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Instant Pot Shredded Chicken (Whole30 Paleo Keto)

Instant Pot Shredded Chicken (Whole30 Paleo) – add this easy recipe to your Whole30 or Keto meal plan, it’s a lifesaver!  Perfect for Meal Prep and make ahead meals.  Includes 2 bonus chicken salad recipes!

Every week I make a huge batch of this easy shredded chicken in my Instant Pot.  Whether you’re working on a round of Whole30, following a Keto diet, or just trying to survive a busy week, simple recipes like this one can make life a whole lot easier.  One big batch covers lunches for the week with enough left over for a dinner of chicken soup too!

If you’re not familiar with the Instant Pot, here’s how it works…similar to a slow cooker, you dump in your ingredients, seal the lid, and push a button.  It cooks with pressurized steam, so everything is done in a tiny fraction of the normal cooking time.  Seriously so simple and no fuss!  This recipe takes only 30 minutes!  I love that I can make this during my weekly Meal Prep session and the Instant Pot does the work while I use my time to do other things like chop veggies, etc.

I am sharing my two favorite ways to use this Instant Pot Shredded Chicken for easy make ahead lunches – Curry Chicken Salad and Buffalo Chicken Salad.  Both are Keto and Whole30 friendly and are so tasty and satisfying, I never tire of either one.  For lunch most days, I typically pair a serving of one of these salads with some soup and call it good!  I like to use Homemade Whole30 Mayo and Whole30 Ranch Dressing for these recipes, but these compliant versions by Primal Kitchens are also fantastic.

How to Make Instant Pot Shredded Chicken

My method for making shredded chicken in the Instant Pot is super simple and includes just chicken breast, liquid for steaming, and some flavor enhancers.  I prefer to use organic chicken breast whenever possible.  There is a huge difference in the quality and taste of the meat!  Check out Butcher Box for the best organic and grass fed meats delivered right to your door, their products are reasonably priced and amazing!

To make, place trimmed boneless skinless chicken breasts in the Instant Pot along with some celery stalks and minced garlic.  The celery and garlic are purely for extra flavor and can be omitted if desired.  Pour chicken broth over the chicken and seal the lid.  Cook under pressure for 20 minutes and let the pressure release naturally when complete.

This recipe makes a large amount but can easily be cut in half if smaller portions are desired.

Pro tip: try using bone broth instead of regular chicken broth for an extra healthy gut boost!

Uses & Recipes for Instant Pot Shredded Chicken

Try this super popular Asian Chicken Chopped Salad

Make these Mason Jar Cobb Salads for easy grab-and-go lunches

Add to this Curried Broccoli Slaw for a healthy balanced meal

Make this Whole30 Rosemary Chicken Salad

Taco & Fajita night!  Add this homemade seasoning blend and serve with your favorite toppings.

Freeze portions for future meals!

Whole30 Instant Pot Shredded Chicken (plus 2 Bonus Recipes) - add this to your Whole30 or Paleo meal plan, it's a lifesaver! |

Whole30 Instant Pot Shredded Chicken (plus 2 Bonus Recipes) - add this to your Whole30 or Paleo meal plan, it's a lifesaver! |

Whole30 Instant Pot Shredded Chicken (plus 2 Bonus Recipes) - add this to your Whole30 or Paleo meal plan, it's a lifesaver! |

Whole30 Instant Pot Shredded Chicken (plus 2 Bonus Recipes) - add this to your Whole30 or Paleo meal plan, it's a lifesaver! |

Instant Pot Shredded Chicken (Whole30 Paleo)

Instant Pot Shredded Chicken (Whole30 Paleo) - add this easy recipe to your Whole30 or Paleo meal plan, it's a lifesaver! Perfect for Meal Prep and make ahead meals. Includes 2 bonus chicken salad recipes!
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Course: Main Course, Salad
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 cups
Calories: 265kcal


  • 4 lbs boneless, skinless chicken breast
  • 1 tablespoon minced garlic
  • 2 stalks celery
  • 2 cups chicken broth or bone broth

Curry Chicken Salad

  • 2 heaping cups shredded chicken
  • 1 tablespoon curry powder
  • 4 tablespoons Homemade Whole30 mayo
  • 1/4 cup finely diced apple
  • 1/4 cup slivered almonds
  • 1 tablespoon minced fresh cilantro

Buffalo Chicken Salad

  • 2 heaping cups shredded chicken
  • 3 tablespoons hot pepper sauce (more or less to taste))
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced carrots
  • homemade Whole30 Ranch dressing


For the Chicken:

  • Trim any fat from chicken breasts.  Add to the Instant Pot along with the celery and minced garlic.  Pour broth over chicken.  Seal the lid and set to Poultry.  Or set for 20 minutes using the Manual function.  
  • When cycle is complete, allow for natural release of pressure.  Remove chicken and shred using two forks.

For the Curry Chicken Salad:

  • In a small bowl, combine mayo and curry powder.  Stir well.
  • Place remaining ingredients in a large bowl, top with curry mayo mixture and stir well to coat.  Adjust seasonings if desired.

For the Buffalo Chicken Salad:

  • Combine chicken, hot sauce, celery, and carrots in a large bowl.  Stir well.  Serve with a generous amount of Whole30 Ranch Dressing and additional hot sauce if desired.
Calories: 265kcal | Carbohydrates: 1g | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 486mg | Potassium: 919mg | Vitamin A: 115IU | Vitamin C: 7.8mg | Calcium: 22mg | Iron: 1mg


*nutrition information for shredded chicken only
Tried this recipe?Mention @tastythin or tag #tastythin!

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  • Reply
    January 23, 2019 at 11:03 am

    I am new to Instant Pot and want to make about half a recipe of this shredded chicken (2 instead of 4 breasts). How should I change the cooking time and liquid amounts (water/broth)?

    • Reply
      January 23, 2019 at 12:25 pm

      Hey Jessica – use just 1 cup of liquid and cut the cook time down to 12 minutes. Then let the pressure release naturally. It comes out perfect every time! 🙂

  • Reply
    February 24, 2019 at 1:27 pm

    Help! Tried to cook one pound of chicken breasts. Did 13 minutes, full natural release and it wasn’t done. Put back on for 5 minutes. Any suggestions? Has this happened?

    • Reply
      February 24, 2019 at 2:15 pm

      That should be more than enough to time to cook 1 lb…was the valve closed/sealed properly? I can’t think of why that would happen!

  • Reply
    Loralee A
    January 20, 2020 at 4:29 pm

    Can I use frozen chicken? If so, what time adjustments do I need to make and am I supposed to leave the trivet in or take it out?

    • Reply
      January 21, 2020 at 10:39 pm

      No trivet needed. Yes, frozen chicken will work. I would increase the cook time by just a few minutes and be sure to do natural release. 🙂

  • Reply
    March 12, 2020 at 12:01 am

    I love your recipes! I have saved a bunch to try later. I love that you have so many chicken recipes that can be done in an instant pot!!!

    • Reply
      March 13, 2020 at 11:05 pm

      Thank you! I do love my Instant Pot 😉

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