We use shredded chicken made from Instant Pot chicken thighs all of the time at our house – in soups, in salads, and even as the main meat in some meals as well (think shredded chicken tacos!)
This recipe is my foolproof way of making shredded chicken using the Instant Pot – you’ll have the most flavorful chicken for soups, stews and more!
Instant Pot Shredded Chicken Thighs
Instant Pot chicken thighs are so basic, yet so handy and versatile. You can enjoy them as a main dish if you keep them whole (I recommend using a Montreal Chicken seasoning like this or a Lemon Pepper seasoning like this) as well as in salads and casseroles.
When I hopped on the Instant Pot craze I knew there had to be something magical about this kitchen appliance as people were raving like crazy about it.
And, my raving comes from the ease that it gives me for making things like chicken thighs to use for making shredded chicken (and loads of it) in mere minutes and less mess compared to previous methods I had used in the past.
I’m not even kidding when I tell you that when I need shredded chicken for a soup I would buy a rotisserie chicken and shred it. You guys, they cost almost $5 and you get about a pounds worth of chicken I felt like – maybe a little more if you’re lucy. That means I was spending about $4-$5 per pound of chicken (hello?! that’s absurd!)
Now that I make Instant Pot shredded chicken, I am saved by the bell (see what I did there?!) And, don’t even get me started on my Instant Pot hard boiled eggs that are equally as awesome and simple!)
Enough about my ranting and raving, here is how I whip up a few pounds of shredded chicken for less then $8.
Tools you need for this chicken thighs Instant Pot recipe:
How to Make Pressure Cooker Chicken Thighs
First, gather your ingredients. You’ll need:
- chicken thighs (I use 2-3 pounds)
- salt & pepper to taste
- garlic powder
- chicken broth (I use one cup for this amount of chicken)
And, it’s almost crazy how easy this recipe is. Like, you’re going to wonder how and why I even write up directions 🙂
Season your chicken thighs use the salt, pepper and garlic powder.
Put the trivet rack in the Instant Pot.
Next, lay the chicken thighs in the Instant Pot. They can be on top of eachother, but try not to pile them in. I use about 3 pounds of chicken thighs when I want to make a batch of shredded chicken. If you are wanting to serve the chicken thighs as a main course, I’d recommend using about 4-5 thighs per round so they look appetizing 🙂
Put the lid on the pot, lock and seal it; set the cook time to 13 minutes manual high pressure.
After the chicken has finished cooking, use the quick release to release the pressure.
Remove the chicken thighs, and shred with two forks or, my favorite way of shredding chicken is by using the hand mixer. Works everytime and it’s super quick. Make sure you have a big enough bowl so the chicken doesn’t fly everywhere. 🙂
Use your chicken within three days, or use an airtight container (or foodsaver) to store the chicken in the freezer.
The Best Instant Pot Shredded Chicken Thighs
- 2-3 pounds chicken thighs
- Garlic Powder
- Chicken Broth
- Season your chicken thighs use the salt, pepper and garlic powder.
- Put the trivet rack in the Instant Pot.
- Next, lay the chicken thighs in the Instant Pot.
- Put the lid on the pot, lock and seal it and set the cooking time to 13 minutes manual high pressure.
- After the chicken has finished cooking, use quick release to release the pressure.
- Remove the chicken thighs, and shred with two forks or, my favorite way of shredding chicken is by using the hand mixer.
- Use your chicken within three days, or use an airtight container (or foodsaver) to store the chicken in the freezer.