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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.
Use it for tacos, burritos, sandwiches, salads, bowls, or meal-prep containers. It’s a simple, hands-off recipe that gives you perfectly seasoned chicken in minutes.
What You’ll Like About This Dish
Quick and reliable. The Instant Pot cooks the chicken evenly and keeps it moist.
Versatile seasoning. Use taco seasoning or switch it up based on how you plan to serve it.
Easy to shred. The chicken becomes tender enough to pull apart with just two forks.
Great for meal prep. Perfect for multiple meals throughout the week.
Ingredient Notes
- Chicken thighs or breasts – Thighs stay extra juicy; a mix works well too.
- Taco seasoning – Adds bold flavor; swap for Cajun seasoning, Italian herbs, or BBQ rub.
- Salt & pepper – Enhance and balance the seasoning.
- Water – Helps the Instant Pot come to pressure and keeps the chicken moist.
Steps to Make Instant Pot Shredded Chicken
- Place a trivet in the Instant Pot and add water.
- Pat the chicken dry and season with taco seasoning, salt, and pepper.
- Arrange the chicken on the trivet.
- Lock the lid and pressure cook on high.
- Allow a natural release, then vent remaining steam.
- Transfer the chicken to a bowl.
- Shred with two forks.
Tips
- Use thighs for the juiciest shredded chicken.
- Season generously — shredded chicken can handle bold flavors.
- Save the cooking liquid to moisten the chicken or use in soups.
- Shred while warm for the best texture.
Recipe Variations
- Herbs and Seasonings: Switch up the seasoning depending on how you plan to use the chicken—use Cajun, Italian, or Greek blends.
- Spice: Replace the taco seasoning with curry powder for a curried chicken base.
- A Zingy Addition: Add a splash of lime juice, broth, or salsa to the water for extra flavor.
- Change the Protein: Use boneless skinless chicken breasts instead of thighs—just reduce the cook time to 8 to 10 minutes depending on thickness.
How to Use Shredded Chicken
- Instant Pot Taco Soup
- Instant Pot Taco Meat (Ground Beef)
- Cornation Chicken
- Taco Casserole
- Taco Seasoned Baked Chicken
- Curried Chicken Salad
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.
How to Store
Refrigerate: Store shredded chicken in an airtight container for up to 4 days. Add a spoonful of cooking liquid to keep it moist.
Freeze: Freeze in meal-size portions for up to 3 months. Thaw in the refrigerator before reheating.
Reheat: Warm gently in a skillet or microwave with a splash of broth or the cooking liquid.
Instant Pot Shredded Chicken
Ingredients
- 1 cup water
- 1 ½ pounds chicken thighs, boneless
- 1 ½ tbsp fajita or taco seasoning
- Fine salt, as needed to taste
- Freshly ground black pepper, as needed to taste
Recommended Equipment
Instructions
- Prep the Chicken and Instant Pot: Place a trivet in the Instant Pot and add 1 cup of water. Pat the chicken thighs dry with paper towels. Season the chicken thighs all over with the fajita (or taco) seasoning and place them on the trivet.1 1/2 pounds chicken thighs | 1 1/2 tbsp fajita or taco seasoning | 1 cup water
- Pressure Cook: Lock the lid in place and make sure the steam release valve is in the sealing position. Choose pressure cook (or manual on older models) and set the time to 14 minutes. When the time is up, allow a natural release for 10 minutes. Carefully release the remaining pressure.
- Shred the Chicken: Remove the chicken pieces to a bowl or tray and chop or shred with 2 forks. Taste and season with salt and pepper if needed.Fine salt | Freshly ground black pepper
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
