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GET IT NOWMy Instant Pot Chicken Breast Is The Best Way To Make Shredded Chicken
Probably the #1 staple I make ahead all the time is big batches of this Instant Pot chicken breast to use for other recipes. (I meal prep barbacoa beef and pulled pork too, but let’s be real, cooking chicken breast is by far the most essential.) I used to pull out my slow cooker for this, but back in 2017 I discovered that it’s so much faster to make shredded chicken breast in my Instant Pot. Let me show you why you need this recipe:
- Fastest way to make shredded chicken – The prep is as easy and care-free as my slow cooker, but it only takes me around 10 minutes (okay, plus some time for the Instant Pot to pressurize). It’s convenient not to have to plan so far ahead!
- Perfect flavor and texture – It’s juicy, it’s flavorful, it’s amazing whole but also shreds effortlessly. There’s so much I love about this Instant Pot chicken breast recipe. You can even use a similar method to make Instant Pot turkey breast (though I don’t shred that one).
- Time chart for any quantity, fresh or frozen – I went through pounds and pounds of chicken to test my handy time chart for you. And now I actually reference it myself when I make chicken breast in my Instant Pot!
I don’t think I’ll ever make shredded chicken another way again. Try these Instant Pot chicken breasts with me, and you might say the same!
How To Cook Chicken Breast In The Instant Pot
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Season the chicken breast in the Instant Pot. Place the pieces on the bottom (I don’t use the trivet here), and season with Italian seasoning (or any other spices you like), salt, and pepper. Pour chicken broth around the sides of the chicken. Don’t stir.
- Pressure cook the chicken. 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 my time chart below.
- Release the pressure. Let the pressure naturally release for at least 5 minutes. Then you can vent to quick release remaining pressure, or continue natural release. See my tips on this below.
- Shred the cooked chicken. I have a few different ways to shred chicken here.
My Recipe Tips
- 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. You can use store-bought chicken broth, my homemade chicken broth, or even bone broth. Water works in a pinch, but is less flavorful.
- Feel free to customize the spices. I usually use Italian seasoning for my Instant Pot shredded chicken, because it goes with almost everything. But for Mexican recipes, I love it with my taco seasoning. You can also just add garlic powder, paprika, or individual dried herbs. At a minimum, I recommend salt and pepper, otherwise the shredded chicken tastes like nothing.
- For the most juicy, tender chicken, wait for natural release. Don’t worry, this is not required, and I do use quick release (after waiting 5 minutes) all the time. But I definitely notice a difference in tenderness and can shred the chicken more easily when I wait for the natural release to finish.
- Check that the chicken reaches 165 degrees F. I use this meat thermometer to check the internal temperature. It almost always does using my time chart (below), but if not, put the lid back on for 5 minutes and wait to see if it does from the residual heat. If the temperature is still too low, seal again and pressure cook for another 2 minutes.
- You can also enjoy Instant Pot chicken breasts whole. I mostly make this recipe when I need shredded chicken, but you don’t have to shred it. You can totally serve it as a meal with your favorite side dish — or make my Instant Pot chicken and rice for a one-pot meal.
- Can you use this method with other cuts? Yes, it works with boneless chicken thighs, too. For bone-in, skin-on cuts, I recommend following my recipe for Instant Pot chicken legs instead.
How Long To Pressure Cook Chicken?
Instant Pot chicken breast time depends on how much you’re cooking at once, and whether it’s fresh or frozen. My rule of thumb is to start at 4 minutes for 1 pound, and add an extra 1-2 minutes for each additional pound. Add about 5 minutes to that time if your chicken is frozen.
After testing each weight amount (and over 20 pounds of shredded chicken later!), I’ve created this time chart, so you never have to guess. These times are for an Instant Pot this size, which I used to test.
| Amount of Chicken Breast by Weight | # Servings On Recipe Card | Cook Time (Fresh Chicken) | 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 it takes to build pressure.
- How to scale the recipe: My 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.
- Don’t scale the amount of broth: You always need 1 cup of chicken broth for Instant Pot chicken breasts, whether you’re making 1 pound, 5 pounds, or anything in between.
- A note on chicken breast size: My cook times are based on typical 8-ounce chicken breasts that I usually buy. If yours are larger, you may need to increase the time by a couple of minutes.
FYI: One pound of raw chicken will make 2 to 2 1/2 cups of shredded chicken.
You can make up to 5 pounds of chicken breast in the Instant Pot at once, if yours is 6 quarts like mine. I usually stick to no more than 4 pounds, as 5 pounds doesn’t always cook evenly.
Shredding Methods
One of the things I love about Instant Pot chicken breast is how easy it is to shred it! You have a few options here:
- Two Forks – Use them 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… and repeat. Sometimes I use meat shredding claws like this, which work the same way, but faster.
- Hand Mixer – This is my favorite method, because it’s so quick but the cleanup is still minimal. Drain some of the liquid temporarily (so it doesn’t splash all over you), then place the beaters into the pot and turn on the mixer to shred. If your hand mixer has a slow start feature, like this mixer I have, that helps 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.
Instant Pot Chicken Breast (Fresh Or Frozen)
By
Instant Pot chicken breast is easy, juicy, and fast! Use my time chart to make it from fresh or frozen chicken, then enjoy whole or shred.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Place the chicken into the Instant Pot. Season with Italian seasoning (if you like), sea salt, and black pepper. 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 the time is up, 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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: See my recipe tips to help you get juicy, tender shredded chicken, ways to customize the spices, and how to cook if you prefer your chicken breasts whole instead of shredded.
- Scaling the recipe: Check out my handy time chart for cooking different weights of chicken, plus some tips on scaling up or down.
- Storage: If you’ll use the chicken this week, you can keep it in an airtight container in the refrigerator for up to 3-5 days. I store it with the juices to retain moisture.
- How to freeze: While I do keep a bit in the fridge when I need it, I always make a big batch of this Instant Pot chicken breast so that I can freeze it! After letting it cool, portion it out into zip lock bags (I recommend 1-pound portions for recipes) and freeze flat. Once solid, you can store the bags upright in the freezer for 3-6 months. Sometimes I use my vacuum sealer to make it last even longer without freezer burn, or freeze in these cubes for perfect portions — each section is about a pound.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Instant Pot Chicken Breast Recipe
Ways To Use It
There are probably a hundred ways that I use my Instant Pot shredded chicken breast. Here are some of my faves you can try:
- Casseroles – The #1 way I use shredded chicken is for my family’s favorite casserole, chicken bacon ranch casserole. It’s perfect for my chicken Cordon Bleu casserole or chicken zucchini casserole as well.
- Salads – I always use this for classic chicken salad, but also for my other creamy ones, like Mediterranean chicken salad and avocado chicken salad. You can top your leafy salads, such as green goddess salad or Cobb salad, too.
- Soups – While you can totally cook chicken breast while your soup cooks, sometimes I toss in pre-made Instant Pot chicken breast for a time-saving shortcut. Try it in my spaghetti squash chicken soup or healthy detox soup.
- Sandwiches – Make them with one of my chicken salads (above), or mix the chicken with my sugar free BBQ sauce and melt cheese on top.
- Dips – Stir it into my crack dip or queso dip for added protein, or use your pressure cooker again to make Instant Pot buffalo chicken dip.
- Mexican Dishes – If you make it with taco seasoning like I suggested above, my Instant Pot chicken breast recipe is perfect for tacos with fresh salsa, a quick burrito bowl, chicken stuffed peppers, stuffed poblano peppers, or taco salad with my homemade salsa.
- Side Dishes – If you want to serve your Instant Pot chicken breasts whole, make my roasted broccoli, sauteed green beans, or air fryer potatoes at the same time for easy sides.
136 Comments
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.
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.
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!
Laura
0I really wanted this easy recipe to work, but every time I prepare chicken breast in the IP it ends up rubbery, no matter whose directions I have followed. The same thing happened with this recipe :(. I only have success baking it in the oven hot and fast, for a truly moist, good textured chicken breast. For this recipe I used 4 lb. of chicken breast, seasoned, 1 c. chicken broth and cooked on Manual, high pressure for 8 minutes with a full natural release (about 15 min.) as directed. The chicken is done, the flavor is fine, but the texture is classic Instant Pot rubbery for me.
Maya | Wholesome Yum
0Sorry to hear it didn’t turn out for you, Laura. The reason your chicken breast was overcooked is that you did the natural release for a full 15 minutes. The chicken continues to cook during natural release. With the timing in my recipe, I recommend 5 minutes of natural release followed by quick release. 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!