The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
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 you can freeze and will help with dinner prep.
It costs around $15.60 to make this recipe. Each cup of chicken will cost about $1.30!
One of our readers, Julie C, said about this recipe, “This chicken was AMAZING! It’s so juicy and is just as great warmed up. My husband likes to buy the “Just Chicken” from Sprouts, and this is better and at a fraction of the cost. I’m looking forward to trying the flavor and recipe variations.”
Table of Contents
What You’ll Love About Instant Pot Shredded Chicken:
- One-pot cooking: Makes cleanup easy.
- Freezable: Shredded chicken can be easily portioned and frozen for later meals.
- Easy to adapt: Customizable with different spices, herbs, or sauces or used for various meals, from enchiladas to salads.
- Budget-friendly: Uses affordable ingredients.
- Family-friendly: Simple and flavorful, providing something everyone will enjoy.
- Simple ingredients: Uses pantry staples and requires minimal prep work.
- Fast cooking time: From frozen to ready in less than one hour.
Instant Pot Shredded Chicken Ingredients & Cost:
- 5 pounds frozen boneless skinless chicken breasts – $14.95
- ¼ cup white vinegar – $0.08
- ¼ cup olive oil – $0.48
- 1 Tablespoon granulated sugar – $0.02
- 1 ½ teaspoons salt – $0.01
- 1 ½ teaspoons black pepper – $0.06
The cost of the recipe is calculated based on the amounts needed. To learn more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in February 2024.
How to Make Instant Pot Shredded Chicken:
***For full recipe instructions, see the recipe card below.
- Add frozen chicken to the Instant Pot.
- Drizzle with white vinegar and olive oil.
- Season with salt, pepper, and sugar.
- Close and seal the Instant Pot, and cook on HIGH pressure for 25 minutes.
- Natural release for 10 minutes, then manually release the remaining pressure. Shred the chicken and serve it or cool it for freezing if desired.
Recipe Variations & Substitutions:
- Mexican: Use lime juice instead of white vinegar, and in step 3, also add 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 ½ cup of zesty Italian dressing instead of vinegar and olive oil. In step 3, add 1 tablespoon each of garlic powder, dried oregano, and dried parsley.
Storage Tips
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.
Instant Pot Shredded Chicken Recipe FAQs
How many calories are in a cup of shredded chicken?
Typically there are 80 calories in ⅓ cup of shredded chicken. That is a nutritious protein-packed 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.
Get Kids Involved With Bulk Instant Pot Shredded Chicken
Ages 2-3: Let them pour in the vinegar and oil (with supervision). Practice counting as you pour in each ingredient.
Ages 4-5: Assist them with measuring smaller ingredients like salt and pepper.
Ages 6-8: Supervise them as they learn to use the Instant Pot buttons and set the timer. Teach them basic safety rules like closing the lid securely and avoiding hot steam.
Ages 9-11: Encourage them to read the recipe twice and identify each step. Supervise them closely as they independently prepare the recipe.
Ages 12+: Unleash their culinary skills! Step back and watch them proudly conquer the recipe on their own.
Budget Tips
This recipe will cost you around $0.65 per ½ cup of shredded chicken versus $2.17 per 4.5 ounces (½ cup) of canned chicken. This recipe makes 12 cups, and I freeze the chicken in quart-sized freezer bags that each contain 2 cups of shredded chicken.
Wondering what to do with all this shredded chicken? Check out these recipes using shredded chicken:
- BBQ Chicken Braid
- BBQ Chicken Salad
- Chicken Noodle Soup
- Cindy’s Sausage Gumbo
- Green Chile Chicken Enchilada Casserole
- Inside Out Chicken Pot Pie
- Large-Batch Chicken Pasta Salad
- Mexican Chicken Rice Bowls
- Navajo Tacos
- Tomato Chicken Alfredo
More From Easy Budget Recipes:
Instant Pot Shredded Chicken
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 naturally 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 and freezing it.
Julie Champine says
I’m excited for this and thank you SO much for including the Instant Pot Preheating and Pressure Release time!!
Jess Jankowski says
The pre-heating and pressure release time are key! I didn’t take that into account the first time I used the Instant Pot and my meal wasn’t ready until about 9pm! LOL
Julie Champine says
This chicken was AMAZING! It’s so juicy and is just as great warmed up.
My husband likes to buy the “Just Chicken” from Sprouts and this is better, and at a fraction of the cost. I’m looking forward to trying the flavor and recipe variations.
Jess Jankowski says
This makes us do our happy dance!!!
Audra says
I’m excited to try this recipe. Information on recipes on how to prep the meat is a pet peeve of mine too! I have never taken the plunge to buy an instant pot but this makes it look worth it!
Jess Jankowski says
Take the plunge! Treat yourself for Christmas!
Marie Wright says
I love love shredding chicken this way. So easy. 20-30 min later & I have an entire week of shredded chicken ready for salads, casseroles, pasta, etc…
Jess Jankowski says
Such a simple thing to help make meals a little bit easier!
Taylor says
We make this weekly at our house! So easy and versatile!
Jess Jankowski says
That is so awesome! It makes meal prep so much easier!
Nellie Tracy says
Love how easy this recipe is!
Jess Jankowski says
Me too! Hope you love it!
Sonal says
I love my instant pot. It makes cooking so effortless and easy. Love the idea of shredded kitchen in it.
Jess Jankowski says
The Instant Pot is a must have for sure!
Irina says
This Shredded Chicken recipe sounds so helpful for busy moms! I am going to try your recipe for sure! Thank you for the step by step photographed explanations!
Jess Jankowski says
You’re so welcome! Excited for you to try it!
Tonje says
What a great way to prepare for a busy week. I always do my shredded chicken in my slow cooker, but this would for sure speed things up. I’m definitely going to try it!
Brian Jones says
What a fab idea, perfect for filling up my freezer for autumn and it has so many uses!
Jess Jankowski says
Yes, such a good idea to freeze and use later!
Tisha says
This is a perfect way to cook chicken! So great for meal prep!
Jess Jankowski says
Agreed!
Margo says
K, don’t laugh at my novice question… is white vinegar the same as distilled? I googled and got lots of different answers . My husband has a running joke in his family about him messing up a recipe for a date night dinner in high school using distilled vinegar on accident so now I’m nervous
Jess Jankowski says
It’s a good question! They are not the same. However, you can use either in this recipe!
Doris Huddleston says
Another winning recipe for the Instant Pot!
Jess Jankowski says
It is honestly my all time favorite recipe in the Instant Pot!
Wendy Collins says
Love this recipe! Made it tonight and used for dinner and still have enough to use for other meals this week or freeze. I am known for making dry chicken… but this recipe changed that! Even my husband and son raved about how moist and flavorful this was!!!
Jess Jankowski says
Total win if the family is happy! Woot woot!
Calvin says
Really useful, this yields a lot of chicken which is so versatile. Good idea.
Jess Jankowski says
Calvin, it is super cost effective too! We love how you can use it in so many different recipes.
Liza says
This looks great! Does the chicken have to be frozen at the start? I’m new to the IP….do you know how the cook time would change, if at all, if not using frozen chicken? Thank you!
Jess Jankowski says
Hi. We have only made it from frozen chicken breasts because it is just so convenient. But I just did a google search and it sounds like you can do it with thawed chicken and just reduce the time to about 20 minutes. If you try it out, let us know!
SL G says
Our budget for groceries hasn’t changed in the last few years, but this year’s inflation has everyone I know pinching pennies. This recipe has been such an asset, thank you very much for posting it!
I use the shredded chicken for a variety of dishes throughout the week. Using one recipe, I can make my father’s lunches all week and feed my family several meals. I can make a variety of dishes (soups, tacos, pastas, etc) and mix the flavor profiles so it doesn’t feel like the same chicken dish every night.
Putting good, lean protein on the table without breaking into the gas money is a big victory. Thanks again!
Jess Jankowski says
We so appreciate your perspective and feedback. We are so happy we can help you in a small way every week. Thank you!
Nicole says
Can you make this in a slow cooker? How long would you cook it?
Jess Jankowski says
Hi Nicole, we imagine that you can make it in a slow cooker, but we have not tested it. Just guessing it would need to cook for around 6-8 hours on low. Let us know if you try it.
Alicia says
this recipe is a game changer!! I just froze a bunch of shredded chicken to pull out for casseroles or enchiladas or whatever. it turned out so well and it shredded like a dream with my little hand mixer. thank you!!
Jess Jankowski says
Total game changer, right?! Thank you for review!