Go Back
+ servings
Shredded chicken in a brown bowl, with Instant Pot in background.
Print Recipe
5 from 1 vote

Instant Pot Shredded Chicken

Instant Pot Shredded Chicken is an easy meal prep option. Make a batch at the beginning of the week, and use it in soups, salads, pasta and enchiladas all week long.
Prep Time5 mins
Cook Time10 mins
Pressure Time25 mins
Total Time40 mins
Course: Entrees, How To
Cuisine: American
Keyword: Instant Pot, Pressure Cooker, Shredded Chicken
Servings: 10 Servings
Calories: 101kcal

Ingredients

  • 2-3 pounds boneless, skinless chicken breasts (see Note 1)
  • 1 cup chicken broth or water
  • 3/4 teaspoon kosher salt
  • 2 teaspoons spice mixture such as ½ teaspoon each of ground cumin, dried oregano, paprika and garlic powder) (see Note 2)

Instructions

  • Trim any fat off of the chicken breasts and place them in the Instant Pot.
  • Season the chicken breasts with salt and transfer them to the Instant Pot. No need to use a rack.
  • Pour in the chicken broth or water. Add the spices and, using tongs, turn the chicken breasts to coat with the spices and liquid.
  • Put on the lid, with the pressure release valve set to "Seal" and cook the chicken breasts on HIGH pressure for 10 minutes. It will take about 15 minutes for the Instant Pot to come to pressure.
  • Let the pressure release naturally for 10 minutes (i.e., don't touch the pressure release valve and definitely don't try to remove the lid!). After 10 minutes, turn the valve to release any remaining pressure.
  • Either shred the chicken in the Instant Pot, using two forks, or transfer them to a cutting board to shred. Return the chicken to the Instant Pot and toss with the liquid. Serve.

Notes

Weight Watchers Points: 0 (Blue - Freestyle SP) / 2 (Green) / 0 (Purple)
Note 1: 2 1/4 pounds chicken makes approximately 5 cups shredded chicken.
Note 2: Refer to the post for other spice variations.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 0.5cup | Calories: 101kcal | Carbohydrates: 0.3g | Protein: 20.8g | Fat: 2.3g | Saturated Fat: 0.5g | Cholesterol: 59mg | Sodium: 342.1mg | Fiber: 0.1g