Name: Instant Pot Shredded Chicken Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup water or chicken broth; 4 boneless skinless chicken breasts (fresh or frozen); 2 tsp. kosher salt; 1 tsp. black pepper; 1 tsp. smoked paprika; Zest and juice of 1 lemon, divided; 4 cloves garlic, smashed; 1 sprig thyme; 1 sprig rosemary

Tired of dry, flavorless chicken? Say hello to your new favorite kitchen hack – Instant Pot Shredded Chicken! This game-changing recipe delivers juicy, tender chicken that’s bursting with flavor in just minutes. Perfect for busy weeknights or meal prep, this versatile dish will become your go-to for countless meals.

Why You’ll Love This Recipe

Flavorful and Crispy: These chimichangas are bursting with flavor, thanks to the combination of tender chicken, a blend of spices, and a creamy, cheesy sour cream sauce. They’re also perfectly crispy on the outside and juicy on the inside.
Easy to Make: This recipe is surprisingly easy to follow, even for beginner cooks.
Versatile: You can easily customize these chimichangas with your favorite fillings and toppings.
Freezer-Friendly: You can assemble these chimichangas ahead of time and freeze them for a quick and easy meal later on.

Ingredients

Chicken breasts: The star of the show, providing lean protein.
Water or chicken broth: Creates steam and infuses flavor.
Kosher salt: Enhances all the flavors.
Black pepper: Adds a subtle kick.
Smoked paprika: Brings a hint of smokiness.
Lemon: Zest and juice brighten the dish.
Garlic: Aromatic flavor booster.
Thyme and rosemary: Fresh herbs for a fragrant touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Mexican-inspired: Swap lemon for lime, add cumin, and use cilantro instead of thyme and rosemary.
Italian flair: Include dried oregano and basil, and finish with a sprinkle of Parmesan.
BBQ twist: Add a dash of liquid smoke and brush with your favorite BBQ sauce after shredding.
Asian-inspired: Use soy sauce instead of salt, add ginger, and finish with a drizzle of sesame oil.

How to Make Instant Pot Shredded Chicken

Step 1: Prep the Instant Pot

Place the trivet in your Instant Pot and add water or broth. This creates a flavorful steam bath for your chicken.

Step 2: Season the Chicken

Arrange the chicken breasts in the pot and sprinkle with salt, pepper, paprika, and lemon zest. These seasonings will penetrate the meat as it cooks.

Step 3: Add Aromatics

Squeeze half a lemon over the chicken and toss in the garlic, thyme, and rosemary. These aromatics will infuse the chicken with incredible flavor.

Step 4: Seal and Cook

Lock the lid and set to high pressure. Cook for 12 minutes (fresh) or 14 minutes (frozen). The Instant Pot works its magic, cooking the chicken to perfection.

Step 5: Natural Release

After cooking, let the pressure release naturally for 10 minutes. This allows the chicken to rest and retain its juices.

Step 6: Shred and Serve

Transfer the chicken to a bowl and shred with two forks. For extra flavor, toss with some cooking liquid and a squeeze of fresh lemon juice.

Pro Tips for Making the Recipe

For extra-moist chicken, let it cool slightly in the cooking liquid before shredding.
Don’t skip the natural release step – it’s crucial for tender chicken.
Experiment with different herb combinations to suit your taste preferences.
Use chicken thighs instead of breasts for even juicier results.

How to Serve

This versatile shredded chicken is a meal prep dream come true. Here are some delicious ways to use it:

Toss it into a crisp salad for a protein-packed lunch.
Stuff it into warm tortillas with avocado and salsa for quick tacos.
Layer it on a crusty baguette with lettuce and tomato for a satisfying sandwich.
Mix it into your favorite pasta dish for an easy dinner upgrade.
Top a homemade pizza for a fun twist on BBQ chicken pizza.
Stir it into a creamy chicken salad for a classic picnic favorite.

The possibilities are endless! This chicken adapts to any cuisine, making it perfect for global-inspired meals throughout the week.

Make Ahead and Storage

Storing Leftovers

Store your shredded chicken in an airtight container in the refrigerator for up to 5 days. To keep it moist, store it with some of the cooking liquid.

Freezing

This chicken freezes beautifully! Portion it into freezer bags, removing as much air as possible. It will keep for up to 3 months. Thaw overnight in the refrigerator before using.

Reheating

Gently reheat in the microwave or on the stovetop, adding a splash of water or broth to prevent drying out. For best results, reheat only the portion you plan to eat.

FAQs

Can I use bone-in chicken for this recipe?
While boneless chicken works best, you can use bone-in pieces. Just increase the cooking time by 2-3 minutes and remove the bones before shredding.

What if my chicken turns out dry?
If your chicken seems dry, try tossing it with more of the cooking liquid. Also, make sure you’re not overcooking – chicken breasts can quickly go from perfect to dry.

Can I double this recipe?
Absolutely! Just make sure not to overfill your Instant Pot. The cooking time remains the same, but it may take longer to come to pressure.

How can I add more flavor to the chicken?
Feel free to experiment with different spice blends or marinades. You can also brush the shredded chicken with sauce after cooking for an extra flavor boost.

This Instant Pot Shredded Chicken recipe is a true kitchen game-changer. It’s quick, easy, and endlessly adaptable to your favorite flavors and dishes. Give it a try, and you’ll wonder how you ever lived without it. Happy cooking!

Emily

Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

Instant Pot Shredded Chicken Recipe

Why You’ll Love This Recipe

Why You’ll Love This Recipe

Ingredients

Variations