Are you tired of dry, stringy shredded chicken? Been there! After many kitchen experiments (and some embarrassing failures), I’ve mastered the art of making perfect shredded chicken in the Instant Pot Whether you’re meal prepping for the week or making a quick dinner, knowing the exact cooking times for various cuts of chicken is a game-changer
Why Use an Instant Pot for Shredded Chicken?
The Instant Pot has revolutionized how we cook chicken for shredding. Here’s why it’s become my go-to method:
- Speed: Creates perfectly shreddable chicken in minutes (as little as 3 minutes for some cuts!)
- Moisture retention: The pressurized environment keeps chicken juicy and tender
- Convenience: Great for meal prepping large batches
- Effortless shredding: The chicken practically falls apart
- Bonus broth: You’re left with flavorful liquid that can be used in other recipes
How Long to Cook Different Cuts of Chicken
The cooking time varies based on the cut of chicken whether it’s bone-in or boneless, and if it’s fresh or frozen. Here’s a comprehensive guide
Boneless Chicken Breasts
- Fresh/Thawed (1-inch thick): 8-10 minutes
- Fresh/Thawed (thin cut): 3-5 minutes
- Frozen: 12 minutes
Bone-in Chicken Breasts
- Fresh/Thawed: 10 minutes
- Frozen: 16 minutes
Boneless Chicken Thighs
- Fresh/Thawed: 8-12 minutes
- Frozen: 15 minutes
Bone-in Chicken Thighs
- Fresh/Thawed: 15 minutes
- Frozen: 20 minutes
Drumsticks
- Fresh/Thawed: 15 minutes
- Frozen: 20 minutes
Whole Chicken
- Small (3 lbs): 15 minutes
- Medium (4-5 lbs): 20-25 minutes
- Pro tip: Calculate about 6 minutes per pound for a whole chicken
Important Note These times are for the actual pressure cooking phase, Your Instant Pot will need additional time to come to pressure (about 10 minutes) and for pressure release (10+ minutes recommended for natural release)
Step-by-Step Guide to Perfect Shredded Chicken
Let me walk you through the process I use every time:
-
Add liquid to your Instant Pot
- For a 6-quart pot: Use 1 cup of liquid
- For an 8-quart pot: Use 1.5 cups of liquid
- Chicken broth adds more flavor than water
-
Place the trivet inside
- This keeps chicken out of the liquid and prevents the “burn” notice
- It also ensures even cooking
-
Season your chicken
- Simple salt and pepper works great
- Other options: cumin, garlic powder, taco seasoning, Italian seasoning
-
Arrange chicken in a single layer
- Avoid stacking pieces for even cooking
- Slight overlap is okay if needed
-
Seal and set cooking time
- Use HIGH pressure
- Set time according to the chart above
-
Allow for natural pressure release
- At least 10 minutes of natural release for tender results
- Quick release can make chicken tough
-
Check temperature
- Ensure it reaches 165°F internal temperature for safety
- If not done, cook for 2-3 more minutes
-
Shred the chicken
- Let rest for 5 minutes before shredding
- Use two forks to pull apart
- For easier shredding, you can use a hand mixer!
Special Pro Tips for Shreddable Chicken
After many trials (and errors), I’ve discovered some secrets:
- For easier shredding: Add 2-3 minutes to the cooking time, but be careful not to overdo it
- Moisture is key: After shredding, add back some of the cooking liquid to keep chicken juicy
- Portion and freeze: Shredded chicken freezes beautifully in meal-sized portions
- Use bone-in cuts: They generally produce more flavorful shredded chicken
- Natural release matters: This step is crucial for tender results
Common Mistakes to Avoid
I’ve made all these mistakes so you don’t have to:
- Not cooking chicken long enough: It’ll be tough and difficult to shred
- Cooking too long: Results in dry, stringy chicken
- Quick releasing immediately: Makes chicken tough and unevenly cooked
- Not adding enough liquid: Risks the “burn” notice and dry chicken
- Overcrowding the pot: Prevents even cooking
- Not letting chicken rest: Makes shredding more difficult
My Favorite Recipe: Basic Instant Pot Shredded Chicken
Here’s my go-to recipe that works every time:
Ingredients:
- 1 pound boneless, skinless chicken breasts (fresh or frozen)
- 1 cup chicken broth (or water with 1 tsp Better Than Bouillon)
- 1 tsp kosher salt
- 1 tsp ground cumin (optional but adds great flavor)
Instructions:
- Pour chicken broth into Instant Pot and place trivet inside
- Season chicken with salt and cumin, arrange on trivet
- Seal pot and cook on HIGH pressure:
- 8 minutes for fresh/thawed chicken
- 12 minutes for frozen chicken
- Allow natural pressure release for 10 minutes
- Check temperature (should be 165°F)
- Let rest 5 minutes, then shred with two forks
How to Use Your Shredded Chicken
Now that you’ve got perfectly shreddable chicken, here’s what to do with it:
- Tacos and enchiladas: Season with taco seasoning
- BBQ sandwiches: Mix with your favorite BBQ sauce
- Chicken salad: Mix with mayo, celery, and herbs
- Soups and stews: Add to broths for instant protein
- Grain bowls: Top rice or quinoa with shredded chicken and veggies
- Meal prep containers: Portion with different sides for grab-and-go lunches
Quick BBQ Sauce for Shredded Chicken
If you’re making BBQ chicken sandwiches, try this quick sauce:
- 1/4 cup ketchup
- 1/4 cup dark brown sugar
- 4 teaspoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- Pinch of salt
Just whisk everything together and toss with your shredded chicken!
Storage Tips
- Refrigerator: Store in airtight container for 3-5 days
- Freezer: Freeze in portion-sized bags for up to 3 months
- Reheating: Add a splash of liquid when reheating to maintain moisture
FAQs About Shredding Chicken in the Instant Pot
Q: Can I stack chicken breasts in the Instant Pot?
A: It’s better to arrange them in a single layer for even cooking. If stacking is unavoidable, add 1-2 minutes to the cooking time.
Q: How do I know if my chicken is done?
A: Use a meat thermometer to check that the internal temperature is 165°F. The chicken should also shred easily with forks.
Q: What’s the best way to shred chicken quickly?
A: Many cooks swear by using a stand mixer with the paddle attachment or a hand mixer for super-fast shredding! Just be careful not to overmix.
Q: Can I use frozen chicken?
A: Absolutely! Just add 3-5 minutes to the cooking time. The Instant Pot might take longer to come to pressure, but the results are still great.
Q: Why is my chicken tough instead of shreddable?
A: It might need more cooking time, or you might have used quick release instead of natural release. Try adding 2-3 minutes and always use natural release.
Conclusion
Mastering the art of shredded chicken in the Instant Pot has been a life-changer for my meal prep routine. The key is getting the timing right for your specific cut of chicken, using natural release, and not being afraid to adjust cooking times based on your preferences.
Remember, the perfect shredded chicken is just minutes away with your Instant Pot. Happy cooking!
Why You’ll Love This Recipe
Cooking chicken for the week in a pressure cooker will save you time and money! This method makes it quick and easy to batch cook large portions of chicken to have on-hand for easy weeknight meals.
This is the first post in our Shredded Chicken Meal Prep series. We use this recipe to make chicken that’s ready for a meal this week and can be kept on-hand in the fridge or freezer for quick meals later on.
Tips for Reheating the Shredded Chicken
If you’re using the shredded chicken in our recipes, you can defrost it first or you can toss it in straight from frozen. (Again, using frozen chicken will increase the total cook time of the recipe.)
If you’re making the chicken with a quick-cooking item like pasta or rice, you’ll want to defrost the chicken first. The longer time it takes for the pressure cooker to reach pressure means that your rice or pasta will be overcooked.
I prefer to defrost my chicken by placing it in a bowl overnight in the fridge.
You can use the shredded chicken straight from the fridge with no change to the cook time.
