Instant Pot Mexican Shredded Chicken

Juicy and tender Mexican shredded chicken is a breeze to make in the Instant Pot; just add all the ingredients, set it, and in 30 minutes, you’ll have a flavorful, healthy dinner ready to serve. It’s perfect for tacos, burrito bowls, salads, or meal prep!

 

Quick weeknight meals have never been better thanks to the good old pressure cooker. Instant Pot chicken dinners can be made in a fraction of the time it would typically take.

This Instant Pot chicken recipe delivers everything you'd want. It's quick, can be used to make a variety of chicken recipes, and is loaded with bold Mexican flavor. Make a double batch and freeze leftovers for even quicker weekly meals.

Use this shredded chicken to make Instant Pot chicken tacos, burritos, salads, nachos, or even pizza! Top with restaurant style guacamole for a healthy lunch meal prep.

Ingredients

• Chicken: Boneless, skinless chicken breast, chicken tenderloins, or boneless chicken thighs.
• Roasted tomatoes: Use one whole 15-oz. can of fire-roasted tomatoes, juice, and all!
• Lime: Fresh lime juice is best, but bottled can be used.
• Seasonings: Salt, cumin, garlic powder, and chipotle chili powder.
• Chipotle peppers: Use the chipotle peppers in a can of adobo sauce.

Instructions

Place all of the ingredients into the Instant Pot's liner and stir to coat the chicken evenly. Lock the lid in place and ensure the vent is in the SEALED position.

Press the MANUAL button and set the timer for 15 minutes at HIGH pressure. (The Instant Pot will take roughly 10 minutes to come up to pressure before the timer begins.)

Once the cooking time is up, release the pressure immediately. Remove the lid and transfer the chicken to a bowl or a cutting board. Use two forks to shred the chicken.

The remaining juices in the Instant Pot can be stirred back into the chicken meat to keep it moist.

Tips and tricks for the perfect Instant Pot Mexican Shredded Chicken

• Cut the chicken breasts into large chunks to help them cook more evenly and become more tender. This will also help to prevent the chicken from being rubbery.
• For a less spicy chicken, leave the chipotle peppers whole so that you can remove them after cooking. Dice them before cooking if you want a spicier chicken.
• Before placing the lid on the pressure cooker, make sure that the plastic ring is snugly seated. This will ensure a good seal between the lid and the pot.
• Once the chicken has cooked, transfer the meat to a separate bowl and use forks to shred it. You can transfer it back to the liner and stir it back in with the juices, OR you can thicken the leftover juices with a cornstarch slurry for a thick gravy.
• Want to save even more time during the week? Place the ingredients into a freezer-safe container for a delicious dump-and-go Instant Pot recipe! If cooking from frozen, adjust the cooking time to 25 minutes.