Instant Pot Shredded Chicken
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4 from 2 votes

Instant Pot Shredded Chicken

This is an easy 3 ingredient Instant Pot shredded chicken recipe that we use to make soft tacos often! Simple pressure cooker dump recipe that's healthy and so cheap that it feeds all 5 of us for under $10.00. If you're looking for a great barbecue chicken recipe this one is a keeper and really versatile too. 
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Entree, Main Course
Cuisine: American
Keyword: barbecue, chicken, instant pot, pressure cooker, shredded
Servings: 5
Calories: 170kcal
Author: The Typical Mom


  • 1 jar barbecue sauce 20 oz. or so, not honey style or one with a lot of sugar in it
  • 1 c chunk pineapple
  • 3 chicken breasts cut in half or thirds, boneless / skinless, can dice for shorter cook time
  • 1 bag flour tortillas pkg. small
  • 3/4 c water or use chicken broth
  • avocado sliced, optional
  • 1 c pineapple juice from the can you're using
  • 1 onion sliced, optional
  • 1 tbsp soy sauce optional
  • 1 c cheese


  • Empty 1/2 jar of barbecue sauce on bottom of Instant Pot. (do not use honey variety as that will burn)
  • Put chicken breasts on top of your sauce. Make sure they are cut in half or thirds so they cook through. You can dice into bite size pcs. too for a shorter cook time. Then squeeze the other half of jar on top of the chicken. 
  • Pour 3/4 c water or broth inside your bbq sauce jar. Put lid on and shake, pour this on top of chicken followed by chunks of pineapple (and sliced onion + soy sauce if you choose to add that). Gently stir so chicken is well coated. If you dice the chicken into bite size pieces, set to high for 5 min.
  • Close Instant Pot and make sure steam valve is closed. Set to poultry setting, high for 15 minutes (automatically sets to this time when you hit the poultry function, very thick breasts may take longer to become very tender to shred). 
  • When it beeps do a quick release, and then lift lid.
  • Use 2 forks to shred chicken right in the pot. Add some to small tortillas to make soft tacos with some cheese and avocado, or leave chicken whole and serve on top of rice. 



Serving: 8oz | Calories: 170kcal | Carbohydrates: 20g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 165mg | Potassium: 167mg | Fiber: 1g | Sugar: 16g | Vitamin A: 230IU | Vitamin C: 10.6mg | Calcium: 193mg | Iron: 0.7mg