Juicy Instant Pot Shredded Chicken

This tender and flavorful shredded chicken made in the Instant Pot is a weeknight game changer. It’s incredibly versatile for tacos, enchiladas, burritos, and rice bowls, turning simple ingredients into a juicy, satisfying meal with very little effort. The pressure cooking locks in moisture and infuses the chicken with delicious green enchilada sauce or salsa verde.

I first made this during a busy week when I needed dinner on the table fast. Now it’s my go-to recipe not just for quick meals, but also for lunches and freezing leftovers.

Ingredients

• Chicken breasts or thighs: Choose fresh or thawed for best shredding results thighs stay moister while breasts absorb sauce better
• Green enchilada sauce or salsa verde: Adds tangy, rich flavor that simmers into the chicken during cooking choose your favorite jarred brand or homemade
• Sour cream: Optional but recommended for stirring in at the end to create a creamy sauce that coats the chicken beautifully
• Fresh cilantro: Adds a burst of color and fresh herbal brightness that complements the tangy sauce
• Water or broth: For pressure cooking, at least one cup is needed to build steam and cook the chicken evenly

Instructions

Sauté the Aromatics and Prepare the Chicken:

Even though this recipe doesn’t call for sautéing, if you like deeper flavor you can briefly sauté minced onions or garlic in the Instant Pot on sauté mode before adding liquids. Then, place the chicken evenly in the pot and pour the enchilada sauce or salsa verde over it, ensuring the chicken is mostly covered.

Pressure Cook the Chicken:

Secure the lid and set the Instant Pot to high pressure using the manual or pressure cook setting. For one pound of thawed chicken breasts, cook for 8 minutes. After the cooking cycle is complete, let the pressure release naturally for 5 minutes. This gentle release helps the chicken stay extra juicy.

Shred and Mix the Chicken:

Carefully release any remaining pressure using the quick release. Remove the lid and use two forks to shred the chicken directly in the pot. Stir the shredded chicken well into the sauce to coat every bite. At this point, stir in a spoonful or two of sour cream and a handful of chopped cilantro if desired for a creamy, fresh finish.

Serve Immediately or Store:

Serve the chicken right away in tacos, rice bowls, or burritos, or cool it and store for future meals. The sauce keeps the chicken moist and flavorful even when reheated.

One of my favorite moments making this was introducing it to my kids. They loved helping shred the chicken and assembling their own tacos, which turned dinner into a fun family ritual. Green enchilada sauce is my secret weapon for consistent flavor without fuss.

Storage Tips

Store leftover shredded chicken in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or microwave with a splash of water or broth to keep it moist. You can also freeze portions for up to three months thaw in the fridge before reheating.

Ingredient Substitutions

If you do not have green enchilada sauce or salsa verde, substitute with red enchilada sauce or your favorite jarred salsa for a different but equally delicious flavor. Bone-in chicken can work if adjusted for longer cooking time but boneless is best for shredding ease.

Serving Suggestions

Layer shredded chicken over cilantro lime rice or Mexican rice for a quick bowl meal. Top with diced tomatoes, avocado, or pico de gallo for freshness. It is also fantastic stuffed inside warm flour or corn tortillas as tacos, or rolled into burritos. Don't forget to try it in quesadillas or on nachos for extra fun.

This Instant Pot shredded chicken is quick, versatile, and ideal for busy weeknights. It reheats well and freezes beautifully for easy meal prep.

Common Questions About the Recipe

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs stay juicier and work well in this method, absorbing the sauce flavors beautifully.

→ What liquids work best for cooking the chicken?

Using green enchilada sauce, salsa verde, or broth adds rich flavor and keeps the chicken moist during pressure cooking.

→ How long should the chicken cook in the Instant Pot?

Cook thawed chicken breasts on high pressure for 8 minutes, then let natural pressure release for 5 minutes before shredding.

→ Is sour cream necessary to add at the end?

Sour cream is optional but recommended to create a creamy sauce and add richness to the shredded chicken.

→ What dishes pair well with this shredded chicken?

This savory shredded chicken is great for tacos, burritos, rice bowls, quesadillas, and nachos, adding a flavorful protein base.

→ Can frozen chicken be used in this method?

Yes, but cooking times may need to be adjusted slightly to ensure the chicken is fully cooked and tender.