Tender, moist, and packed with flavor, this Whole30 Instant Pot Savory Shredded Chicken is easy to make and a great complement to any recipe.

Whole30 Instant Pot Savory Shredded Chicken

Chicken flautas, chicken enchiladas, chicken noodle soup, chicken mole, and my latest obsession, buffalo ranch chicken dip. These are just some of the first dishes that come to mind when thinking about recipes that use shredded chicken.

When we were little and my mom would make her delicious caldo de pollo (chicken noodle soup) in the pressure cooker, she would always add extra chicken. She would then shred that chicken and use it in a variety of different dishes that same week. Her favorites were always mole and flautas.

Back then I didn't appreciate the savviness of this move. Now with all the craze of meal prepping and meal planning, this is definitely a hack worth following because it saves so much time.

However, sometimes I am not in the mood for caldo de pollo. Yet, I still want the tender and flavorful chicken that comes from my mom's tasty soup recipe. That's where today's recipe for Whole30 Instant Pot Savory Shredded Chicken comes in.

Using some of the same base ingredients from my mom's caldo de pollo, I have created a juicy, tender and Whole30 compliant chicken perfect for shredding.

This tender chicken is a great complement to any recipe that calls for shredded chicken. Plus since it is made in the Instant Pot, it is ready so fast.

Here's a bonus for you!

If you prefer to use a slow cooker, you can find slow cooker directions in the recipe at the end. When I have more time, I love making this in the slow cooker because then I have a great homemade chicken broth that I can store and use for other recipes.

There's so many great things going on with this one simple recipe!

So get ready to learn how to make this Whole30 Instant Pot Savory Shredded Chicken, it is especially great in mom's chicken salad that is to die for. Click here for that recipe.

How to Make Whole30 Instant Pot Savory Shredded Chicken

Before anything, I must note I believe frozen chicken (especially chicken breasts since they are drier than chicken thighs) yield much better results in the Instant Pot, but fresh ones work too. I have included directions for both below.

Fresh Chicken Directions

• To begin, place 2 pounds of chicken breasts or thighs in the Instant Pot (no trivet needed).
• Then, add 2 teaspoons of salt, ⅓ cup of chopped cilantro, 1 stalk of chopped celery, ¼ onion, and two garlic cloves.  For added flavor, you can also opt to add a pinch of saffron.
• Next, add 1 cup of water or low sodium chicken broth to the pot (use compliant broth for Whole30).
• Secure the lid. Turn the valve to sealing and select manual (or pressure cook).
• Set Instant Pot at high pressure for 10 minutes.Once the time is complete, manually release the pressure. This is important because if you allow the pressure to release naturally, the chicken will overcook and become stringy and tough.
• Next, take out the chicken and shred using your trustee hands or two forks.  Finally, mix in ½ cup of the cooking liquid to keep the chicken moist.

Frozen Chicken Directions

• Begin by placing the trivet at the bottom of the pot.
• Then, place 2 pounds of frozen chicken breasts or chicken thighs on top (that's right no need to defrost).
• Add all of the same ingredients as listed above.
• Set the valve to sealing and set the time for 30 minutes at high pressure.
• At the end of the time, allow the pressure to naturally release for 20 minutes.
• Take out the chicken and shred. Mix in ½ cup of the cooking liquid to keep the chicken moist.

The chicken is now ready to use in your favorite recipe.

You may also decide to store it for a later use. If so, be sure to store it in the cooking liquid to keep the chicken from drying out.

Whether you use this chicken recipe for mole or flautas, or perhaps a salad, pasta or a sandwich, it is a great one to have on hand.

I hope you enjoy!

Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.

If you're interested in the buffalo ranch chicken dip that I am obsessing over, you can find that recipe by clicking here.

Recipe

Whole30 Instant Pot Savory Shredded Chicken

by Gemma Aguayo-Murphy

Print Recipe Pin Recipe

Servings 4 cups

Ingredients

  

1x2x3x

• 2 lbs chicken breasts or thighs
• 2 tsps salt
• ⅓ cup roughly chopped cilantro
• 1 stalk chopped celery
• ¼ onion
• 2 garlic cloves
• 1 pinch saffron (optional)
• 1 cup chicken broth or water (use 3 cups for slow cooker, and a compliant broth for Whole30)

Instructions

 

• Place 2 pounds of chicken breasts or thighs in the Instant Pot (no trivet needed).
• Add salt, cilantro, celery, onion, garlic and saffron.
• Next, add the water or low sodium chicken broth to the pot.
  
• Secure the lid. Turn the valve to sealing and select manual (or pressure cook).
• Set the Instant Pot at high pressure for 10 minutes.
• Once the time is complete, manually release the pressure. This is important because if you allow the pressure to release naturally, the chicken will overcook and become stringy and tough.
  
• Take out the chicken and shred. Finally, mix in about ¼ cup of the cooking liquid to keep the chicken moist.
  
• If storing for later, store chicken in some of the cooking liquid as this will keep it from drying out.
  

Notes

• If you want to verify that your chicken is fully cooked, use a meat thermometer in the thickest part of the chicken breast or thigh. It should read between 165F - 170F.
• I used a 6 quart Instant Pot for this recipe.
• If using a slow cooker, add all the same ingredients, but with 3 cups of water or low sodium chicken broth. Cook on low for 4 hours.

Frozen Chicken Directions

• Begin by placing the trivet at the bottom of the pot.
• Then, place the frozen chicken breasts or chicken thighs on top. 
• Add all of the same ingredients as listed above.
• Set the valve to sealing and set the time for 30 minutes at high pressure.
• At the end of the time, allow the pressure to naturally release for 20 minutes.
• Take out the chicken and shred. Mix in ½ cup of the cooking liquid to keep the chicken moist.

Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!

{This post contains affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.}

My Amazon Picks