Easy Instant Pot Shredded Chicken Recipe for Busy Moms (Perfect for Meal Prep)

Inside: This easy Instant Pot shredded chicken recipe is perfect for busy moms! Make a batch of instant pot shredded chicken on Sunday to use all week long!

I’m just going to be honest… I’m kind of a hot mess mom.

In fact, one of my favorite things about the Instant Pot is that I can get a yummy dinner on the table quickly when I’m super busy and forgot to plan anything.

But, like all hot mess moms, sometimes I resolve to get my stuff together and feel extra prepared.

Usually, that means I go absolutely crazy writing lists, cleaning the house, and running around like a chicken with my head cut off for a few hours until I completely burn out.

Obviously, that doesn’t work well.

But luckily I’ve found one super simple way to feel more prepared for the week ahead… And that is making Instant Pot shredded chicken at the beginning of my week.

I have so many Instant Pot chicken recipes that need shredded chicken, and having some ready ahead of time makes my life so much easier.

With this Instant Pot shredded chicken I am just minutes away from a delicious dinner every night of the week.

I actually like to make a big pot of Instant Pot shredded chicken on Sundays. Then I make sure to use shredded chicken recipes throughout the week.

Then the next week, I’ll do the same thing with beef or turkey.

It works great, saves me time, and cuts down on food waste too!

Jump to Recipe

Instant Pot Shredded Chicken is one of those quiet kitchen staples that makes everything else easier. It’s not flashy, but it shows up in more meals than almost anything else — tacos, casseroles, soups, sandwiches, wraps, and salads. Once you have it ready, dinner feels halfway done before you even start.

The beauty of this recipe is its simplicity. Chicken breasts, a little liquid, salt, and pepper go straight into the Instant Pot. No browning. No chopping. No prep beyond opening the lid. Whether the chicken is thawed or frozen, the Instant Pot handles it with the same dependable results.

The key is pressure cooking just long enough to fully tenderize the meat without drying it out. Thawed chicken cooks perfectly in about 20 minutes, while frozen chicken needs closer to 25. After cooking, letting the pressure release naturally for 10 minutes makes a big difference. That short rest allows the juices to redistribute inside the meat instead of spilling out when the lid opens.

Here’s the secret tip that most people skip: always store the shredded chicken with some of the cooking liquid. That broth isn’t just leftover water—it’s flavor and moisture insurance. Even after a few days in the fridge, the chicken stays soft instead of dry or stringy.

This recipe is also ideal for meal prep. A single batch can cover multiple meals throughout the week, saving time and dishes. You can keep the seasoning simple like this version or customize later depending on how you plan to use it. Think taco seasoning one night, barbecue sauce the next, and creamy soup after that.

If you cook once and use many times, this Instant Pot shredded chicken belongs in your routine.

Favorite Recipes to Make with Pressure Cooker Shredded Chicken

If you’re looking for some Instant Pot shredded chicken recipes to add to your meal plan, here are a few of my favorites:

Left-Over Chicken Pizza
Kung Pao Chicken
Hawaiian Chicken
Shredded Buffalo Chicken Sandwiches
Buffalo Chicken Dip

…and so many more! You can find every single instant pot chicken recipe that we have shared on site here.

Alrighty y’all, let’s get cooking!

Easy Instant Pot Shredded Chicken

Ingredients

• 4 lbs chicken breasts
• 1/2 c water or chicken broth
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Add everything to the Instant Pot.
2. Cover with lid and lock the lid in place. Make sure the vent is sealed.
3. Press the “Poultry” button and cook for 20 minutes if the chicken is thawed and 25 minutes if the chicken is frozen.
4. Once the pressure cooker is done cooking allow the pressure to naturally release for 10 minutes and then quick release any remaining pressure before unlocking the lid.
5. Place the chicken onto a plate or cutting board and let it cool for a few minutes.
6. Use two forks to shred.
7. Store the chicken in an air-tight container with some of the liquid to help keep the meat moist.

Nutrition Information

Serving Size 1
Amount Per Serving Calories 3131 Total Fat 168g Saturated Fat 48g Cholesterol 1164mg Sodium 3959mg Carbohydrates 1g Sugar 1g Protein 379g