Instant Pot Shredded Chicken for Meal Prep (Big Batch)

Big Batch Instant Pot Shredded Chicken is a huge time saver. Make a large batch of juicy, tender shredded chicken to use right away or freeze for later.

This simple Instant Pot method is perfect for busy families, those on a budget, or anyone who likes to meal prep. Buying chicken in bulk is often cheaper, and this recipe yields 5 pounds of shredded chicken ready for multiple meals or freezing. It’s a true dump-and-go recipe: season, add broth, press start, and you’ll have tender shredded chicken with minimal effort.

Why this recipe works so well:

• It saves money and time by cooking a large quantity at once.
• The chicken comes out seasoned, tender, and juicy every time.
• Shredding is quick — drain most of the broth, then use a hand mixer right in the insert to shred without extra dishes.
• Portions are easy to package and freeze for future meals.

Many Instant Pot shredded chicken recipes make 2–3 pounds, but this recipe is scaled to produce five pounds so it’s ideal for larger households or for stocking the freezer.

Tip: Place chicken breasts on their sides to fit more in a 6-quart (or larger) Instant Pot.

Ingredients

• 5 pounds fresh boneless, skinless chicken breasts, trimmed of fat
• 1 1/2–2 cups chicken broth
• 1 1/2 teaspoons seasoned salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

Can you use frozen chicken?

This large-batch method is designed for fresh chicken. Frozen breasts take up more space, may stick together, and prevent even cooking. If you need a frozen-chicken-specific method, use a recipe designed for that purpose.

Step-by-step: Big Batch Instant Pot Shredded Chicken

1. Trim any visible fat from the chicken breasts. Removing fat before cooking makes the finished shredded chicken cleaner and more versatile.
2. Arrange the chicken breasts in an even layer in the bottom of a 6-quart or larger Instant Pot. Place the breasts on their sides to maximize space.
3. Sprinkle seasoned salt, onion powder, garlic powder, and black pepper over the breasts. Pour 1 1/2–2 cups chicken broth over the chicken to create steam for pressure cooking.
4. Seal the Instant Pot and cook on Manual (High Pressure) for 15 minutes. When the cook time ends, allow a natural pressure release for 10 minutes, then release any remaining pressure and open the pot.
5. Carefully lift out the insert and pour off the excess broth into a container to reserve. The broth is useful for moistening shredded chicken or for soups and other recipes.
6. Shred the chicken using a hand mixer or two forks to your preferred consistency. Add a few tablespoons of reserved broth as needed to keep the chicken moist.
7. Use the shredded chicken in your favorite dishes or prepare it for freezing as described below.

To package and freeze

Allow the shredded chicken to cool until it’s easy to handle. Divide into five portions and place each portion in a freezer bag. Add about 1/4 cup of the reserved broth to each bag to help retain moisture, press out excess air, and seal. Label each bag with the date.

Storage: Refrigerate up to 4–5 days or freeze up to 3 months. To use frozen shredded chicken, thaw completely in the refrigerator and drain excess broth before adding to recipes.

Recipe uses

• Chicken salads and sandwiches
• Casseroles such as chicken and zucchini casserole
• BBQ-stuffed sweet potatoes, tacos, soups, and more

Big Batch Instant Pot Shredded Chicken

This easy Instant Pot recipe yields 5 pounds of juicy seasoned shredded chicken.

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 25 minutes

Total Time: 45 minutes

Servings: 5 pounds

Ingredients

• 5 pounds fresh chicken breasts (trimmed of fat)
• 1 1/2–2 cups chicken broth
• 1 1/2 teaspoons seasoned salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

Instructions

1. Trim fat from chicken breasts and arrange them on their sides in an even layer in a 6-quart or larger Instant Pot.
2. Sprinkle spices evenly over the chicken and pour the broth over the top.
3. Seal the Instant Pot and cook on Manual (High) for 15 minutes.
4. Allow a natural pressure release for 10 minutes, then release remaining pressure and open the pot.
5. Carefully remove the insert and reserve the excess broth.
6. Shred the chicken with a hand mixer or forks, adding a small amount of broth as needed to moisten.
7. To freeze: cool the chicken, divide into five portions, add 1/4 cup broth to each freezer bag, press out air, seal, and label.

Notes

Pressure cookers require time to reach pressure before the cook timer begins, so total time includes pressurizing and releasing time.

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