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Instant Pot Mexican Shredded Chicken on a serving platter.

Instant Pot Mexican Shredded Chicken

Prep Time: 10 minutes
Cook Time: 15 minutes
Pressure Build: 10 minutes
Total Time: 35 minutes
Servings: 6
Author: Amy Duska

Ingredients

  • 2 lbs. boneless, skinless chicken breast cut into large pieces
  • 1 (15 oz.) can fire roasted tomatoes
  • 2 chipotle peppers in adobo sauce see notes
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chipotle chili powder
  • juice of 1 lime

Instructions

  • Place all of the ingredients into the liner of the Instant Pot and stir to coat the chicken evenly. Lock the lid in place and make sure that 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.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating. Reheat leftovers on the stovetop or in the microwave.
Nutrition Facts
Instant Pot Mexican Shredded Chicken
Amount Per Serving
Calories 180 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 97mg32%
Sodium 633mg28%
Potassium 578mg17%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 32g64%
Vitamin A 399IU8%
Vitamin C 2mg2%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

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 shredded chicken.