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–+ servings
An overhead picture of shredded chicken in an Instant Pot insert.
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5 from 12 votes

Instant Pot Shredded Chicken

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 minutes
Cook Time25 minutes
Instant Pot Preheating and Pressure Release20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, Instant Pot
Servings: 24 people
Calories: 130kcal
Author: Easy Budget Recipes
Cost: $15.60

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
US Customary - Metric

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.

Nutrition

Serving: 0.5cup | 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