Keto Instant Pot Shredded Chicken
Published July 4, 2020 • Updated March 10, 2026
This post may contain affiliate links. See my disclosure policy.
This Instant Pot shredded chicken is my go-to for meal prep. I make a big batch, use some for dinner that night, and freeze the rest for busy weeknights. It's ready in about 30 minutes and works in salads, tacos, soups - you name it.
I started making this in 2018 when I realized I was spending way too much time cooking protein from scratch every night. One batch gives me enough for three or four dinners, and the whole thing takes about 30 minutes including the time the pot needs to come up to pressure.
The method is dead simple. Chicken, broth, salt, pressure cook, shred. But the details matter. I use a full cup of broth (not just a splash at the bottom) because the extra liquid keeps the meat from drying out during cooking and gives you flavorful juices to shred the chicken in. That broth-to-chicken ratio is the reason this comes out tender every time, and it’s the first thing I’d tell anyone whose pressure cooker chicken keeps turning out dry.
I’ve tested this with both chicken breast and chicken thighs. Thighs stay juicier after freezing and reheating, which makes them my pick for meal prep. Breasts work fine if that’s what you have, but they can go a little chalky after a few days in the fridge. Thighs don’t do that. They’re also cheaper (I’m usually paying under $2 a serving), which adds up when you’re cooking this weekly.
The 10-minute natural release is non-negotiable. I skipped it once and the chicken was noticeably tougher. Ten minutes, every time. After that, I use a hand mixer right in the pot to shred everything in about 30 seconds. Two forks work too, but the mixer is faster and gives you more even shreds.
What makes this a real keto meal prep anchor is how many directions you can take it. I’ll use a portion that night for white chicken chili or toss it over cauliflower rice with sesame sauce (basically a shortcut sesame chicken). The next day it goes into lettuce wraps or gets layered into taco soup. I’ve even mixed it with buffalo sauce and cream cheese for a dip when people come over.
If you want more low-carb dinners from the same pot, my butter chicken and teriyaki chicken both use the same set-it-and-walk-away method. When I want a whole-bird option, lemon herb rotisserie chicken uses the same pot but you carve instead of shred. This plain version is still the one I come back to most because it doesn’t lock me into one flavor.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs or breast -
1 cup chicken broth
-
1 teaspoon salt
Step by Step Instructions
Step by Step Instructions
Pour in broth
Pour in chicken broth and sprinkle with salt. Cover, make sure the steam vent is closed.
Pressure cook
Pressure cook on high for 10 minutes for thawed chicken or 15 minutes for frozen chicken. It will take around 10 minutes for the Instant Pot to reach pressure.
Vent
Once chicken is done pressure cooking, allow it to naturally release for 10 minutes, then manually release the valve to let out any remaining pressure.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Can I use frozen chicken for this recipe?
I've done it both ways. Frozen works fine. I add 5 extra minutes to the cook time (so 15 minutes total on high pressure) and always check that the thickest piece hits 165°F before shredding. The texture comes out the same either way.
What's the difference between chicken breast and thighs for shredding?
I've tested both dozens of times. Thighs stay tender after freezing and reheating. Breasts can go a little chalky by day three in the fridge. I default to thighs for low-carb meal prep, but breasts work fine if you're eating everything within a day or two.
Can I add seasoning or spices to the broth?
I keep the base batch plain on purpose so I can season it different ways throughout the week. But when I want flavor from the start, I'll add garlic powder, onion powder, and a bay leaf to the broth. Cumin and chili powder work great if it's going into tacos. The seasoning infuses during the pressure cook, so you don't need much.
Why is natural release important? Can I skip it?
I skipped it once when I was in a hurry and the chicken came out noticeably tougher. The 10-minute natural release lets the fibers relax and the juices redistribute back into the meat. Quick release forces steam out too fast and tightens everything up. Ten minutes. Don't skip it.
How do I reheat frozen chicken without drying it out?
I thaw mine in the fridge overnight, then reheat in a skillet with a splash of broth over medium heat. The broth brings back the moisture. Microwave works too (I cover it with a damp paper towel), but the skillet gives you better texture. If it still seems dry, toss it into something broth-based like lasagna soup where the liquid does the work for you.
Can I freeze this after shredding?
I freeze half of every batch. I portion it into freezer bags (about 1.5 cups per bag, enough for one dinner), press the air out, and lay them flat so they stack neatly and thaw faster. Keeps for up to 3 months in the freezer.
Can I make this in a slow cooker instead?
I've done it in my Crockpot on low for 4-5 hours. It works, but the texture is slightly different (a bit more stringy, less clean shred). My keto meal prep weeks always start with the pressure cooker version because it's faster and the chicken pulls apart more evenly.
This Instant Pot shredded chicken recipe is a game-changer for meal prep. I whip up a batch in my pressure cooker and then use the chicken for salads, sandwiches, tacos, or my 
The Instant Pot is a pressure cooker. It works by using three main compartments (The outer part, inner part, and the cover) to create an environment of rapid cooking times, high temperature, and high pressure. By using a locking mechanism with the lid, the instant pot is able to lock in steam created from the liquid added and in the food. Then, build up pressure, and push the steam back into the food. This is how a pressure cooker is able to cook at rapid rates, allowing meals to be ready in less than an hour.
Both raw chicken thighs and breasts are great options for cooking shredded chicken in the Instant Pot. Which one you use is mostly based on personal preference.
I usually go with thighs. They have a higher fat content, which gives them richer flavor and makes them a better fit for low-carb eating. Chicken breasts are the leaner option, packed with protein and lower in fat.
Or if you want to get adventurous, you can mix them. Both cuts shred easily in the Instant Pot.
The first method is using two forks to pull the meat apart. This way is easy but takes a little more time.
Another option is using meat claws, which are larger and have handles. Just like the forks, claws pull the meat apart but cover more surface area, so it’s faster.
The last option and easiest way to shred chicken is using a mixer. You can shred your chicken using an electric mixer right in the Instant Pot liner after cooking. If you have a KitchenAid or another stand mixer, attach the flat beater and run it for about 30 seconds to one minute. Fastest method by far.
If you plan on storing the shredded chicken there are a few things you should know. Allow the chicken to completely cool. Place in a sealed container or use large ziplock bags. Once cooked, the chicken will last about 5 days in the refrigerator or up to 3 months in the freezer.
When pulling the shredded chicken out of the freezer for use, let the chicken thaw for several hours. Once thawed, don’t refreeze. I like to freeze in one- to two-cup portions so I can thaw exactly what I need for a recipe.
Season after shredding. The salt-only base gets lost otherwise. But the texture? Unreal.
Made a big batch of this for a spring neighborhood get-together and the thing that got me was how it held up on the 'keep warm' setting for almost two hours without drying out. I always stress about that with shredded chicken at parties, but all the juices stay right in the liner so there's nothing to worry about. A few people made lettuce wraps instead of grabbing tortillas and two of them stopped me to ask how the chicken was so tender. I told them 10 minutes on high with a cup of broth and that's it, and one guy genuinely thought I had been slow cooking it all day. The protein macros on this are also no joke, so I'm making another batch this week just for meal prep.
Brought a big batch of this to a spring cookout thinking it would just be a side for lettuce wraps. Ended up being what people kept coming back to. One guy who's very much not keto just stood there eating it plain out of the serving bowl. 10 minutes meant I wasn't scrambling before everyone showed up, which honestly surprised me. I barely touch my Instant Pot.
The non-keto guy eating it plain out of the serving bowl. That's the one. Thighs hold up better sitting out at room temp too - breast dries out faster when it's just sitting there.
Made a lot of Instant Pot shredded chicken and it always came out dry. The broth ratio here plus the 10-minute natural release actually fixed that. This is my meal prep version from now on.
Skipped the full NR once when I was in a rush. Regretted it immediately. Ten minutes, every time.
Perfect for meal prep. I do a double batch every other Sunday and freeze half - pulls apart so easy after the 10 minute natural release.
Double batch is smart. I do the same thing with the chicken thighs - they freeze better than breast, stay tender when you reheat.
I love this recipe and all of the information you provide along with it. I make many of your recipes since I found your YouTube channel last year. They're so easy and healthy. I also get a kick out of your sense of humor!
Ha, YouTube is where the humor really gets out of hand. Shredded chicken has to be my most-used meal prep recipe at this point - good one to land on.
Best short cut ever
Keeps me on track
One batch and I'm set for the week. I usually freeze half right away so there's always some ready.
Wonderful and budget friendly
Yeah, chicken thighs are so affordable. Under $2 a serving most weeks.