10-minute instant pot shredded chicken (tender & juicy) is the meal-prep hero your fridge has been waiting for. A simple rub of Italian seasoning, salt, and pepper and a cup of broth are all it takes to turn four pounds of chicken breasts into the moistest shreds imaginable. Toss them in the cooking liquid and they're ready for salads, wraps, or straight from the container.
Unlock the secret to the most tender, flavorful shredded chicken you’ve ever made! This Instant Pot recipe is a game-changer for busy weeknights and meal prep. Forget dry, bland chicken; in just 10 minutes, you’ll have perfectly juicy shreds ready for tacos, salads, sandwiches, or anything you can dream up. Let’s get shredding!
Ingredients
• 4 lbs / 1.8 kg (3.97 lb) Boneless, skinless chicken breasts
• 1 tbsp / 15 ml Italian seasoning
• ½ tsp / 2.5 g (0.09 oz) Sea salt
• ½ tsp / 2.5 g (0.09 oz) Ground black pepper
• 1 cup / 240 ml Chicken broth
Instructions
1. Season the Chicken: In a medium bowl, place the chicken breasts and sprinkle with Italian seasoning, sea salt, and black pepper. Toss thoroughly to ensure each breast is evenly coated.
2. Arrange in Instant Pot: Transfer the seasoned chicken breasts to the inner pot of your Instant Pot. Pour the chicken broth around the sides of the chicken, not directly over the top, to keep the seasoning intact.
3. Pressure Cook: Secure and lock the lid, ensuring the steam release valve is set to the ‘Sealing’ position. Select ‘Pressure Cook’ (or ‘Manual’) and set the timer to 8 minutes on high pressure for 8 oz. (226.8 g) breasts. For larger breasts, add 1 minute for every additional 2 oz. (56.7 g)
4. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes. This step is crucial for tender, juicy chicken. Afterward, you can perform a quick release for any remaining pressure.
5. Shred and Serve: Carefully open the lid. The chicken will be incredibly tender. Use two forks to shred the chicken directly in the pot. Stir the shredded chicken into the flavourful cooking liquid to reabsorb all the juices. Serve immediately or store for later.
Nutritional Information
• (Per serving)
• Calories: 176 kcal
• Total Fat: 7g
• Net Carbs: 0g (0 oz)
• Protein: 27g
• Fiber: 0.3g
Pro Tips
• Quick Shredding Hack: For ultra-fast shredding, use a hand mixer or stand mixer on a low setting. The chicken will shred in seconds!
• Don’t Waste the Liquid: The leftover broth in the pot is pure liquid gold! Store your shredded chicken in it to keep it moist, or freeze it for a flavorful soup base.
• Customize Your Flavors: Feel free to swap the Italian seasoning. Try a mix of chili powder and cumin for a taco-inspired flavor, or use smoked paprika and garlic powder for a smoky twist.
• Meal Prep Master: This recipe is perfect for meal prep. Portion the shredded chicken into airtight containers and refrigerate for up to 4 days or freeze for up to 3 months.
FAQ
Q: How long do you cook chicken breast in the Instant Pot for shredding
A: Cook boneless, skinless chicken breasts on high pressure for 8 minutes for an 8 oz. (226.8 g) breast. Add 1 minute of cook time for every additional 2 oz. (56.7 g) Always follow this with a 10-minute natural pressure release for the most tender results.
Q: What is the secret to juicy shredded chicken
A: The key to juicy chicken is the 10-minute natural release after pressure cooking, which helps lock in moisture. Additionally, after shredding, toss the chicken in the flavourful cooking liquid left in the pot to keep it extra moist and delicious.
Q: Can I use frozen chicken for this recipe
A: Yes, you can use frozen chicken breasts. You will need to increase the pressure cooking time. As a general rule, add about 5-7 minutes to the original cook time when cooking from frozen, ensuring the chicken reaches an internal temperature of 165°F (74°C).
Q: What is the fastest way to shred chicken
A: For the quickest shredding, transfer the cooked chicken breasts to a mixing bowl and use a hand mixer or a stand mixer on a low setting. The chicken will shred perfectly in just a few seconds.
Pro Tips
- Let the pressure release naturally for at least 10 minutes — this is the single step that keeps the breasts juicy instead of dry.
- Pour the chicken broth around the sides of the chicken rather than over the top so the seasoning stays put.
- After shredding, stir the chicken back into the cooking liquid so every strand reabsorbs the juices — that's where the flavor lives.
- Swap the Italian seasoning for chili powder and cumin for taco night, or smoked paprika and garlic powder for a smoky twist — the method stays identical.
- This is made for batch cooking: portion the shredded chicken into airtight containers and refrigerate for up to 4 days, or freeze for up to 3 months.
Frequently Asked Questions
How long do you cook chicken breast in the Instant Pot for shredding?
High pressure for 8 minutes for an 8 oz breast, adding 1 minute per extra 2 oz, followed by a 10-minute natural pressure release.
What is the secret to juicy shredded chicken?
The 10-minute natural release locks in moisture, and tossing the shredded meat in the cooking liquid left in the pot keeps it succulent right through.
Can I use frozen chicken for this recipe?
Yes — add about 5-7 minutes to the cook time and check that the thickest part reaches 165°F / 74°C before shredding.
Is this shredded chicken keto-friendly?
Very much so: each serving has zero carbs, 27 g of protein, and 7 g of fat. It's an easy protein base for keto salads and lettuce wraps.
Recipe card below.
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10-Minute Instant Pot Shredded Chicken (Tender & Juicy)
Ingredients
Method
- Season the Chicken: In a medium bowl, place the chicken breasts and sprinkle with Italian seasoning, sea salt, and black pepper.
- Toss thoroughly to ensure each breast is evenly coated.
- Arrange in Instant Pot: Transfer the seasoned chicken breasts to the inner pot of your Instant Pot.
- Pour the chicken broth around the sides of the chicken, not directly over the top, to keep the seasoning intact.
- Pressure Cook: Secure and lock the lid, ensuring the steam release valve is set to the 'Sealing' position. Select 'Pressure Cook' (or 'Manual') and set the timer to 8 minutes on high pressure for 8 oz. (226.8 g) breasts. For larger breasts, add 1 minute for every additional 2 oz. (56.7 g)
- Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes. This step is crucial for tender, juicy chicken.
- Afterward, you can perform a quick release for any remaining pressure.
- Shred and Serve: Carefully open the lid. The chicken will be incredibly tender. Use two forks to shred the chicken directly in the pot.
- Stir the shredded chicken into the flavourful cooking liquid to reabsorb all the juices.
- Serve immediately or store for later.
- Don't Waste the Liquid: The leftover broth in the pot is pure liquid gold! Store your shredded chicken in it to keep it moist, or freeze it for a flavorful soup base.
Nutrition
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