Are you tired of the same old boring chicken dishes? Look no further! In this article, we’re excited to share our top 20 quick and easy shredded chicken recipes that can be cooked in your Instant Pot. From classic comfort foods like chicken noodle soup and mac and cheese, to bold and spicy international flavors like Korean-style BBQ and Indian-inspired curry, there’s something for everyone on this list.
In the following pages, we’ll dive into the details of each recipe, including ingredient lists, step-by-step instructions, and mouth-watering photos that will make your taste buds do the happy dance. Whether you’re a busy parent looking for a fast and easy meal solution or a foodie searching for inspiration to elevate your cooking game, these 20 flavorful shredded chicken recipes are sure to satisfy your cravings.
So, what are you waiting for? Let’s get cooking!
Instant Pot BBQ Shredded Chicken Sandwiches
Get ready for a flavor explosion with this simple and delicious recipe! With just a few ingredients and minimal effort, you’ll be enjoying juicy, tender, and tangy chicken sandwiches in no time.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 1/4 cup chicken broth
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– Salt and pepper to taste
– 4 hamburger buns
– Coleslaw or pickles for topping (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add chicken breasts and cook for 5 minutes, browning both sides.
3. Add BBQ sauce, chicken broth, brown sugar, smoked paprika, salt, and pepper to the pot.
4. Close the lid and set valve to “SEALING”. Cook on “HIGH PRESSURE” for 10 minutes.
5. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Shred chicken with two forks and serve on hamburger buns.
Cooking Time: 15 minutes (includes natural pressure release)
Easy Instant Pot Shredded Chicken Tacos
Easy Instant Pot Shredded Chicken Tacos
Get ready for a flavorful and effortless meal with this simple recipe for shredded chicken tacos. With just a few ingredients and minutes of prep time, you’ll have tender, juicy chicken and delicious tacos in no time!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup chicken broth
– 1/2 cup water
– 1 tablespoon olive oil
– 1 packet (0.25 oz) taco seasoning
– 6-8 corn tortillas
– Shredded cheese, lettuce, and any other desired toppings
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chicken breasts and cook until browned on both sides (about 5 minutes).
3. Add the chicken broth, water, and taco seasoning to the Instant Pot.
4. Close the lid and set the valve to “Sealing”. Cook at high pressure for 10-12 minutes.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Shred the chicken with two forks and serve in tortillas with desired toppings.
Cooking Time: 17-19 minutes
Creamy Instant Pot Shredded Chicken Pasta
Creamy Instant Pot Shredded Chicken Pasta Recipe
Savor a comforting and creamy pasta dish with shredded chicken, perfect for a quick weeknight dinner or a stress-free meal prep option. This recipe is incredibly easy to make, requiring just a few ingredients and minimal effort.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup uncooked penne pasta
– 2 cups chicken broth
– 1 cup heavy cream
– 1 tsp dried basil
– 1 tsp garlic powder
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 1 tbsp of butter.
2. Add the chicken breasts and cook until browned, about 3-4 minutes per side.
3. Add the pasta, chicken broth, heavy cream, basil, garlic powder, salt, and pepper to the pot. Stir well.
4. Close the lid and ensure the valve is set to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook for 8 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before opening the lid.
6. Shred the chicken with two forks and stir in Parmesan cheese (if using).
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 18 minutes
Instant Pot Shredded Chicken Burrito Bowls
Savor the flavors of Mexico with this easy-to-make recipe that combines tender shredded chicken, creamy beans, and crunchy veggies in a hearty burrito bowl.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1/2 cup chicken broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional toppings: avocado, sour cream, shredded cheese, salsa, cilantro
Instructions:
1. Press “Saute” on the Instant Pot and heat the olive oil.
2. Add the diced onion and cook until translucent (3 minutes).
3. Add the garlic, cumin, chicken, black beans, diced tomatoes, and chicken broth.
4. Close the lid and set valve to “Sealing”. Cook at high pressure for 10 minutes.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
6. Shred the chicken with two forks. Serve in bowls with desired toppings.
Cooking Time: 15-20 minutes
Spicy Instant Pot Shredded Chicken Chili
This recipe is a flavorful and spicy twist on traditional chili, made quickly and easily in the Instant Pot. With minimal prep time and only a few ingredients, this dish is perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 1/2 cup chicken broth
– Salt and pepper, to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. Press “Saute” on the Instant Pot and cook the onion until translucent.
2. Add garlic, chili powder, cumin, and cayenne pepper; cook 1 minute.
3. Add chicken, diced tomatoes, beans, and broth. Stir to combine.
4. Close lid and set valve to “Sealing”. Cook on High Pressure for 10 minutes.
5. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Shred the chicken with two forks and season with salt and pepper to taste.
Cooking Time: 20 minutes
Instant Pot Shredded Chicken Enchiladas
Get ready to satisfy your cravings with this easy and flavorful recipe that combines tender chicken, creamy enchilada sauce, and melted cheese. Perfect for a weeknight dinner or a weekend meal prep.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup chopped onion
– 1 clove garlic, minced
– 8-10 corn tortillas
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and cook chicken until browned.
2. Add enchilada sauce, onion, garlic, salt, and pepper. Stir well.
3. Close the lid and set the valve to “Sealing”. Cook at high pressure for 10 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Shred chicken with two forks. Add shredded cheese and stir until melted.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble enchiladas by spooning chicken mixture onto tortillas and rolling up.
Cooking Time: 15 minutes (includes natural pressure release)
Healthy Instant Pot Shredded Chicken Salad
This recipe is a game-changer for busy days when you need a nutritious and delicious meal quickly. With the help of your Instant Pot, you can create tender shredded chicken in no time!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1/2 cup mixed greens (arugula, spinach, etc.)
– 1/4 cup cherry tomatoes, halved
– 1/4 cup cucumber, sliced
– 1/4 cup red onion, thinly sliced
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Place the chicken in the Instant Pot and add 1 cup of water.
2. Cook on high pressure for 8-10 minutes, then let the pressure release naturally for 5 minutes.
3. Shred the cooked chicken with two forks.
4. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
5. Add the shredded chicken, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to the bowl. Toss to combine.
6. Top with crumbled feta cheese (if using) and serve immediately.
Cooking Time: 13-15 minutes
Instant Pot Shredded Chicken Quesadillas
Transforming shredded chicken into a mouthwatering quesadilla filling has never been easier! This recipe combines the convenience of an Instant Pot with the flavors of Mexico for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup chicken broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 packet (1.25 oz) fajita seasoning
– 6-8 corn tortillas
– Shredded cheese (Cheddar or Monterey Jack work well)
– Optional toppings: sour cream, salsa, avocado, cilantro
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the chicken breasts, garlic, and fajita seasoning. Cook for an additional 2-3 minutes.
4. Close the lid and set the valve to “Sealing”. Pressure cook on high for 10-12 minutes.
5. Release the pressure naturally (10-15 minutes).
6. Shred the chicken with two forks and stir in the cooked onion mixture.
7. Assemble quesadillas by placing a spoonful of shredded chicken onto a tortilla, topping with cheese, and folding in half.
8. Cook the quesadillas in a skillet over medium heat for 2-3 minutes per side or until crispy and melted.
Cooking Time: Total cooking time: approximately 25-30 minutes.
Instant Pot Shredded Chicken Noodle Soup
Warm up with this effortless recipe that yields a deliciously rich and creamy chicken noodle soup, perfectly cooked to perfection in your Instant Pot. With minimal effort, you’ll have a comforting bowl of goodness ready in no time!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 cup water
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 8 oz egg noodles
– 2 tbsp butter
– Salt (optional)
Instructions:
1. Press the “Saute” button on your Instant Pot and melt butter. Add chicken, cook until browned.
2. Add chicken broth, water, thyme, and pepper. Close lid and set valve to “Sealing”.
3. Cook on High Pressure for 10 minutes, followed by a 5-minute Natural Release.
4. Open the lid, add egg noodles. Stir and close lid again.
5. Cook on Low Pressure for an additional 2-3 minutes or until noodles are cooked.
6. Let the pressure release naturally, then open and serve hot.
Cooking Time: 17 minutes
Instant Pot Shredded Chicken Stir-Fry
Quickly cook chicken, vegetables, and savory sauce in the Instant Pot, then shred and serve over rice or noodles. This recipe is perfect for a weeknight dinner or meal prep.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color)
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the oil until shimmering.
2. Add the onion, garlic, and bell peppers. Cook until the vegetables are tender, about 3 minutes.
3. Add the chicken, soy sauce, oyster sauce (if using), and sesame oil. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Cook on High Pressure for 8-10 minutes, followed by a 5-minute natural release.
5. Open the valve and quick-release any remaining pressure. Shred the chicken with two forks and serve.
Cooking Time: 13-15 minutes
Instant Pot Shredded Chicken Stuffed Peppers
This recipe combines the convenience of Instant Pot cooking with the flavor and ease of stuffed peppers. With this simple recipe, you can have a delicious meal ready in under an hour.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup uncooked white rice
– 2 cups water
– 4 large bell peppers (any color), tops removed and seeds discarded
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. Press “Saute” on the Instant Pot and cook chicken until browned.
2. Add rice, water, onion, garlic, paprika, salt, and pepper. Stir to combine.
3. Close lid and set valve to “Sealing”. Cook on high pressure for 10 minutes.
4. Let pressure release naturally for 5 minutes before opening.
5. Shred chicken with two forks.
6. Stuff each bell pepper with shredded chicken mixture and top with shredded cheese (if using).
7. Serve hot.
Cooking Time: 15-20 minutes
Instant Pot Shredded Chicken Alfredo
Quick and Creamy Instant Pot Shredded Chicken Alfredo
Elevate your pasta game with this comforting and flavorful Instant Pot recipe that combines tender chicken, rich Alfredo sauce, and al dente noodles.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– 1 tsp dried basil
– 1/4 tsp black pepper
– 8 oz fettuccine pasta
– Salt, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 2 tbsp of butter. Add chicken breasts and cook until browned, about 3-4 minutes.
2. Add heavy cream, Parmesan cheese, garlic powder, basil, and pepper. Stir to combine.
3. Add fettuccine pasta, salt to taste, and close the lid. Set valve to “Sealing”.
4. Press the “Manual” or “Pressure Cook” button and set cooking time to 5 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
6. Shred chicken with two forks and toss with cooked pasta, sauce, and a pinch of salt.
Cooking Time: 15-20 minutes
Instant Pot Shredded Chicken Nachos
Transform your snack game with this easy and delicious recipe that combines the tender flavors of shredded chicken, melted cheese, and crunchy tortilla chips. Perfect for a quick gathering or a cozy night in!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chicken broth
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper to taste
– 8-10 corn tortilla chips
– 1 cup shredded cheddar cheese (divided)
– Optional toppings: diced onions, sour cream, jalapeños
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”. Add chicken breasts and cook for 3-4 minutes per side, or until browned.
2. Add diced tomatoes, chicken broth, cumin, chili powder, paprika, salt, and pepper to the Instant Pot. Stir to combine.
3. Close the lid and set valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 10 minutes.
4. Quick-release the pressure, then open the lid. Shred the chicken with two forks and stir in 1/2 cup shredded cheese.
5. Arrange tortilla chips on a baking sheet and top with shredded chicken mixture. Sprinkle remaining cheese over the top.
6. Place under broiler for 2-3 minutes or until cheese is melted and bubbly.
Cooking Time: Approximately 20-25 minutes, including prep and cooking time.
Instant Pot Shredded Chicken Curry
This Indian-inspired recipe yields tender, shredded chicken in a rich and creamy curry sauce. Perfect for busy weeknights or meal prep, it’s ready in under 30 minutes.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add chicken, diced tomatoes, and chicken broth. Stir to combine.
5. Close the lid and set valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 10 minutes.
6. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Instant Pot Shredded Chicken Sliders
Transform your weeknight meals with this quick and easy recipe for Instant Pot shredded chicken sliders. Serve on a bun, topped with your favorite condiments and toppings.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup chicken broth
– 1/4 cup water
– 1 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 hamburger buns (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chicken breasts, chicken broth, water, oregano, salt, and pepper. Close the lid and make sure the valve is set to “Sealing”.
3. Cook at high pressure for 10 minutes, followed by a 5-minute natural release.
4. Release any remaining pressure and open the lid.
5. Shred the chicken with two forks or a stand mixer with a paddle attachment.
6. Serve on hamburger buns (optional) and top with your favorite condiments and toppings.
Cooking Time: 15 minutes (10 minutes cooking + 5-minute natural release)
Instant Pot Shredded Chicken Pizza Topping
This recipe makes a delicious and easy-to-use pizza topping using the Instant Pot to cook chicken breasts, creating tender and flavorful shredded chicken perfect for your favorite pizzas. With just a few simple ingredients, you can have this tasty topping in no time.
Ingredients:
– 2 boneless, skinless chicken breasts
– 1/4 cup chicken broth
– 1/4 cup pizza sauce
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chicken breasts and cook until browned, about 3-4 minutes per side.
3. Add the chicken broth, pizza sauce, and oregano to the pot.
4. Close the lid and set the valve to “Sealing”. Cook at high pressure for 10 minutes.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Shred the chicken with two forks and season with salt and pepper to taste.
Cooking Time: 15 minutes (includes natural pressure release)
Instant Pot Shredded Chicken Fajitas
Get ready for a flavorful and convenient meal with this Instant Pot recipe! In just under an hour, you’ll have tender shredded chicken fajitas perfect for tacos, salads, or wraps.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup sliced bell peppers (any color)
– 1/2 cup sliced onions
– 2 cloves garlic, minced
– 1 packet of fajita seasoning
– 1/4 cup water
– Optional toppings: avocado, sour cream, salsa, shredded cheese, cilantro
Instructions:
1. Add chicken, bell peppers, onions, and garlic to the Instant Pot.
2. Sprinkle fajita seasoning evenly over the top.
3. Pour in water and close the lid.
4. Set valve to “sealing” and cook on high pressure for 10 minutes.
5. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Shred chicken with two forks and stir in juices.
7. Serve with desired toppings.
Cooking Time: Approximately 25-30 minutes.
Instant Pot Shredded Chicken Pot Pie
Elevate your comfort food game with this easy and delicious recipe that combines the tenderess of slow-cooked chicken with the flaky crust of a classic pot pie. Perfect for a weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen mixed vegetables (e.g., peas, carrots, corn)
– 1/2 cup all-purpose flour
– 1/2 cup chicken broth
– 1/4 cup milk
– 2 tbsp butter
– 1 pie crust (homemade or store-bought)
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the chicken, onion, and garlic until the onion is translucent.
2. Add the frozen vegetables, flour, chicken broth, milk, and butter. Stir to combine.
3. Close the lid and set the valve to “Sealing”. Cook at high pressure for 10 minutes.
4. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
5. Preheat your oven to 375°F (190°C).
6. Roll out the pie crust and fill with the shredded chicken mixture. Top with a second piece of crust or a pastry lid.
7. Bake for 25-30 minutes, or until the crust is golden brown.
Cooking Time: Approximately 45-50 minutes
Instant Pot Shredded Chicken Gyros
Instant Pot Shredded Chicken Gyros Recipe
Elevate your meal with this effortless and flavorful recipe that combines the convenience of Instant Pot cooking with the classic Greek flavors of gyros. This dish is perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp paprika
– Salt and pepper to taste
– 8-10 pita bread
– Tzatziki sauce (store-bought or homemade)
– Optional toppings: diced tomatoes, red onion, feta cheese, cucumber
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add the chicken, garlic, oregano, paprika, salt, and pepper. Cook until the chicken is browned, about 3-4 minutes.
3. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 10-12 minutes.
4. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
5. Shred the chicken with two forks and serve on pita bread with tzatziki sauce and your desired toppings.
Cooking Time: 17-19 minutes (including natural pressure release)
Instant Pot Shredded Chicken Mac & Cheese
Satisfy your comfort food cravings with this easy and indulgent recipe that combines the tender taste of shredded chicken with creamy macaroni and cheese, all cooked to perfection in your Instant Pot.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups macaroni
– 4 cups chicken broth
– 1 cup milk
– 2 tbsp butter
– 1/2 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Add the chicken, macaroni, chicken broth, and milk to the Instant Pot.
2. Close the lid and set the valve to “sealing”. Cook on high pressure for 10 minutes.
3. Quick-release the pressure, then remove the chicken and shred it with two forks.
4. Return the shredded chicken to the pot and stir in butter, cheddar cheese, and Parmesan cheese until melted and smooth.
5. Season with salt and pepper to taste.
Cooking Time: 15 minutes (including prep time)
Summary
Get ready to elevate your meal prep game with these 20 mouth-watering shredded chicken recipes that can be cooked quickly and easily in an Instant Pot! From classic comfort foods like pasta and soup, to international-inspired dishes like tacos and curry, there’s something for everyone. Whether you’re looking for a healthy salad or a satisfying burrito bowl, this collection of recipes is sure to inspire your next meal.
Leave a Reply