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I’ve got a confession: there have been more than a few “what’s for dinner?” days around here where I thank my lucky stars for a big batch of Instant Pot Shredded Chicken. Honestly, it’s kind of my weeknight superhero. Whether the fridge is looking a little sad or I just plain forgot to plan, having this easy, juicy chicken in the fridge means I can pull together tacos, sandwiches, salads—heck, even a late-night snack wrap—in under ten minutes. And if you’re the type who likes to meal prep on the weekends (or, you know, has good intentions), this is about to become your new go-to recipe.
Why You’ll Love This
- Ready in a snap—seriously, no babysitting while the pressure cooker does the work
- High protein & low fuss (my favorite combo)
- So versatile—think burrito bowls, meal prep, salads, and more
- Juicy, perfectly shreddable chicken breasts every time (no dried-out hunks in this kitchen!)
- One batch, endless easy meals for busy weeks, lazy Sundays, and everything in between
Ingredient Notes
Let’s be real: the beauty here is the “use what you’ve got” factor. I love using boneless, skinless chicken breasts because they’re lean, high protein, and always in my freezer. But honestly? Thighs totally work too—just a little extra richness. Here’s the full lowdown:
- Chicken breasts (or thighs)—Boneless, skinless for quick shredding, but some folks swear by bone-in for extra flavor.
- Chicken broth (or water)—Broth gives a little more oomph, but plain water works fine. If you’re watching sodium, go low-salt or homemade!
- Seasonings: I do a good sprinkle of salt, black pepper, garlic powder, and onion powder—but you can absolutely riff here. Taco seasoning? Italian blend? Lemon pepper? Go for it.
- Optional topping/filling ideas: Salsas, BBQ sauce, Buffalo sauce, ranch, or just a squeeze of fresh lime—depends where you’re headed with those leftovers!
Tiny tip: If you want that pulled chicken extra tender, add half a tablespoon of olive oil to the pot. It’s not essential, but it gives a little extra plumpness. And don’t overthink the seasonings—simple is delicious, especially if you want leftovers to be “blank canvas” for different meals.
Step-by-Step Directions
(Trust me, this is as easy as pressing a button…or two. And you won’t even break a sweat!)
- Add your chicken. Pop 2 to 3 pounds of chicken breasts right into the Instant Pot insert. Nestle them in evenly—don’t worry about being beautiful, just don’t pile them all up in one spot.
- Pour in your liquid. Add one cup of chicken broth or water. This helps the pressure cooker do its magic and keeps that chicken juicy.
- Sprinkle on your seasonings. You can give everything a little stir or just leave it—it’ll be fine, promise.
- Seal it up. Lock the lid, set the valve to “sealing” (I forget this more than I care to admit), and select the “Manual” or “Pressure Cook” setting. Cook for 10 minutes if using fresh chicken (add 2-3 extra minutes for big, thick pieces or 15 minutes if frozen—that’s the beauty of this thing!).
- Natural release, then quick release. Let the pot “sit” for 5-7 minutes after cooking (they call this natural release… it’s just you waiting), then carefully flip the valve for a quick release. That little burst of steam always feels dramatic!
- Shred it up. Transfer the chicken to a bowl. You can use two forks and go old-school, or grab a hand mixer and shred on low speed for a minute or so. (Game changer if you’ve got a big batch!)
- Moisten as needed. If the chicken looks a smidge dry, just ladle in a little of the cooking liquid—start with a tablespoon or two and toss well. Done!
Don’t skip letting it rest a few minutes before shredding–it makes it SO much juicier and easier to handle. Your fingers will thank you.
Variations & Flavor Twists
Here’s where it gets extra fun (and honestly, this is a big part of why I never get tired of it):
- Taco Dreams: Toss in a packet of taco seasoning or chili powder + cumin before cooking. Serve with your favorite salsa, avocado, and a quick cabbage slaw for a lighter taco night.
- BBQ Night: Add a splash of your favorite bottled BBQ sauce after shredding—perfect for sandwiches (with pickles!) or even on pizzas.
- Buffalo Kick: Stir in some Buffalo sauce and a bit of ranch powder once the chicken is shredded—great stuffed into wraps or on top of chopped salads.
- Italian Zing: Oregano, basil, and garlic powder before cooking. Shred and use in pasta, sandwiches, or even a warm, cheesy chicken parm sub.
- For the Kids: (or anyone who likes it simple) Just salt, pepper, and a hint of garlic powder—let everyone add their own sauces at the table.
Storage & Reheating Tips
If you’re anything like me, make extra—future you will absolutely be grateful. Here’s how I do it:
- In the fridge: Store cooled shredded chicken in a container with a tight lid (with a little bit of the cooking liquid to keep it moist) for up to 4 days.
- In the freezer: Portion into freezer bags or containers, press out as much air as you can, and mark the date. It’ll be good for up to 3 months. I’ll throw a couple tortillas in with mine for a ready-made lunch kit!
- To reheat: Splash a little broth or water over the chicken, cover, and microwave in short bursts, tossing in between to heat evenly. Or warm it on the stovetop in a skillet with a lid, adding a splash of liquid to steam it back to life.
- Leftover love: Try it on salads, mixed into quick fried rice, piled on top of nachos, rolled into burritos—even stirred into soup or mac and cheese for a protein boost. (Yes, really!)
What to Make with Instant Pot Shredded Chicken
This is where that quick, versatile protein really shines. If you have a tub of this in your fridge, dinner becomes a total Choose-Your-Own-Adventure:
- Tacos or burrito bowls— add some black beans, corn, salsa, rice, and all the toppings. You really can’t go wrong.
- Sandwiches— especially on toasty buns with coleslaw and extra pickles.
- Salads— spoon over greens with chopped veggies and a bright vinaigrette (great for a lighter, high protein lunch).
- Wraps or quesadillas— grab what’s in the veggie drawer and press them together with cheese for a quick meal.
- Soups or casseroles— a scoop of this shredded chicken will save you SO much time with weeknight meals (chicken tortilla soup, anyone?).
It’s the ultimate meal prep hack—totally craveable, and no one will ever complain about “plain old chicken” again.
Glad You Stopped By!
If you end up making this Instant Pot Shredded Chicken (or even if you just laughed at my inability to remember to close the pressure valve…), leave a comment below! I’d truly love to hear what flavors you added or what creative meal you came up with. And if you have questions or tips to share, I’m always hanging out in the comments, coffee in hand—come say hi! Here’s to making dinnertime a little easier and a whole lot tastier, friends.
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 4 large russet potatoes washed and scrubbed
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets blanched
- 1 1/2 cups cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- Salt and pepper to taste
- Chopped fresh chives or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender. Let them cool slightly.
- In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute. Stir in the flour and cook for another minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until smooth and thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
- Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer in the skins. Place the potato shells in the prepared baking dish.
- Dice the scooped-out potato flesh and combine it with the cooked chicken, blanched broccoli, and cheese sauce. Stir until well combined.
- Spoon the chicken, broccoli, and cheese mixture into the potato shells, dividing evenly. Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. The top should be golden brown.
- Let the casserole cool slightly before serving. Garnish with fresh chives or green onions if desired. Enjoy warm!
