Bone in chicken breast in the instant pot

by Marcie // March 29, 2021 (updated 8/29/22)

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A batch of tender, flavorful Instant Pot Shredded Chicken is the ticket to weeknight dinner success! Learn how to cook boneless, bone-in and even frozen chicken breast in the Instant Pot in mere minutes to use in a multitude of recipes like chicken salad, enchiladas or pasta, or freeze for future use!

I’m all about making things easier on myself during the week. While I don’t meal prep per se, I do prep salad dressings, sauces and ingredients like veggies in advance so that I can prepare meals much more quickly.

Like most people, we eat a lot of chicken for dinner. While I love making Grilled BBQ Chicken and Spatchcock Chicken, having a batch of this Instant Pot Shredded Chicken prepped and ready to go in the refrigerator makes my life so easy!

There are so many delicious ways to use shredded chicken, so the family won’t complain about the same old chicken dinner.

Winner winner. 🙂

Why you’ll love this recipe:

• The glory of making shredded chicken in the Instant Pot is that it comes out perfectly tender and juicy. You’ll never get dry, overcooked chicken again!
• This is an easy meal prep recipe that takes just minutes to make from fresh or frozen chicken breast.
• This Instant Pot shredded chicken recipe is extremely versatile, so it can be used a number of ways.
• There are only 2 ingredients, and the recipe can be customized using your favorite herbs and seasonings.

Recipe ingredients

This recipe includes just two ingredients:

• Chicken breast. The recipe is written up for fresh or frozen boneless skinless chicken breast, but it also includes the cooking time for fresh bone-in chicken breast in the recipe notes. I prefer to use bone-in chicken breast as the bones add maximum flavor!
• Chicken stock. The stock infuses the chicken with flavor as it cooks. I recommend using low sodium chicken stock to control the sodium.

How to make shredded chicken in the Instant Pot

This Instant Pot shredded chicken recipe couldn’t be easier to make. Cooking times vary depending on the weight of your chicken breast and whether it’s fresh or frozen, which are included below in the recipe. Pro tip: use bone-in chicken breast for maximum flavor!

Pro tip: If you plan to cook chicken breast from frozen, make sure to freeze the breasts in a single layer as they will not cook evenly when stuck together. 

1. Season the chicken breast with salt and pepper on both sides and place in the Instant Pot. Add the chicken stock and secure the lid and close the venting valve.
2. Cook on High Pressure, then allow the pressure to naturally release for 10 minutes. Note: The Instant Pot will take about 10 minutes to come to pressure. Cooking times vary depending on the weight of your chicken breast as follows: 6 oz. chicken breasts — 6 minutes for fresh and 10 for frozen. 7-8 oz. chicken breasts — 7 minutes for fresh and 11 minutes for frozen. 9-11 oz. chicken breasts — 8 minutes for fresh and 12 minutes for frozen. The chicken is done when it is no longer pink and the internal temperature reaches 165 degrees.
3. Shred the chicken with two forks.
4. Season the shredded chicken to taste and enjoy!

Ways to use shredded chicken

There are so many delicious ways to use this Instant Pot shredded chicken breast so that your family never tires of the same old chicken dinner.

• Add it to curry chicken salad and tarragon chicken salad to make weekday lunches a breeze.
• Toss it in bbq sauce for a delicious pulled chicken sandwich.
• Add shredded chicken to pasta with pesto sauce and veggies for a quick, delicious dinner.
• Serve in taco bowls with cilantro lime rice, homemade guacamole and pineapple salsa!
• Use in quesadillas, chicken enchiladas and chicken enchilada bake for a meal that the entire family will love.
• Serve in grain bowls or fresh salads like my Santa Fe chicken salad or strawberry fields salad.

Recipe variations

One of the best parts of this Instant Pot shredded chicken recipe is that it’s a blank canvas. I like cooking it up plain to add to meals at a later time, but your favorite seasonings and herbs may be added to the chicken before cooking as well.

• Season chicken simply with smoked paprika and garlic powder, or use taco seasoning, jerk seasoning or your favorite seasonings to change things up.
• Add bay leaf or your favorite herbs.

Recipe notes

• Cooking times vary depending on the weight of your chicken breast and whether it’s fresh or frozen. Pro tip: use bone-in chicken breast for maximum flavor!
• Pro tip: If you plan to cook frozen chicken breast, make sure to freeze the breasts in a single layer as they will not cook evenly when stuck together. 
• Total cooking time includes 10 minutes for the Instant Pot to come to pressure, and 10 minutes to naturally release the pressure.
• Store Instant Pot shredded chicken breast in its liquid to keep it moist in the refrigerator for up to 5 days, or portion and freeze for up to 3 months.
• Use shredded chicken in chicken salad, tacos, enchiladas, pasta, salads and more!

More Instant Pot recipes you’ll love:

• Instant pot black beans
• Instant pot beef bourguignon
• Instant pot chickpea curry
• Instant pot chicken and rice
• Instant pot honey garlic chicken by Diethood
• Instant pot mashed sweet potatoes
• Instant pot pulled pork
• Instant pot ribs
• Instant pot white chicken chili

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram!

Instant Pot Shredded Chicken

Servings: 12 servings

Prep Time: 5 mins

Additional Time: 20 mins

Total Time: 25 mins

Instant Pot Shredded Chicken is perfectly tender, flavorful and is ready in mere minutes! It's perfect for chicken salad, tacos, enchiladas and pasta, or freeze for up to 3 months!

• 2 lbs. boneless skinless chicken breasts see notes for bone-in and frozen chicken breast instructions*
• salt and freshly ground black pepper to taste
• 1 cup homemade or low sodium chicken stock

• Season the chicken breast with salt and pepper on both sides and place in the Instant Pot. Add the chicken stock and secure the lid and close the venting valve.

• Cook on High Pressure, then allow the pressure to naturally release for 10 minutes. Note: The Instant Pot will take about 10 minutes to come to pressure.

  Cooking times vary depending on the weight of your chicken breast as follows:

  6 oz. chicken breasts — 6 minutes for fresh and 10 for frozen.

  7-8 oz. chicken breasts — 7 minutes for fresh and 11 minutes for frozen.

  9-11 oz. chicken breasts — 8 minutes for fresh and 12 minutes for frozen.

  The chicken is done when it is no longer pink and the internal temperature reaches 165 degrees.

• Shred the chicken with two forks.

• Season the shredded chicken to taste and enjoy!

• Pro tip:  Use bone-in chicken breasts for maximum flavor!  (2) 1 lb. bone-in chicken breasts take 10 minutes to cook, and yield 6 cups of shredded chicken.
• Pro tip: If you plan to cook chicken breast from frozen, make sure to freeze the breasts in a single layer as they will not cook evenly when stuck together. 
• Total cooking time above includes 10 minutes for the Instant Pot to come to pressure, and 10 minutes to naturally release the pressure.
• Store Instant Pot shredded chicken breast in its liquid to keep it moist in the refrigerator for up to 5 days, or portion and freeze for up to 3 months.
• Use shredded chicken in chicken salad, tacos, enchiladas, pasta, salads and more!

Calories: 89kcal, Carbohydrates: 1g, Protein: 16g, Fat: 2g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 94mg, Potassium: 297mg, Sugar: 1g, Vitamin A: 23IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Dishes

Cuisine: American

Keyword: instant pot shredded chicken, instant pot shredded chicken breast

All recipes and images © Flavor the Moments.

posted in: Cooking Techniques and Tips, Dairy-Free, Gluten-Free, Instant Pot, Keto, Low Carb, Main Dishes, Paleo, Poultry, Recipes, Special Diet // 4 comments