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Overhead picture of shredded chicken.
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5 from 11 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 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
Cost: $12.41


  • Instant Pot pressure cooker
  • Liquid measuring cup


  • 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


  • Place the frozen chicken into the instant pot.
    Add the chicken to the pot.
  • Pour the white vinegar and olive oil over the chicken.
    Pour in the vinegar and oil mixture.
  • Sprinkle the salt, pepper, and sugar 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.
    Cook for 25 minutes on high 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.
    Shredded chicken made in the Instant Pot.


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