Okay. An easy shredded chicken recipe that is done in under 20 minutes? FROM FROZEN?! Can it get any better than that?!? Chicken is definitely my go-to protein when it come to meal prep because it is so versatile, easy to cook, and freezes wonderfully after its cooked. What’s even better about this recipe? It starts with a frozen chicken breast because we all know we ain’t got time to thaw those breasts after a long day at work.

You can use fresh chicken breast if you have it on hand, just make sure to cook it for 8 minutes rather than 13 minutes. I’d recommend chicken broth for your liquid to provide a better flavor, but water works great too. The best part of this recipe is how versatile it is. Season it will literally whatever you prefer. I did a basic salt, pepper, and Mrs. Dash type seasoning blend on this batch, but feel free to throw in chopped onion, minced garlic, paprika, oregano, italian seasoning, curry powder, fajita seasoning, the options are endless! Add the seasonings after its cooked and shredded too.

How to cook the chicken:

1-2 lbs. chicken breast, 1 cup liquid, seasonings of choice, and cook. So easy. Cook on high pressure for 13-16 minutes, and a five minutes natural release. My chicken breasts were more thick than usual so I cooked them for two minutes longer than the original recipe called for. If you have thinner breasts, 13 minutes should be a perfect amount of time.

How to shred the chicken:

Here’s a trick I saw somewhere on the internet. Rather than shredding with two forks, use a hand mixer with beater attachments and pulse a few times until desired chicken is shredded to your liking. Try this super quick hack to save you even more time. Drizzle a little olive oil before seasoning with additional spices of choice before serving or freezing.

How to freeze the chicken:

I often make a big batch of this recipe, shred it with a hand mixer (pro tip!) and weigh out 1lb. portions in freezer bags to have on hand for future recipes. Soup, fajitas, stir-fry, or as a simple addition to a big bed of greens will be ready in 30 minutes or less with this quick recipe. I’d recommend thawing again in a small pot with a little extra liquid to restore the moisture. Sometimes it can turn out dry after freezing. Store the leftover chicken in the liquids for extra moist leftovers!

What are your favorite shredded chicken recipes? Drop it in the comments below!

Print Recipe

Instant Pot Shredded Chicken

Quick, easy, and versatile shredded chicken to simplify your meal prep!

Prep Time2 minutes mins

Cook Time13 minutes mins

Total Time15 minutes mins

Course: Appetizer, Dinner, Lunch, Main Course

Cuisine: American, Indian, Italian, Mexican

Keyword: bowls, chicken, fajitas, freezer-meal, frozen chicken, instant pot, meal-prep, salads, soups, stir-fry

Servings: 20

Equipment

• Pressure Cooker – Ninja Foodie or Instant Pot
• Hand mixer (optional)
• 2 forks
• measuring cups

Ingredients

• 4 lbs. fresh or frozen chicken breast
• 1 cup chicken or vegetable broth or water
• 1 tbsp seasoning blend of choice
• ½ tsp sea salt
• ½ tsp black pepper

Instructions

• Place chicken breast in the pressure cooker and top with broth/water, spices of choice, salt, and pepper.
• Place lid on pressure cooker and set to sealed position.
• Cook 8 minutes for fresh chicken breasts, or 13-15 minutes for frozen chicken breasts.
• Once done, allow for a 5-minute natural pressure release.
• After 5 minutes, do a quick release and make sure chicken is cooked through. Remove from instant pot and shred with a hand mixer for 15-20 seconds or pull apart with a fork.
• Season with additional salt, pepper, and spices if you prefer.
• If not serving immediately, allow to cool before freezing. Store leftovers in the fridge for 3-4 days.

Notes

Original recipe and other great recipes from:

https://www.wholesomeyum.com/recipes/pressure-cooker-chicken-breast-recipe-shredded-chicken/