Easy & Versatile Big Batch Instant Pot Shredded Chicken for Effortless Meal Prep
Transform your meal prep routine with this incredibly simple and efficient Big Batch Instant Pot Shredded Chicken recipe! Prepare 5 pounds of perfectly juicy, tender, and seasoned shredded chicken in one go, ready to be used immediately in your favorite dishes or frozen for convenient future meals. Say goodbye to last-minute dinner stress and hello to delicious, homemade goodness!
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Are you constantly on the lookout for smart kitchen shortcuts that save both time and money? If so, this Instant Pot shredded chicken recipe is about to become your new culinary best friend! Whether you’re feeding a large family, juggling a busy work schedule, or simply looking to optimize your meal prep, this recipe is a game-changer. Buying chicken breasts in bulk often means better prices, making this a fantastic budget-friendly option. This particular method yields an impressive 5 pounds of perfectly cooked shredded chicken, ensuring you have plenty for multiple meals throughout the week or month.
While many Instant Pot recipes involve multiple steps and intricate preparations, I’m a firm believer in the “dump and cook” philosophy, especially when it comes to everyday essentials. The beauty of the Instant Pot lies in its ability to simplify cooking: just toss in your ingredients, set it, and let it do its magic. This shredded chicken recipe perfectly embodies that ease. It’s designed for maximum convenience without sacrificing flavor or quality. You’ll be amazed at how effortlessly you can produce a large quantity of tender, flavorful chicken that’s ready for anything.
Why This Instant Pot Shredded Chicken Recipe is a Must-Try
This recipe isn’t just easy; it offers a multitude of benefits that make it an indispensable part of your kitchen repertoire:
- Unbeatable Time and Money Saver: Cooking in a big batch means fewer cooking sessions throughout the week. Plus, buying chicken in larger quantities often results in significant cost savings compared to smaller packs.
- Consistently Perfect Results: The Instant Pot guarantees perfectly cooked chicken every time – tender, incredibly juicy, and infused with a delicious, well-rounded seasoning blend. No more dry, bland chicken!
- Effortless Shredding: Forget the tedious task of shredding with two forks. This method allows you to drain the excess broth and use a hand mixer directly in the Instant Pot liner. This clever trick saves you time and minimizes cleanup by avoiding an extra dirty dish.
- Freezer-Friendly for Ultimate Convenience: Easily portion, package, and freeze the shredded chicken. It’s an ideal solution for meal prep, ensuring you always have a healthy protein source on hand for quick weeknight dinners, lunch boxes, or unexpected guests.
- Ideal for Busy Households: With four children who eat like adults, I understand the need for efficient, large-volume cooking. This 5-pound recipe is specifically designed to cater to hearty appetites and ensure there are always leftovers.
Here’s a smart space-saving trick: instead of laying the chicken breasts flat, arrange them on their sides within the Instant Pot. This allows you to fit significantly more chicken into the pot, making the “big batch” truly big! You’ll need at least a 6 Quart Instant Pot for this recipe to comfortably accommodate 5 pounds of chicken.
Essential Ingredients for Your Shredded Chicken
The beauty of this recipe lies in its simplicity. You’ll only need a few basic ingredients to create a wonderfully flavorful shredded chicken:
- 5 pounds fresh boneless and skinless chicken breasts: Trimmed of any excess fat. Fresh chicken is key for this method.
- 1 1/2 – 2 cups chicken broth: This provides moisture and flavor, preventing the chicken from drying out during pressure cooking.
- 1 1/2 teaspoon seasoned salt: A blend of salts and spices that adds a foundational layer of flavor.
- 1 teaspoon onion powder: For a subtle, savory depth that enhances the chicken’s natural taste.
- 1 teaspoon garlic powder: A classic seasoning that pairs perfectly with chicken.
- 1/2 teaspoon black pepper: To add a touch of warmth and mild spice.
Can You Use Frozen Chicken Breasts?
For this specific “big batch” recipe, using fresh chicken breasts is highly recommended, and here’s why:
- Space Efficiency: Frozen chicken breasts are often clumped together or oddly shaped, making it difficult to fit 5 pounds into the Instant Pot in an even layer. Fresh chicken can be strategically placed to maximize space.
- Pre-Trimming Benefits: Fresh chicken allows you to trim off any unwanted fat or gristle before cooking. This ensures a cleaner, more pleasant texture in your final shredded product, eliminating the need to pick out unpleasant bits later.
- Even Cooking: If frozen pieces are stuck together, they won’t cook evenly in the Instant Pot, potentially leading to some parts being overcooked and others undercooked. Fresh, separated breasts ensure consistent results.
If your primary goal is to cook frozen chicken breasts in an Instant Pot, a different recipe might be more suitable. For a specific recipe designed for frozen chicken, I highly recommend this one, which accounts for the unique challenges of cooking from frozen.
Step-by-Step Guide to Making Big Batch Shredded Chicken
Follow these simple instructions to create perfect Instant Pot shredded chicken every time:
- Prepare the Chicken: Begin by thoroughly trimming any visible fat from your fresh chicken breasts. This crucial step prevents undesirable fatty bits in your finished shredded chicken, saving you time and effort later.
- Load the Instant Pot: Arrange the trimmed chicken breasts in a single, even layer at the bottom of your Instant Pot. Remember our special tip: stand the breasts on their sides to maximize the space and fit all 5 pounds. This technique is essential for this big batch method.
- Season and Add Liquid: Evenly sprinkle the seasoned salt, black pepper, onion powder, and garlic powder over the chicken breasts. This combination imparts a lovely “roast chicken” flavor that is perfectly balanced, not overwhelming. Next, pour 1 1/2 to 2 cups of chicken broth over the seasoned chicken. This liquid is essential for creating the steam needed for pressure cooking and for keeping the chicken moist.
- Pressure Cook: Secure the lid on your Instant Pot, ensure the sealing valve is in the “sealing” position, and cook on the Manual (or Pressure Cook) setting at high pressure for 15 minutes.
- Natural Release & Vent: Once the cooking cycle is complete, allow the Instant Pot to naturally release its steam for 10 minutes. This “natural release” period is crucial for ensuring the chicken remains tender and juicy. After 10 minutes, carefully switch the sealing valve to “venting” to release any remaining pressure. Once the floating pin drops, it’s safe to open the lid.
- Reserve the Broth: You’ll notice a significant amount of flavorful broth in the pot. Carefully pour this “liquid gold” into a separate container. You’ll use some of it to moisten your shredded chicken, but the rest makes an excellent base for future recipes like chicken soup, gravies, or any dish that calls for chicken broth.
- Shred the Chicken: With the chicken still in the Instant Pot liner, use a hand mixer on a low setting or two sturdy forks to shred the chicken to your preferred consistency. For ultra-moist chicken, add a small amount of the reserved broth back into the pot as you shred.
- Ready to Use: Your perfectly cooked and seasoned shredded chicken is now ready to be incorporated into your favorite recipes! A personal favorite is Chicken Zucchini Casserole, but the possibilities are endless!
How to Package and Freeze for Later Use
Meal prepping is all about future convenience. Here’s how to properly store and freeze your big batch shredded chicken:
- Cool Completely: Before packaging, allow the shredded chicken to cool down enough to be easily handled. This prevents condensation and freezer burn.
- Portion and Bag: Divide the 5 pounds of chicken into five equal portions. Place each portion into a freezer-safe bag.
- Add Broth for Moisture: To maintain moisture and flavor, add about 1/4 cup of the reserved chicken broth to each bag.
- Remove Air & Seal: Press out as much air as possible from the freezer bags before sealing them tightly. Removing air helps prevent freezer burn.
- Label and Date: Don’t forget to label each bag with the date of preparation. This helps you keep track of freshness and ensures you use the chicken within its optimal timeframe.
This shredded chicken will remain fresh in the refrigerator for approximately 4-5 days, or it can be stored in the freezer for up to 3 months. When you’re ready to use your frozen chicken, simply thaw it completely in the refrigerator and drain off any excess broth before adding it to your chosen recipe. It will be just as tender and flavorful as when it was freshly made!
Delicious Ways to Use Your Shredded Chicken
The versatility of Instant Pot shredded chicken is truly its superpower. It can be the star ingredient or a fantastic supporting player in countless dishes. Here are just a few ideas to get you started:
- Classic Sandwiches & Wraps: Mix with a little mayo, celery, and herbs for a quick chicken salad sandwich, or fill wraps with shredded chicken, lettuce, and your favorite dressing.
- Apple Pecan Chicken Salad: A gourmet twist on a classic, perfect for light lunches.
- Chicken Zucchini Casserole: A comforting and wholesome family dinner.
- BBQ Stuffed Sweet Potatoes: A delicious and easy meal, great for a healthier alternative to traditional BBQ.
- Tacos, Burritos & Quesadillas: Toss with taco seasoning for an instant taco night!
- Soups & Stews: Add to any soup recipe (like the previously mentioned 7-can taco soup!) for a hearty protein boost.
- Pasta Dishes: Stir into pasta with a creamy sauce, pesto, or marinara.
- Salads: Top your garden salad, Caesar salad, or Cobb salad for a fulfilling meal.
- Stuffed Bell Peppers or Mushrooms: Mix with rice and cheese, then bake.
- Chicken Noodle Soup: A classic comfort food that’s even easier with pre-shredded chicken.
Big Batch Instant Pot Shredded Chicken
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Ingredients
- 5 pounds fresh boneless, skinless chicken breasts (trimmed of all fat)
- 1 1/2- 2 cups chicken broth
- 1 1/2 teaspoon seasoned salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
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Preparing the Instant Pot Shredded Chicken:
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Trim any excess fat from the chicken breasts. Then, carefully place the trimmed chicken breasts in an even layer at the bottom of a 6 quart or larger Instant Pot. For a big batch, position the chicken breasts on their sides to maximize space (refer to photos for visual guidance).
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Evenly sprinkle the seasoned salt, onion powder, garlic powder, and black pepper over the chicken. Pour the chicken broth over the seasoned chicken.
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Seal the Instant Pot lid and set the valve to “sealing.” Cook on the Manual (or Pressure Cook) setting at high pressure for 15 minutes.
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Once the cooking time is complete, allow the Instant Pot to naturally release the steam for 10 minutes (NPR). After 10 minutes, carefully switch the valve to “venting” for a quick release of any remaining pressure. Open the Instant Pot once the float valve drops. (If you plan to freeze the chicken, you may allow the insert to cool further before proceeding.)
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Carefully remove the Instant Pot insert and pour the excess chicken broth into a separate bowl. Reserve this flavorful broth for future use.
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Using a hand mixer directly in the Instant Pot or two sturdy forks, shred the cooked chicken to your desired consistency. Add a small amount of the reserved broth back into the chicken as needed to keep it moist and juicy.
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Freezing Instructions:
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Ensure the shredded chicken has cooled completely before packaging for freezing.
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Divide the chicken into 5 equal portions and place each into a freezer-safe bag. Add about 1/4 cup of the reserved broth to each bag, then press out as much air as possible before sealing. Label the bags with the date for easy tracking of freshness.
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Store the chicken in the refrigerator for 4-5 days or in the freezer for up to 3 months. To use frozen chicken, thaw it completely in the refrigerator and drain any excess liquid before adding it to your recipes.
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