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The Ultimate Shredded Chicken Instant Pot Recipe

The best-ever chicken!
Prep Time5 minutes
Cook Time15 minutes
Servings - 4 servings


  • 4 small boneless, skinless chicken breasts
  • 8 boneless, skinless chicken thighs
  • 1 cup water
  • 1/2 cup chicken stock
  • 1 Tbsp vinegar
  • Salt and pepper


  • Add the chicken breasts, chicken thighs, water, chicken stock and vinegar to the Instant Pot or EPC insert.
  • Set to Sealing.
  • Manual, High for 15 minutes.
  • (If cooking from partially frozen or frozen, cook on Manual, High for 22-25 minutes.)
  • Quick Release.
  • Shred with 2 forks, strain off excess liquid. Season with salt and pepper to taste.
  • If you plan to freeze it, let it cool completely before adding to baggies with bag holders and freezing.