20 Delicious Shredded Chicken Recipes Instant Pot Easy

Are you ready to transform your weeknight dinners with minimal effort and maximum flavor? Our roundup of 20 Delicious Shredded Chicken Recipes for the Instant Pot is here to save the day! From cozy comfort classics to zesty new favorites, these easy-to-follow recipes promise juicy, flavorful chicken in a fraction of the time. Dive in and discover your next go-to meal that’ll have everyone asking for seconds!

Instant Pot Shredded Chicken Tacos

These Instant Pot Shredded Chicken Tacos are a game-changer for busy weeknights, offering juicy, flavorful chicken in a fraction of the time it usually takes.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup chicken broth
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• Toppings: diced avocado, chopped cilantro, lime wedges, shredded lettuce

Instructions

1. Set your Instant Pot to the sauté function and heat 2 tbsp olive oil. Add the chicken breasts and sear for 2 minutes on each side until lightly browned.
2. Pour in 1 cup chicken broth, then sprinkle 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper over the chicken.
3. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
4. Remove the chicken and shred it with two forks. Return the shredded chicken to the pot and stir to coat with the juices.
5. Warm 8 small corn tortillas according to package instructions. Fill each tortilla with shredded chicken and top with diced avocado, chopped cilantro, lime wedges, and shredded lettuce as desired.

The magic of this recipe lies in the Instant Pot’s ability to infuse the chicken with deep, smoky flavors while keeping it incredibly tender. Perfect for when you’re craving tacos but short on time.

Tip: For an extra kick, add a diced jalapeño to the Instant Pot before cooking.

Instant Pot BBQ Shredded Chicken Sliders

These Instant Pot BBQ Shredded Chicken Sliders are a game-changer for your next gathering, combining tender chicken with a smoky-sweet sauce that’s irresistibly good.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup BBQ sauce (your favorite brand)
• 1/2 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 slider buns
• 1/2 cup coleslaw (optional, for serving)

Instructions

1. Place the chicken breasts in the Instant Pot. In a bowl, whisk together 1 cup BBQ sauce, 1/2 cup chicken broth, 1 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Pour this mixture over the chicken.
2. Secure the lid and set the Instant Pot to Manual High Pressure for 12 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
3. Remove the chicken and shred it using two forks. Return the shredded chicken to the Instant Pot and stir to coat with the sauce. Let it sit on the Keep Warm setting for 5 minutes to absorb more flavor.
4. Serve the BBQ shredded chicken on slider buns, topped with coleslaw if desired.

The magic here is in the pressure cooking—it locks in moisture so every bite is juicy and packed with flavor, making these sliders a surefire hit.

Tip: For an extra kick, mix a dash of hot sauce into the BBQ sauce before cooking.

Instant Pot Shredded Chicken for Enchiladas

Whip up this effortlessly tender Instant Pot Shredded Chicken in no time, perfect for stuffing into enchiladas or topping your favorite Mexican-inspired dishes.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Set your Instant Pot to the “Sauté” function and heat 1 tbsp olive oil. Add the chicken breasts and sear for 2-3 minutes on each side until lightly browned.
2. Pour in 1 cup chicken broth, then sprinkle 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper over the chicken.
3. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
4. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot and stir to coat it in the flavorful juices.

The magic of the Instant Pot locks in moisture, ensuring your chicken is juicy and packed with flavor, making it an ideal filling for enchiladas that won’t dry out in the oven.

Tip: For an extra kick, add a diced jalapeño to the pot before cooking.

Instant Pot Shredded Chicken Salad

Looking for a quick, flavorful meal that doesn’t skimp on taste? This Instant Pot Shredded Chicken Salad is your go-to for a fuss-free lunch or dinner that’s packed with flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup chicken broth
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced celery
• 1/4 cup diced red onion

Instructions

1. Place the chicken breasts and chicken broth in the Instant Pot. Secure the lid and set the valve to sealing. Cook on high pressure for 10 minutes, then allow a natural release for 5 minutes before quick releasing any remaining pressure.
2. Remove the chicken and shred it using two forks. Let it cool slightly.
3. In a large bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, garlic powder, onion powder, salt, and black pepper.
4. Add the shredded chicken, diced celery, and diced red onion to the bowl. Stir until everything is well coated with the dressing.
5. Serve immediately or refrigerate for an hour to let the flavors meld together.

The magic of this recipe lies in the Instant Pot’s ability to keep the chicken incredibly moist, while the Greek yogurt adds a tangy twist to the classic mayo-based dressing.

Tip: For an extra crunch, toss in some chopped walnuts or almonds right before serving.

Instant Pot Shredded Chicken Soup

Warm up your kitchen with this comforting Instant Pot Shredded Chicken Soup, a hearty dish that comes together in a flash with minimal fuss.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 6 cups chicken broth
• 1 pound boneless, skinless chicken breasts
• 1 cup uncooked orzo pasta
• 2 tablespoons fresh parsley, chopped

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, carrots, and celery, cooking for 3 minutes until slightly softened. Stir in the garlic, salt, pepper, and thyme, cooking for 1 minute more.
2. Pour in the chicken broth, scraping the bottom to loosen any browned bits. Add the chicken breasts and orzo, ensuring they’re submerged.
3. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 7 minutes. Allow a 10-minute natural release, then quick-release any remaining pressure.
4. Remove the chicken to a bowl, shred it with two forks, and return it to the pot. Stir in the fresh parsley.

The magic of this soup lies in the orzo, which cooks perfectly in the broth, absorbing all the flavors while keeping its delightful bite.

Tip: For an extra layer of flavor, toast the orzo in the pot with the veggies before adding the broth.

Instant Pot Shredded Chicken Sandwiches

These Instant Pot Shredded Chicken Sandwiches are a game-changer for busy weeknights, offering juicy, flavorful chicken with minimal effort.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup chicken broth
• 1/2 cup barbecue sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 hamburger buns, toasted

Instructions

1. Set your Instant Pot to the sauté function. Add 1 tbsp olive oil and let it heat for a minute.
2. Place the chicken breasts in the pot and sprinkle with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté for 2 minutes on each side until lightly browned.
3. Pour in 1 cup chicken broth and secure the lid. Cook on high pressure for 10 minutes, then allow a natural release for 5 minutes before quick releasing any remaining pressure.
4. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot and stir in 1/2 cup barbecue sauce until well coated.
5. Serve the shredded chicken on toasted hamburger buns.

The magic here is in the pressure cooking, which locks in moisture and infuses the chicken with deep, smoky flavors in record time.

Tip: For an extra kick, mix a tablespoon of hot sauce into the barbecue sauce before adding it to the chicken.

Instant Pot Shredded Chicken Pasta

This Instant Pot Shredded Chicken Pasta is a game-changer for busy weeknights, combining tender chicken and al dente pasta in a creamy, flavorful sauce that comes together in minutes.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 8 oz penne pasta
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Set the Instant Pot to sauté mode and heat 2 tbsp olive oil. Add the chicken breasts and cook for 2 minutes on each side until lightly browned.
2. Add 8 oz penne pasta, 2 cups chicken broth, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper to the pot. Stir to combine.
3. Secure the lid and set the Instant Pot to manual high pressure for 5 minutes. Once done, quick release the pressure.
4. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
5. Stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese until the sauce is smooth and creamy.

The magic of this dish lies in the Instant Pot’s ability to infuse the pasta with rich, savory flavors while keeping the chicken incredibly tender. It’s a one-pot wonder that feels indulgent without any fuss.

Tip: For an extra kick, add a pinch of red pepper flakes with the other seasonings.

Instant Pot Shredded Chicken Quesadillas

These Instant Pot Shredded Chicken Quesadillas are a game-changer for busy weeknights, combining juicy chicken and melted cheese in a crispy tortilla with minimal effort.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp olive oil
• 4 large flour tortillas
• 2 cups shredded Mexican cheese blend
• 1/4 cup chopped cilantro
• 1/2 cup diced tomatoes

Instructions

1. Place the chicken breasts in the Instant Pot. Add chicken broth, taco seasoning, salt, garlic powder, and onion powder. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes, then allow a natural release for 5 minutes before quick releasing the remaining pressure.
2. Remove the chicken and shred it using two forks. Discard the cooking liquid.
3. Heat olive oil in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle with 1/2 cup of cheese, then add a quarter of the shredded chicken, cilantro, and diced tomatoes. Top with another 1/2 cup of cheese and a second tortilla.
4. Cook for 2-3 minutes on each side until golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.

The magic of this recipe lies in the Instant Pot’s ability to infuse the chicken with bold flavors while keeping it incredibly tender, making every bite of your quesadilla irresistibly juicy.

Tip: For an extra crispy exterior, lightly brush the tortillas with olive oil before cooking.

Instant Pot Shredded Chicken Burrito Bowls

Whip up these Instant Pot Shredded Chicken Burrito Bowls for a fuss-free dinner that’s packed with flavor and ready in no time.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 1 1/2 cups chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1 (10 oz) can diced tomatoes with green chilies
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chicken breasts and cook for 2 minutes on each side until lightly browned.
2. Add the rice, chicken broth, black beans, corn, diced tomatoes with green chilies, cumin, chili powder, garlic powder, salt, and black pepper to the pot. Stir to combine.
3. Secure the lid and set the Instant Pot to manual high pressure for 10 minutes. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.
4. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and stir to mix with the rice and beans.
5. Garnish with chopped cilantro and serve with lime wedges on the side.

The magic of this recipe lies in the Instant Pot doing all the work, infusing the chicken and rice with bold spices and creating a meal that’s effortlessly delicious.

Tip: For an extra kick, top your burrito bowl with sliced jalapeños or a dollop of sour cream.

Instant Pot Shredded Chicken and Rice

Whip up this comforting Instant Pot Shredded Chicken and Rice for a fuss-free dinner that’s packed with flavor and ready in no time.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 1 3/4 cups chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup frozen peas

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil. Add the chicken breasts and cook for 2 minutes on each side until lightly browned.
2. Cancel the ‘Saute’ function. Add the rice, chicken broth, garlic powder, onion powder, salt, and black pepper to the pot. Stir to combine.
3. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 8 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
4. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot, add the frozen peas, and stir. Let it sit for 2 minutes to warm the peas.

The magic of this dish lies in how the rice absorbs all the savory flavors from the chicken and spices, creating a perfectly unified taste in every bite.

Tip: For an extra flavor boost, sprinkle some grated Parmesan cheese on top before serving.

Instant Pot Shredded Chicken Chili

Whip up this Instant Pot Shredded Chicken Chili for a cozy, flavor-packed meal that’s ready in no time—perfect for those busy weeknights when you crave something hearty without the hassle.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (4-ounce) can diced green chilies
• 2 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion and garlic, sautéing for 2-3 minutes until softened.
2. Add the chicken breasts, black beans, kidney beans, diced tomatoes, green chilies, chicken broth, chili powder, cumin, salt, and black pepper to the pot. Stir to combine.
3. Secure the lid and set the valve to ‘Sealing.’ Cook on ‘Manual’ high pressure for 15 minutes.
4. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and stir to combine.
6. Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.

The magic of this chili lies in the Instant Pot’s ability to infuse the chicken with deep, smoky flavors while keeping it incredibly tender—no dry, stringy chicken here!

Tip: For an extra kick, add a diced jalapeño with the onions and garlic at the beginning.

Instant Pot Shredded Chicken Nachos

Whip up a crowd-pleasing appetizer in no time with these Instant Pot Shredded Chicken Nachos, perfect for game day or a cozy movie night at home.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 bag (10 oz) tortilla chips
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup sliced jalapeños
• 1/4 cup chopped cilantro
• 1/2 cup sour cream

Instructions

1. Place the chicken breasts in the Instant Pot. Add chicken broth, taco seasoning, salt, and black pepper. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
2. Once done, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure. Remove the chicken and shred it using two forks.
3. Heat olive oil in a skillet over medium heat. Add the shredded chicken and cook for 2-3 minutes until slightly crispy.
4. Preheat your oven to 400°F. Spread tortilla chips on a baking sheet. Top with shredded chicken, cheddar cheese, diced tomatoes, and sliced jalapeños.
5. Bake for 5-7 minutes until the cheese is melted and bubbly.
6. Remove from the oven and garnish with chopped cilantro and dollops of sour cream.

The magic of the Instant Pot ensures the chicken is juicy and flavorful, while the quick bake gives the nachos that irresistible cheesy crunch.

Tip: For an extra kick, drizzle with hot sauce or sprinkle with extra taco seasoning before serving.

Instant Pot Shredded Chicken Stuffed Peppers

These Instant Pot Shredded Chicken Stuffed Peppers are a game-changer for busy weeknights, combining juicy chicken, vibrant peppers, and a hint of spice for a meal that’s as satisfying as it is colorful.

Ingredients

• 4 large bell peppers, any color
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup shredded Monterey Jack cheese
• 2 cups cooked, shredded chicken
• 1/4 cup chopped fresh cilantro

Instructions

1. Cut the tops off the bell peppers and remove the seeds. Set aside.
2. Set the Instant Pot to ‘Saute’ and heat the olive oil. Add the onion and garlic, cooking for 2 minutes until softened.
3. Stir in the ground cumin, chili powder, salt, and black pepper, cooking for 1 minute until fragrant.
4. Add the chicken broth and diced tomatoes, scraping any browned bits from the bottom of the pot.
5. Place the trivet in the pot and arrange the bell peppers on top. Spoon the shredded chicken into each pepper.
6. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 8 minutes. Once done, quick release the pressure.
7. Carefully remove the peppers, sprinkle with Monterey Jack cheese, and broil in the oven for 2 minutes until the cheese is bubbly and golden.
8. Garnish with chopped cilantro before serving.

The magic of this recipe lies in the Instant Pot’s ability to infuse the peppers with the rich, spiced tomato broth, making every bite incredibly flavorful.

Tip: For an extra kick, add a diced jalapeño to the onion and garlic mixture.

Instant Pot Shredded Chicken Curry

This Instant Pot Shredded Chicken Curry is a game-changer for busy weeknights, packing bold flavors into a dish that practically makes itself.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (14 oz) can coconut milk
• 1 cup chicken broth
• 2 tbsp lime juice
• Fresh cilantro, for garnish

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, garlic, and ginger, cooking for 3 minutes until softened.
2. Stir in the curry powder, cumin, turmeric, salt, and black pepper, cooking for 1 minute until fragrant.
3. Add the chicken thighs, coconut milk, and chicken broth, ensuring the chicken is submerged. Secure the lid and set to ‘Manual’ for 10 minutes.
4. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
5. Remove the chicken and shred with two forks. Return to the pot, stir in the lime juice, and garnish with cilantro.

The magic of this curry lies in the Instant Pot’s ability to infuse the chicken with deep, aromatic spices while keeping it incredibly tender. Perfect for piling onto rice or stuffing into wraps.

Tip: For an extra kick, add a diced jalapeño with the onions at the start.

Instant Pot Shredded Chicken Pot Pie

Who says comfort food can’t be quick and easy? This Instant Pot Shredded Chicken Pot Pie brings all the cozy vibes to your table in no time.

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 cup frozen peas
• 2 cups shredded cooked chicken
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add onions, carrots, celery, and garlic, cooking for 5 minutes until softened.
2. Stir in salt, black pepper, thyme, and rosemary, then sprinkle the flour over the vegetables, stirring to coat.
3. Pour in the chicken broth and heavy cream, stirring to combine. Add the frozen peas and shredded chicken, mixing well.
4. Cancel the ‘Sauté’ function, secure the lid, and set to ‘Manual’ for 5 minutes. Once done, quick release the pressure.
5. Preheat your oven to 400°F. Transfer the mixture to a pie dish, top with the puff pastry, and brush with the beaten egg.
6. Bake for 20 minutes until the pastry is puffed and golden. Let it sit for 5 minutes before serving.

The magic of this recipe lies in the flaky puff pastry topping that contrasts beautifully with the creamy, herb-infused filling underneath.

Tip: For an extra golden crust, brush the puff pastry with the egg wash a second time halfway through baking.

Instant Pot Shredded Chicken Wraps

These Instant Pot Shredded Chicken Wraps are a game-changer for busy weeknights, packing juicy flavor and effortless prep into every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup sour cream

Instructions

1. Set your Instant Pot to ‘Saute’ and heat 1 tbsp olive oil. Add the chicken breasts and sear for 2 minutes on each side until lightly browned.
2. Pour in 1 cup chicken broth, then sprinkle 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper over the chicken.
3. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
4. Remove the chicken and shred it with two forks. Return the shredded chicken to the pot and stir to coat with the juices.
5. Warm the flour tortillas according to package instructions. Divide the shredded chicken among the tortillas, then top with shredded lettuce, diced tomatoes, and a dollop of sour cream.
6. Roll up the tortillas, slice in half if desired, and serve immediately.

The magic here is in the smoky paprika and garlic-infused broth, which keeps the chicken incredibly moist and flavorful without any fuss.

Tip: For an extra kick, mix a little hot sauce into the sour cream before spreading it on the wraps.

Instant Pot Shredded Chicken Pizza

Transform your pizza night with this Instant Pot Shredded Chicken Pizza, a quick and flavorful twist that’ll have everyone asking for seconds.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup pizza sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pre-made pizza crust
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup sliced bell peppers
• 1/4 cup sliced black olives

Instructions

1. Place the chicken breasts in the Instant Pot. Add 1 cup of water, then seal and cook on high pressure for 10 minutes. Allow natural release for 5 minutes, then quick release.
2. Remove the chicken and shred it using two forks. Mix the shredded chicken with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Preheat your oven to 425°F. Spread 1 cup pizza sauce evenly over the pre-made pizza crust.
4. Top the sauce with the seasoned shredded chicken, followed by 2 cups shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/2 cup sliced bell peppers, and 1/4 cup sliced black olives.
5. Bake for 12-15 minutes, or until the cheese is bubbly and slightly golden.

The Instant Pot not only speeds up the chicken prep but also infuses it with moisture and flavor, making every bite of this pizza irresistibly juicy.

Tip: For a crispier crust, bake the pizza directly on the oven rack instead of a pan.

Instant Pot Shredded Chicken Lasagna

Who says you can’t enjoy lasagna on a busy weeknight? This Instant Pot Shredded Chicken Lasagna brings all the comfort of the classic dish in half the time.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 (24-ounce) jar marinara sauce
• 1 cup water
• 9 lasagna noodles, uncooked and broken into pieces
• 1 (15-ounce) container ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried basil

Instructions

1. Set the Instant Pot to ‘Saute’ and heat the olive oil. Season the chicken breasts with salt, black pepper, garlic powder, and onion powder, then add to the pot. Cook for 3 minutes per side until lightly browned.
2. Pour in the marinara sauce and water, stirring to combine. Add the broken lasagna noodles, pressing them down into the sauce.
3. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 5 minutes. Once done, quick release the pressure.
4. Open the lid and stir the mixture. Dollop the ricotta cheese over the top, then sprinkle with mozzarella, Parmesan, and dried basil.
5. Cover with the lid (no need to lock) and let sit for 5 minutes until the cheese melts.

The magic of this recipe? The Instant Pot not only cooks the chicken to tender perfection but also infuses the noodles with rich flavor, making every bite as satisfying as the last.

Tip: For an extra kick, mix a pinch of red pepper flakes into the marinara sauce before adding it to the pot.

Instant Pot Shredded Chicken Casserole

This Instant Pot Shredded Chicken Casserole is a cozy, one-pot wonder that brings comfort to your table with minimal fuss and maximum flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 (10.5 oz) can cream of chicken soup
• 1 (4 oz) can diced green chiles
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup uncooked elbow macaroni

Instructions

1. Set your Instant Pot to the sauté function and heat 1 tbsp olive oil. Add the chicken breasts and cook for 3 minutes on each side until lightly browned.
2. Pour in 1 cup chicken broth, scraping the bottom to deglaze. Add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper, stirring to combine.
3. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Allow a natural release for 5 minutes, then quick release the remaining pressure.
4. Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
5. Stir in 1 cup uncooked elbow macaroni, 1 can cream of chicken soup, 1 can diced green chiles, and 1 cup sour cream until well combined.
6. Secure the lid again and cook on high pressure for 4 minutes. Quick release the pressure, then stir in 1 cup shredded cheddar cheese until melted.

The magic of this casserole lies in its creamy texture and the subtle kick from the green chiles, making it a standout dish that’s as easy to make as it is to love.

Tip: For an extra crispy top, transfer the casserole to a baking dish, sprinkle with additional cheese, and broil for 2-3 minutes after the final cooking step.

Instant Pot Shredded Chicken Stir Fry

This Instant Pot Shredded Chicken Stir Fry is a game-changer for busy weeknights, combining juicy chicken with crisp veggies in a savory sauce that comes together in minutes.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 1/4 cup chicken broth

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken breasts and cook for 2 minutes on each side until lightly browned.
2. Add the bell peppers, broccoli, and minced garlic to the pot. Stir in the soy sauce, honey, grated ginger, red pepper flakes, and chicken broth.
3. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 10 minutes. Once done, quick release the pressure.
4. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the veggies and sauce.

The magic of this dish lies in the Instant Pot’s ability to infuse the chicken with the flavors of the sauce while keeping it incredibly tender. Serve over rice for a complete meal that feels anything but rushed.

Tip: For an extra crunch, sprinkle with sesame seeds or chopped peanuts before serving.

Conclusion

We hope this roundup of 20 delicious shredded chicken recipes has inspired your next Instant Pot meal! Each recipe is a testament to how easy and versatile cooking can be. Don’t forget to try them out, share your favorites in the comments, and pin this article for later. Happy cooking, friends!