Instant Pot Shredded Mexican Chicken! A flavor explosion in every bite of this juicy, tender chicken with warm, vibrant Mexican spices is a fiesta for your senses. The best part is that this recipe is quick and easy, thanks to the magic of the Instant Pot!
Are you tired of the same boring chicken routine? Shake things up with this Easy Chicken Recipe with Southwest Flavor.
Why You’ll Love Instant Pot Shredded Mexican Chicken
Imagine this: juicy, tender chicken that falls apart in shreds with every bite—seasoned with a perfect blend of warm and vibrant Mexican spices: smoked paprika, chili powder, cumin, and fresh cilantro! Every spoonful is a fiesta for your senses, and the best part is this chicken is easy and quick, thanks to the magic of the Instant Pot.
- Fast - This easy Instant Pot Shredded Mexican Chicken recipe requires little prep time and is finished cooking in around 20 minutes. It's perfect for busy weeknights when you’re short on time.
- Versatile - Use this shredded chicken for tacos recipes , enchiladas, burritos, salads, or meal prep. Oh! Don't forget it makes a great filling for tamales! It's perfect for Mexican Chicken Casserole.
- Juicy - Instant Pot shredded Mexican chicken is extra moist compared to many traditional cooking methods which can quickly dry out the meat.
Ingredients: Instant Pot Shredded Mexican Chicken
Skinless, boneless chicken breast- Boneless skinless chicken thighs will also work for this recipe, but may not shred as easily.
Salsa - You can pick your favorite store-bought brand, or make your own easy salsa recipe here !
Chipotle peppers in Adobo sauce - These chiles add a smokey kick to the shredded chicken. Warning, Will Robinson: Chipotle peppers pack quite a bit of heat! Use them sparingly if you have not tried them before. TIP: For smokey flavor with less heat, I use only the adobo sauce surrounding the chipotles.
Spices - We’ll use chili powder, oregano, cumin, smoked paprika, salt, and garlic powder.
Time Saving Tip: If you don’t have all of these seasonings on hand or are short on time, a premade Mexican or taco seasoning blend will also work great.
How to Make Instant Pot Shredded Mexican Chicken
- Add the ingredients to the Instant Pot. Once added, seal the Instant Pot valve and set select the high pressure cooking option.
- Cook for 12 minutes . After, natural release the pressure for 10 minutes before opening the lid.
- Shred the chicken. Transfer the chicken breasts to a plate or cutting board using tongs and two forks to shred the meat. Then, add the shredded chicken back into the pressure cooker with the rest of the sauce and stir to combine.
Recipe Pro-Tips
- Adjust the amount of chipotle peppers and chili powder. This recipe has a good amount of heat as it is. If you prefer a milder spice level, feel free to start with fewer seasonings. Add more seasoning to taste after shredding the cooked chicken and returning to the liquid.
- Add enough liquid. To avoid burning, the sauce should reach the pressure cooker’s minimum fill line before cooking. If there isn’t enough cooking liquid, add chicken broth or chicken stock once you've added the ingredients.
- Frozen chicken breasts : If using frozen chicken breasts for this recipe, cut them in half before adding to the instant pot and add 2 extra minutes to the cooking time.
- Frozen chicken breasts : If using frozen chicken breasts for this recipe, cut them in half before adding to the instant pot and add 2 extra minutes to the cooking time.
Serving Suggestions
This recipe is perfect to enjoy as-is with your favorite toppings, made into Instant Pot chicken tacos , or served with a few Mexican-inspired sides as part of a complete meal. Here are a few delicious ideas:
- Instant Pot shredded chicken tacos : Serve with warm tortillas, diced tomato, and your favorite Mexican toppings for an easy shredded chicken taco recipe.
- Make these Crispy Chicken Tacos , Instant Pot style for a fun twist.
- Serve over lettuce and top with shredded cheese, sliced avocado, diced tomatoes, sour cream, and lime juice for an easy Instant Pot taco chicken salad.
Storage Directions
- Refrigeration: Leftover Instant Pot Mexican shredded chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze individual portions of the cooked chicken in airtight freezer containers
- or freezer bags and store for up to 3 months. Defrost overnight in the refrigerator, or until thawed completely.
- Reheating: Shredded chicken can quickly be reheated in the microwave, or heated on the stovetop for a crispier texture.
Tools Used in This Recipe
- Instant Pot -If you don’t have an Instant Pot, a similar multi-quart electric pressure cooker will work just as well for this recipe.
- Kitchen Tongs - For removing the cooked chicken from the Instant Pot.
- Forks or Meat Shredder Claws- For shredding the chicken.
More Easy Mexican-Inspired Recipes
- Red Chile Beef Tamales
- Roasted Shrimp Poblanos Rellenos
- Street Corn Salad
- Achiote Pulled Pork
- Chipotle Grilled Flank Steak
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Instant Pot Mexican Shredded Chicken
Equipment
- 2 cups salsa
- 1-3 Chipotles in Adobo Sauce
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika optional
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 3 pounds boneless, skinless chicken breast
- 1-2 limes
Instructions
- Add all the ingredients to your Instant Pot. Then, set the valve to seal and set the pressure to HIGH. Cook for 12 minutes. Follow your pressure cooker's instructions to carefully release pressure before opening the lid.
- Use forks to shred the chicken meat and then mix to toss with the flavorful sauce.
- Serve with warm tortillas, diced tomato, and your favorite Mexican toppings.This recipe is perfect for tacos, burritos, tamales, or any Mexican Chicken dish.
Video
Notes
- Adjust the amount of chipotle peppers and chili powder to your desired spice level. Start with less and add more to taste after shredding.
- Ensure enough liquid (broth or extra salsa) is present to reach the pressure cooker's minimum fill line to avoid burning.
- Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days. Use leftovers for tacos, burritos, enchiladas, or salads.
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