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I absolutely love this Instant Pot Shredded Chicken as it’s the easiest and most versatile recipe I make. The chicken turns out juicy and flavorful, and ideal for meal prep, as I can use it in so many different recipes. It’s a great staple to have on hand to make weeknight meals that much easier. I add this shredded chicken to tacos, soups, casseroles, salads, and so much more!
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Pin ItEasy Instant Pot Shredded Chicken
I’m a big fan of easy recipes, and this instant pot shredded chicken is by far one of the easiest! You just need chicken, a few seasonings, and your pressure cooker, plus a few minutes to cook.
Once I’ve got this shredded chicken in the fridge, weeknight dinners are a breeze. It’s the ultimate meal prep helper—ready to toss into tacos, casseroles, pasta, or even a quick salad when I need an easy, nourishing meal fast.
Instant Pot Shredded Chicken Recipe
Ingredients
- ½ cup low-sodium chicken broth
- ¼ cup salsa
- 1 lb. boneless, skinless chicken breasts (about 2 breasts), thighs also work
- 1 tbsp olive oil
- 2 tbsp taco seasoning
- 1 jalapeño and/or chipotle in adobo diced (optional)
Video
Instructions
- To the Instant Pot, add the chicken stock and salsa and mix to combine.½ cup low-sodium chicken broth, ¼ cup salsa
- Drizzle the chicken breasts with olive oil and sprinkle over the taco seasoning. Rub the taco seasoning into the meat so the chicken is fully covered.1 lb. boneless, skinless chicken breasts, 1 tbsp olive oil, 2 tbsp taco seasoning
- Place the chicken breasts in the Instant Pot in an even layer.
- Add the diced jalapeño and/or chipotle pepper over the chicken, if using.1 jalapeño and/or chipotle in adobo
- Attach the lid and ensure the valve is in the sealing position.
- Set the Instant Pot to Pressure Cook-Manual for 12 minutes.
- Once the Instant Pot has finished cooking, allow the pressure to naturally release for 10 minutes. Then, release any additional pressure manually by switching the valve to the “venting” position. But it’s always a good idea to make sure chicken has reached 165°F before eating it.
- Shred the chicken and serve as desired—in tacos, on nachos, or in a salad!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Instant Pot Shredded Chicken Step by Step
Add the liquid to the Instant Pot: To the Instant Pot, add ½ cup of chicken stock and ¼ cup of salsa and mix to combine.
Season the chicken: Drizzle the chicken breasts with 1 tbsp of olive oil and rub with 2 tbsp of taco seasoning.
Prepare the chicken: Place the chicken breasts in the Instant Pot in an even layer.
Add 1 diced jalapeño and/or chipotle pepper and scatter over the chicken, if using.
Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook-Manual for 12 minutes.
Once the Instant Pot has finished cooking, allow the pressure to naturally release for 10 minutes. Then, release any additional pressure manually by switching the valve to the “venting” position.
Shred the chicken: Remove the chicken from the Instant Pot and shred.
Serve: Serve as desired.
Recipe Variations
I added salsa and taco seasoning to this chicken before shredding it for a delicious, slightly spicy flavor. However, you can use any combination of spices or seasonings you like:
- Make BBQ pulled chicken by adding your favorite BBQ sauce
- Use Italian seasoning to create something herby and flavorful for pasta
- Try Creole seasoning or blackened seasoning for a fun kick
How to Store
Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days. Enjoy cold or reheated in the microwave in 30-second increments until warmed through.
To freeze instant pot shredded chicken, portion the shredded chicken into one large or several small Ziplock bags, seal, then press the chicken into a flat, even layer. Lay in the freezer until solid, then store for up to 3 months.
Serving Suggestions
Instant Pot shredded chicken is so versatile and can be used in so many different shredded chicken recipes. That’s why I like making a batch of it when meal prepping, so I can use it in any dinner I might want for the week.
Because of the Mexican-inspired seasoning, I’ll use this shredded chicken to make tacos, throw it on top of nachos, or stuff it into enchiladas. It’s also great to use in chicken taco soup or creamy white chicken chili.
