1 208 208 208c52 0 99. This post may contain affiliate links. This Instant Pot Shredded Chicken is easy to make in the pressure cooker, tender and easy to shred, and made with an all-purpose seasoning that goes well with any recipe. Although feel free to use Italian, Mexican, Cajun or other instant pot pulled buffalo chicken if you prefer!
Then briefly toss to combine, being sure to arrange the chicken breasts in an even layer. Cover with the lid and pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release with whatever pressure remains. Remove the lid and use two forks to shred the chicken. Give it a thorough toss with the remaining juices in the Instant Pot.
Then serve the chicken while it’s nice and warm. Or transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months. Instant Pot Chicken Variations: Want to customize this recipe? 2 extra minutes to the high pressure cook time.
Add a bay leaf: I always love the extra flavor of bay leaf with chicken, too. Just nestle one bay leaf in with the chicken, then discard after cooking. Chicken Casseroles: Such as my Healthier Broccoli Chicken Casserole or Chicken Enchilada Casserole. Chicken Dips: Such as my Buffalo Chicken Dip, Spinach Artichoke Dip or French Onion Dip. Other Favorite Chicken Dishes: Such as Chicken Enchiladas, Thai Basil Chicken, or Chicken Alfredo Baked Ziti. Add the chicken breasts, seasoning and chicken stock to the bowl of your pressure cooker. Give everything a brief toss to combine, then arrange the chicken breasts so that they are spread out in an even layer.
Give it a thorough toss with the remaining juices in the pressure cooker. Serve the chicken while it’s nice and warm. Just made this last night, using boneless skinless thighs. The chicken came out with perfect texture and so easy! 2 tsp pepper, and 1 tsp chicken bouillon powder in the Instant Pot and sauteed those for a few minutes then added 2 lbs chicken and a cup of water. I don’t know how I loved without this recipe. So happy I saw the recommendation to use hand mixer to shred it—game changer!
If I were to double recipe and make 5 pounds of chicken, what would the cook time be? Served with tortillas and taco fixings to rave reviews! The leftovers will be used for enchiladas, curried stew, and chicken salad. How do I make this with only 2 chicken breasts? I will tell you I did 2 breasts exactly as directed and my chicken wasn’t even cooked all the way through. Not gonna give a bad rating because I don’t like to. But the recipes out there saying you can have nicely shredded chicken at 10 mins doesn’t ever work for me.
The meat sure reaches 165 but anyone who knows meat. Knows it takes higher Temps to break the fibers down. With thay said for years crock pot has done magic high to 160 low to 190 turn off let cool meat falls apart with no effort. Insta pot is 30 mins natural release.