Keto Instant Pot Shredded Chicken
Published July 4, 2020 • Updated March 10, 2026
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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.
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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
Add chicken
Place chicken into the liner of the Instant Pot or pressure cooker.
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.
Shred chicken
To shred the chicken, leave the chicken and juices inside the Instant Pot liner and use an electric mixer to easily shred the chicken. You can also use two forks to shred the chicken if you do not own an electric mixer.
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.
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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.
I made the plain version three times before I tried adding a smashed garlic clove and a teaspoon of cumin to the broth, and the difference was bigger than I expected. The chicken doesn't just taste like nothing anymore. It's flavorful enough to eat cold out of the container without anything on it. Same 10 minutes for thawed thighs, same shred, but now it can carry tacos without leaning entirely on whatever spice mix I add after. I've also started saving the broth left in the liner separately. It turns into this light little chicken stock that's too good to pour out. This is why I finally started using my Instant Pot, Annie.
Pulls apart so tender. I forgot how much I missed this.
Why season the broth if pressure cooking kills the flavor anyway was basically my logic before I tried adding garlic powder and smoked paprika, but the chicken comes out noticeably better and now the plain version tastes like something's missing. Half a teaspoon of each. The thing I didn't figure out until the third batch: let it sit in the juices for a few minutes after you shred it, before you do anything with it, that's when it actually absorbs and you don't have to add seasoning later.
Honest mistake I kept making early on: venting right after the cook instead of waiting for the natural release. The chicken shreds rough when you rush it. Texture suffers. Now I use those 10 minutes to line up the containers I'm packing for the week.
not sure coconut aminos would work here. batch five says yes.
Five batches to settle it. The aminos add a mild sweetness the plain broth skips, which works well if you're pulling this for lettuce wraps or a grain bowl.
29.5 grams of protein with zero net carbs stopped me mid-bite. I'd been avoiding the Instant Pot because it always seemed like more machine than I could handle, but ten minutes on high and it was done. The chicken basically fell apart. Still laughing at how worried I was.
Drew, my IP sat on the counter for two weeks before I made anything in it. This was the first recipe I actually tried. Now I make a batch Sunday and I'm set for the week.
My dad had this Sunday shredded chicken on the stovetop, always an hour minimum. The Instant Pot version is almost there, same shred, same texture. Still hunting down whatever he put in the broth but this is the closest I've gotten.
Bay leaf is my guess. The thing you can't put your finger on is usually that. I throw in whole peppercorns too when I want more depth.
Served eight with one batch. Instant Pot earned its keep.
Eight from one batch is solid. Doubles without changing the cook time too, 3 pounds fits fine if you need even more.
thighs, not breast. juicier and shreds in seconds.
Thighs for meal prep every time. Breasts go chalky by day three in the fridge, thighs stay tender even after freezing and reheating.
It was 95 degrees out and I refused to turn on the oven, so I threw in a pound and a half of thighs with some broth and honestly forgot about it until the Instant Pot beeped. My husband, who normally picks at chicken, had made himself a plate before I even called everyone for dinner. This one's on the summer rotation.
Husband making a plate before you called anyone is a better review than anything I could write. Thighs hold up like that.
This has become my hot weather go-to. The Instant Pot means zero oven heat, and after 10 minutes on high the chicken practically falls apart on its own. Batch four this summer and I'm already planning number five.
No oven heat is the whole point in summer. Mine runs every couple weeks from June on.
Six batches in and the shred is always perfect when you do it right in the liner with all the juices. No dry chicken, zero effort. This is my Sunday meal prep now.
Yeah, shredding right in the liner is the whole thing. All those juices go back in instead of draining off somewhere. Thighs hold up better by Thursday too if you want it to stretch the full week.
Tried using a hand mixer to shred the chicken right in the pot with the juices and it took maybe 30 seconds. I had been doing the two-fork method forever and it felt like a chore. Texture was perfect, not mushy, just pulled apart really evenly. I cannot believe this is how easy meal prep is supposed to be.
The minute it cools down it fights you. Hot chicken in the liquid, 15 seconds, done.
Tried this with frozen thighs because I forgot to thaw them and just bumped it to the 15 minutes like the recipe says. The chicken came out so tender it basically fell apart on its own before I even grabbed the mixer. I've been buying extra packs now specifically to keep in the freezer so I always have this ready to go on a weeknight.
Frozen thighs at 15 pull apart like that pretty much every time. I keep two packs in the freezer for this exact reason.
Exactly this. I use it on all my chicken now. Smaller thighs can go stringy around 10 minutes though, so I've started pulling at 8 on those. Still the only way I do weekly prep.
8 on the small ones is right. I pull pieces out individually when a pack has real size variation - the big ones still want the full 10.