FREE 5-Ingredient Recipe EBook
- My Instant Pot Chicken Breast Is The Best Way To Make Shredded Chicken
- How To Cook Chicken Breast In The Instant Pot
- My Recipe Tips
- How Long To Pressure Cook Chicken?
- Shredding Methods
- Instant Pot Chicken Breast (Fresh Or Frozen) Recipe card
- Ways To Use It
- Recipe Reviews
My Instant Pot Chicken Breast Is The Best Way To Make Shredded Chicken
Probably the #1 staple I make ahead all the time is big batches of this Instant Pot chicken breast to use for other recipes. (I meal prep barbacoa beef and pulled pork too, but let’s be real, cooking chicken breast is by far the most essential.) I used to pull out my slow cooker for this, but back in 2017 I discovered that it’s so much faster to make shredded chicken breast in my Instant Pot. Let me show you why you need this recipe:
- Fastest way to make shredded chicken – The prep is as easy and care-free as my slow cooker, but it only takes me around 10 minutes (okay, plus some time for the Instant Pot to pressurize). It’s convenient not to have to plan so far ahead!
- Perfect flavor and texture – It’s juicy, it’s flavorful, it’s amazing whole but also shreds effortlessly. There’s so much I love about this Instant Pot chicken breast recipe. You can even use a similar method to make Instant Pot turkey breast (though I don’t shred that one).
- Time chart for any quantity, fresh or frozen – I went through pounds and pounds of chicken to test my handy time chart for you. And now I actually reference it myself when I make chicken breast in my Instant Pot!
I don’t think I’ll ever make shredded chicken another way again. Try these Instant Pot chicken breasts with me, and you might say the same!
How To Cook Chicken Breast In The Instant Pot
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .
- Season the chicken breast in the Instant Pot . Place the pieces on the bottom (I don’t use the trivet here), and season with Italian seasoning (or any other spices you like), salt, and pepper. Pour chicken broth around the sides of the chicken. Don’t stir.
- Pressure cook the chicken. Close the lid and select the either the “Poultry” or “Manual” setting (for high pressure). Set the time based on the amount of chicken you have — use my time chart below.
- Release the pressure. Let the pressure naturally release for at least 5 minutes. Then you can vent to quick release remaining pressure, or continue natural release. See my tips on this below.
- Shred the cooked chicken. I have a few different ways to shred chicken here .
My Recipe Tips
- Pour the broth around the chicken, not over it. This way, there’s enough liquid for the Instant Pot, but you won’t wash off the seasonings. You can use store-bought chicken broth, my homemade chicken broth , or even bone broth . Water works in a pinch, but is less flavorful.
- Feel free to customize the spices. I usually use Italian seasoning for my Instant Pot shredded chicken, because it goes with almost everything. But for Mexican recipes , I love it with my taco seasoning . You can also just add garlic powder, paprika, or individual dried herbs. At a minimum, I recommend salt and pepper, otherwise the shredded chicken tastes like nothing.
- For the most juicy, tender chicken, wait for natural release. Don’t worry, this is not required, and I do use quick release (after waiting 5 minutes) all the time. But I definitely notice a difference in tenderness and can shred the chicken more easily when I wait for the natural release to finish.
- Check that the chicken reaches 165 degrees F. I use this meat thermometer to check the internal temperature. It almost always does using my time chart (below), but if not, put the lid back on for 5 minutes and wait to see if it does from the residual heat. If the temperature is still too low, seal again and pressure cook for another 2 minutes.
- You can also enjoy Instant Pot chicken breasts whole. I mostly make this recipe when I need shredded chicken, but you don’t have to shred it. You can totally serve it as a meal with your favorite side dish — or make my Instant Pot chicken and rice for a one-pot meal.
- Can you use this method with other cuts? Yes, it works with boneless chicken thighs, too. For bone-in, skin-on cuts, I recommend following my recipe for Instant Pot chicken legs instead.
How Long To Pressure Cook Chicken?
Instant Pot chicken breast time depends on how much you’re cooking at once, and whether it’s fresh or frozen. My rule of thumb is to start at 4 minutes for 1 pound, and add an extra 1-2 minutes for each additional pound. Add about 5 minutes to that time if your chicken is frozen.
After testing each weight amount (and over 20 pounds of shredded chicken later!), I’ve created this time chart, so you never have to guess. These times are for an Instant Pot this size , which I used to test.
- What these times mean: These are the times you enter on your Instant Pot, and do not include time it takes to build pressure.
- How to scale the recipe: My chart above includes a column for “# Servings On Recipe Card” — this is what you’d set on the recipe card (at the bottom of this post) in the Servings section, to scale the ingredients to the amount of chicken you have.
- Don’t scale the amount of broth: You always need 1 cup of chicken broth for Instant Pot chicken breasts, whether you’re making 1 pound, 5 pounds, or anything in between.
- A note on chicken breast size: My cook times are based on typical 8-ounce chicken breasts that I usually buy. If yours are larger, you may need to increase the time by a couple of minutes.
FYI: One pound of raw chicken will make 2 to 2 1/2 cups of shredded chicken.
You can make up to 5 pounds of chicken breast in the Instant Pot at once, if yours is 6 quarts like mine. I usually stick to no more than 4 pounds, as 5 pounds doesn’t always cook evenly.
Shredding Methods
One of the things I love about Instant Pot chicken breast is how easy it is to shred it! You have a few options here:
- Two Forks – Use them to shred chicken breast directly in the Instant Pot. Hold a piece of chicken steady with one fork, then pull and tear away the shredded pieces with the other… and repeat. Sometimes I use meat shredding claws like this , which work the same way, but faster.
- Hand Mixer – This is my favorite method, because it’s so quick but the cleanup is still minimal. Drain some of the liquid temporarily (so it doesn’t splash all over you), then place the beaters into the pot and turn on the mixer to shred. If your hand mixer has a slow start feature, like this mixer I have , that helps to reduce splattering.
- Stand Mixer – A stand mixer works the same way as a hand mixer, except you’ll need to transfer the chicken into the mixer bowl.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 4 lb Boneless skinless chicken breast (or see the time chart above for other amounts) ▢
- 1 tbsp Italian seasoning (or any spices you like; optional) ▢
- 1/2 tsp Sea salt ▢
- 1/2 tsp Black pepper ▢
- 1 cup Chicken broth, reduced sodium (or use homemade) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Place the chicken into the Instant Pot . Season with Italian seasoning (if you like), sea salt, and black pepper. Pour the chicken broth around the sides of the chicken.
- Close the lid and select the either the “Poultry” or “Manual” setting. Set the time to 8 minutes for fresh chicken breast, or 13 minutes for frozen chicken breast — or use the time chart in the post above to cook other weights. (These times are for typical 8 ounce chicken breasts. If yours are larger, add a couple of minutes.)
- When the time is up, let the pressure naturally release for at least 5 minutes . After that, you can turn the valve to “Vent” for quick release if you’re in a hurry, or continue natural release for the most tender texture.
- Unplug the pressure cooker and use two forks to shred the chicken. (I prefer to do this right in the pressure cooker, mixing with the juices.) Drain if serving right away, or store with the broth to retain moisture.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: See my recipe tips to help you get juicy, tender shredded chicken, ways to customize the spices, and how to cook if you prefer your chicken breasts whole instead of shredded.
- Scaling the recipe: Check out my handy time chart for cooking different weights of chicken, plus some tips on scaling up or down.
- Storage: If you’ll use the chicken this week, you can keep it in an airtight container in the refrigerator for up to 3-5 days. I store it with the juices to retain moisture.
- How to freeze: While I do keep a bit in the fridge when I need it, I always make a big batch of this Instant Pot chicken breast so that I can freeze it! After letting it cool, portion it out into zip lock bags (I recommend 1-pound portions for recipes) and freeze flat. Once solid, you can store the bags upright in the freezer for 3-6 months. Sometimes I use my vacuum sealer to make it last even longer without freezer burn, or freeze in these cubes for perfect portions — each section is about a pound.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Instant Pot Chicken Breast Recipe
Ways To Use It
There are probably a hundred ways that I use my Instant Pot shredded chicken breast. Here are some of my faves you can try:
- Casseroles – The #1 way I use shredded chicken is for my family’s favorite casserole, chicken bacon ranch casserole . It’s perfect for my chicken Cordon Bleu casserole or chicken zucchini casserole as well.
- Salads – I always use this for classic chicken salad , but also for my other creamy ones, like Mediterranean chicken salad and avocado chicken salad . You can top your leafy salads, such as green goddess salad or Cobb salad , too.
- Soups – While you can totally cook chicken breast while your soup cooks, sometimes I toss in pre-made Instant Pot chicken breast for a time-saving shortcut. Try it in my spaghetti squash chicken soup or healthy detox soup .
- Sandwiches – Make them with one of my chicken salads (above), or mix the chicken with my sugar free BBQ sauce and melt cheese on top.
- Dips – Stir it into my crack dip or queso dip for added protein, or use your pressure cooker again to make Instant Pot buffalo chicken dip .
- Mexican Dishes – If you make it with taco seasoning like I suggested above, my Instant Pot chicken breast recipe is perfect for tacos with fresh salsa , a quick burrito bowl , chicken stuffed peppers , stuffed poblano peppers , or taco salad with my homemade salsa .
- Side Dishes – If you want to serve your Instant Pot chicken breasts whole, make my roasted broccoli , sauteed green beans , or air fryer potatoes at the same time for easy sides.
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Instant Pot Chicken Breast (Fresh Or Frozen)
Instant Pot chicken breast is easy, juicy, and fast! Use my time chart to make it from fresh or frozen chicken, then enjoy whole or shred.
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/pressure-cooker-chicken-breast-recipe-shredded-chicken/
Ingredients
- 4 lb Boneless skinless chicken breast (or see the time chart above for other amounts)
- 1 tbsp Italian seasoning (or any spices you like; optional)
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 1 cup Chicken broth, reduced sodium (or use homemade)
Instructions
- Place the chicken into the Instant Pot . Season with Italian seasoning (if you like), sea salt, and black pepper. Pour the chicken broth around the sides of the chicken.
- Close the lid and select the either the “Poultry” or “Manual” setting. Set the time to 8 minutes for fresh chicken breast, or 13 minutes for frozen chicken breast – or use the time chart in the post above to cook other weights. (These times are for typical 8 ounce chicken breasts. If yours are larger, add a couple of minutes.)
- When the time is up, let the pressure naturally release for at least 5 minutes . After that, you can turn the valve to “Vent” for quick release if you’re in a hurry, or continue natural release for the most tender texture.
- Unplug the pressure cooker and use two forks to shred the chicken. (I prefer to do this right in the pressure cooker, mixing with the juices.) Drain if serving right away, or store with the broth to retain moisture.
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: See my recipe tips to help you get juicy, tender shredded chicken, ways to customize the spices, and how to cook if you prefer your chicken breasts whole instead of shredded.
- Scaling the recipe: Check out my handy time chart for cooking different weights of chicken, plus some tips on scaling up or down.
- Storage: If you’ll use the chicken this week, you can keep it in an airtight container in the refrigerator for up to 3-5 days. I store it with the juices to retain moisture.
- How to freeze: While I do keep a bit in the fridge when I need it, I always make a big batch of this Instant Pot chicken breast so that I can freeze it! After letting it cool, portion it out into zip lock bags (I recommend 1-pound portions for recipes) and freeze flat. Once solid, you can store the bags upright in the freezer for 3-6 months. Sometimes I use my vacuum sealer to make it last even longer without freezer burn, or freeze in these cubes for perfect portions – each section is about a pound.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
FREE 5-Ingredient Recipe EBook
- My Instant Pot Chicken Breast Is The Best Way To Make Shredded Chicken
- How To Cook Chicken Breast In The Instant Pot
- My Recipe Tips
- How Long To Pressure Cook Chicken?
- Shredding Methods
- Instant Pot Chicken Breast (Fresh Or Frozen) Recipe card
- Ways To Use It
- Recipe Reviews
My Instant Pot Chicken Breast Is The Best Way To Make Shredded Chicken
Probably the #1 staple I make ahead all the time is big batches of this Instant Pot chicken breast to use for other recipes. (I meal prep barbacoa beef and pulled pork too, but let’s be real, cooking chicken breast is by far the most essential.) I used to pull out my slow cooker for this, but back in 2017 I discovered that it’s so much faster to make shredded chicken breast in my Instant Pot. Let me show you why you need this recipe:
- Fastest way to make shredded chicken – The prep is as easy and care-free as my slow cooker, but it only takes me around 10 minutes (okay, plus some time for the Instant Pot to pressurize). It’s convenient not to have to plan so far ahead!
- Perfect flavor and texture – It’s juicy, it’s flavorful, it’s amazing whole but also shreds effortlessly. There’s so much I love about this Instant Pot chicken breast recipe. You can even use a similar method to make Instant Pot turkey breast (though I don’t shred that one).
- Time chart for any quantity, fresh or frozen – I went through pounds and pounds of chicken to test my handy time chart for you. And now I actually reference it myself when I make chicken breast in my Instant Pot!
I don’t think I’ll ever make shredded chicken another way again. Try these Instant Pot chicken breasts with me, and you might say the same!
How To Cook Chicken Breast In The Instant Pot
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .
- Season the chicken breast in the Instant Pot . Place the pieces on the bottom (I don’t use the trivet here), and season with Italian seasoning (or any other spices you like), salt, and pepper. Pour chicken broth around the sides of the chicken. Don’t stir.
- Pressure cook the chicken. Close the lid and select the either the “Poultry” or “Manual” setting (for high pressure). Set the time based on the amount of chicken you have — use my time chart below.
- Release the pressure. Let the pressure naturally release for at least 5 minutes. Then you can vent to quick release remaining pressure, or continue natural release. See my tips on this below.
- Shred the cooked chicken. I have a few different ways to shred chicken here .
My Recipe Tips
- Pour the broth around the chicken, not over it. This way, there’s enough liquid for the Instant Pot, but you won’t wash off the seasonings. You can use store-bought chicken broth, my homemade chicken broth , or even bone broth . Water works in a pinch, but is less flavorful.
- Feel free to customize the spices. I usually use Italian seasoning for my Instant Pot shredded chicken, because it goes with almost everything. But for Mexican recipes , I love it with my taco seasoning . You can also just add garlic powder, paprika, or individual dried herbs. At a minimum, I recommend salt and pepper, otherwise the shredded chicken tastes like nothing.
- For the most juicy, tender chicken, wait for natural release. Don’t worry, this is not required, and I do use quick release (after waiting 5 minutes) all the time. But I definitely notice a difference in tenderness and can shred the chicken more easily when I wait for the natural release to finish.
- Check that the chicken reaches 165 degrees F. I use this meat thermometer to check the internal temperature. It almost always does using my time chart (below), but if not, put the lid back on for 5 minutes and wait to see if it does from the residual heat. If the temperature is still too low, seal again and pressure cook for another 2 minutes.
- You can also enjoy Instant Pot chicken breasts whole. I mostly make this recipe when I need shredded chicken, but you don’t have to shred it. You can totally serve it as a meal with your favorite side dish — or make my Instant Pot chicken and rice for a one-pot meal.
- Can you use this method with other cuts? Yes, it works with boneless chicken thighs, too. For bone-in, skin-on cuts, I recommend following my recipe for Instant Pot chicken legs instead.
How Long To Pressure Cook Chicken?
Instant Pot chicken breast time depends on how much you’re cooking at once, and whether it’s fresh or frozen. My rule of thumb is to start at 4 minutes for 1 pound, and add an extra 1-2 minutes for each additional pound. Add about 5 minutes to that time if your chicken is frozen.
After testing each weight amount (and over 20 pounds of shredded chicken later!), I’ve created this time chart, so you never have to guess. These times are for an Instant Pot this size , which I used to test.
- What these times mean: These are the times you enter on your Instant Pot, and do not include time it takes to build pressure.
- How to scale the recipe: My chart above includes a column for “# Servings On Recipe Card” — this is what you’d set on the recipe card (at the bottom of this post) in the Servings section, to scale the ingredients to the amount of chicken you have.
- Don’t scale the amount of broth: You always need 1 cup of chicken broth for Instant Pot chicken breasts, whether you’re making 1 pound, 5 pounds, or anything in between.
- A note on chicken breast size: My cook times are based on typical 8-ounce chicken breasts that I usually buy. If yours are larger, you may need to increase the time by a couple of minutes.
FYI: One pound of raw chicken will make 2 to 2 1/2 cups of shredded chicken.
You can make up to 5 pounds of chicken breast in the Instant Pot at once, if yours is 6 quarts like mine. I usually stick to no more than 4 pounds, as 5 pounds doesn’t always cook evenly.
Shredding Methods
One of the things I love about Instant Pot chicken breast is how easy it is to shred it! You have a few options here:
- Two Forks – Use them to shred chicken breast directly in the Instant Pot. Hold a piece of chicken steady with one fork, then pull and tear away the shredded pieces with the other… and repeat. Sometimes I use meat shredding claws like this , which work the same way, but faster.
- Hand Mixer – This is my favorite method, because it’s so quick but the cleanup is still minimal. Drain some of the liquid temporarily (so it doesn’t splash all over you), then place the beaters into the pot and turn on the mixer to shred. If your hand mixer has a slow start feature, like this mixer I have , that helps to reduce splattering.
- Stand Mixer – A stand mixer works the same way as a hand mixer, except you’ll need to transfer the chicken into the mixer bowl.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 4 lb Boneless skinless chicken breast (or see the time chart above for other amounts) ▢
- 1 tbsp Italian seasoning (or any spices you like; optional) ▢
- 1/2 tsp Sea salt ▢
- 1/2 tsp Black pepper ▢
- 1 cup Chicken broth, reduced sodium (or use homemade) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Place the chicken into the Instant Pot . Season with Italian seasoning (if you like), sea salt, and black pepper. Pour the chicken broth around the sides of the chicken.
- Close the lid and select the either the “Poultry” or “Manual” setting. Set the time to 8 minutes for fresh chicken breast, or 13 minutes for frozen chicken breast — or use the time chart in the post above to cook other weights. (These times are for typical 8 ounce chicken breasts. If yours are larger, add a couple of minutes.)
- When the time is up, let the pressure naturally release for at least 5 minutes . After that, you can turn the valve to “Vent” for quick release if you’re in a hurry, or continue natural release for the most tender texture.
- Unplug the pressure cooker and use two forks to shred the chicken. (I prefer to do this right in the pressure cooker, mixing with the juices.) Drain if serving right away, or store with the broth to retain moisture.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: See my recipe tips to help you get juicy, tender shredded chicken, ways to customize the spices, and how to cook if you prefer your chicken breasts whole instead of shredded.
- Scaling the recipe: Check out my handy time chart for cooking different weights of chicken, plus some tips on scaling up or down.
- Storage: If you’ll use the chicken this week, you can keep it in an airtight container in the refrigerator for up to 3-5 days. I store it with the juices to retain moisture.
- How to freeze: While I do keep a bit in the fridge when I need it, I always make a big batch of this Instant Pot chicken breast so that I can freeze it! After letting it cool, portion it out into zip lock bags (I recommend 1-pound portions for recipes) and freeze flat. Once solid, you can store the bags upright in the freezer for 3-6 months. Sometimes I use my vacuum sealer to make it last even longer without freezer burn, or freeze in these cubes for perfect portions — each section is about a pound.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Instant Pot Chicken Breast Recipe
Ways To Use It
There are probably a hundred ways that I use my Instant Pot shredded chicken breast. Here are some of my faves you can try:
- Casseroles – The #1 way I use shredded chicken is for my family’s favorite casserole, chicken bacon ranch casserole . It’s perfect for my chicken Cordon Bleu casserole or chicken zucchini casserole as well.
- Salads – I always use this for classic chicken salad , but also for my other creamy ones, like Mediterranean chicken salad and avocado chicken salad . You can top your leafy salads, such as green goddess salad or Cobb salad , too.
- Soups – While you can totally cook chicken breast while your soup cooks, sometimes I toss in pre-made Instant Pot chicken breast for a time-saving shortcut. Try it in my spaghetti squash chicken soup or healthy detox soup .
- Sandwiches – Make them with one of my chicken salads (above), or mix the chicken with my sugar free BBQ sauce and melt cheese on top.
- Dips – Stir it into my crack dip or queso dip for added protein, or use your pressure cooker again to make Instant Pot buffalo chicken dip .
- Mexican Dishes – If you make it with taco seasoning like I suggested above, my Instant Pot chicken breast recipe is perfect for tacos with fresh salsa , a quick burrito bowl , chicken stuffed peppers , stuffed poblano peppers , or taco salad with my homemade salsa .
- Side Dishes – If you want to serve your Instant Pot chicken breasts whole, make my roasted broccoli , sauteed green beans , or air fryer potatoes at the same time for easy sides.
