Instant Pot Shredded Chicken

Instant Pot shredded chicken is incredibly easy and oh so delicious. Bonus: you get the best FAILSAFE chicken broth to enjoy alongside your chicken.

One of my favorite things to make in the Instant Pot is shredded chicken. Actually, it’s any kind of chicken because I can throw it into the Instant Pot without having to defrost it first and it comes out perfect every single time.

I also love the chicken broth that’s leftover from each batch of chicken I make in the Instant Pot. It’s seriously the most flavorful broth there is and it’s 100% FAILSAFE. Sometimes, I even make a batch of shredded chicken just so I can have the broth. It’s that good.

We use the shredded chicken in everything from shredded chicken wraps to fried rice to a myriad of pasta dishes. My husband even likes to add a little hot sauce to his for a shredded chicken sandwich. (I get seriously jealous about that one, but that’s for another day.) I have to settle for some carob + pear bbq sauce on mine.

Some notes about making chicken in the Instant Pot:

  • Cooking time on chicken in the Instant Pot is 6-8 minutes per pound for fresh chicken and 10-12 minutes per pound for frozen chicken.
  • The metal trivet is optional to use, it just makes getting it out of the Instant Pot much easier.
  • Get yourself a good meat thermometer. It’s worth its weight in gold when it comes to cooking any kind of food, but especially chicken. I’ve had some unfortunate incidents where the chicken has been raw and a meat thermometer has saved me a LOT of trouble (and sickness).

Are you an Instant Pot fan? What’s your favorite way to make chicken?

Instant Pot Shredded Chicken

Prep Time 5 mins Cook Time 20 mins Total Time 25 mins
Servings: 4 Calories: 511 kcal


Instant Pot shredded chicken is incredibly easy and oh so delicious. Bonus: you get the best FAILSAFE chicken broth to enjoy alongside your chicken. 



  1. Place metal trivet in the bottom of your instant pot and add your chicken and water. Sprinkle with salt (to taste).
  2. Close the lid and, using pressure cooker setting, set timer for 12 minutes for fresh and 16 minutes for frozen chicken. If using frozen chicken, allow to sit for 10 minutes to release pressure naturally. Internal temperature should be 165°F/74°C or above when fully cooked.

  3. Remove the chicken from the instant pot and shred using two forks, a stand mixer, or a hand mixer. Reserve the broth for another use (I store mine in mason jars and freeze)!

Nutrition Facts

Amount Per Serving
Calories 511kcal


This recipe is FAILSAFE and safe for the strict elimination phase of the RPAH Elimination Diet. It is also dairy free, gluten free, nightshade free, soy free, egg free, corn free, and low in salicylates. 

Keywords: chicken

2 thoughts on “Instant Pot Shredded Chicken

  1. Thank you so much for the information and recipes . I suffer with salicylate intolerance . Symptoms include severe abdominal pain , urticaria , tinnitus and swelling. I look forward to trying out your recipes .

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