Instant Pot Shredded Chicken Thighs is a simple last minute dinner idea for a weeknight. The Instant Pot makes these chicken thighs juicy and tender in less than 30 minutes. Great for meal prep too!
Instant Pot Shredded Chicken Thighs
Cooking chicken thighs in the Instant Pot is super simple and it is my favorite way to cook shredded thighs. It leaves the chicken moist and with loads of flavor!
I love using shredded chicken thighs to make this Keto Chicken Bacon Ranch Casserole and this Keto Chicken Cordon Bleu.
Check out my Instant Pot Shredded chicken breast recipe if you want to make shaded chicken breast instead!
Why you’ll love these Shredded Instant Pot Chicken Thighs
- Prefect for meal prep – this shredded chicken thigh recipe is great for meal prepping and can be added to casseroles, salads and even added into tacos to increase protein intake.
- Easy and simple recipe – making these shredded chicken thighs in the instant pot is simple and only takes about 30 minutes. With these simple ingredients that you can pick up at your local grocery store.
- Keto and low carb – With only 1g of total carbs and 28g of protein per serving. This makes a great low carb meal.
Ingredients
- Boneless skinless chicken thighs
- Chicken broth or water
- seasonings: salt, black pepper, optional fresh thyme
Tips & Tricks
DO NOT skip the “natural pressure release” step. This step is important to ensuring that the pulled chicken thighs remain moist and juicy.
If you want to make homemade chicken broth save the extra liquid at the bottom of the Instant Pot after cooking.
Tools to make this easy recipe
The Instant Pot is one of my favorite kitchen tools! It cuts down the time but leaves the moisture that your want in each dish!
How to make Shredded Chicken Thighs in the Instant Pot
- Place chicken thighs in the Instant Pot (no need for a trivet).
- Next add in the ½ cup of chicken broth. If you don’t have chicken broth you can substitute water or bone broth.
- Season the chicken thighs with salt and pepper.
- Place the lid on the instant pot and make sure the knob is set to sealed.
- Hit “manual” select high pressure and set the time to 8 minutes.
- It’ll take about 10 minutes to come to pressure. Let the chicken thighs then cook for 8 minutes and let the pressure naturally release.
- Carefully remove the lid from the Instant Pot.
- Transfer the chicken thighs to a bowl, reserve ~¼ cup of liquid from the Instant Pot and discard the rest.
- With either 2 forks or an electric hand mixer, shred the chicken thighs.
- Add in the reserve liquid to the shredded chicken (this helps it stay moist!).
- Optionally top with fresh thyme or herbs of choice.
Stovetop Directions
If you do not have an Instant Pot you can always boil these chicken thighs in a pot.
In a dutch oven, add the seasonings and broth. Next add in the chicken thighs. Cook covered on high medium heat for 15-20 minutes.
Check internal temperature of chicken with a meat thermometer. Chicken is done when the internal temperature is 165 degrees.
Remove chicken thighs and shred chicken with two forks.
Optional: Add in about 1/4 cup of liquid for extra moisture.
Substitutions
If you do not have chicken thighs you can substitute chicken breast, chicken tenders or even chicken breast filets.
Whichever chicken kind you use, the cook time is the same for all types.
What to serve with Instant Pot Shredded Chicken Thighs
I meal prepped this shredded chicken with broccoli and topped it with Parmesan Cheese and fresh thyme. It would also be great with Air Fryer Broccolini and Air Fryer Spaghetti Squash if you’re trying to make it a low carb meal.
More Easy Chicken Thigh Recipes
If you are looking for more recipes to make with chicken thighs (bone in or boneless) check out this Easy Palak Chicken Curry, Teriyaki Chicken Thighs, Broiled Chicken Thighs, Cast Iron Chicken Thigh in Tomato Sauce and Sheet Pan Chicken and Vegetables.
How to store
Store leftovers in an airtight container for up to 5 days.
How to reheat
Remove the lid from the container and microwave on high for 1 to 1.5 minutes or until chicken is warm. You may also transfer the chicken to a microwave safe dish to warm up.
1 Cup Shredded Chicken Nutrition Information
- 1 cup of shredded chicken thighs is about 5.5 ounces
- 1 cup of shredded chicken thighs is about 331 calories
- 1 cup of shredded chicken thighs is about 31 g of protein
- 1 cup of shredded chicken thighs is about 3.6 g of fat
FAQs
After cooking chicken shred with two forks or use an electric hand mixer
Chicken thighs have great sources of many essential nutrients including Iron and zinc. They also have fact soluble vitamins and are a good source of protein.
Chicken thighs take about 8 minutes at high pressure to cook in the Instant Pot.
It is very easy to overcook chicken thighs in a pressure cooker or Instant Pot.
You can use boneless skinless chicken breast or boneless skinless chicken thighs. They are both great for shredding.
Instant Pot Shredded Chicken Thighs
Equipment
- Instant Pot
Ingredients
- 6 chicken thighs boneless skinless
- 1/2 cup Chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place chicken thighs in the Instant Pot (no need for a trivet).
- Next add in the ½ cup of chicken broth. If you don’t have chicken broth you can substitute water or bone broth.
- Season the chicken thighs with salt and pepper.
- Place the lid on the instant pot and make sure the knob is set to sealed.
- Hit “manual” select high pressure and set the time to 8 minutes.
- It’ll take about 10 minutes to come to pressure. Let the chicken thighs then cook for 8 minutes and let the pressure naturally release.
- Carefully remove the lid from the Instant Pot.
- Transfer the chicken thighs to a bowl, reserve ~¼ cup of liquid from the Instant Pot and discard the rest.
- With either 2 forks or an electric hand mixer, shred the chicken thighs.
- Add in the reserve liquid to the shredded chicken (this helps it stay moist!).
- Optionally top with fresh thyme or herbs of choice.
Video
Notes
Nutrition
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