There is something truly magical about the Instant Pot Shredded Lemon Herb Chicken Recipe that makes it an absolute favorite in my kitchen. This dish combines tender, juicy shredded chicken with bright lemon zest, fragrant herbs, and a smoky paprika kick, all cooked effortlessly in the Instant Pot. It’s a perfect blend of flavors that comes together quickly, making it ideal for busy weeknights or a flavorful meal prep. The moment you start cooking, the aroma will have you excited, and every tender shred will remind you why this recipe is such a keeper in so many homes.

Instant Pot Shredded Lemon Herb Chicken Recipe - Recipe Image

Ingredients You’ll Need

Keeping the ingredients simple and straightforward is what makes this Instant Pot Shredded Lemon Herb Chicken Recipe such a crowd-pleaser. Each element plays an important role, whether it’s brightening the dish, adding depth, seasoning perfectly, or building that beautiful aroma.

1 cup water or chicken broth: Provides the necessary steam for pressure cooking and adds subtle flavor.
4 boneless skinless chicken breasts: The star of the dish, perfect for shredding and soaking up flavors.
2 tsp kosher salt: Enhances the natural flavor of the chicken and seasons the entire dish evenly.
1 tsp black pepper: Adds a mild heat and complements the lemon and herbs perfectly.
1 tsp smoked paprika: Brings a lovely smokiness that deepens the flavor profile.
Zest and juice of 1 lemon (divided): The lemon adds freshness and brightens the dish with its tangy zing.
4 cloves garlic, smashed: Infuses the chicken with a fragrant, savory depth.
1 sprig thyme: Offers a subtle earthy, lemony herb note that pairs beautifully with chicken.
1 sprig rosemary: Adds a piney, fresh aroma that elevates the entire meal.

How to Make Instant Pot Shredded Lemon Herb Chicken Recipe

Step 1: Prepare Instant Pot

Start by placing the trivet inside the Instant Pot. Pour in 1 cup of water or chicken broth—this liquid will create the steam needed for pressure cooking, ensuring your chicken turns out tender and juicy every time. Setting the stage correctly is key for a perfect dish.

Step 2: Season the Chicken

Arrange the chicken breasts on the trivet in a single layer. Sprinkle them evenly with kosher salt, black pepper, smoked paprika, and lemon zest. This seasoning layer gives the chicken a punch of flavor that seeps in during cooking, so don’t be shy with the spices.

Step 3: Add Aromatics and Lemon Juice

Next, squeeze the juice from half a lemon over the seasoned chicken. Add the smashed garlic cloves, thyme, and rosemary into the pot. These aromatics release wonderful oils and flavors into the steam, infusing the chicken with bright, savory notes as it cooks.

Step 4: Seal and Cook

Secure the Instant Pot lid and lock it in place. Turn the steam release valve to “sealing.” Select the High Pressure cooking mode. If your chicken breasts are fresh, set the timer for 12 minutes. For frozen chicken breasts, increase the time to 14 minutes. This ensures thorough cooking without drying the meat.

Step 5: Pressure Release

Once the cooking cycle finishes, allow a natural pressure release inside the pot for 10 minutes—this resting period helps the chicken stay juicy and tender. After that, carefully switch the steam release valve to “venting” to release any remaining pressure.

Step 6: Shred the Chicken

Open the lid and carefully remove the chicken breasts. Place them in a bowl and use two forks to shred the chicken into bite-sized pieces. The meat will be so tender it practically falls apart with just a little tug!

Step 7: Optional Flavor Boost

For an extra layer of brightness and moisture, squeeze the remaining half of the lemon over the shredded chicken. Toss it with about ¼ cup of the reserved cooking liquid from the Instant Pot. This step elevates the flavor and keeps the chicken wonderfully juicy.

How to Serve Instant Pot Shredded Lemon Herb Chicken Recipe

Garnishes

To really make your dish pop, consider adding fresh garnishes like chopped parsley, extra lemon wedges, or a sprinkle of flaky sea salt. These small touches bring a vibrant freshness and picture-perfect finish to your plate.

Side Dishes

This shredded lemon herb chicken pairs beautifully with a variety of sides. Think fluffy rice, buttery mashed potatoes, or even a crisp green salad. Roasted vegetables or steamed asparagus also complement the citrus and herb flavors perfectly, creating a well-rounded meal.

Creative Ways to Present

Get creative by using this shredded chicken in tacos, wraps, or on a toasted sandwich. It’s fantastic tossed into a pasta salad or layered into a grain bowl for lunch. You can even add it to soups or casseroles for a burst of fresh, zesty flavor. The possibilities are endless and delicious.

Make Ahead and Storage

Storing Leftovers

Store any leftover shredded chicken in an airtight container in the refrigerator for up to 4 days. Keeping it well sealed prevents it from drying out, and the flavors actually develop even more over time.

Freezing

If you want to save the chicken for a longer period, portion it into freezer-safe bags or containers. Freeze for up to 3 months. Label your containers so you remember what deliciousness awaits whenever you pull them from the freezer.

Reheating

Reheat the shredded chicken gently in the microwave or on the stovetop with a splash of water or reserved cooking liquid to keep it moist. Covering the dish while reheating helps trap steam and preserves that tender, juicy texture.

FAQs

Can I use chicken thighs instead of breasts in the Instant Pot Shredded Lemon Herb Chicken Recipe?

Absolutely! Chicken thighs tend to be even more tender and flavorful due to their higher fat content. Just adjust the cooking time slightly—usually 10 minutes on high pressure works great for fresh thighs.

Is it necessary to use fresh herbs for this recipe?

Fresh herbs do provide the best aroma and flavor infusion in this recipe, but if you only have dried herbs on hand, you can use about one-third of the amount. Just add them with the seasoning to ensure they rehydrate during cooking.

Can I double the recipe for a larger batch?

Yes, doubling the ingredients works well in most Instant Pots, but be sure not to exceed the maximum fill line. You might also need to increase the cooking time by a minute or two for frozen chicken.

How do I avoid overcooking the chicken in the Instant Pot?

Following the recommended cooking times carefully and allowing the natural pressure release are key steps. Overcooking can dry out the chicken, but the natural release ensures the meat remains juicy and tender.

What can I do with the leftover cooking liquid?

Don’t throw it away! The cooking liquid is full of flavor. Use it as a light sauce by tossing it with the shredded chicken, or add it to soups, stews, or even rice for an extra flavor boost.

Final Thoughts

If you’ve been searching for a quick, flavorful, and foolproof chicken recipe, the Instant Pot Shredded Lemon Herb Chicken Recipe is your new best friend. It’s comforting yet fresh, incredibly versatile, and takes almost no hands-on time to prepare. I can’t wait for you to try it and make it a staple on your weekly menu!

Instant Pot Shredded Lemon Herb Chicken Recipe

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4.1 from 52 reviews

Author: admin
Total Time: 27-29 minutes
Yield: 4 servings 1x

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Description

This Instant Pot Shredded Chicken recipe delivers tender, flavorful chicken breasts cooked quickly under pressure and shredded for versatile use in salads, tacos, sandwiches, and more. Infused with lemon, smoked paprika, garlic, and herbs, it’s an easy and healthy protein option.

Ingredients

Scale

Chicken and Seasonings

4 boneless skinless chicken breasts (fresh or frozen)
2 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
Zest of 1 lemon
Juice of 1 lemon, divided

Aromatics and Cooking Liquid

4 cloves garlic, smashed
1 sprig thyme
1 sprig rosemary
1 cup water or chicken broth

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Instructions

Prepare Instant Pot: Place the trivet inside the Instant Pot, then add 1 cup of water or chicken broth to the pot. This liquid generates the steam needed for pressure cooking.
Season the Chicken: Arrange the chicken breasts evenly on the trivet. Sprinkle kosher salt, black pepper, smoked paprika, and lemon zest all over the chicken to infuse it with bright and smoky flavors.
Add Aromatics: Squeeze the juice from half a lemon over the chicken breasts. Add the smashed garlic cloves, thyme sprig, and rosemary sprig into the pot to enhance the aroma and depth of flavor.
Seal and Cook: Close the Instant Pot lid and twist to lock it. Set the steam release valve to the “sealing” position. Select the High Pressure cooking mode and cook for 14 minutes if using frozen chicken breasts or 12 minutes if using fresh ones.
Pressure Release: Once the cooking time ends, allow the pressure to naturally release for 10 minutes to keep the chicken tender. Afterwards, carefully turn the steam release valve to “venting” to manually release any remaining pressure.
Shred the Chicken: Remove the chicken breasts from the pot and transfer them to a bowl. Using two forks, shred the chicken into bite-sized pieces, perfect for various dishes.
Optional Flavor Boost: For additional flavor, squeeze the remaining half of the lemon over the shredded chicken. Toss with about ¼ cup of the reserved cooking liquid from the pot to keep the meat moist and flavorful before serving.

Notes

Use chicken broth instead of water for richer flavor.
Frozen chicken breasts require slightly longer cooking time.
Reserve cooking liquid to keep shredded chicken moist during serving.
Avoid opening the lid immediately after cooking to ensure juiciness via natural pressure release.
Try adding other herbs like parsley or cilantro for variation.

Prep Time: 5 minutes
Cook Time: 12-14 minutes
Category: Main Dish
Method: Instant Pot
Cuisine: American