Instant Pot Shredded Chicken {with Recipe Ideas & Slow Cooker Variation}
Prep time: 
Cook time: 
Total time: 
gluten-free, grain-free, paleo, dairy-free, egg-free, nut-free, keto, low carb, AIP, Low FODMAP, Whole30
  • 4 lbs boneless skinless organic, free range chicken breasts (and/or thighs)
  • ½ cup water or broth
  • any other spices, flavors, sauces or salsas you want to add (see above for diff options)
  • sea salt and black pepper, to taste
  1. Add all of your ingredients to your Instant Pot.
  2. Secure the lid, and be sure to close the pressure valve. Set for 15 minutes at high pressure.
  3. When done, let the pressure naturally release for at least 5 minutes. After that, you can turn the valve to "vent" for quick release if you're in a hurry, or continue natural release for the most tender texture. You can also do a quick release right away, if you are in a rush.
  4. Be careful not to overcook your chicken, it can get tough, if overcooked in the Instant Pot.
  5. Shred with two forks or using a mixer (see above instructions).
  6. Store the shredded chicken in the fridge in an air-tight container with the liquid to help keep the meat moist. You can also freeze the shredded chicken.
If chicken is fresh (not frozen) - use these cooking times as a guide:
5 lbs 17 minutes
4 lbs 15 mins
3 lbs 12 mins
2 lbs 10 mins

NOTE: Cook times can vary slightly based on chicken breast size, for larger breasts add a minute or two

– If only making 2 lbs of chicken, use half as much liquid.
– If using frozen chicken, see above notes on extra cook time.
– Chicken should reach an internal temperature 165ºF.
Recipe by Tasty Yummies at