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
