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There’s something magical about preparing a comforting, flavorful meal in record time. Whether you’re a busy parent, a professional juggling long work hours, or simply someone who craves delicious food without the fuss, this Instant Pot Shredded Chicken recipe is here to save the day. With its juicy, tender chicken and mouthwatering blend of spices, it’s the kind of dish that brings everyone to the table in no time.

Why do we love this recipe so much? It’s fast, versatile, and perfect for any season. On cold winter evenings, it’s the hearty dinner you need to warm up. In summer, pair it with a light salad for a meal that’s filling without being heavy. Plus, it’s a one-pot wonder, meaning less cleanup and more time for the things that matter most.

I first whipped this up during a chaotic week when time was short but my desire for something home-cooked was high. One bite of the tender, perfectly seasoned chicken, and I knew it was a keeper. The Instant Pot truly works its magic, infusing every bite with flavor in a fraction of the time it would take on the stove or in the oven.

If you’ve been looking for a recipe that’s both foolproof and crowd-pleasing, this is it. Let’s dive into why you’ll love it and how to make it!

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Why You’ll Love It

Quick and Easy: The Instant Pot dramatically cuts down cooking time while delivering exceptional results. From prep to plate, this recipe takes less than 40 minutes.

Versatile: Whether you want to serve it with rice, pasta, or roasted veggies, this chicken recipe works beautifully with a variety of sides.
Budget-Friendly: Using simple, readily available ingredients, this recipe is easy on the wallet but big on flavor.
Healthy and Nutritious: Packed with protein and made with wholesome ingredients, it’s a meal you can feel good about serving your family.

Meal Prep Friendly: Make a batch and enjoy it throughout the week in sandwiches, wraps, salads, or simply on its own.

How To Make Instant Pot Shredded Chicken

Ingredient List

For the Chicken:

4 boneless, shredded chicken breasts (about 1.5 lbs)
1 tablespoon olive oil

1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika

1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme

½ teaspoon smoked paprika (optional for extra flavor)

For the Sauce:

1 cup chicken broth
¼ cup soy sauce (or tamari for gluten-free)

2 tablespoons honey (optional for a touch of sweetness)
1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
3 cloves garlic, minced

Juice of ½ a lemon

Optional Garnishes:

Chopped fresh parsley
Lemon wedges

Feel free to mix and match flavors to suit your preferences! Once you gather your ingredients, the cooking process is straightforward and so satisfying.

Kitchen Tools Needed

Instant Pot or any pressure cooker
Tongs (for flipping the chicken)

Small mixing bowl (for the cornstarch slurry)
Measuring cups and spoons
Cutting board and knife (for prepping the garlic and garnishes)

Silicone or wooden spoon (for stirring the sauce)

Having these tools handy will make the cooking process seamless and enjoyable.

Cooking Instructions

Season the Chicken: In a small bowl, mix the salt, black pepper, paprika, garlic powder, onion powder, thyme, and smoked paprika. Rub the seasoning mixture evenly over the chicken breasts.

Sear the Chicken: Set your Instant Pot to the “Sauté” mode and add olive oil. Once hot, place the chicken breasts in the pot and sear for 2-3 minutes on each side until golden brown. Remove the chicken and set it aside.
Prepare the Sauce: Add minced garlic to the pot and sauté for 30 seconds until fragrant. Pour in the chicken broth, soy sauce, honey, and lemon juice, scraping the bottom of the pot to deglaze it and release any browned bits.
Pressure Cook: Return the chicken breasts to the pot, ensuring they are submerged in the liquid. Secure the Instant Pot lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for 8 minutes.

Natural Release: Allow the pressure to release naturally for 5 minutes, then carefully switch the valve to “Venting” to release any remaining pressure. Remove the lid.
Thicken the Sauce: Set the Instant Pot back to “Sauté” mode. Stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water) and cook for 2-3 minutes until the sauce thickens.
Serve and Garnish: Transfer the chicken to a serving plate, spoon the thickened sauce over the top, and garnish with chopped parsley and lemon wedges. Serve hot with your favorite sides.

Tips and Tricks for Success

Use Evenly Sized Chicken Breasts: This ensures even cooking and prevents some pieces from drying out.
Don’t Skip the Searing: Searing the chicken before pressure cooking adds depth and locks in flavor.
Adjust the Seasoning: Feel free to tweak the spice blend to suit your taste. Add cayenne pepper for heat or extra garlic powder for a bolder flavor.

Double the Sauce: If you love extra sauce for drizzling over sides like rice or mashed potatoes, double the sauce ingredients.
Use a Meat Thermometer: To ensure the chicken is fully cooked, check that the internal temperature reaches 165°F (74°C).
Make It Ahead: This recipe reheats beautifully, making it perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days.

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Ingredient Substitutions and Variations

Chicken: Swap chicken breasts for thighs if you prefer dark meat, or use bone-in chicken for even more flavor.
Soy Sauce: Replace with coconut aminos for a lower-sodium, gluten-free option.

Honey: Substitute with maple syrup, agave nectar, or omit entirely for a less sweet sauce.
Seasonings: Experiment with Italian seasoning, Cajun spice, or curry powder for a twist.
Lemon Juice: Use lime juice for a tangy alternative or add a splash of balsamic vinegar for richness.

Serving Suggestions

Over Rice: Serve the chicken and sauce over a bed of steamed white or brown rice for a hearty meal.
With Vegetables: Pair with roasted or steamed veggies like broccoli, green beans, or carrots.
In Sandwiches: Shred the chicken and use it as a filling for sandwiches, wraps, or sliders.

On Salad: Slice the chicken and serve it on top of a fresh salad for a lighter option.
With Pasta: Toss the chicken and sauce with cooked pasta for a quick and comforting dish.

Storage and Reheating Instructions

Storage: Allow the chicken to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.

Freezing: Place the chicken and sauce in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm the chicken and sauce in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it in a covered dish, adding a splash of water or broth to keep it moist.

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FAQ

Can I use frozen chicken? Yes, but increase the cooking time to 12 minutes on high pressure. Ensure the chicken is fully cooked by checking the internal temperature.
What if I don’t have an Instant Pot? You can make this recipe on the stovetop or in a slow cooker. Adjust the cooking time accordingly.
Can I make this dairy-free? Absolutely! This recipe is already dairy-free as written.

Can I add vegetables? Yes, you can add vegetables like carrots, potatoes, or bell peppers to the pot before pressure cooking. Adjust the seasoning as needed.
What if my sauce is too thick? Thin it out with a splash of chicken broth or water until it reaches your desired consistency.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Instant Pot Shrededd Chicken

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Course Dinner

Cuisine American, Asian

Servings 4 people

Calories 290 kcal

Equipment

Instant Pot or any pressure cooker
Tongs (for flipping the chicken)

Small mixing bowl (for the cornstarch slurry)
Measuring cups and spoons
Cutting Board and Knife (for prepping the garlic and garnishes)

Silicone or wooden spoon (for stirring the sauce)