This simple recipe is my go to for all recipes needing shredded chicken. While I’ve tried other methods using the slow cooker or the oven, I like this one for large batches of shredded chicken in particular. I’ve been using this as the base for all of my chicken salads, which I’ve been having a LOT recently. I love how quick, easy, and foolproof this recipe is! I have also tried to freeze leftover shredded chicken when I had a bit too much, and it was great when I used a few weeks later.
30 Minute Instant Pot Shredded Chicken
Makes about 6-7 cups of shredded chicken, packed
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3 pounds chicken breast
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1 teaspoon sea salt
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1 cup chicken stock
Place all ingredients into the instant pot. Press the manual button to cook on high pressure for 25 minutes. Although you can do a quick release when done if rushed for time, although I’ve found better results if you do a natural release. Place chicken in a large container to let cool slightly. Once cool enough, shred with hands or with a fork and place in fridge for later use.
Have your shredded chicken and now wondering what to make with it? Try out…
