Instant Pot Shredded Chicken makes juicy, tender shredded chicken in no time! It’s perfect for meal prep or can be used in other recipes where you need cooked chicken. COOKED CHICKEN IN LESS THAN 30-MINUTES Instant Pot Shredded Chicken is a great recipe to have on hand and make quickly when you have another recipe that calls for cooked chicken. This happens to me all the time when I go to the store to grab a rotisserie chicken and they are out and I was expecting to be able to make a meal with it that night. No worries, grab some chicken breasts and make it this way instead! It’s simple, requires just a handful of ingredients and is extremely customizable with the seasonings so it can be used on just about anything. It also makes great chicken to dice up to put in Chicken Salad. I give a few more recipe ideas below on how to use up this delicious and tender cooked chicken! FREQUENTLY ASKED QUESTIONS:  Can I use frozen chicken breasts? Yes, you can cook frozen chicken breasts directly in the Instant Pot; increase the cooking time to 20-22 minutes. Can I use different seasonings? Absolutely! This is a very basic recipe that uses simple ingredients that will create shredded chicken that is perfect to go in just about any dish. So, feel free to change up the spices and seasonings you use to better suit the flavor profile you’re going to have with whatever you’re using this shredded chicken in. For example, if you want to make this for a Mexican dish, try adding Adobo seasoning or Taco Seasoning.Also, if you’re looking for some heat, try adding chili powder, cayenne pepper, or a splash of hot sauce to the seasoning. What’s the best way to shred chicken? You can use two forks, a hand mixer, or even a stand mixer for quick shredding. Or just dice it up by hand if you prefer it to be in chunks rather than shredded. Can I make this in the Slow Cooker? While I suppose you can make this in the Slow Cooker, that would take the “quickness” out of using the Instant Pot with this recipe. But, if you still want to do so, I’d suggest popping the seasoned chicken and other ingredients in the Crock Pot and cooking it on low for 6 hours, or on high for 3 hours. If using the Slow Cooker, increase the chicken broth to 2 cups instead of just the 1. What can I use Instant Pot Shredded Chicken on? Anything and EVERYTHING, lol. Here are some of my favorites that you can give a try:– Creamy White Chicken Enchiladas– Chicken Enchilada Casserole– Chicken Dumplings Casserole– Creamy Cheesy Chicken Spaghetti– Crock Pot Chicken Alfredo Lasagna How do I store leftover Instant Pot Shredded Chicken? Instant Pot Shredded Chicken should be stored in an airtight container in the refrigerator for up to 3 days.To Reheat: Warm in a skillet with a splash of broth over medium heat or microwave in 30-second intervals until heated through.To Freeze: Store in a freezer-safe container or bag with some of the cooking liquid for up to 3 months. Thaw overnight in the refrigerator before reheating. Any tips for keeping chicken moist when reheating? Yup! I suggest trying to save at least 1/2 cup of the liquid from cooking the chicken in the Instant Pot, to use to keep the chicken moist during storage or reheating. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) boneless chicken breasts – you can definitely use chicken thighs as well. I would add an two more minutes to the cooking time since dark meat takes a little longer to cook than white meat. chicken broth – replace with water and chicken bouillon if broth is unavailable. garlic powder, onion powder, salt, black pepper – I used a very basic seasoning blend here to make this chicken versatile for any recipe but see my Frequently Asked Questions above for more ideas. butter – Substitute with olive oil or avocado oil for a lighter option. HOW TO MAKE INSTANT POT SHREDDED CHICKEN Pour the chicken broth into the Instant Pot. Add the chicken breasts and season with garlic powder, onion powder, salt, and pepper. Close the lid and set valve to sealing position. Select Pressure Cook mode and set for 15 minutes on high pressure. When cooking completes, allow a 10-minute natural release, then carefully quick release any remaining pressure. Remove the chicken from the pot and place in a large bowl with butter. Shred the chicken using two forks while still hot. Pour 1/2 cup of the cooking liquid over the shredded chicken and toss gently to combine. Add more liquid if needed to reach desired moisture level. Use immediately or let cool completely before storing in airtight containers. CRAVING MORE RECIPES?  Instant Pot Barbacoa Instant Pot Crack Chicken Instant Pot Artichoke Chicken Instant Pot BBQ Chicken Instant Pot Chicken and Rice Soup Instant Pot Ribs Instant Pot Chicken Pot Pie Slow Cooker Chicken Thighs Slow Cooker Shredded BBQ Chicken Print Instant Pot Shredded Chicken Have shredded chicken ready to go in no time with this easy Instant Pot recipe. Course Dinner, Lunch, Main CourseCuisine American Prep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutes Servings 8 Calories 224kcal Author Brandie @ The Country Cook Ingredients1 cup chicken broth (can use low or no sodium if needed)2 pounds boneless, skinless chicken breasts1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon salt¼ teaspoon black pepper2 Tablespoons butter (salted or unsalted) InstructionsPour 1 cup chicken broth into a 6-8 quart Instant Pot. Add 2 pounds boneless, skinless chicken breasts and season with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt and 1/4 teaspoon black pepper. Close the lid and set valve to sealing position. Select Pressure Cook mode and set for 15 minutes on high pressure. When cooking completes, allow a 10-minute natural release, then carefully quick release any remaining pressure.Remove the chicken from the pot and place in a large bowl. Do not drain the cooking liquid from the pot yet. Add 2 Tablespoons butter and shred (or dice) the chicken using two forks while still hot. Pour 1/2 cup of the cooking liquid leftover in the Instant Pot over the shredded chicken and toss gently to combine. Add more liquid if needed to reach desired moisture level. Use immediately or let cool completely before storing in airtight containers. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. The recipe time listed here does not include the time it takes for the Instant Pot to come up to pressure or for the pressure to be released from the pressure cooker. This recipe makes 6-8 servings depending on what you’re using the chicken for. NutritionCalories: 224kcal | Carbohydrates: 1g | Protein: 24g | Fat: 13g | Sodium: 494mg | Fiber: 0.1g | Sugar: 0.2g