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–+ servings
An overhead picture of shredded chicken in an Instant Pot insert.
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5 from 13 votes

Instant Pot Shredded Chicken

Prep once and enjoy all week! This Instant Pot shredded chicken makes 12 cups of juicy, freezer-ready chicken to simplify your dinners.
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: Jess Jankowski
Cost: $12.07

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.

Notes

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.

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