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Instant Pot Shredded Chicken on a Plate

Instant Pot Shredded Chicken

It might look simple, but this shredded chicken made in the Instant Pot is actually bursting with fantastic flavors. And the chicken meat? Irresistibly juicy and tender! So quick and easy to make, plus, enjoy a mess-free shredding experience with a few simple tricks.
Course Main
Cuisine American
Keyword chicken, instant pot shredded chicken, shredded chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 - 5 cups
Calories 300kcal
Author Imma


  • 1 ½ pounds (679 g) boneless skinless chicken breasts
  • 1 teaspoon (5 g) salt
  • 1 teaspoon (4 g) Creole seasoning
  • ½ teaspoon (1 g) freshly ground black pepper
  • 3 tablespoons (28 g) olive oil, divided
  • ½ onion, sliced
  • 3 plump Roma tomatoes, diced
  • 2 teaspoons (10 g) minced garlic
  • 1 cup (250 ml) chicken broth


  • Pat dry chicken breast with a paper towel and season generously on both sides with salt, Creole seasoning, and pepper.
  • Put your Instant Pot on "Saute" mode.
  • Heat 2 tablespoons of olive oil and carefully add your chicken to the skillet using tongs. Sear chicken on both sides for about 3 to 4 minutes each. Take it out and set it aside.
  • Next, add 1 tablespoon of olive oil in the Instant Pot and add onions, tomatoes, and garlic. Stir for about 2 minutes.
  • Then add the chicken broth. Scrape the bottom of the Instant Pot thoroughly to prevent a “Burn” notice.
  • Add in the chicken breast along with its juices and close the Instant Pot and turn the valve to “Sealing”.
  • Set the mode to “Manual” and cook on high pressure for 10 minutes. ( It will take about 10 minutes to come to pressure then start counting down.)
  • Once the cooking time is up, allow the pot to naturally pressure release for 10 minutes. Then, carefully open the valve to remove any excess steam.
  • Turn the Instant Pot off and shred the chicken in the pot, or move it to a bowl and shred using two forks or a hand/stand mixer.
  • If you want a little moisture in the mixture, add the sauce from the Instant Pot into the mixing bowl. Use the shredded chicken for your favorite recipes or put it in a storage container and freeze for future use.


  • Make sure not to overcook or undercook the chicken. Keep a food thermometer handy and check if the internal temperature of the chicken reaches 165 degrees F.
  • You may swap Creole seasoning with other seasonings like this Taco Seasoning, Italian Seasoning, or this Blackened Seasoning.
  • You can keep this in your freezer for up to four (4) months. When ready for use, take a bag out of the freezer and place it on the fridge to thaw overnight, or put the frozen chicken directly if you’ll use it on soups or casseroles.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1cup | Calories: 300kcal | Carbohydrates: 3g | Protein: 37g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 995mg | Potassium: 718mg | Fiber: 1g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg