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I’m sharing the easiest way I found to meal prep my chicken breast. This recipe will show you how I make my chicken breast in the instant pot. Takes about 30 minutes of total time and my meal preps will last me all week long!
Meal prepping is an easy way to stay on track with your healthy meal plans. Chicken breast is an essential protein that we eat the most often, that’s why I’m sharing this chicken breast meal prep recipe with you.
Best Way to Meal Prep Chicken Breast
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.
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!
Ingredients needed
- Chicken stock or broth- hydrates the chicken and adds flavor
- Pineapple juice- to add a little sweetness to the mix
- Worcestershire sauce- or mix the following as a substitute: ketchup, soy sauce, and white wine vinegar
- Boneless skinless chicken breasts– thawed or frozen. If chicken is frozen, read the notes section. You can also use chicken thighs.
- Salt- just a pitch will do
- Onion powder- for a rich, onion flavor
- Garlic powder- makes the chicken smell and tastes so good
- Italian seasoning- this is what really sets the flavor of the chicken
- Paprika- for a little bit of spice
- Ground black pepper- you can’t forget this pantry staple
How to cook chicken breast for meal prep
- Pour the chicken broth or stock and pineapple juice in the Instant Pot. (You don’t need to use the instant pot rack for this recipe.)
- Stir together all of the seasonings in a separate bowl and sprinkle generously over both sides of the chicken.
- Place your seasoned chicken in the instant pot.
- Close the lid on the Instant Pot and lock, make sure the seal is set to closed so the steam will stay in. Cook on HIGH for 10 minutes.
- When the machine is done, let it naturally release for 10 minutes.
- Use a knife or kitchen utensil to open the valve and let any steam out of the pot. Unlock the lid and remove the chicken.
- Shred the chicken breast with two forks.
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.
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.
Did you try this meal prep chicken breast recipe? If you did, be sure to leave a star rating below if you’ve tried this recipe!
Have You Made This Recipe
Leave a rating by clicking the stars below!
Instant Pot Shredded Chicken
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.
Awesome recipe! I’ve tried other shredded chicken IP recipes (that weren’t that great) but this one leaves the chicken flavorful and juicy!
FIVE STARS! AMAZING!!! The site wouldn’t let me hit the stars so I’m saying it out loud! I followed the directions to a T. I used better than bouillon chicken stock because I prefer the stronger flavor than that of canned broth. My children, who refuse to eat meat, launched on it like locusts!!! It’s so versatile! Serve it in tacos, burrito bowls, salads, over rice…the ideas are endless!!! It’s so good and the pineapple just adds that little extra wow to bring it over the top. Boring ole chicken breast is so gross to me and this is outstanding!! Sooo easy to prepare!! Don’t change up the recipe, guys! It’s a winner!! Thank you!!
Sounds delish ~ who would have ever thought to put in pineapple juice!!
Here’s a helpful tip I learned ~ toss the cooked chicken breasts in your stand mixer with the paddle blade … shreds the chicken lickity split!
Yummy! I can’t wait to try it!
This recipe sounds great! I don’t have a pressure cooker, would you please tell me how to prepare in a slow cooker? Thanks so much.
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