Juicy Instant Pot Shredded Chicken
Reading Time: 8 minutes If there’s one recipe I always come back to, it’s this one. This juicy Instant Pot shredded chicken has saved me more times than I can count — whether I’m coming home hungry after a long hike or piecing together a quick, nourishing weeknight meal. It’s easy to prepare, packed with lean protein, and incredibly versatile. Enjoy it warm or cold, tucked into bowls, wraps, soups, or salads — and best of all, it freezes beautifully for those moments when you need something wholesome in a pinch. It’s one of my favorite batch-cooked staples for easy, everyday nourishment.
A simple, healthy, and endlessly versatile recipe — nourishing, protein-rich, and a batch-cook staple for busy days.
Why You’ll Love This Shredded Chicken Recipe
Health Benefits of This Instant Pot Shredded Chicken
This Juicy Instant Pot Shredded Chicken isn’t just a lifesaver — it’s also a nourishing source of high-quality protein, essential vitamins, and minerals that support your overall well-being. Whether you’re building a balanced bowl or prepping healthy meals for the week, it fuels your body with quality nutrition and simple, wholesome ingredients.
Chicken Breast
Chicken breast is one of the leanest and most complete sources of animal protein. It provides all nine essential amino acids your body needs for muscle repair, metabolic support, and maintaining steady energy levels. It’s also naturally rich in B vitamins, including Vitamin B6, which supports brain and immune function, and Vitamin B12, essential for red blood cell formation and nervous system health.
Petra’s LifeFuel Tip: Whenever possible, I recommend choosing organic, locally sourced, and ideally pasture-raised chicken. While research on nutritional differences is still evolving, I’ve found that higher-quality, non-conventionally raised meat feels noticeably better for my digestion and overall well-being. It’s a small shift that can make a big difference — both in flavor and in how you feel.
Garlic, onion & thyme
These humble ingredients do more than just build flavor — even in their dried form, they offer a range of traditional and science-supported benefits.
While fresh herbs and aromatics may offer slightly higher potency, dried versions used in cooking still contribute valuable plant compounds — especially when enjoyed regularly as part of a nourishing, whole-food diet.
Petra’s LifeFuel Tip: I love how dried thyme brings slightly sweet notes and earthy warmth to this dish — it’s one of my favorite pantry staples, and a little goes a long way to elevate even the simplest meals.
Vegetable Stock (or broth)
Using a good-quality vegetable stock adds more than just flavor — it also contributes gentle nourishment to the dish. Depending on the ingredients used, homemade or store-bought stock can provide minerals like potassium and magnesium, as well as trace antioxidants and phytochemicals from simmered vegetables and herbs.
If you’re using chicken broth or bone broth instead, you’ll gain the benefits of collagen, amino acids like glycine, and additional minerals that may support joint, gut, and skin health.
Using a flavorful broth (instead of plain water) deepens the savory base and enhances the juiciness of the chicken — making every bite more satisfying.
Petra’s LifeFuel Tip: I love using my own homemade veggie stock in this recipe — it’s a great way to add even more goodness to your meals. I’ll be sharing the recipe soon, so stay tuned!
Recipe Tips for Best Flavor & Texture
A few small tips that can make all the difference in achieving the best results every time.
Skin-on for Moisture, Skinless for Leaner Meals
I usually opt for skin-on chicken breasts for extra tenderness and juiciness — especially helpful when pressure cooking, which can sometimes dry out lean cuts. If you’re watching your fat or calorie intake, skinless breasts work well too. Both options work beautifully in this recipe.
Choose Quality When You Can
Whenever possible, choose:
While research is still evolving, I’ve personally found that non-conventionally raised meat feels better on my digestion and enhances the dish overall.
A Quick Marinade Makes a Difference
Mixing your seasonings with broth (or water) creates a simple marinade that:
Before cooking
After cooking
Mind the Salt
Your broth choice will affect how much salt to use:
The key is to build a well-seasoned base that enhances the chicken without overpowering it.
Optional Marinating Step
If time allows, let the chicken rest in the marinade for up to 1 hour in the fridge before cooking. This step allows the flavors to soak in — especially helpful if you’re using skinless meat.
Cooking Time & Pressure Release
This slow release helps lock in moisture and ensures tender, juicy meat.
The Finishing Touch (Optional, but Worth It)
After shredding the chicken, I like to simmer it for 5–10 minutes in the remaining juices. This step helps the chicken reabsorb the flavorful broth and results in an extra-juicy finish.
In a hurry? You can skip this step or reserve the liquid to drizzle over leftovers.
No Instant Pot? No Problem
Alternative cooking methods that work well too:
While the Instant Pot is my go-to for speed and consistently juicy results, both of these methods work well. Just note that the oven-baked version may be slightly less juicy unless baked tightly covered or with extra broth to lock in moisture.
Yield & Portioning
This recipe typically yields 700–870 g (1.5–1.9 lbs) of cooked shredded chicken, depending on:
I usually get about 865 g (1.9 lbs) using skin-on chicken and the finishing simmer step. That’s about 8 portions of 105–110 g (3.7–3.9 oz) — perfect for bowls, wraps, or freezer-friendly prep.
Time Saving Tips
Petra’s LifeFuel Tip: If you’re skipping the final simmer step, try drizzling a little of the warm cooking liquid over the shredded chicken before storing — it helps keep it moist and flavorful when reheated.
Serving Suggestions
This juicy shredded chicken is incredibly versatile — perfect for tossing into bowls, salads, or wraps, or building into hearty meals with just a few extra ingredients. Here are some of my favorite ways to enjoy it:
Serving suggestion
Petra’s LifeFuel Tip: I love seasoning my shredded chicken with a touch of my Homemade No-Salt Cajun Seasoning. You can either add 1 tablespoon of the blend to the broth during cooking for a full batch of Cajun-spiced chicken, or sprinkle about ½ teaspoon per serving after cooking. Feel free to adjust to your taste — ½ teaspoon adds a gentle kick, but you can use more if you like it bold and spicy.
Storage Tips
This shredded chicken can be savored fresh or stored for later — it keeps beautifully and makes meal prep a breeze:
Petra’s LifeFuel Tip: I recommend freezing the chicken in single-serving portions — it makes weeknight meals so much easier. Just thaw overnight in the fridge or reheat straight from frozen in a covered pan with a bit of broth.
I’d Love to Hear From You!
I’d love to hear how you enjoy this Juicy Instant Pot Shredded Chicken! Do you have a favorite way to serve it — in a bowl, wrap, or maybe something creative I haven’t tried yet? Share your ideas or questions in the comments below — your feedback helps me (and others!) find new ways to bring more life-fueling meals to the table.
Juicy Instant Pot Shredded Chicken
This juicy shredded chicken is simple, nourishing, and endlessly versatile — perfect for casseroles, stir-fries, soups, salads, sandwiches, or grain bowls. Enjoy it hot or cold, fresh or from the freezer — it’s one of those staples you’ll reach for again and again.
- Total Time: 45 minutes
- Yield: 8 1x
Ingredients
- 2 lbs boneless, skin-on chicken breasts (or skinless, if preferred; about 4–5 medium breasts)
- 1/2 to 1 tsp sea salt, to taste*
- 1/4 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1 tbsp white wine vinegar
- 1 cup vegetable stock (or water; see notes for broth options)
*If you’re using unsalted broth or water, start with ½ tsp salt and taste the marinade before adding the chicken. If your broth contains salt, you may need less.
Instructions
Make the marinade
In a medium bowl or measuring jug, combine 1 cup vegetable stock (or water) with ½ to 1 teaspoon sea salt (see tip below), ¼ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried thyme, and 1 tablespoon white wine vinegar. Stir well to dissolve the seasonings.
Prepare the chicken
Place chicken breasts in the Instant Pot, skin-side down if using skin-on. Pour the marinade evenly over the chicken.
(Optional) Marinate for deeper flavor
If time allows, cover and refrigerate the chicken in the marinade for up to 1 hour before cooking.
Pressure cook
Seal the lid and set the Instant Pot to High Pressure for 20 minutes.
Natural release
Allow the pressure to release naturally for 10–15 minutes. If needed, carefully quick-release any remaining pressure.
Shred the chicken
Transfer the cooked chicken to a cutting board and shred with two forks. You can include the skin if using it, or discard it for a leaner result.
(Optional but recommended) Simmer for extra flavor
Add the shredded chicken to a skillet along with the remaining cooking liquid. Simmer over medium heat for 5–10 minutes, until most of the liquid has reduced and the chicken is juicy and flavorful.
Notes
Recipe Tips for the best flavor & texture
- Skin-on vs. skinless: Skin-on chicken breasts yield juicier results, but skinless works just as well for a leaner option.
- Salt tip: Start with ½ tsp sea salt if using unsalted stock or water. If your broth is salted, taste first and adjust as needed.
- Marinating (optional): For deeper flavor, marinate the chicken in the broth for up to 1 hour before cooking.
- No Instant Pot? Use a slow cooker (7–8 hrs on low or 4 hrs on high) or bake at 375°F (190°C) for 30–35 minutes, covered.
- Simmer for flavor: Simmering shredded chicken in leftover broth adds moisture and richness — highly recommended.
- Portion tip: Yields about 865 g (1.9 lbs), or 8 portions of ~105–110 g each — great for meal prep or freezing.
Time Saving Tips
- Skip the marinade: If short on time, cook right away — it’ll still be flavorful.
- Quick pressure release: Use manual release for faster results (chicken may be slightly less tender).
- Double & freeze: Make a larger batch and freeze in individual portions.
- Pre-mix spices: Combine the dry seasonings in advance for easy prep.
- Use leftover broth: Save extra broth for soups, grains, or drizzling over leftovers.
Serving Suggestions
- Add to grain bowls with roasted veggies and tahini or yogurt sauce
- Wrap in lettuce or tortillas with slaw and avocado
- Toss into soups, stir-fries, or salads for a protein boost
- Layer in sandwiches or wraps with greens and hummus
- Enjoy cold or warm — great for lunchboxes or quick meals
- Season with my Homemade No-Salt Cajun Seasoning — stir into the broth during cooking or sprinkle about ½ tsp per serving after cooking for a flavorful kick
Storage Tips
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze in portions for up to 4 months
- Reheat: Warm gently with a splash of broth to keep it juicy
Final Notes
This Juicy Instant Pot Shredded Chicken is one of my favorite staples — simple, nourishing, and endlessly versatile. Make it once, and you’ll always want a batch on hand.
- Prep Time: 10
- Cook Time: 35
- Category: Lunch & Dinner
- Cuisine: American
- Diet: Gluten Free
