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Instant Pot Shredded Chicken

Whether you’re wanting to save money, save time, eat better, or all of the above, this super-simple recipe is your golden ticket! I lean on this versatile recipe to help make meal prep easier all week long. On Sundays, I’ll throw a few chicken breasts in my trusty InstantPot, and before I can blink, I’ve got lunches and suppers covered for the week. What a dream! This chicken is great for topping salads, stirring into casseroles, and so much more. Don’t miss my tips below for fun ways to shake this recipe up!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 - 6 servings
Calories 272kcal


  • 1 cup water or chicken broth
  • 4 fresh or frozen boneless skinless chicken breasts see note below
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. smoked paprika
  • Zest and juice of 1 lemon divided
  • 4 cloves garlic smashed
  • 1 sprig thyme
  • 1 sprig rosemary


  • Place trivet in InstantPot. Add 1 cup water or chicken broth
  • Place chicken breasts in Instant Pot; sprinkle evenly with salt, pepper, paprika, and
  • lemon zest.
  • Squeeze 1 lemon half over chicken; add garlic, thyme, and rosemary to Instant Pot.
  • Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to
  • “sealing.”
  • If using frozen chicken breasts, set InstantPot to cook at High Pressure for 14
  • minutes. If using fresh, set for 12 minutes.
  • After cooking is complete, let pressure release naturally for 10 minutes. After
  • that, manually release the pressure by turning the Steam Release Valve to “venting.”
  • Transfer chicken breasts to a bowl; shred using two forks.
  • If desired, squeeze remaining lemon half over chicken, and toss with ¼ cup
  • cooking liquid.


Tips & Ideas for Making InstantPot Shredded Chicken
-The beauty of this recipe is that it adapts to your busy schedule. No time to thaw
chicken? No problem; just increase the cook time as specified above.
-For this recipe, you can use whatever liquid you like. Water is perfectly fine;
chicken broth or dry white wine will boost the flavor.
-Change up the flavors to suit whatever meal you have in mind. For a Mexican twist,
add 1 teaspoon cumin, trade the lemon for lime, and sub cilantro for the thyme and
-Store cooked shredded chicken covered in the refrigerator for up to 1 week.


Calories: 272kcal | Carbohydrates: 3g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 1434mg | Potassium: 940mg | Fiber: 1g | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg