Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.
It can be hard for me to buy just the right amount of ingredients for each recipe because I cook by myself all the time. But there is, for me, something so curiously satisfying about procuring only what I need for a single serving, and nothing more. An eggplant, a lemon, and a mint sprig for a salad; a nice duck breast with the skin still on from the butcher; and a half-pound of shrimp for nights when all I want to eat is shrimp. No leftovers.
When I do this kind of small-scale grocery shopping, I not only cut down on waste, but it also helps my appetite and my creativity. When I can, I enjoy cooking something new each night, especially when I’m the one who has to eat it. I’ll sometimes eat all the food on my plate even though I’m full because I can’t wait to cook the next thing and the next thing after that. What makes things even worse is that I have very skinny arms, which makes it hard for me to carry groceries up and down the stairs of the New York City subway. ).
Of course, this kind of thrifty behavior isn’t always possible. Leftovers are inevitable: days and days of my favorite soup, for instance, or the simple pleasures of roasting an entire chicken for myself. The truth of the matter is that cooking for one is a strategic skill one can learn, not just a question of portion size. I know this now after years of cooking for myself in my tiny New York kitchen.
This is where my freezer comes especially in handy. It’s become what I consider my second pantry—like for when I marinate more kalbi meat than I can eat, or for when I’m unable to go through all that leftover beef stroganoff I made for a dinner party last Sunday. Or for when I buy too many chicken breasts. From Our Shop
Because as much as a single chicken breast is—at least in my world—the perfect solo portion, it can be difficult to buy just one at the store. How many times have you seen an individually packaged breast at your local supermarket? Though this kind of product is becoming more readily available in American grocery stores these days (Perdue and Costco both sell perfectly wrapped singleton chicken breasts), even those are packaged as a group, sold as a set of five or six.
Sure, I’d love to saunter over to my favorite heritage-farm butcher at Chelsea Market on any given weeknight to pick up a single breast, but more often than not my reality is a little less deliberate. I get off work, take the train home, and realize I haven’t thought about dinner yet. There’s a giant Foodtown up where I live—and I love it for its warehouse selection—but the one thing it does not house is a butcher who can carve me just one chicken breast. What it does have is a wall of white meat (usually packets of two or three breasts), and 9 out of 10 times, I’ll buy them as my protein for the week.
I’ll haul my groceries home, take a chef’s knife to the plastic casing of the package, and slice through to release a single breast. The others I’ll slip into a bag and store in the freezer for nights two and three and—if I’m lucky—four.
For moments like these, when I have boneless, skinless chicken breasts in my freezer, I like to make a batch of shredded chicken in the Instant Pot—straight from frozen—and turn it into all manner of meals throughout the week: tacos, enchiladas, chicken salad, and (my favorite) BBQ sandwiches. This means that I still get to cook a little and eat something new each day, even though I’ve done most of the prepwork ahead of time.
Cooking chicken in an Instant Pot to the perfect shredding consistency takes some trial and error. The cooking time can vary based on the size and cut of chicken, whether it’s bone-in or boneless, frozen or thawed. With some tips and guides you’ll be shredding juicy tender chicken in your Instant Pot in no time.
Why Shred Chicken in the Instant Pot?
Shredding chicken in the Instant Pot has many benefits
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It’s fast – chicken can be shredded in as little as 3 minutes! No need for simmering it for hours on the stove.
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Chicken comes out very moist and tender from the pressurized environment. No worrying about dry, stringy shredded chicken.
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The Instant Pot is a quick and easy way to make a lot of shredded chicken. Great for meal prepping!.
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The chicken shreds easily right in the pot with forks or mixer. No difficult shredding.
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You’re left with a flavorful broth that can be used for soups, rice, etc.
What You’ll Need
To shred chicken in the Instant Pot, you’ll need:
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An Instant Pot or electric pressure cooker
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1-3 pounds of chicken breasts, thighs, drumsticks or a whole chicken
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1 cup of chicken broth, water or other liquid
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Seasonings like salt, pepper, garlic powder
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Instant read thermometer (optional but recommended)
How Long to Cook Different Cuts of Chicken
Cooking time can vary based on a few factors:
Boneless Chicken Breasts
- 1-inch thick breasts: 5 minutes
- Thinner cut breasts: 3 minutes
Boneless breasts cook quickly and are easy to shred.
Bone-in Chicken Breasts
- Cook for 5 minutes
The bones add more flavor to the broth.
Boneless Chicken Thighs
- Cook for 3-5 minutes
Dark meat thighs cook faster than white meat breasts.
Bone-in Chicken Thighs
- Cook for 6 minutes
Bones allow thighs to cook evenly and add flavor.
Drumsticks
- Cook for 6-8 minutes
Smaller than thighs but take a bit longer due to bone-in.
Frozen Chicken
- Add 3-5 more minutes to cook time
Frozen chicken will take longer to come to pressure and cook through.
Whole Chicken
- Small (3 lbs): 15 minutes
- Large (4-5 lbs): 25 minutes
Cook time varies on size. Natural release ensures even cooking.
How to Shred Chicken in the Instant Pot – Step by Step
Follow these simple steps:
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Add 1 cup broth, seasonings and chicken to Instant Pot inner pot.
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Pressure cook for time based on cut of chicken.
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Natural release for at least 10 minutes.
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Check internal temperature to ensure doneness (165°F).
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Shred chicken right in pot with forks or mixer.
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Add more broth to keep chicken moist.
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Season to taste.
It’s that easy to make tender, juicy shredded chicken for tacos, sandwiches, casseroles, and more!
Tips for Shredding Chicken
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For easier shredding, cook chicken 5 minutes longer. But this can dry out chicken.
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Use natural release, not quick release, for tender chicken.
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Shred chicken with mixer for fast shredding.
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Add extra broth to keep shredded chicken moist.
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Freeze shredded chicken in portions for meal prep.
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Use bone-in chicken for added flavor.
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Cook from frozen but add extra time.
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Use thermometer to confirm chicken is cooked through.
Common Shredding Mistakes
It may take a few tries to find the best time to shred. Avoid these common mistakes:
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Not cooking chicken long enough. Chicken will be tough and difficult to shred.
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Cooking too long and chicken dries out. aim for fall-off-the-bone tender.
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Quick releasing too soon and chicken is underdone in center. Always natural release at least 10 minutes.
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Not adding extra broth and chicken becomes dry once shredded.
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Overcrowding pot so chicken doesn’t cook evenly. Don’t stack chicken breasts.
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Not letting pressure fully release before opening lid.
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Shredding before chicken is fully cooked (use thermometer!)
Frequently Asked Questions
How long does it take to shred chicken in the Instant Pot?
- It can take as little as 3 minutes for boneless chicken breasts up to 25 minutes for a large whole chicken. Cook time varies based on cut.
Should you quick release or natural release chicken?
- For shredded chicken, natural release ensures the chicken cooks through evenly. Quick release can lead to undercooked centers.
What temperature should shredded chicken be?
- Chicken should reach an internal temperature of 165°F. Use a thermometer to confirm doneness.
Can you shred frozen chicken in the Instant Pot?
- Yes, just add 3-5 extra minutes to the cook time if starting with frozen chicken.
How do you keep shredded chicken moist?
- Adding extra broth after shredding helps keep chicken moist and juicy. Only shred amount needed.
Conclusion
Perfectly cooked, shredded chicken takes just minutes in the Instant Pot. While cook times vary based on cut, thickness and bone-in vs boneless, this guide gives you the timing needed to nail tender, juicy chicken for any recipe. Master shredding chicken in your Instant Pot and enjoy it in tacos, sandwiches, soups, and more!
How to Make Instant Pot Shredded Chicken
- 1 pound frozen boneless, skinless chicken breasts (usually about 2)
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 cup of chicken broth or 1 teaspoon of Better Than Bouillon chicken base mixed with 1 cup of water
- Quick BBQ Sauce, recipe follows (optional)
- Place frozen chicken breasts in the Instant Pot. Season with salt and cumin, and pour in the broth.
- Pressure cook on high for 12 minutes with the lid on top. Then let the pressure release naturally for 10 minutes. Pressure-cook on high for 6 minutes if you’re using fresh or thawed chicken breasts. ).
- Carefully take the breasts out of the Instant Pot with tongs after removing the lid. Place them on a cutting board and use two forks to shred them into small pieces. Before I shred the chicken, I sometimes cut it in half lengthwise, against the grain, to shorten the strands. This makes the meat softer in the end. ).
- Serve with the BBQ sauce listed below, or use it however you like during the week.
- 1/4 cup ketchup
- 1/4 cup dark brown sugar
- 4 teaspoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 pinch kosher salt
Whisk together all the ingredients and transfer to a small dish to serve with the chicken. Makes about 1/2 cup. How do you make shredded chicken? Let us know in the comments below.
The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, youll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.