Instant Pot shredded chicken is the easiest and most versatile recipe. It's great for meal prep because you can use this juicy, flavorful chicken in so many different recipes. Learn how to make shredded chicken in an Instant Pot (breast or thighs), and add it to your tacos, soups, casseroles, salads, and so much more!
1jalapeño and/or chipotle in adobodiced (optional)
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 in seasoning.
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.
Shred the chicken and serve as desired - in tacos, on nachos, or in a salad!
Video
Notes
Use boneless, skinless chicken breast or thighs for this recipe.
Rub seasoning into the chicken to make sure it’s fully, evenly seasoned.
Try to arrange chicken in an even layer in the Instant Pot, instead of stacking it.
Be sure to use enough liquid--don’t skimp! You can use water or another liquid instead of chicken stock, but the stock will add so much flavor.
Use different spices and seasonings if you prefer.
Storage: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.