The Easiest, Most Versatile Shredded Chicken Ever!
Looking for a recipe that does it all? You’ve found it! This Instant Pot Shredded Chicken is my go-to for busy weeknights. It’s incredibly simple to make, packed with savory flavor from fresh herbs and vegetables, and results in the most tender, juicy chicken imaginable. Use it for tacos, sandwiches, salads, or pasta—the possibilities are endless. Let the pressure cooker do the work and get ready to fall in love with this meal-prep superstar!
Ingredients
• 3 lbs / 1.4 kg boneless, skinless chicken thighs
• 2 cups / 480g diced tomatoes, fresh or canned
• 1 cup / 150g chopped yellow onion
• 1 cup / 150g chopped red bell pepper
• 2 tbsp / 30 ml olive oil
• 2 tbsp fresh sage, chopped, or 2 tsp dried
• 2 tbsp fresh thyme, or 2 tsp dried
• Salt and freshly ground black pepper to taste
Instructions
1. Directions1. Set your Instant Pot to the Sauté function on High. Once the display reads ‘Hot,’ add the olive oil.2. Add the chopped yellow onion and sauté for 4-5 minutes, stirring occasionally, until softened and translucent.3. Stir in the chopped red bell pepper, diced tomatoes, sage, and thyme. Season generously with salt and pepper. Place the chicken thighs on top of the vegetable mixture.4. Secure the lid and set the steam release valve to the ‘Sealing’ position. Select the ‘Stew/Meat’ setting or ‘Pressure Cook’ on High for 20 minutes.5. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully moving the valve to ‘Venting’ to release any remaining steam.6. Carefully remove the chicken thighs and place them in a large bowl. Shred the meat using two forks. Return the shredded chicken to the pot and toss with the delicious sauce to serve.
Nutritional Information
• Per Serving: Calories 280 | Total Fats 11g | Net Carbs 12g | Protein 38g | Fiber 8g
Pro Tips
• For ultra-fast shredding, use a stand mixer with the paddle attachment on low speed. The chicken will be perfectly shredded in under a minute.
• For an extra layer of flavor, briefly sear the chicken thighs in the hot oil for 2-3 minutes per side before adding the onions. Remove the chicken and set aside, then proceed with the recipe.
• This chicken freezes beautifully. Store it in an airtight container or freezer bag with some of the cooking liquid for up to 3 months. The liquid prevents it from drying out when reheated.
FAQ
Q: Can I use chicken breasts instead of thighs
A: This recipe is specifically designed for boneless, skinless chicken thighs to ensure the meat is tender and juicy. Chicken breasts are leaner and may require an adjusted cooking time to prevent them from drying out.
Q: How do I freeze this shredded chicken
A: This chicken freezes beautifully. For best results, store it in an airtight container or freezer bag with some of the cooking liquid for up to 3 months. The liquid helps keep the chicken moist when you reheat it.
Q: Can I use dried herbs instead of fresh
A: Absolutely. The recipe provides conversions for both. You can substitute 2 tablespoons of fresh sage or thyme with 2 teaspoons of their dried counterparts.
Q: Do I have to do a 10-minute natural release
A: For the most tender and juicy results, a 10-minute natural pressure release is highly recommended. This step allows the meat to rest and reabsorb its juices before you release the remaining pressure.
