How to make

By Gallaxy Gastronomy

Instant Pot Shredded Chicken

Begin by adding water or chicken stock to your instant pot. I chose water as it's convenient and I'll add my own seasoning.

Add in seasoning. I chose thyme, rosemary, garlic powder, black pepper, and salt. You can add taco seasoning for a Mexican twist or cajun seasoning for some extra heat.

Add in the chicken. It can be thawed or frozen. The cooking times are slightly different - I've included instructions for both in my full recipe.

Close the instant pot lid securely and make sure the valve is set to "sealing". Cook on high pressure and allow it to release naturally for at least 10 minutes.

Pro tip: Save the extra liquid leftover from cooking and use it as chicken stock! It refrigerates and freezes well. It will be about 2 cups.

Remove the cooked chicken carefully from the instant pot with tongs. Place in a large bowl, grab a couple of forks, and shred!

This Instant Pot Shredded Chicken recipe is perfect for meal prep. Add it to salads, casseroles, soups, enchiladas, tacos, or make this Crack Chicken Chili!

Find the full recipe on my blog, and connect with me on all the usual social media outlets: Facebook, Instagram, Tiktok, Pinterest, Youtube and reddit.