instant-pot ChartsDATASHEET // CT-IP-106
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Shredded Chicken (Bone-in, Skinless Thighs) in the instant pot
Specification: 2.5 lb bone-in skinless chicken thighs (approx 6 thighs)
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
12–14 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
175°F (79°C)
USDA Safe Pull
Release: 10-minute natural release (12 min pressure + 5 min release)
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add shredded chicken (bone-in, skinless thighs) (2.5 lb bone-in skinless chicken thighs (approx 6 thighs)) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 12–14 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 12–14 mins. Use 10-minute natural release.
3
Check & Rest
Meat pulls away cleanly from bones and shreds effortlessly into juicy ribbons After 10-minute natural release, carefully open the lid away from you. Let stand 5 minutes before serving.
Verification Basis & Testing Rig
Instant Brands Meat & Poultry Timetable & USDA FSIS Chicken Guidelines
Pro Tip: Using bone-in thighs yields richer shredded chicken than boneless cuts because the simmered bones add natural body and gelatin to the cooking jus.
Related instant pot Cook Times
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Pulled Pork (Pork Shoulder / Butt)
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