Name: Instant Pot Shredded Chicken
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Cuisine: Mexican
Ingredients: 1 1/2 pounds chicken thighs (or a combination of chicken breasts and thighs); 1 tablespoon taco seasoning (or another blend, depending on how you plan to serve the chicken); Dash kosher salt; Dash pepper

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This Instant Pot shredded chicken is juicy, flavorful, and incredibly versatile. With just a few ingredients and a hands-off cooking method, it’s perfect for meal prep or quick weeknight dinners. Chicken thighs are especially well-suited for pressure cooking—they stay moist and shred beautifully. You can use this shredded chicken for tacos, burritos, rice bowls, sandwiches, or salads. And the best part? It’s ready in under 40 minutes, including pressure time and release.

Recipe Variations

Switch up the seasoning depending on how you plan to use the chicken—use Cajun, Italian, or Greek blends.
Replace the taco seasoning with curry powder for a curried chicken base.
Add a splash of lime juice, broth, or salsa to the water for extra flavor.
Use boneless skinless chicken breasts instead of thighs—just reduce the cook time to 8 to 10 minutes depending on thickness.
Double the recipe and freeze half for a future meal.

?️ How to Use Shredded Chicken

Storage and Reheating

To Store:
Cool the chicken completely, then transfer to an airtight container. Refrigerate for up to 4 days.

To Freeze:
Portion the cooled chicken into resealable freezer bags or containers. Label with the name and date, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

To Reheat:
Warm the chicken in a skillet over medium-low heat with a splash of broth or water. Or microwave in short intervals, stirring occasionally, until heated through. Toss with a bit of fresh seasoning or salsa for added flavor.

?Common Questions

Can I use frozen chicken?
Yes, but skip the seasoning step and add the taco seasoning after cooking. Increase the pressure cook time to 15 to 16 minutes for boneless thighs or 11 to 12 minutes for breasts, then shred as usual.
How much liquid do I need in the Instant Pot?
To bring the pot to pressure, you’ll need at least 1 cup of water or broth. If you’re using salsa or another liquid, make sure it’s thin enough to count toward the required liquid. If too thick, it could scorch the bottom of the pot and bring up the burn error message.
Do I have to use a trivet?
Using a trivet helps keep the chicken elevated and prevents it from sticking or simmering in the liquid, but you can place the chicken directly in the water if you don’t mind a softer texture.
Can I add vegetables?
Yes, but only add quick-cooking vegetables like bell peppers or zucchini after pressure cooking. Stir them in and use the sauté function briefly to soften them.
What’s the best way to shred the chicken?
Shred it with two forks, or use a stand mixer with a paddle attachment for faster results.