This is a Chinese style shredded chicken that uses oyster sauce as the main flavor base instead of the honey or BBQ sauce you find in most Instant Pot chicken recipes. The result is super savory, not sweet, with a fragrant brown sauce that works on everything from steamed rice to noodle soups to cold salads. If you enjoy my bang bang chicken or my delicious sesame noodles, this instant pot shredded chicken pairs perfectly with both.
I started making this on Sundays as a way to have protein ready for the whole week without spending hours in the kitchen. The Instant Pot does all the work in 10 minutes of pressure cooking, and I get enough shredded chicken for 4 to 5 meals. My husband uses it on rice bowls for lunch, I toss it into noodle soups, and my son eats it plain with a drizzle of the brown sauce.
What I love the most is how easy it is to make, I simply mix the sauce directly in the Instant Pot, add the chicken, and let it cook on high pressure. After a quick natural release, the chicken shreds easily with 2 forks and absorb the savory oyster sauce flavor. So good! It stores in the fridge for days and freezes great too, so I always have a batch ready. Give it a try and let me know how you use it.
Ingredients
These are the simple ingredients I use to make this easy Chinese-style Instant Pot shredded chicken:
Sauce: I combine oyster sauce, soy sauce, and rice vinegar directly in the Instant Pot. The oyster sauce is the star here, giving the chicken a thick, savory, umami rich coating that soy sauce alone cannot achieve. I recommend Lee Kum Kee oyster sauce or Megachef oyster sauce. You can also make the dish gluten free by using a gluten free oyster sauce.
Aromatics: I use grated ginger, grated garlic, and black pepper. These add a fragrant base that makes the sauce taste homemade instead of store bought.
Chicken: I use boneless, skinless chicken breasts or thighs. Breasts give you leaner, cleaner shreds. Thighs have more fat and stay juicier even if you slightly overcook them.
How to Make
1. Mix the sauce: Add the oyster sauce, soy sauce, rice vinegar, ginger, garlic, and black pepper directly into the Instant Pot. Stir to combine.
2. Add the chicken: Place the chicken in the pot and toss to coat with the sauce. Spread the pieces out with minimal overlap so they cook evenly.
3. Pressure cook: Close the lid, set the valve to sealing, select manual/pressure cook on high, and set the timer to 10 minutes. For smaller chicken breasts, reduce to 7 to 8 minutes to prevent overcooking.
4. Release pressure: When the cook time is done, let the pressure release naturally for 5 minutes, then switch to quick release. This resting period helps the chicken stay moist.
5. Shred the chicken: Open the lid and let the chicken cool for a few minutes. Use 2 forks to shred it directly in the pot. For large batches, a stand mixer with the paddle attachment shreds chicken in seconds.
6. Toss and serve: Mix the shredded chicken with the brown sauce in the pot until everything is coated. Serve hot over rice, on noodles, or let it cool and store for the week.
Cooking Tips I Recommend
Best chicken parts: I prefer thighs for meal prep because they stay tender and juicy even if the timing is slightly off. Chicken breast can turn rubbery if overcooked by even a minute. If I use breast, I stick to the exact cooking time and adjust down for smaller pieces.
You can cook frozen chicken: If I forget to thaw the chicken, I add it frozen and increase the pressure cook time to 15 minutes. The result is just as tender. I make sure to separate any pieces that are stuck together before closing the lid.
Thicken the sauce if needed: Sometimes the chicken releases extra liquid during cooking. If the sauce is too thin, I switch to saute mode after shredding and stir in a cornstarch slurry. It thickens in about a minute.
Batch cook on Sunday for the whole week: I double this recipe every Sunday and portion the shredded chicken into containers. It lasts in the fridge for 3 days or the freezer for 3 months. I reheat it in the microwave for quick lunches or toss it cold into salads.
Add heat with chili crisp or chili oil: The base recipe is mild and kid friendly. When I want spice, I drizzle my homemade chili oil or a spoonful of Lao Gan Ma chili crisp over the finished chicken. A pinch of red pepper flakes stirred into the sauce before cooking also works.
How I Love Serving
I serve this shredded chicken over steamed rice with a spoonful of the brown sauce drizzled on top for the easiest weeknight dinner. On busy days, that is the whole meal and it takes less than a minute to plate. When I have a little more time, I pile it on top of my scallion oil noodles or my comforting soy sauce noodle soup to turn a simple side into a main. Yum!
This Chinese style shredded chicken is also the base for several of my other recipes. I use it to make cold chicken noodles, and my easy Sichuan chicken in red oil. It works great in wraps, quesadillas, and for Chinese chicken salad too. I highly recommend it!
Frequently asked questions
Why did my chicken turn out rubbery?
The most common cause is overcooking. I find that 10 minutes works best for large chicken breasts (close to 1 lb each). For smaller breasts, I reduce the time to 7 to 8 minutes. Chicken thighs are much more forgiving because the extra fat keeps them tender even with slightly longer cooking.
How long does Instant Pot shredded chicken last?
I store it in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. I reheat it in the microwave or in a skillet over medium heat with a splash of water to loosen the sauce. The flavor actually deepens after a day in the fridge, so it tastes even better as leftovers.
Can I make this without an Instant Pot?
Yes. I brown the chicken in a Dutch oven or heavy pot over medium high heat, add the same sauce ingredients, cover, and braise on low for about 25 minutes until the chicken shreds easily. The flavor is the same, it just takes a little longer. A slow cooker on low for 3 to 4 hours also works well.
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Chinese-Style Instant Pot Shredded Chicken
Ingredients
- 1/4 cup oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 2 cloves garlic , grated
- 1/4 teaspoon ground black pepper
- 2 lbs skinless boneless chicken breasts (or thighs)
- Chopped green onion for garnish (Optional)
Instructions
- Add the oyster sauce, soy sauce, rice vinegar, ginger, garlic, and ground black pepper into your Instant Pot. Stir to mix well.
- Add the chicken and toss it well. Then spread out the chicken with minimal overlap.
- Close the lid and seal the valve. Press the “manual” button, set the pressure to “high”, and set the timer to 10 minutes.
- Once the cooking is done, let it natural release for 5 minutes, then use fast release. Once the pressure has released, you will hear a small click. Open the lid and let cool for a few minutes. Use two forks to shred the chicken.
- How to serve: Now you can serve the chicken while it’s hot. Toss it with the sauce then serve it over steamed rice or noodles as a main dish. You can also use the shredded chicken (with or without the sauce) as a salad topping, for making wraps, or in quesadillas. You can also use it in recipes such as Bang Bang Chicken, Cold Chicken Noodles, and Korean Noodle Soup.
- How to store: Store the chicken in a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition
Did you make this recipe?
I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.
Lisa
Can you double the recipe? If so, does the cooking time change?
Maggie Zhu
Hi Lisa, the cooking time doesn’t change when you double the recipe.
B
Thanks for this recipe.
How would you modify this recipe if we intend to steam skinless and boneless chicken thigh?
Maggie Zhu
It’s pretty straightforward to use this recipe with a steamer. I would mix the sauce and the chicken pieces in a plate that can fit in your steamer. The plate should have some depth so it catches the from the chicken. Steam for up to 20 minutes (might need less time if chicken pieces are smaller), until the interval temperature reaches 165 degrees F (73 C). Try not to overlap the chicken too much, because it doesn’t cook evenly and will prolong cooking time.
Cindy
I don’t have an instant pot – but would love to try this recipe if you have suggestions?
Maggie Zhu
You can use this recipe with a crock pot. I think you might be able to cook it on the stove as well. I would rub the chicken with some salt and spray with oil. Sear in a hot pan for 5 to 7 minutes without moving to brown the chicken. Then pour in the sauce and cook for another 7 minutes or so over medium heat, until the thickest part reaches 165F. For the stove top method, the sauce might dry out in the process. I would pour in a bit water or chicken broth to thin it out if needed. If the chicken takes very long to cook and the surface start to char too much, you can also cover the pan and steam it for a few minutes. It helps the inside to cook through without burning the surface.
monica
Muy buena receta .Exelent
Sienna Li
This looks so good! I don’t have an instant pot though T_T I was wondering if you knew how I would cook this recipe in a slow cooker? Thank you!
Maggie
Hi Sienna, I’m afraid I don’t have a slow-cooker version right now. I’m adding it to my list and will try to get to it asap!
Danielle
Oh my I want to have this! It’s perfect for weekday healthy meals. I’m def going to make it. It seems like the chicken would make a great asian style taco too!
Kaycia
Can frozen chicken be used for this?
Maggie Zhu
Yes you can. I think the cooking time for frozen chicken doesn’t change too much. If you use smaller chicken breast, 10 minutes should be enough. If using larger chicken breast (like I did in this recipe), set the timer for 12 minutes.
Healthy Kitchen 101
Tasty! Lettuce wrap is exactly what I often make for my quick meal as the fillings are easily customized . The shredded chicken looks delicious with the soy sauce and oyster sauce (I’ve never heard of it tho but I’m so excited to try soon)!
– Natalie Ellis