Pressure cooker shredded chicken recipe is juicy, tangy and tasty! It's so simple to make in your Instant Pot, but can be just as easily made in the slow cooker or the oven. Perfect for sandwiches, quesadillas or to top off a salad - everyone loves it!
Next time try Crockpot Chicken and Gravy. It will be another family favorite! Be sure to try it soon!
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❤️ Why you'll love this recipe
This is one of my very favorite pressure cooker recipe! It's such an easy way to make juicy chicken breasts or thighs.
I think it will be yours soon as well! It packs a ton of flavor. It's perfect for meal prep and is yummy for sandwiches, tacos, nachos and makes your favorite salad taste that much better!
If you enjoy this recipe, be sure to click here for more quick instant pot meals!
🗒️ Ingredients
For the exact measurements, please refer to the recipe card at the bottom of this post.
- boneless skinless chicken thighs - I prefer dark meat, but you can also use boneless skinless chicken breasts as well. Cooking time will be increased.
- bbq sauce - use your favorite, I like one with a little spice!
- ranch dressing packet - all kinda of flavor and all you need to do is dump it in.
- apple cider vinegar - this is optional, but I love that extra "tang"!
- onion - yellow or white onions, either will work.
- pepperoncinis - I swear this is my favorite flavor shortcut lately! Using them in the slow cooker or instant imparts a ton of flavor with very little effort!
⏲️ Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
Instant Pot
- Add the water to the bottom of the pressure cooker.
- Next layer in the remaining ingredients
- Seal and close the valve, set to manual high pressure. Set the to 12 minutes.
- Allow to natural release for 5 minutes, then quick pressure release the remaining steam, remove the lid.
- Remove the chicken from the cooker and shred the meat using a couple of forks or a hand mixer, top with a couple ladles of sauce, you'll want enough liquid to keep it moist..
Slow Cooker
- Add the pieces of chicken in the crock pot.
- Layer in all the ingredients.
- Place the lid on the slow cooker and set on low.
- Cook for 7-8 hours for thighs, 8-10 for breast meat.
- Remove the chicken and shred the meat, top with a couple ladles of sauce.
Oven
- Preheat the oven to 350.
- To keep the chicken from sticking spray the casserole dish with non-stick or coat with olive oil or butter.
- Add the chicken in a casserole dish top with remaining ingredients.
- Place the lid on casserole dish and bake until the chicken has reached an internal temperature of 165 degrees, about 45 minutes.
- Remove the chicken and shred the meat, top with a couple ladles of sauce.
Equipment
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I love this electric pressure cooker - it's the one I have and it's a durable work horse. I'd highly recommend it.
🙋♀️ FAQ's
Actually you can! Overcooked it will be dry and stringy - ewe!!!
You'll want to cook the chicken until the juices run clear. The best way to check if chicken is done is to use an instant read thermometer. For more information click here.
Because it's overcooked.
Return it back to the pressure cooker. Add the lid and allow it to cook and steam in the juices for an additional 10 minutes.
This recipe only needs ½ cup of water. The rest of the clear liquid comes from the peperoncinis.
Though you can use a blender or food processor I don't recommend it. You loose the texture of the meat. The best method is to use two forks to shred it. It takes only a couple of minutes because the meat is so tender.
👍 Tips
Don’t toss the broth! Whatever you do, don’t dump the broth pressure cooker shredded chicken cooked in! Think of French Dip Sandwich broth but with chicken! It's filled with flavor and absolutely delicious!
It's perfect for dipping a sandwich or freeze it for chicken soup broth next time you make a soup or stew.
Frozen - This works well with frozen chicken too! Keep in mind because it's frozen it takes 10-15 minutes longer to come to pressure. Just be sure to plan accordingly.
Shred - Use two forks to shred the chicken, shred it with your hands or use a hand-held mixer. My favorite way to shred meat.
Storage
Store leftovers in an airtight container. It will last in the refrigerator 3-4 days.
This recipe freezes well and will last up to three months when well sealed.
Serving suggestions
I use this in a ton of different recipes! It's just the easiest way to make tasty shredded chicken. Here are some great meals you can make with it!
- Add to a caesar pasta salad.
- Chicken Sandwiches - using your favorite roll or bun, pile the chicken on high and use the sauce for dipping - YUM!
- Delicious in this rotisserie chicken burrito recipe!
- Quesadillas - super tasty and a great lunch or dinner.
- Pile the meat on rice and ladle the sauce over the top.
- Chicken tacos and tostadas - who wouldn't love them?
- Chicken Salad Sandwich - add mayonnaise and relish, mix everything together and serve on thick sliced bread.
- BBQ Chicken Pizza - my favorite! Top a homemade pizza with bbq sauce, chicken, marinated artichokes and olives. Add the cheese - delicious!
Related recipes
- Chicken Soup - classic comforting meal done in a snap. Think all day flavor made in less than 30 minutes.
- Mac n Cheese - my favorite family meal. Classic comfort food deliciousness!
- If you're looking for a delicious bone-in chicken thigh recipe, check this out. Perfectly seasoned thighs with gravy, this recipe looks delicious!
- If you love fall apart tender ribs, the be sure to give this recipe for Instant Pot Pork Ribs a try next - they are perfect every time!
- Mongolian Beef - easy to make and 100 times better than takeout! Everyone loves this tender beef and crispy carrots in a sweet and spicy sauce.
Pressure Cooker Shredded Chicken
Equipment
Ingredients
- ½ cup water
- 3 lbs. chicken thighs boneless, skinless
- 1 onion sliced
- 1 tbsp apple cider vinegar
- 1 cup BBQ sauce use your favorite!
- 1 cup pepperoncinis sliced, with the juice - be sure to add the juice.
- 1 packet ranch dressing mix
Instructions
- Start by adding the water to the bottom of the pressure cooker.
- Next layer in the boneless, skinless chicken thighs, sliced onion, apple cider vinegar, pepperoncinis and bbq sauce. Sprinkle the packet of ranch dressing on top.
- Add the lid and seal the Instant Pot, close the valve and set on manual to 12 minutes. Allow to come to pressure.
- When the cooking is done, allow to natural pressure release for 5 minutes, then quick release the remaining pressure and remove the lid.
- Remove the chicken from the cooker, saving the juice (if desired - and I hope you do!!) using two forks shred the meat, top with a couple ladles of cooking liquid to help keep it juicy!
Video
Notes
- Add to a caesar pasta salad.
- Chicken Sandwich - using your favorite roll or bun, pile the chicken on high and use the sauce for dipping - YUM!
- Quesadillas - super tasty and a great lunch or dinner.
- Pile the meat on rice and ladle the sauce over the top.
- Chicken tacos and tostadas - who wouldn't love them?
- Chicken Salad Sandwich - add mayonnaise and relish, mix everything together and serve on thick sliced bread.
- BBQ Chicken Pizza - my favorite! Top a homemade pizza with bbq sauce, chicken, marinated artichokes and olives. Add the cheese - delicious!
MICHAELA KENKEL
I used this recipe last night and I will never make shredded chicken on my stove ever again! So easy and so juicy!