Instant Pot Mexican Chicken

Name: Instant Pot Mexican Chicken
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Yield: 8 serving
Ingredients: 3 lbs chicken breasts; 2 tbsp vegetable oil; 1 white onion; 2 garlic cloves; 1/2 tsp kosher salt; 1/2 tsp Mexican oregano; 1/2 tsp ground cumin; 3 chipotles in adobo sauce; 2 fresh jalapeños; 15 oz whole roasted tomatoes; 1/2 cup chicken broth; 1/4 cup lime juice

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
36 mins
Servings
8
Calories
232 kcal
Course
Dinner
Cuisine
Mexican

Instant Pot Mexican Chicken

Sarah Armstrong

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Instant Pot Mexican chicken is easy to make, and the meat is packed with flavor! Make this recipe for the best Mexican shredded chicken.

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Ingredients

Servings

3 lbs chicken breasts or thigh meat
2 tbsp vegetable oil
1 white onion diced
2 garlic cloves minced
1/2 tsp kosher salt
1/2 tsp Mexican oregano or original oregano
1/2 tsp ground cumin
3 chipotles in adobo sauce diced
2 fresh jalapeños diced
15 oz whole roasted tomatoes See Note 1
1/2 cup chicken broth
1/4 cup lime juice

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Instructions

Turn the Instant Pot to Saute setting. Add the oil and saute the onion for 3 minutes. Stir in the garlic, salt, oregano, cumin, chipotles, adobo sauce and jalapenos and saute for another 3 minutes. Add the roasted tomatoes, chicken broth, lime juice and chicken. Be sure the chicken is fully submerged under the liquid.
Secure Instant Pot lid, press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 16 minutes.
Once the timer beeps, perform a Natural Pressure Release for 10 minutes, then manually release any remaining pressure. Remove lid, transfer chicken to a large bowl and cover with aluminum foil to keep warm.
Turn Instant Pot to Saute setting. Simmer the cooking liquid for 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, if desired, use two forks to shred the chicken.
For thicker sauce, use an immersion blender or carefully transfer contents to a traditional blender and puree. Otherwise, add half the cooking liquid to the shredded chicken, toss to coat. Save remaining cooking liquid for a soup or add more to chicken if you prefer.
Use chicken for tacos, enchiladas, burritos or in a salad.

Notes

Use canned whole roasted tomatoes or 2 cups fire roasted tomatoes.

Nutrition Information

Show Details

Calories 232kcal (12%) Carbohydrates 7g (2%) Protein 37g (74%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 109mg (36%) Sodium 868mg (36%) Potassium 690mg (20%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 314IU (6%) Vitamin C 12mg (13%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 232 kcal

% Daily Value*

Calories	232kcal	12%
Carbohydrates	7g	2%
Protein	37g	74%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	109mg	36%
Sodium	868mg	36%
Potassium	690mg	15%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	314IU	6%
Vitamin C	12mg	13%
Calcium	37mg	4%
Iron	1mg	6%