval before opening.
Get to know the ingredients
Boneless skinless breasts
The chicken breasts go into the seasoned liquid whole, then are shredded after pressure cooking and the natural release.
Low-sodium broth
The broth is mixed with the dry seasonings at the start, and some stays in the pot for shredding.
Seasoning salt
Seasoning salt is the listed salted seasoning here, stirred into the broth alongside Italian seasoning and black pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for JUICY 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 in the remaining juices
Drain about half the liquid after opening, then shred the breasts with what remains in the pot before serving.
A little more help as you go
Allow for coming to pressure
The cooker has a pressure-building period before the countdown starts, so include that when planning the preparation.
Freezing is included
The directions allow freezing the shredded chicken in freezer bags after letting it cool to room temperature.
A few questions you might have
Which pressure setting is used?
Select Manual or Pressure Cook on high pressure after turning the valve to sealing, following the stated cooking interval.
Should I drain every bit of liquid?
No. Drain about half and keep the rest in the pot while shredding the cooked chicken breasts.
Is the chicken shredded before cooking?
The breasts go in first and are shredded after the pressure cook and natural release, with some cooking liquid retained.
What model size was the recipe checked in?
A six-quart Instant Pot is the basis for this method. Minimum liquid requirements can vary by model.
When should I put the lid on?
After stirring the seasonings into broth and adding the chicken breasts, put on the lid and set the valve to sealing.
Any more cooking tips?
This recipe was tested in a 6 quart Instant Pot. Different models may have different suggestions for minimum liquid requirements.
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: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
