Instant Pot Shredded Chicken Thighs
Instant Pot Shredded Chicken Thighs - how to cook moist, tender and juicy chicken in your instant pot! This quick and easy method is perfect for meal prep or bulk cooking and can be added to burritos, tacos, sandwiches, salads or soups for a quick and easy meal!
Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Servings: 4 servings
Start by searing the chicken in the instant pot (optional). To do this, turn the Saute function on the Instant Pot and set it for 10 minutes.
Add 1 tablespoon of olive oil or use non-stick cooking spray to the bottom of the insert of the instant pot. Add the chicken thighs to the insert and sprinkle with salt and dried thyme, cook for 6-7 minutes.
After 6-7 minutes, try to flip the chicken, if it releases somewhat easily, you can flip the chicken, otherwise let it cook for the full 10 minutes.
After searing the chicken (and the saute function is done), flip the chicken and add 1 cup of water to the pressure cooker.
If you don't have time to sear the chicken first: Place the chicken in the bottom of the instant pot insert. Sprinkle with salt and dried thyme and 1 cup of water.
After adding the water, place the lid on the pressure cooker and set to manual mode, high pressure for 12-15 minutes (see post for instructions)
Allow the instant pot to naturally release or manually release if short on time.
If you choose to use boneless skinless chicken breast, you will likely have to increase the cooking time by 2-4 minutes depending on how thick the chicken breasts are.
Making more than 2+ pounds of chicken at once, you will want to increase the cooking time by 3-5 minutes.
Shred the chicken and eat immediately or store in the fridge up to 3 days (or in the freezer for up to 3 months).
Calories: 233kcal | Protein: 32g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 161mg | Sodium: 445mg | Potassium: 416mg | Vitamin A: 40IU | Calcium: 15mg | Iron: 1.5mg