Instant Pot® Shredded Mexican Chicken
Me and my Instant Pot®! I’ve got another dandy Instant Pot® chicken recipe for you. The Instant Pot® White Bean Chicken Taco Soup was such a hit and I wanted to make something similar for a big gathering, but didn’t want to serve soup, so an awesome pulled Mexican chicken recipe came to mind.
There are many recipes on the internet for shredded Mexican chicken, but after perusing and testing a bunch I settled on my own mix of spices and flavors to make it simple yet yummy! And it is a crowd pleaser for sure! I wish my guests were here to validate the results. So many rave reviews! Trust me when I say, you’re going to love this chicken. You may want to have it over and over like I’ve been doing ever since I pulled this recipe together.
- Delicious, vibrant layers of flavor, healthful, spicy-enough, smoky, chipotle, moist, pull-apart soft, quick-to-fix, under 40 minutes.
- Perfect for tacos, burritos, salads, enchiladas, taquitos, brown rice bowls like my Mexican Fiesta Rice Bowl.
- Top with green onions, Avocado Mango Mash, cilantro, cheese, Mango Salsa, avocados, pico de gallo, sour cream.
Two pounds of chicken makes enough for a crowd of 10-12 so if it’s just a few of you, then leftovers will happen which is not a bad thing. I love leftovers because flavors have the chance to meld together and deepen in intensity. And if you always have an avocado on hand, then just heat up some chicken, slice an avocado on top and serve on a bed of lettuce or in a whole grain tortilla with chopped tomatoes for an awesome quick dinner idea.
Savor this recipe. I know you will!
- Instant Pot® Shredded Mexican Chicken
- 2 (10-ounce) cans diced tomatoes with green chilies (I use Rotel)
- 2 Tbsp brown sugar
- 1 Tbsp chili powder
- 1 1/2 tsp salt
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp dried chopped onions
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground chipotle chili pepper
- 1/2 tsp freshly ground black pepper
- 2 tsp liquid smoke
- Juice of 1 lime
- 2-3 pounds chicken breasts
- Combine all of the ingredients except chicken in container of your Instant Pot®. Stir to combine. Then add chicken breasts and turn to coat the chicken in the sauce.
- Secure the lid on the Instant Pot®; make sure the valve is set to seal, and cook on high pressure for 17 minutes (select Manual or Pressure Cook and set to 17; the IP will start on its own).
- Let the pressure naturally release for 10 minutes then quick release the remaining pressure. Remove the chicken to a cutting board or bowl and shred using two forks.
- Add the shredded chicken back into the Instant Pot®; stir to combine and let sit on warm to heat through.
- Serve with your favorite toppings in tacos, burritos, enchiladas, taquitos, rice bowls, etc.
Notes
Although IP is set to 17 minutes, it takes time (maybe 7-10 minutes) for it to come to pressure before the 17 min timer begins to count down. Be patient, it will start. Also I included the "release" time in the cook time.
You will also enjoy:
Slow Cooker Salsa Verde Chicken
