Instant Pot Seasoned Shredded Chicken–if you love rotisserie-style chicken you need to make this chicken! The chicken is made in minutes in your Instant Pot and it’s super tender and moist. My husband said to me, “I think this is the best chicken you’ve ever made.”
Instant Pot Seasoned Shredded Chicken
Today is Day 1 of 31 Days of Instant Pot recipes! Hooray! Who’s excited? For day 1 of this project I really wanted to share a recipe that I use all the time and love. It’s for basic shredded chicken that’s somewhat seasoned. I make this recipe all the time in the slow cooker. It’s like rotisserie chicken that you can eat plain or you can use it in other recipes like Chicken Tetrazzini or Healthy Chicken Barley Soup.
One thing about this recipe is that I threw the chicken into the Instant Pot totally frozen. If you have defrosted chicken the cooking time would be the same but it will take a lot less time to heat up the pressure cooker. The cooking time on this recipe is only 30 minutes, however it took the pot about 25 minutes to heat up and then 10 minutes of releasing the pressure naturally. So the total time in the pot was about 65 minutes. So just FYI when you see all these Instant Pot recipes that say “cooks in 30 minutes” that may be somewhat true but it’s a little deceiving since you have to wait for the pressure to build and then the pressure to release.
We ended up eating this chicken just plain with baked potatoes and salad. And then the next day we had the chicken on top of a salad. I like to buy my boneless, skinless chicken thighs from Costco. They have them in the frozen section but I’ve noticed recently they also have them in the fresh section. They are usually less than $2 per pound.
What Instant Pot Did You Use?
For this pressure cooker shredded seasoned chicken I used this Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. It’s 6 quarts, so the same size as most slow cookers. It cost be around $80 on Amazon.
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Instant Pot Seasoned Shredded Chicken
Prep Time: 30 minutes- Cook Time: 30 minutes
- Total Time: 1 hour
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Pin RecipeDescription
If you love rotisserie-style chicken you need to make this chicken! It’s super tender and moist. My husband said to me, “I think this is the best chicken you’ve ever made.”
Ingredients
- 4-5 lbs of boneless, skinless chicken thighs and breasts (you can use all thighs or you can use a mix of thighs and breasts)
- 1 cup water
- 1 1/2 tsp chicken bouillon granules
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp seasoned salt
- 1 1/2 tsp oregano
- 1 1/2 tsp black pepper
Instructions
- Put chicken in the Instant Pot. My chicken was 3 totally frozen blocks of chicken. Add in the water, bouillon, garlic powder, onion powder, seasoned salt, oregano and pepper.
- Secure the lid and turn the sealing vent to “sealed”.
- Press the manual button and adjust the time to 30 minutes (if frozen) and 25 minutes (if not frozen).
- Once the timer beeps let it sit for 10 minutes and then turn the valve from “sealing” to “quick pressure release.” Remove the lid and then remove the chicken and place on a cutting board. Shred or cut the chicken.
- Eat as is or use in recipes that call for cooked chicken. Store leftover chicken in an airtight container in the refrigerator or in the freezer.
Notes
My pressure cooker took almost 25 minutes to come to pressure since the chicken was frozen solid. Then it took 30 minutes to cook. And then 10 more for the pressure to release naturally. So total time from start to finish was around 70 minutes.
I used a 6 quart Instant Pot for this recipe.
Want the slow cooker version of this recipe? –>>It’s right here. <<–
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This dish is quite elabrorate, My favorite is honey wings chicken
I am excited about this new series. I have tried using my pressure cooker in the past but nothing seems to come out right and the “cooking” time is so deceiving since there is a build up time and a cool down time that no one ever talks about.
I know! I am going to put a note at the bottom of each of my recipes that says how long it took to build the pressure and then how long after the cooking time it took to be able to open the pot. I hope this helps!
Thank you for this series – it will get my “pot” out of the closet! I’ve also been annoyed at the lack of clarity about the pressure build up and release – not as quick as they imply. I’m glad you’re adding those factors to your recipes.
Good Jo Anna! I’m hoping to be transparent and helpful to people.
This is great Karen! Thank you for this series! I bought my pressure cooker at the beginning of winter but have barely used it. I’m looking forward to trying your recipes and getting more familiar with my Instant Pot. ps The one thing I keep using it for is hardboiled eggs. Have you tried it? They literally slide out of the shell. I’m the one in the family that makes the deviled eggs for every holiday so hallelujah to that one! 🙂
Oh my gosh, I’m dying over the hard boiled eggs! They are so perfect. I’ve never had eggs that peeled so easily 🙂
I love my Instant Pot. I have the same one you have and use it regularly. I’ve made the seasoned chicken and it works great. Also, pork roasts will fall apart for my tamale filling. I made beef stew last night in it. Tonight I am making BBQ’d beef ribs. I put the trivet in and add apple juice (when I have it) as the liquid for steaming. I stand the ribs up and bend them around the inside of the pot. I also rub them down with our favorite rib rub or use a package of buffalo wing spice seasoning. Once they are cooked, I slather them in our favorite BBQ sauce and put under the broiler to carmalize. Hubby loves them and has asked if I should buy a 2nd IP just in case the first one quits.
Cammy, those ribs sound amazing! I will have to try them soon. My husband would love them!
I used beef for the ones last night but prefer pork. I use the “beef/stew” setting and add enough time to reach 36 min. cooking time. If you use the regular, wide/tall pork ribs, I cut the extra meat off so they are all the same heighth and lay the cut off piece on the trivet. I normally let it release pressure normally for at least 10 min. then finish with quick release. Give yourself 8-10 min for them to broil and carmalize that sauce.
very nice website and informative