Bulk Instant Pot Shredded Chicken

Recipe Cost $12.41

Recipe Serving Cost $0.52

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This bulk Instant Pot Shredded Chicken recipe is easy and such a time and budget-saver! This recipe will yield 12 cups of juicy shredded chicken that will help with dinner prep. Each cup of chicken will cost just $1.04!

I can not tell you how many times bags of this shredded chicken has saved me at dinner time! Not only is it more economical to make yourself, but it sure is tastier, too! This recipe will cost you $1.04 per cup of shredded chicken versus $1.54 per 4.5 ounces can (1 cup) of frozen chicken. This recipe makes 12 cups, and I freeze the chicken in quart-sized freezer bags that each contain 2 cups of shredded chicken.

If you had one pet peeve about using other people’s recipes you find online, what would it be? Our pet peeve is when a recipe calls for shredded chicken but it does not give any instructions on how to cook said shredded chicken. What are we supposed to do?!  It is frustrating to be ready to cook dinner and then you realize you have no idea what to do with one of the main ingredients in the recipe.

Well, now that problem is solved with our shredded chicken recipe. This is the best shredded chicken recipes because of how versatile it is. It is also super easy because this is an instant pot shredded chicken recipe.  You will want to print this recipe out and keep it at the front of your recipe book as one of your go-to recipes. 

How many calories are in a cup of shredded chicken?

Typically there are 80 calories in ⅓ cup of shredded chicken. That is a very healthy serving! 

Can you buy shredded chicken at a store?

Freshly shredded chicken is expensive and not very budget-friendly! That is why we love making this shredded chicken recipe ahead of time and freezing it later for busy weeknights. If you are in a pinch though, your best option is to buy a rotisserie chicken and then shred it at home. 

Can you shred raw chicken?

Raw chicken does not actually shred well so you should always make sure you are using fully cooked chicken before you shred it. 

How to Make Instant Pot Shredded Chicken:

1. First, place the frozen chicken into the instant pot. 
2. Then, pour the white vinegar and olive oil over the chicken.
3. Next, sprinkle the salt, pepper, and sugar over the chicken.
4. Close and seal the Instant Pot and cook on HIGH pressure for 25 minutes.
5. Once done, let the Instant pot natural release for 10 minutes, and then manually release the remaining steam and pressure.
6. Shred the chicken into bite-sized pieces. If you’re freezing the chicken, let it cool to room temperature before bagging it and freezing.

How to get the kids involved with this recipe:

• Ages 2-3: Have them help you dump the ingredients into the instant pot. 
• Ages 4-5: Have them help you measure the ingredients, 
• Ages 6-8: Teach them how to turn on the instant pot and how to set it for this recipe. Teach them safe instant pot practices like how to put the lid on correctly and how to safely do a manual release. 
• Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe. 
• Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!

Discover why we love getting the kids involved in the kitchen and more tips in our How to Get Kids Involved In Cooking article.

The flavor and Recipe Variations:

• Mexican: Use lime juice instead of white vinegar, and in step 3 also add in 1.5 teaspoons each of cumin, chili powder, and garlic powder. 
• Greek: Use lemon juice instead of white vinegar, and in step 3 also add in 1 tablespoon each of garlic powder and dried oregano. 
• Italian: Use 1/2 cup of zesty Italian dressing instead of vinegar and olive oil. In step 3 also add in 1 tablespoon each of garlic powder, dried oregano, and dried parsley.

Recipes to Make with this Chicken:

• Tomato Chicken Alfredo
• Cindy’s Sausage Gumbo
• Inside Out Chicken Pot Pie
• BBQ Chicken Salad
• Green Chile Chicken Enchilada Casserole
• Large-Batch Chicken Pasta Salad

What to Serve with Shredded Chicken:

• This shredded chicken recipe is so great because you can use it in so many different recipes. A few of our favorites are chicken pasta salad, green chile casserole, BBQ chicken salad, and Inside Out Chicken Pot Pie. Prepare it at the beginning of the week to use for a couple of different meals or freeze it to use later when you need it! 

How long is this Instant Pot Shredded Chicken good for:

• Serve: The chicken will be good for 2 hours at room temperature. 
• Store: Leftovers will keep in an airtight container in the refrigerator for up to 4 days. 
• Freeze: Freeze shredded chicken in freezer-safe Ziploc bags for up to 4 months. 

How much will this Instant Pot Shredded Chicken cost:

Recipe Cost: $12.41 

Cost Per Cup: $1.04

Cost Per Serving: $0.52

To find out more on how we price our recipes, check out Budget Recipes Explained.

• 5 pounds frozen boneless skinless chicken breasts – $11.68
• 1/4 cup white vinegar – $0.05
• 1/4 cup olive oil – $0.52
• 1 Tablespoon granulated sugar – $0.02
• 1 1/2 teaspoons salt – $0.02
• 1 1/2 teaspoons black pepper – $0.12

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5 from 9 votes

Instant Pot Shredded Chicken

Recipe Cost $12.41

Recipe Serving Cost $0.52

This bulk Instant Pot Shredded Chicken recipe is easy and such a time and budget-save! This recipe will yield 12 cups of juicy shredded chicken that will help with dinner prep.

Prep Time5 mins

Cook Time25 mins

Instant Pot Preheating and Pressure Release20 mins

Total Time50 mins

Course: Main Course

Cuisine: American

Keyword: chicken, Instant Pot

Servings: 24 people

Calories: 130kcal

Equipment

• Instant Pot pressure cooker
• Liquid measuring cup

Ingredients

• 5 pounds frozen boneless skinless chicken breasts
• ¼ cup white vinegar
• ¼ cup olive oil
• 1 Tablespoon granulated sugar
• 1 ½ teaspoons salt
• 1 ½ teaspoons ground black pepper

Instructions

• Place the frozen chicken into the instant pot.
  
• Pour the white vinegar and olive oil over the chicken.
  
• Sprinkle the salt, pepper, and sugar over the chicken.
  
• Close and seal the Instant Pot and cook on HIGH pressure for 25 minutes.
• Once done, let the Instant pot natural release for 10 minutes, and then manually release the remaining steam and pressure.
  
• Shred the chicken into bite-sized pieces. If you're freezing the chicken, let it cool to room temperature before bagging it and freezing.
  

Nutrition

Calories: 130kcal | Carbohydrates: 1g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 255mg | Potassium: 351mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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