My Secret to Budget-Friendly Meal Prep for our Busy Family!
Save Money and Prep this Easy Shredded Chicken in Your Instant Pot to Help You Pull Together Budget Meals Quickly on Busy Days!
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
Being currently on Baby Step 2 our debt-free journey means grocery money has to go a long way in our home. One of the best ways we’ve learned to save is by prepping protein ahead of time.
This easy Instant Pot shredded chicken is one of the most practical things I make each week. It’s inexpensive, full of lean protein, and helps me pull together quick, homemade meals without resorting to takeout when the day gets away from us.
I’ve seen all kinds of recipes out there for this but honestly what I need for our family is just plain old shredded chicken so I can repurpose it for whatever recipe I need later, that’s why the only thing we’ll be adding seasoning wise is a little (optional) salt.
Having shredded chicken ready in the fridge or freezer means dinners almost make themselves. I use it in salads, wraps, dips, sandwiches, soups, and my favorite Chipotle Honey Lime Enchiladas.
It’s one of those little prep habits that adds up to huge savings over time!
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
living frugally and fully
free tips and resources to make the most of what you have
So roll up your sleeves and head into the kitchen with me – here’s how to turn those budget-friendly frozen chicken breasts into ready-to-use shredded chicken that’ll save you time, money, and stress all week long!
Oh – and don’t forget to check out the video for this recipe too!
Equipment
- Instant Pot or pressure cooker (I’ll link mine below)
- Oven gloves or heat-safe mitts
- KitchenAid mixer with paddle attachment (for large batches) or two forks for smaller portions
- Large freezer bags for storage
- Cutting board
- Tongs or slotted spoon
- Measuring jug
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Ingredients (Makes 4 cups shredded chicken)
- ½ to 1 cup water (depending on size of pressure cooker)
- 2 lb Frozen or fresh chicken breasts
- Optional: ½ tsp salt per chicken breast (optional for added flavor, especially if using in salads or wraps)
Step-by-Step Instructions
Step 1: Place your frozen chicken breasts directly into the Instant Pot. Pour in 1/2 cup to 1 cup of water so there’s enough liquid for pressure cooking. If I use my 6QT Instant Pot I add 1/2 cup, for the 8QT I add a cup.
Step 2: If you’d like, sprinkle a little salt directly onto the chicken for extra flavor. I usually skip this if I know the chicken will go into seasoned dishes later, but my husband likes a touch of salt when it’s for plain meals or salads.
Step 3: Close the lid, set the valve to sealing, and cook on HIGH pressure for 25 minutes. When the timer ends, quick release the steam carefully.
Step 4: Once all the pressure is released, open the lid and use tongs to transfer the chicken to a cutting board or mixing bowl. The chicken should be tender enough to shred easily.
Step 5: To shred, you can go old-school with two forks, or if you’re making several pounds at once, place the chicken in your KitchenAid mixer with the paddle attachment and a spoon of so of the chicken broth juices from the pot.
Turn it on low for 30 seconds to a minute, and it’ll do all the hard work for you.
Step 6: Once shredded, let the chicken cool completely before portioning.
If I’m not using it straight away, I divide mine into meal-sized freezer bags, flatten them for easy stacking, and label each with the date and amount.
Notes and Troubleshooting
Notes:
You can use fresh or frozen chicken, the cooking time will need reduced to 15 minutes. I’ve found frozen chicken works beautifully and keeps the meat moist and the price down.
If you’re using very large breasts, allow an extra 2–3 minutes of cooking time.
Troubleshooting:
If your chicken turns out a bit dry, you probably had too little liquid in the pot or let it naturally release for too long. Add a few tablespoons of broth before shredding to restore moisture.
If it’s too soft, it likely overcooked. Try reducing the time by 2 minutes next batch.
Storage
Store cooled shredded chicken in airtight containers or freezer bags:
- Fridge: up to 4 days
- Freezer: up to 3 months
Flattening bags before freezing makes it easy to break off portions for quick meals.
To reheat, thaw overnight in the fridge or heat straight from frozen in a covered pan with a splash of water or broth.
Serving Ideas
- Mix with BBQ sauce and pile on buns for pulled chicken sandwiches
- Toss with buffalo sauce for quick wraps or nachos
- Add to soups, stews, or casseroles for an easy protein boost
- Mix into pasta salads or creamy chicken dips for game day
Why You’ll Love This Easy Meal Prep Idea
This shredded chicken is the quiet hero of meal prep. It’s simple, fast, and versatile, one of those recipes that saves you more times than you can count.
You’ll love how easy it is to make in bulk and how many ways you can use it throughout the week. It’s budget-friendly, high in protein, and tastes great no matter how you season it later.
If you’ve ever wanted to cut your grocery bill without cutting quality, this is the place to start. A bag or two of shredded chicken in the freezer is like money in the bank on busy nights.
Make Shredded Chicken With Me!
Check out this short video where I go through the steps of this easy recipe and make shredded chicken from frozen chicken breasts using my Instant Pot!
Easy Instant Pot Shredded Chicken Recipe for Meal Prep!
November 3, 2025Ingredients
Equipment
Method
- Place your frozen chicken breasts directly into the Instant Pot. Pour in 1/2 cup to 1 cup of water so there’s enough liquid for pressure cooking. If I use my 6QT Instant Pot I add 1/2 cup, for the 8QT I add a cup.
- If you’d like, sprinkle a little salt directly onto the chicken for extra flavor. I usually skip this if I know the chicken will go into seasoned dishes later, but my husband likes a touch of salt when it’s for plain meals or salads.
- Close the lid, set the valve to sealing, and cook on HIGH pressure for 25 minutes. When the timer ends, quick release the steam carefully.
- Once all the pressure is released, open the lid and use tongs to transfer the chicken to a cutting board or mixing bowl. The chicken should be tender enough to shred easily.
- To shred, you can go old-school with two forks, or if you’re making several pounds at once, place the chicken in your KitchenAid mixer with the paddle attachment and a spoon of so of the chicken broth juices from the pot.Turn it on low for 30 seconds to a minute, and it’ll do all the hard work for you.
- Once shredded, let the chicken cool completely before portioning.If I’m not using it straight away, I divide mine into meal-sized freezer bags, flatten them for easy stacking, and label each with the date and amount.
Video
Notes
- You can use fresh or frozen chicken, the cooking time will need reduced to 15 minutes.
- If you’re using very large breasts, allow an extra 2–3 minutes of cooking time.
Storage
Store cooled shredded chicken in airtight containers or freezer bags:- Fridge: up to 4 days
- Freezer: up to 3 months
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQ
Can I use fresh chicken instead of frozen?
Yes. The cooking time will need altered to 15 minutes for fresh or thawed chicken. Just check that the internal temperature reaches 165°F before shredding.
Do I have to add salt?
No. If you’ll be adding sauces or seasoning later, skip it. Add a little salt only if you plan to use the chicken plain.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs stay extra juicy and shred beautifully. Just cook for the same time and remove any bones after.
How do I keep the chicken from drying out?
Make sure there’s always at least one cup of liquid in the Instant Pot and do a quick release when the cooking ends. That helps trap moisture inside the meat.
The Takeaway
This Instant Pot Shredded Chicken is a lifesaver for busy families. It’s quick, affordable, and endlessly useful for meal prep. Once you start keeping it on hand, you’ll wonder how you ever managed without it.
Homemade food doesn’t have to be complicated or expensive. It just needs a little planning and a pressure cooker!
What to Try Next?!
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Last update on 2026-03-29 / Affiliate links / Images from Amazon Product Advertising API
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