Instant Pot Shredded Chicken is so good, you might need to lock it up so you don't eat it all before it makes it into your recipe. Bone-in chicken breasts are going to yield the moistest, most flavorful shredded chicken you've ever made or had. The seasoning is the perfect base for any recipe calling for shredded chicken, and the meat practically begs to be shredded. It's so easy you're going to wonder why you ever shied away from doing it at home.
Combine the onion powder, garlic powder, poultry seasoning, salt, and pepper in a small bowl; mix until well combined, then season the chicken on all sides.
Place the chicken into the instant pot; some overlap is okay, but make sure there is good circulation around the chicken breasts.
Seal the pot, ensure the pressure valve is set to sealing, then program to High Pressure for 10 minutes; once the timer goes off, allow the pressure to release naturally.
Remove the chicken using tongs and transfer to a plate. Rest until cool enough to handle. Remove the skin, shred (see notes), then add half a cup of cooking liquid. Toss, then use immediately or store.
Notes
To Cook From Frozen: mix the seasonings into the broth, then pour into the pot. Position the chicken and cook at High pressure for 25 minutes; all the pressure to release naturally.Yield: the recipe as written will yield approximately 2 pounds of shredded chicken, or about 8 cups.Shredded Chicken Storage
To Refrigerate: place in a sealed container, add a quarter cup of cooking liquid for every 4 cups of shredded chicken, and store in the fridge for up to 5 days.
To Freeze: place into gallon ziplock freeze bags, add cooking liquid, press all remaining air out of the bag, and store in the freezer for up to 2 months. Defrost overnight in the fridge.
How to Shred ChickenChicken is best shredded when cool enough to handle but still warm. Remove and discard the skin, then shred the chicken from the bones using one of these three methods:
Your Hands: shred with your (clean) hands for nice chunks of juicy chicken.
Two Forks: for a finer shred, use two forks to shred the chicken.
An Electric Mixer: remove large chunks from the bone with your hands, then place into a bowl. For a stand mixer, use the paddle attachment on low speed for 10-20 seconds. For a hand mixer, set the speed to low for best control and process for 15-30 seconds.