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I’m sharing the easiest way I found to meal prep my chicken breast. I use the instant pot and it takes about 30 minutes of total time and the chicken lasts all week long to use for lunches or dinners!
It takes under 30 minutes to make this chicken breast meal prep recipe. That’s only if you make it in the Instant Pot. If you don’t have a pressure cooker you can also make this in the crockpot, it just takes longer. I don’t make a chicken marinade, but instead I cook the chicken in a bath of seasonings and flavor.
Shredded chicken is perfect so you can prep healthy lunches and dinners to last you all week long. Easy instant pot shredded chicken comes together in just a few seconds really, then cooks on its own. The key to making good chicken is seasoning, no matter what appliance you’re using!
Ingredient Notes
- Chicken stock or broth – I like using low-salt stock
- Pineapple juice – to add a little sweetness and a little flavor to the chicken
- Boneless skinless chicken breasts – thawed or frozen. If chicken is frozen, read the notes section. You can also use chicken thighs.
- Seasonings: you really can use your favorites, but I love onion powder, garlic powder, Italian seasoning and paprika, as well as salt and pepper.
How to meal prep chicken breast
- Make sure to use at least 1 cup of liquid in the pressure cooker – this is needed for it to come to pressure.
- If you’re using frozen chicken you set the time for the same amount; it will just take longer to come up to pressure. Just make sure your chicken breasts are separately frozen; not in a huge clump. I have to say using frozen chicken is not recommended because bacteria can form, but in all honesty, I’ve done it.
- Be sure to use a meat thermometer or instant read thermometer to check the temperature once the chicken is done. It must be 165°F.
- Shred the chicken with two forks or in a stand mixer once it’s done with a 10 minute natural release.
Crockpot Directions
To make this in the slow cooker, add all your ingredients to a crock pot liner. Cook on High power for about 2 hours (up to 4 hours) but make sure to check the temperature of the chicken after 2 hours. Boneless skinless chicken breasts can get dry in the slow cooker if overcooked, so use a thermometer to check the temp at 2 hours. Once it’s at 165° the chicken is done cooking. Don’t use frozen chicken in the crockpot.
You can also bake chicken breasts instead, if you prefer.
Storing Chicken
- Store shredded chicken in an airtight container in the refrigerator for several days.
- You can also assemble bowls or whatever you’ll be using for lunches, etc., and store in the fridge in meal prep containers.
- If you make a large batch and want to freeze it, place in gallon size or quart size bags. I like to press them flat so you can easily stack them.
Expert Tips
This Instant Pot is SO easy to use. But here are a few things you have to remember:
- Use enough liquid (rule of thumb: at least 1 cup of liquid)
- Don’t use thickeners (no cornstarch or flour or any spices or mixes that contain thickeners)
- Also be sure not to overcrowd your instant pot – I’d say do at most 4 large breasts or 6 small.
- If using frozen chicken breasts, make sure your chicken breasts are frozen as singles (i.e. not a block of frozen chicken breasts). The pot may have trouble coming to pressure and/or cooking the chicken all the way if it’s in a big clump.
- Season your chicken! Seasoning makes all the difference.
- Thawed or frozen, cook it the same amount of time and use a natural release. Frozen chicken just takes longer to come to pressure.
- Store the shredded chicken in an airtight container with some of the cooking liquid to keep it moist. Will stay fresh for up to 3-4 days in the refrigerator.
- I have another instant pot chicken recipe that’s really great for sliced chicken. I wrote this recipe especially for shredded chicken and it’s perfect for using in meals all week long.
FAQs
I set my instant pot to HIGH pressure and set it for 10 minutes. Then I do a natural release for 10 minutes after the timer has counted down.
Yes! The only difference when making thawed chicken vs. frozen chicken in the Instant Pot is the time it takes to come up to pressure. Still set it for 10 minutes; the pot will just take longer to come up to pressure with frozen chicken. Once you’ve naturally released your chicken for 10 minutes, remove it and shred it. Serve it or prepare it for meal prep or future dinners.
If your chicken has a tough, rubbery texture to it, that may mean your chicken breast needs to cook for a bit longer.
I usually meal prep on Sundays and have all of my meals planned for the rest of the week. 7 days is the longest in advance. I would prep my meals, just to avoid food from getting spoiled.
Store your shredded chicken in an airtight container in the refrigerator. Add in some of the cooking liquid to keep it moist throughout the week for your prepped meals.
Meal Prep Chicken Recipe
Ingredients
- 1 cup chicken stock or broth
- ¼ cup pineapple juice
- 1 tablespoon Worcestershire sauce
- 2 pounds boneless skinless chicken breasts (thawed, for frozen see note)
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
Instructions
- Place chicken broth and pineapple juice in the bottom of Instant Pot insert. You don’t need to use the rack for this recipe.
- Stir together all seasonings and sprinkle generously over both sides of the chicken. Place chicken in the liquid.
- Place the lid on the Instant Pot and lock, make sure the seal is set to closed so the steam will stay in. Press “pressure cook” or “on” and set the pressure to high for 10 minutes. On newer models, turn off the “warm” setting so the machine will start.
- It will take about 10 minutes to come to pressure, then the countdown will start for the 10 minute timer. When the machine is done, let it naturally release for 10 minutes.
- Use a kitchen utensil to open the valve and let any steam out of the pot. Unlock the lid and remove the chicken. Shred with two forks.
- Store chicken in an airtight container with some of the cooking liquid to keep it moist. Will keep up to 3-4 days in refrigerator.
- This is a great recipe to use to meal prep lunches and quick dinners during the week.
Recipe Notes
- For frozen chicken: I recommend that you freeze your chicken breasts in singles. (If the chicken breasts are just one big block of frozen chicken the machine may have trouble cooking it properly or coming to pressure). Instead of seasoning the frozen chicken breasts, just add the spices to the liquid in the pot. The cook time will still be 10 minutes but it will take longer to come to pressure.
- If you don’t have pineapple juice you can just add more chicken broth, or omit.
Love this chicken! I make a huge batch every couple of weeks and keep them in the freezer in 2 or 3 cup portioned bags. My family uses it for everything! Soups, salads, burritos, wraps, rice bowls, and the list goes on. It’s amazing!