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Instant Pot Shredded Chicken

5 from 4 votes

Instant Pot Shredded Chicken is the quickest method to make shredded chicken, perfect for meal prep or make chicken salad, tacos, enchiladas, bowls, etc.

Prep Time: 5

Cook Time: 25

natural release: 8

Total Time: 38

Yield: 4 servings

Course: Dinner, Lunch, Meal Prep

Cuisine: American

Equipment

Instant Pot

Ingredients

2 pounds boneless skinless chicken breasts (or thighs if desired)
2 cups chicken broth (homemade or good-quality)
1 large celery stalk
1 large sprig parsley
2 bay leaves (dry)
1/2 tablespoon kosher salt

Instructions

Add the chicken, chicken broth, celery, parsley, bay leaves and salt to the instant pot. Close and seal the lid.
Set Instant Pot to manual high pressure for 10 minutes. Let it release naturally for 8 minutes. Then do a quick release.
Remove the chicken, discard the solids, you can save the broth for another use, if desired.
Shred the chicken with two forks or a hand mixer and refrigerate for up to 4 days or freeze up to 3 months.
If desired, add a little broth back to the shredded chicken to keep it moist.

Nutrition

Serving: 3/4 cup, Calories: 273.5kcal, Carbohydrates: 0.5g, Protein: 51.5g, Fat: 6g, Saturated Fat: 1.5g, Cholesterol: 165.5mg, Sodium: 110mg, Fiber: 0.5g, Sugar: 0.5g

- WW Points: 0

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