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
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.”
- 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
- 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 in a solid block like mine)/ 25 minutes (if frozen in individual breasts/thighs)/ 22 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.
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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If you have the time, would you choose the instant pot method of this shredded chicken or the crockpot method? Just curious if the end result is much different between the two. Thanks!
and also, have you ever used chicken broth instead of the water and chicken bouillon?
Yes and it’s fine
Both are great. I would do the IP version
Hello! I just bought an instant pot that also does the slow cooking and air frying. I’m excited to find your site. Being able to batch chicken would be amazing. I am allergic to garlic, but not other alliums. Would chopping a fresh shallot be an ok substitute for the garlic powder?
Yes that would be wonderful. I am so glad you found my site!
I am so excited to fix this recipe. I love batch cooking and love using shredded chicken. This sounds so easy and simple to do. All your recipes that I have tried are grate. I am new to using an Instant Pot so I really like your clear instructions. Thank you so much.
I hope you like it! This is one of my favorites!
Kim B. says
Can’t believe something this easy can taste so good! Such a versatile recipe. Just wanted you to know I’ve been using this lately in Mediterranean Bowls with farro, veggies, olives, feta, etc. at least once a week. Just wanted to thank you for something so easy to make & easy to use: chicken tacos, chicken melt sammies, chicken salad, chicken pizza, yada yada yada. And freezes so well too.
I 100% agree with you! This is such a versatile recipe!
Hi Karen, I’m not sure how I’ve missed this recipe and can’t wait to try it. I just bought a pack of six fairly big sized breasts. Can I use this recipe for all six or is it too much chicken? And if I can, do I need to adjust the time? I appreciate your recipes soooo much!!!
To clarify, it is fresh, not frozen. Thanks!
Yes you can totally do that. As long as they fit in there! Keep the same time. I would natural pressure release for a while if you can. It will help the chicken stay tender.
Will do. Appreciate you so much!
Hi Karen. We love your recipes. I gave your recipe book to two of our grandchildren who married last year. Also gave them each Instant pots and accessories. They were excited to use them.
Question about this recipe. Last chicken I bought from Costco was frozen chicken breast tenders. How long would I cook those using this recipe.? I figure they would not cook as long as whole breasts. I want to try this recipe for cooked chicken.
They will be great and I would only use a 5 minute pressure cooking time.
This is the best shredded chicken I have ever had! This will be my go to for pre cooked chicken in recipes. I’ve tried many of your recipes and not one has let me down. Thank you for all the great recipes!
ahhhh, thanks Sara! I’m so glad you tried this recipe it is one of my favorites!!!
I came here from the QR code on the recipe book. That’s one of my favorite things about it, when I find something I want to make I just scan the code to see the pics here along with other people’s comments and experiences.
I only made a pound because it’s my first time cooking frozen chicken and I wanted to minimize my losses if I screwed something up. I have a bag of frozen breasts and decided to do 12 minutes and it came out great. Really flavorful and I strained the broth and made a gravy after. That was so good too. I came back on here and saw your frozen chicken formula for cooking time so I’m learning a lot for next time. Maybe 10 minutes next time, I’ll have to weigh them. Anyway I’m rambling because I’m excited and this is fun so thank you for putting all of this info out there.
I’m so excited that you’re excited about cooking!! It’s so fun and you’ll get the hang of it.
I’ve made this many times and love it! Could I make gravy out of the leftover liquid?
Yes I think that would be super flavorful!
I love this method when I’m ruining behind and am cooking frozen chicken. I’ve probably used this recipe 10 or 12 times with various ingredients. Easy to modify. Tastes great! Thank you!
Thanks Amanda! It is a great go to recipe for me too!
I made chicken soup with just one raw frozen solid chicken breast, frozen bone broth, frozen tomatoes and 2 cups of liquid broth. I just cooked on high pressure at 6 min and thought it would probably not be cooked through or tender, but it was! I was able to shred it easily into the soup, which turned out delicious. SO my question is…if I would have put several frozen breasts in with water, would I have to pressure cook for 20 min as recipe says?
It probably depends on thickness of chicken breasts. I would use 15 minutes probably.
I am only using 1lb of frozen chicken breasts. I assume from reading through the comments that I cut the time down to 12 min, correct? Also, would I adjust any of the seasoning amounts?? I want to make this tonight.
Yes I’d cut down on seasoning significantly (only use 1/4 of what is mentioned) and 12-15 minutes should do well for 1 pound of chicken.
Had this tonight. Excellent. As a Canadian, we have a chicken restaurant chain called Swiss Chalet. This seasoning definitely reminds me of the flavour of their chicken, and I love their chicken. Thanks for a simple but delishish chicken recipe.
So glad to hear it Carol!
Do you put the uncooked chicken on the trivet or directly in the broth?
Thank you for any assistance you can give me.
Hi Kathy, you can do it either way. For this particular recipe I did not use a trivet and put the chicken directly in the broth.
Great, easy recipe! Is there any reason to NOT store it in the broth?
I don’t think so! Should be fine!
Hi karen – i am doing some IP research & would like to note for myself some tips that I can apply across the board when cooking with chicken. Some recipes do not specify cook time for Frozen versus Fresh. Firstly is it almost always possible to use Frozen Chicken breasts instead of Fresh? Are there exceptions?
When it is possible to use Frozen instead of fresh, must I adjust the cooking time or will it just take longer to build to pressure?
Also what about cook times to double a recipe?? I think I read somewhere, it will take the same cook time, just longer to build pressure?
I would read these two articles! They will help you:
Susan Seigerman says
I’d like to drastically cut down on the sodium before I make this! Can I use home-made vegetable broth instead of the water and chicken granules? Or home-made chicken broth? Thanks.
Yes absolutely. This is really just a guide to get you going. Adapt anyway that you need and want!
Jane fellabaum says
Would like to b on email list
Great! you can sign up here: https://www.365daysofcrockpot.com/join-the-365-days-email-list/
Bill Buckley says
This is a second request: Should frozen chicken thighs ( or any frozen meat, for that matter) be sauted or put under a broiler after,cooking? Thanks, so much for your advise. I’ve learned a lot reading your blog.
PS: I’m 74 trs old and have been cooking for about 3 years, ever since my wife decided to retire from cooking for the two of us.
Hi Bill, it can be sauteed. But you don’t have to 🙂
Rosemary Reed says
Thank you for this site! I just got an Instant Pot for Christmas and had no clue how to use it! Everything I have read up til now cautions about the burn warning. I didn’t even want to change it. Now I feel that I too can use my Instant Pot with confidence. I am 69 years old and can’t wait to get started! Again Thank You!
Rosemary, you can totally do it! Good luck!
The only thing better than the invention of the Instant Pot iare the tips and recipes from great people like you! So tender, tasty and versatile. Thank you for being so willing to share your knowledge. It’s the greatest gift you can give! I have a freeze dryer and will be FDing more of this to have on hand to use for more of your fantastic recipes.
You’re so nice Dawna, thank you!
What did I do wrong, the chicken was chewy?
Can you add taco seasoning to the chicken?
Chicken bouillion and seasoned salt? Will this recipe be too salty?
I don’t think it is but if you are worried you can leave out the salt and add to taste later.
this might be a silly question but should i use high or low pressure to cook the chicken?
high pressure on all my recipes unless I specifically say low pressure. I have like one low pressure recipe lol!
Ed Rigby says
And it freezes well.
We use it for quick meals with flour tortillas, lettuce, tomatoes and onion with salsa. It also works well with corn tortillas or the store bought taco shells.
Thanks for sharing your ideas Ed!
Teresa Tubbs says
Would the cooking time be the same in an 8 qt. IP?
yes I would keep it the same.
If I cut the recipe in half, do I still use 1 cup of broth?
If you’re using frozen chicken you don’t need to because the chicken has a lot of water that comes off of it. Otherwise, yes.
Hello! If I’m using frozen boneless skinless chicken thighs but I’m only going to use about 1 lb is it still 22 min cooking time?
What about the cooking time for fresh? Still 22 min?
Thank you! 🙂
22 minutes will give you very very tender shredable chicken. If you want it more sliceable then I would do closer to 15 minutes.
My family loved this chicken! It’s delicious and versatile! Thank you for sharing!
versatile is the right word for it!
Thanks for the great recipe! So helpful as I’m new to the Instant Pot. I love to shred my chicken in my stand mixer. Just throw the chicken in there with the paddle attachment and turn it on low. It will shred the chicken for you.
Love this idea! Thanks!
This is wonderful! So full of flavor and easy to prepare! It is certainly going in my “keeper” file!
Joyce Pruhs says
Is the chicken placed into the water, not on a trivet?
Is there broth left over after cooking?
I have done both ways…on the trivet or on the bottom of the pot. It doesn’t really matter much. There is quite a bit of broth.
Barbara Sanderson says
I learned the hard way not to mix thighs and breasts in cooking., because of the different cooking times required. In the future, I will cook all thighs for 20 minutes and all breasts for 12 minutes. I added 12 peproncini, stems removed to the pot and it provided a milk kick. At the end, I took the cooked chicken out of the pot. I puréed the remaining broth and chicken. Very yummy!
How long do you cook no frozen chicken breasts? Your recipe says 22 minutes but comments say 12.
12 minutes would be great for not frozen chicken breasts.
But it you’re using thighs do the 22 minutes.
Regina Thomson says
Hi I don’t have bullion granules can you please tell me the equivalent amount of “Better than Bullion Chicken base ” I should use?
Thank you, I love your site, you have helped me learn to use my Instant Pot and my kids like your recipes.
Hi you can just use 1 cup of chicken broth in the place of chicken bouillon and water. Hope this helps!
I use about 1 tsp. per cup of water and ALWAYS use Better Than Bullion.
I wish I had read further into your post. I used all fresh chicken breasts and cooked it for 21 minutes. Am right in reading that I should have only cooked them for 12? Well maybe next time.
Well, how did it turn out?
Hey Karen! I love this recipe and have made it before. What adjustments would you make if you were using bone in skin on chicken? (That just happens to be what I have on hand) thanks for your great recipes!
I think you could keep everything the same. I bet it will be amazing 🙂
Thanks for another great easy recipe. Most shredded chicken recipes I’ve come across are bland and flavorless. This was very juicy and perfectly seasoned. Delicious!!
I’m so happy you tried this recipe. I think it is so delicious and I wish more people would use it as their basic shredded chicken recipe.
Kelly Petruska says
So if I am using all frozen chicken breasts instead of thighs I reduce the time from 30 mins to 12? Just want to confirm because I am going to be making this tonight?
If it’s individually frozen chicken breasts then you can cut the time down to 12 minutes. If it’s a frozen block of chicken breasts then cook for 15 minutes.
Cathy Wells says
Here’s what I don’t understand. This recipe is written for a specific instant pot, what if you don’t have that particular one? Mine is a 3 quart which has venting written on both sides of the pressure thingy and seal is having it straight. I’m just LOST. Just got this little one for Christmas and have never used a pressure cooker of any kind and I’m 62 years old..
Hi Cathy, Just point the valve to the middle part where it says “sealing.” I also have one like that. Sorry I wasn’t more clear.
Can you use all boneless skinless breasts if you don’t like thighs?
yep, but you’ll cut the cooking time down to 12 minutes.
Just made this recipe and it turned out amazing! I used all boneless skinless chicken thighs (fresh not frozen). My family and I were eating the chicken right out of the pot like candy it was so good. Juiciest chicken I have ever made, fell apart with a fork. Thank you for sharing!
I love this recipe so much too! It is my favorite.
very nice website and informative
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.
how long did you cook the ribs?
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!
Jo Anna says
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’m just getting familiar with my Instant pot and all of this sounds so great! So I’m wondering about those hard boiled eggs. How do you make them?
Here’s the recipe I use: https://www.365daysofcrockpot.com/instant-pot-hard-boiled-eggs-recipe/
set your pressure cooker to Saute while you are putting your ingredients together … think of it as pre heating the oven. Now your pot is hot when you set the timer for the pressure cooker and it will come to pressure faster. remember you have to turn saute off before you turn pressure on.
This dish is quite elabrorate, My favorite is honey wings chicken