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Get It NowSome of my favorite staples to make ahead are large batches of shredded chicken, barbacoa beef, or pulled pork. I used to use a slow cooker for recipes like this, but then I discovered that it’s so much faster to make Instant Pot chicken breast and make shredded chicken with it It’s become my favorite healthy Instant Pot recipe.
I totally adore this method now. If you’re on the fence about pressure cooking chicken, now is the time to try it. The prep is as care-free as a slow cooker, but done in less than 15 minutes. And this quick and easy Instant Pot shredded chicken breast recipe is not only simple, it’s also versatile for any use just like Instant Pot turkey. If you want a complete meal, try Instant Pot chicken and rice, next.
Why You’ll Love This Instant Pot Chicken Breast Recipe
- Juicy, flavorful shredded chicken with the perfect texture
- Super easy to make
- Fastest way to make shredded chicken
- Ready in less than 15 minutes
- Works with fresh or frozen chicken breast
- Simple ingredients
Ingredients You’ll Need
This section explains how to choose the best ingredients for Instant Pot shredded chicken, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Chicken Breast – Use boneless skinless chicken breasts. Fresh or frozen will both work great; the cook time will just be different (see the time chart below). Boneless skinless chicken thighs are also fine to use.
- Italian Seasoning – I like to make my own homemade Italian seasoning, but store bought is fine as well. This is technically not required, but highly recommended for the most flavorful Instant Pot shredded chicken, and I find that most recipes benefit from these flavors. If you’ll be using the chicken for a recipe in which Italian seasoning would not go well, feel free to omit this.
- Sea Salt & Black Pepper – You only need 1/2 a teaspoon of salt, because the chicken broth (below) has added salt. If your broth is low-sodium, you’ll need more salt.
- Chicken Broth – The Instant Pot requires a minimum of 1 cup of water or liquid for sufficient pressure to build, plus the broth adds flavor and makes your chicken moist and juicy. Some people make shredded chicken with water, but you get a lot more flavor using chicken broth. You can also use any other type of broth you have on hand, or even bone broth.
TIP: Feel free to customize the spices in this Instant Pot shredded chicken recipe.
I used Italian seasoning because it goes with pretty much anything, but you can also try garlic powder, taco seasoning, or dried herbs.
How To Make Shredded Chicken In The Instant Pot
This section shows instructions for shredding chicken in the Instant Pot, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Place the chicken in the bottom of the Instant Pot. Season with Italian seasoning, sea salt, and black pepper (or any other spices you like). Pour the chicken broth around the sides of the chicken (no need to stir).
TIP: Pour the broth around the chicken, not over it.
This way, there’s enough liquid for the Instant Pot, but you won’t wash off the seasonings.
- Pressure cook. Close the lid and select the either the “Poultry” or “Manual” setting (for high pressure). Set the time based on the amount of chicken you have — use the time chart further below in this post.
- Release pressure. 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.
- Shred. There are a few different ways to shred chicken — see the options below.
How Long To Cook Chicken Breast In The Instant Pot?
A good rule of thumb for Instant Pot shredded chicken is start at 4 minutes for 1 pound, and add an extra 1-2 minutes for each additional pound.
After testing each weight amount (and over 20 pounds of shredded chicken later!), I have created an Instant Pot chicken breast time chart to show you exactly how long to cook chicken in an Instant Pot depending on the amount you have:
| Amount of Chicken Breast by Weight | # Servings On Recipe Card | Instant Pot Cook Time (Fresh Chicken) | Instant Pot Cook Time (Frozen Chicken) |
|---|---|---|---|
| 1 lb | 5 | 4 minutes | 9 minutes |
| 2 lb | 10 | 5 minutes | 10 minutes |
| 3 lb | 15 | 6 minutes | 11 minutes |
| 4 lb | 20 | 8 minutes | 13 minutes |
| 5 lb | 25 | 10 minutes | 15 minutes |
- What these times mean: These are the times you enter on your Instant Pot, and do not include time required to build pressure.
- How to scale the recipe: The chart above includes a column for “# Servings On Recipe Card” — this is what you’d set on the recipe card (at the bottom of this post) in the Servings section, to scale the ingredients to the amount of chicken you have.
- Do not adjust the amount of broth. You always need 1 cup of chicken broth for this pressure cooker chicken recipe, whether you’re making one pound, five pounds, or anything in between.
- A note on chicken breast size: How long to pressure cook chicken can vary a bit depending on how big your chicken breasts are. This recipe is based on typical 8-ounce chicken breasts. If yours are larger, you will need to increase the time by a couple of minutes.
FYI: One pound of chicken will yield 2 to 2 1/2 cups of shredded chicken.
You can make up to 5 pounds of shredded chicken in the Instant Pot at once (assuming a 6-quart pot), preferably no more than 4 pounds.
How To Shred Chicken Breast?
Once you’ve made your Instant Pot shredded chicken, it should already be very tender and easy to shred. You can use these methods to do so:
- Two Forks – You can use forks to shred chicken breast directly in the Instant Pot. Hold a piece of chicken steady with one fork, then pull and tear away the shredded pieces with the other fork. Repeat the process until all your chicken is shredded. (You can also use meat shredding claws like this, which work the same way as forks but faster, since they are larger and have more tines.)
- Hand Mixer – A hand mixer is faster than using forks, and you can use it directly in the Instant Pot as well. Drain some of the liquid temporarily, to prevent splattering, then place the beaters into the Instant Pot and turn on the mixer to shred. If your hand mixer has a slow start feature, like this one that I have, that is helpful to reduce splattering.
- Stand Mixer – A stand mixer works the same way as a hand mixer, except you’ll need to transfer the chicken into the mixer bowl.
TIP: The pressure release mechanism will impact how easy it will be to shred your Instant Pot chicken.
Natural release results in the most tender meat and the most effortless shredding, so use that if you can. At the very least, use the natural release for 5 minutes prior to using the quick release option.
Storage Instructions
- Store: Keep the chicken in an airtight container in the refrigerator for 3-5 days. To retain moisture, store it with the broth or juices. I like to meal prep a big batch and keep one-pound portions in the fridge to use in different recipes.
- Freeze: Instant Pot shredded chicken is the ultimate freezer staple! Let it cool to room temperature first, then portion out into plastic bags and freeze flat. Once solid, you can store the bags upright in the freezer for 3-6 months.(Alternatively, you can freeze in batches using a vacuum sealer to make it last even longer without freezer burn.)
Ways To Use Instant Pot Chicken Breast
Once you make this Instant Pot shredded chicken breast, it’ll be so convenient to have it on hand for all kinds of recipes. Here are some of the top ways to use it:
- Soups – Chicken breast can often be cooked as part of a soup recipe, but it saves time if you already have shredded chicken on hand. Try it in spaghetti squash chicken soup or chicken detox soup.
- Salads – Use shredded chicken for hearty chicken salads, such as Mediterranean chicken salad or avocado chicken salad, or use it for topping leafy salads, such as green goddess salad or cobb salad.
- Sandwiches – Use shredded chicken on your favorite sandwich (melting cheese on top can help hold it together). Add sugar free BBQ sauce to make BBQ chicken sandwiches.
- Mexican Dishes – Shredded chicken is great for chicken tacos, a burrito bowl, or enchiladas. Serve them up with your favorite salsa. If you’ll be using the chicken for lots of Mexican recipes, you could swap the Italian seasoning in this shredded chicken recipe with taco seasoning instead, but I usually make it neutral and add the Mexican spices separately for the dishes that need them.
- Casseroles – Chicken needs to be precooked for virtually any chicken casserole, and cooking chicken breast in the Instant Pot is one of the fastest ways to do it. Try it in chicken bacon ranch casserole or chicken cordon bleu casserole.
- Mains – Having Instant Pot shredded chicken pre-made makes chicken stuffed peppers, chicken crust pizza, or stuffed poblano peppers super fast.
- Dips – Add some protein to your crack dip or queso dip, or use it in your buffalo chicken dip.
Recommended Tools
- Instant Pot – This is the model I use for this recipe. It’s the best tool for perfect pressure cooker chicken!
- Hand Mixer – My favorite way to shred chicken breast once it’s cooked. The multiple speed settings are also great for preventing splatters.
Instant Pot Chicken Breast Recipe
Instant Pot Chicken Breast (Shredded)
Learn how to make shredded chicken in the Instant Pot in just 10 minutes — fresh or frozen! This Instant Pot chicken breast recipe is so easy.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Place the chicken into the pressure cooker. Season with Italian seasoning, sea salt, and black pepper (or any other spices you like). Pour the chicken broth around the sides of the chicken.
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Close the lid and select the either the "Poultry" or "Manual" setting. Set the time to 8 minutes for fresh chicken breast, or 13 minutes for frozen chicken breast — or use the time chart in the post above to cook other weights. (These times are for typical 8 ounce chicken breasts. If yours are larger, add a couple of minutes.)
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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.
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Unplug the pressure cooker and use two forks to shred the chicken. (I prefer to do this right in the pressure cooker, mixing with the juices.) Drain if serving right away, or store with the broth to retain moisture.
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Recipe Notes
Serving size: 1/2 cup
Check the chart above to see how to scale this pressure cooker chicken breast recipe to any weight from 1 to 5 pounds!
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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108 Comments
Taylor
0This chicken is SO easy and turns out perfectly tender and delicious each time. I love to make a big batch on Monday and use it for different lunches and dinners throughout the weeks. It works great for salads, wraps, soups, tacos and much more!
Taryn
0Very helpful. It turned out great.
Donna Batrone
0The best! So easy to make and so useful for so many recipes!
Shelby
0This came out so juicy! I’ve been using as a meal prep recipe because it’s so simple too!
Erin
0Looks good.
Aly
0How well does this freeze for re-use later? And if yes, Can you please give me suggestions on reheating or defrosting?
Wholesome Yum D
0Hi Aly, This recipe freezes really well. I vacuum seal and I usually thaw it in the fridge overnight.
Shanna
0This was the first time I used my Instant Pot, and I will be making all of my shredded chicken this way from now on. I followed the recipe exactly and it was perfect!
jj
0So happy to hear that, Shanna. I haven’t tried it yet but I had heard it came out rubbery in the IP. Glad to hear this recipe makes it perfectly. Thanks for posting this and Happy New Year.
Tami
0Looks delicious and easy to make. Can’t wait to try it.
Taytum Rucker
0You are so fricking amazing!!! I haven’t been able to find chicken pressure cooker times and liquid levels for the life of me!!! I will be trying the recipe today!!
Debbie
0Can you use boneless, skinless chicken thighs instead of breasts and how long to cook them?
Wholesome Yum M
0Hi Debbie, Yes! You can follow the same cook chart for cooking thighs.
Kearby Rives
0Great and simple technique! It’s our go-to for shredded chicken for recipes. Thank you!
Leyden
0This will work in a conventional pot with a lid, over low heat, for about 50 minutes, yah? Any tips? Should fat be added? More liquid, etc? Thanks!
Love to see the growth of your website over the years!
Wholesome Yum M
0Hi Leyden, A pressure cooker utilizes steam pressure to cook foods quickly and forces liquid into the food to make proteins tender enough to fall apart. The chicken breast will definitely cook through in a covered dish for that time, but it may not be as easy to shred as it would be from the pressure cooker.
Natasha Cox
0I use this recipe every week in my meal prep to get chicken ready for wonderful things such as the chicken bacon ranch casserole, chicken crust pizza, and stuffed poblano peppers! I love the chart with the adjusted times for lbs of chicken. Thanks so much Maya! Please make more pressure cooker recipes!
Lauren
0Thank you so much for this recipe! I tried it this morning and it worked perfectly!
Carolyn
0I was confused when you said to add time if the chicken is frozen. Everything else I’ve read says to NOT add time and I’ve never done so. The reading I’ve done said it simply takes longer for the pt to come up to the pressure & then the time starts counting down. I’ve always done it this way and never had a problem with my chicken being underdone.
Alan
0I hope to make this tonight, so I hope you see this today! I am brand new to pressure cooking and this will be the maiden voyage of my instapot (outside of a test run) so I’m excited! but have a few questions… I don’t think I see a reference (though I might have missed it) to the setting. I assume this is on Medium or High? Which setting do you use for these timings? How bad would it be if I wanted to throw in some veggies to try make a soup? I see you say to not add more Broth so is soup just a no go? I got the 3 quart because I live alone – do you think that will matter for timing?
Wholesome Yum M
0Hi Alan, High pressure is perfect for this, with no change to the timing for a 3 quart. If you wanted to make a soup, I would cook the chicken first and shred it. Add your broth and veggies, and then turn the pressure cooker back on to cook your soup. 8-10 minutes should be fine as long as your chicken was cooked through.
Casey
0My wife got me an instant pot for Father’s day. I see you have a few instant pot/slow cooker recipes on the site, but it’s there a low-carb/keto instant pot cookbook you might recommend. Thanks in advance!
Wholesome Yum M
0Hi Casey, I don’t know of an Instant Pot book that is specifically low carb, but I’m sure it’s just a matter of time before one is released. I have several Instant Pot and slow cooker recipes on my website, you can find them by using the search function at the top of the page. I hope you love your new kitchen gadget!
Eva
0Thanks for this – this is going to be such a time saver!! Especially since it works for frozen too! I see that for four pounds of frozen chicken the cooking times goes up from 8 to 13, but do you happen have a suggested cook times for each of the pounds for the frozen! I’m thinking I would probably usually do 2lbs as I don’t think we’d go through more than that in a week – would that increase the 2lb fresh cooking time from 5 to 7 or 8 or is there some formula for figuring it out? Thanks again!!
Maya | Wholesome Yum
0Hi Eva, Thank you! It’s on my list to test this to list all the individual times for frozen chicken as well. I’ve used up over 25 pounds of chicken testing this so far. 🙂
Deb
0Made this today. 2 lbs for 4 mins and I used a packet of taco seasoning. It was delicious!
Kelli
0I’m confused about how much Cooking time to add if the chicken is frozen. The recipe card gives the times for 4lbs, and your cart shows how to scale the time up or down depending on how much chicken you’re cooking, but it doesn’t. I’m Assuming that’s for thawed chicken. Can you help? How long for 2lb frozen? 3lb frozen?
Wholesome Yum M
0Hi Kelli, You can add 5 minutes to the cook time for frozen chicken breasts. So if you are cooking 2 lbs of frozen chicken breasts, you would set the Instant Pot to cook for 10 minutes.
Linda Loafman
0OMG! BLESS YOUR LITTLE PEA PICKIN’ HEART!!!!! I have been so frustrated with this whole instant pot I got for Christmas!! I couldn’t find anything anywhere that told me how long to cook 5 lbs of chicken breasts. I was going to give up AGAIN if this site didn’t tell me. THANK YOU THANK YOU THANK YOU!! (Now if I can just figure out how to work the thing – haven’t had any luck there either)
Connie Jones
0I’m excited to try this recipe. I’m pretty new at the instant pot thing. I noticed you added 5 minutes for 4lbs of chicken if it’s frozen. Would you add 5 minutes for any amount if it’s frozen or for less meat would you add only 2-3 minutes?
Wholesome Yum M
0Hi Connie, It’s an additional 5 minutes for chicken breasts. Other cuts or bone-in would require a different cook time.
Donamarie
0I would love to have your numbers for frozen chicken breast in your table. You provided 13 minutes for the 4 lbs. In the recipe but I do not see it anywhere else for the other amounts.
Wholesome Yum M
0Hi Donamarie, For frozen chicken breasts, add an additional 5 minutes to your cook time by weight.
Car
0So here are my results to help others out. I have two pieces of chicken… About 1lb total. They were frozen and I live at 4500 altitude, so I adjusted the time to 7 minutes (based on your chart with difference weights..I just kinda guess for how much longer since they were frozen and your chart doesn’t show that… Even though your recipe card does show for 4lbs) and then let it natural pressure release for 5 minutes. They were still raw so I put it in for another 5 minutes and 5 minutes NPR. Still raw again. So another 6 minutes with 9-minute NPR (I got distracted so that’s why the longer NPR this time). They were finally cooked but not falling apart like they do when I cook them in a slow cooker. I only used 1 cup of water with chicken bouillon in it. No other seasonings bc I’m using them in enchiladas. So it seems like every recipe that I’ve tried for my Instant Pot, I have to adjust it somehow. Usually longer cooking time, maybe it has to do with the altitude difference. But I’ve finally decided to keep a notebook to track of what I do because I keep forgetting! Thanks for the instructions, even if they didn’t really work for me.
Maya | Wholesome Yum
0Hi Car, Sorry to hear you had issues with it. I don’t live at high altitude so am unable to test in that environment, and am unsure if that makes a difference for pressure cookers. Glad to hear you found a method that works for you with some trial and error.
Maggie Aschenbrenner
0Hi! Wondering what the cooking times would be using various weights of frozen chicken since those in the chart are for fresh chicken. Thanks!
Wholesome Yum M
0Hi Maggie, For frozen chicken breasts, you can add an additional 5 minutes to whatever the time per weight is. So 5 lbs of frozen chicken breast should take 15 minutes. You can always verify that your chicken is done by checking with a thermometer (chicken is cooked at 165 degrees).
Elle Ambrose
0Hi Maya, I used my instant pot for the first time on this shredded chicken recipe. I used 2.3 pounds of chicken breast, one cup of broth and pressure cooked for 8 minutes. Unfortunately, it so tough and chewy (and even tough to shred) that I’m going to grind it to make chicken croquettes.
I’n not sure where I went wrong; any suggestions for tender, juicy shredded chicken? I love your website and recipes and hope you’re doing very well with it. Thank you, Elle
Maya | Wholesome Yum
0Hi Elle, 8 minutes is too long for 2.3 pounds. Please check the times in the chart above the recipe card. 2 pounds would only be about 4 minutes. Hope this helps for next time!
Georgenna
0My husband bought me an electric pressure cooker and I thought “Where am I going to store this pot? ” I use this all the time and it now sits proudly right on my counter top.
Maya | Wholesome Yum
0I love mine too, Georgenna!
Gretchen
0Thanks for the recipe! The chicken was so tender! I use my hand mixer to shred the chicken, and it works perfectly!
Maya | Wholesome Yum
0I am so happy to hear that, Gretchen! Thanks for stopping by!
Martha ^..^
0Thank you so much for putting instructions for frozen chicken breasts! <3 I have some of those to use up and this is the first recipe I've found for it! You're the best!
Maya | Wholesome Yum
0I am so happy you found it helpful, Martha! Thanks for stopping by!
Christina
0Hi! Just got my IP this evening, this was the first recipe I tried out!!! So delish and juicy, thanks for steering me in the right direction 😉 I’ve been buying pre-shredded chicken at my local supermarket deli, and tonight I made almost 3x amount for same cost!!
Maya | Wholesome Yum
0Yay! Have fun with your new IP, Christina!
Tiffany
0Do you put your chicken on the trivet or directly in with the liquid?
Maya | Wholesome Yum
0Hi Tiffany, I put it in directly, but either will probably work.
Stephanie Parelli
0Just wondering why there’s 7 grams of fat? Chicken breasts are lean and I don’t see any fat added to the recipe…
Maya | Wholesome Yum
0Hi Stephanie! Chicken breast is leaner than other types of chicken parts, but it still has fat in it. I hope that helps!
Debbie
0I have 4 lbs of chicken breast. Do you think 20 minutes is long enough to cook them?
Maya | Wholesome Yum
0Hi Debbie, 20 minutes is actually too long. Just follow the times on the recipe card. 🙂
Darlene
0I used my KitchenAid to shred cooked chicken for the first time a few months ago and it worked like a charm! I just threw those babies in, locked the head down, and turned it on. Won’t shred chicken any other way.
ReneeM
0I know this is a year old post but wondering what blade to use on your Kitchenaid to shred the chicken? thank you!
John
0Hi, I just got my IP and wanted to know if 1 cup broth is ok as my manual says I need minimum 1.5-2 cups water. Thanks!
Maya | Wholesome Yum
0Hi John, One cup works in mine without a problem, but if you’d rather do 1.5 cups it should work fine, too.
Courtney Monson
0Hi, will the cooking time change if I am using 2 pounds of chicken? I have an 8 qt instant pot.
I can’t wait to try this recipe!
Maya | Wholesome Yum
0Hi Courtney, Yes, the cooking time would probably be reduced, but unfortunately I haven’t tested that particular amount to say by how much.
Dana T.
0The cooking time is still the same for 2 lbs of chicken – 8 minutes.
Jen
0Hi. If I am using chicken breast tenderloins, do you suggest a shorter cooking time? The total weight of chicken will be close to what the recipe calls for, but the pieces of chicken will obviously be smaller than a whole breast. Would this cause a need for a cooking time adjustment? Thanks!
Maya | Wholesome Yum
0Hi Jen, Yes, it would take less time if the pieces are smaller. Unfortunately I haven’t tested it to say how much less exactly. Let me know if you try it!
Leigh
0I have the Magic Chef Multi-Cooker. Do you know if it is the same as the Instant Pot? I bought mine a year ago and have only used it once. This chicken sounds fabulous. Thank you.
Maya | Wholesome Yum
0Hi Leigh, I haven’t tried it but I think it should be the same.
Merissa Ketcham
0My options on my Instant Pot are soup/broth, stew, sauté, pressure cook, slow cook, or steam. Which do I use for this?
Maya | Wholesome Yum
0Hi Merissa, With those options, use the “pressure cook” setting.
Michelle
0Just curious how you thaw the cooked chicken from the freezer for your recipes later?
Maya | Wholesome Yum
0Hi Michelle, I usually thaw it in the fridge overnight. I have it vacuum sealed in the freezer, so if I need it to thaw quicker, I just place the sealed package into a bowl of warm water on the counter right before use. (This will work if you freeze in plastic bags, just make sure the opening isn’t submerged so that water doesn’t get in.)
Marissa Smith
0I will never make Chicken for shedding any other way!! I’m so impressed!! Try this NOW!!
Tara Perks
0I need to cook 6 lb of chicken. I have the 8 quart insta pot. Will I need to adjust the time?
Maya | Wholesome Yum
0Hi Tara, My Instant Pot is 6 quarts. Since yours is a little bigger, you may want to add a little more chicken broth. I haven’t tried this with 6 lb of chicken, but I would assume the time would be just a couple minutes more. Let me know how it goes if you try it!
Glenn
0This is not an issue with the Instant Pot brand stainless steel inner pot. I’m not sure about the ceramic option. However, if you have a different brand electric pressure cooker, and it has a non-stick Teflon coated inner pot, use non-metal (plastic, silicone, wood, etc) utensils. Metal ones will scratch the non-stick coating causing it to begin flaking off.
Great recipe!
Maya | Wholesome Yum
0Thank you, Glenn!
Jenn
0Is it still the same time if using frozen chicken?
Maya | Wholesome Yum
0Hi Jenn, Sorry that I didn’t get the chance to respond sooner. I updated the recipe to include times for both fresh and frozen chicken!
Sarah
0Thank you SO much for this post! I just got an Instant Pot, and I have struggled to know how long to cook chicken!
TH H
0I have a pressure cooker that does not have a poultry setting. I have a “cook”, “pressure adjust”, “stew” or “brown”. I’m guessing I use the cook button and set the time but I’m unsure. Any help is greatly appreciated!
Maya | Wholesome Yum
0Yes, you can use the “Cook” button.
Diana Jimenez
0I have the same one. I pressure adjust to 70 and pressure cook for 8 minutes like the recipe suggests. Perfect every time
Katrin Nuernberger
0I really need to get myself an Instant Pot. Amazing how quick and easy you can cook in it!
Stacey Crawford
0I feel like I’m the only one without an Instant Pot. Well, Georgina & I are only ones, I think. Looks so simple and fast. I will have to get one and try to make space for it.
runrunlolo
0What a great idea! Have you tried this with chicken thighs? Do you think the cook time would be the same?
Maya | Wholesome Yum
0Thank you! Boneless, skinless chicken thighs should have about the same cook time (for the same weight).
Georgina
0I don’t have an Instant Pot (yet) but saving this recipe in case I do get one! 🙂
Eleven
0I use a regular electric pressure cooker. Works great.