Make once, use all week! When it comes to simple, macro-friendly meal prep, this Instant Pot Shredded Chicken is the MVP. With just 3 ingredients and a few minutes of hands-on time, you’ll have juicy, versatile protein ready for the entire week.

With 32 grams of protein per 4-ounce serving and no carbs, it’s a perfect base for building balanced meals — think wraps, bowls, salads, and more. Whether you’re cooking for your whole family or just want to stay on track during a busy week, this is a recipe you’ll come back to again and again.

NUTRITIONAL INFORMATION / MACROS

Makes: 5.5 servings

Serving size: 4 ounces

Calories: 174

Macros: 32.3p / 0c / 4f (0 fiber)

INGREDIENTS

• Boneless, skinless chicken breasts
• Water
• Salt & pepper

Why You’ll Love It

• Cooks in just 10 minutes
• No fancy ingredients — just pantry staples
• Freezer-friendly and family-approved
• Packs over 30g of protein per serving
• Goes with anything!

PRESSURE COOK INSTRUCTIONS:

1. Gather all ingredients.
2. Place chicken breasts in the pot with 1/2 cup of water. Season with the salt and pepper.
3. Set to manual pressure high for 10 minutes. Quick or natural release when finished.
4. Let cool and then dice or shred chicken.

OTHER WAYS TO COOK SHREDDED CHICKEN

BAKE

1. Place chicken breasts in a casserole dish.
2. Season with some salt and pepper.
3. Bake at 350 degrees for about 20 minutes, or until the chicken is no longer pink and the internal
4. temperature reaches 165 degrees.
5. Shred and let cool before covering & storing in the refrigerator. 

BOIL

1. Add chicken breasts to a large pot.
2. Fill the pot with water until covering the chicken.
3. Bring to a boil, then reduce heat and simmer for 12-15 minutes.
4. Cook until the chicken is no longer pink or the internal temperature reaches 165 degrees.
5. Shred and let cool before covering & storing in the refrigerator. 

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SUPPLIES USED

Instant Pot – Hands down my most used and loved appliance! I linked the 6 quart, which is plenty big for most families, but I upgraded to the 8 quart 3 years ago and love it! It takes up a good portion of pantry space but worth it to me. I like making big batches of food so we always have plenty of leftovers

How to Store & Reheat

• Store any extra Instant Pot Shredded Chicken in an airtight container in the fridge for up to 5 days.
• Freeze individual portions in freezer-safe bags or containers for up to 3 months.
• Reheat in the microwave for 30–60 seconds or in a skillet with a splash of broth or water for added moisture.

Use with These Meal Prep Recipes:

1. Creamy Chicken Enchiladas
2. Turkey Salad Bowls (also great with this chicken!)
3. Chicken Pot Pie Meal Prep
4. Chicken Divan