Go Back
+ servings
Easy Juicy Instant Pot Shredded Chicken Served in Blue Bowl

Instant Pot Shredded Chicken

Print Recipe
Quick and easy Instant pot shredded chicken recipe, homemade with simple ingredients. Super juicy and flavorful. No more dry chicken!
Course Main Course
Cuisine American
Keyword instant pot chicken
Prep Time 10 mins
Cook Time 13 mins
Total Time 23 mins
Servings 6 People
Calories 269
Author Abeer Rizvi


  • 3 pounds Chicken breasts Boneless, Fresh or Frozen
  • 2.5 cups Chicken broth Low sodium
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Italian seasoning
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Ginger powder
  • 1/4 tsp Red chili flakes Optional


  • Place the chicken breasts in a pressure cooker.
  • Pour broth.
  • Sprinkle salt, pepper, Italian seasoning, garlic powder, onion powder, ginger powder, red chili flakes.
  • Mix until combined.
  • Put the lid on and turn the the valve to “Sealing.” Select “Manual” mode and set the timer for 17 minutes if you are using frozen chicken breasts OR set the timer for 13 minutes if you are using thawed chicken breasts.
  • When the cook time is over, allow pressure to release naturally for 10 minutes. Then, do quick pressure release to remove remaining pressure.
  • Turn off the pressure cooker and remove lid.
  • Shred chicken with 2 forks and mix to combine with all the broth and juices.
  • There will be a good amount of juice and broth. I don't discard it because it keeps the chicken most and juicy. However, you can remove the broth and store it in the fridge and use it later for soups or other recipes. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 269kcal | Carbohydrates: 2g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1010mg | Potassium: 938mg | Fiber: 1g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg