Instant Pot Mexican Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
279 kcal
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Course
Main Course
Instant Pot Mexican Chicken
Description
Instant Pot Mexican Chicken highlights layers of southwestern spices including chili powders and cumin, combined with fire-roasted diced tomatoes and mild green chiles to create a richly flavored cooking liquid. The pressure cooking method tenderizes the chicken breast thoroughly in a short time, preserving moisture and allowing the meat to absorb the seasoning deeply. After cooking and shredding, the sauce is thickened with a cornstarch slurry to coat the chicken pieces, giving a pleasant mouthfeel and helping the flavors cling.
The resulting shredded chicken offers a balance of smoky, tangy, and mildly spicy flavors, complemented by fresh lime zest and juice for brightness. The garnishes of fresh cilantro and sliced jalapeño peppers add herbal complexity and heat for those who want a kick. This preparation is versatile for use in Mexican-inspired meals like tacos, quesadillas, or served over rice or greens.
Using the Instant Pot streamlines the process by combining marinating, cooking, and sauce preparation in the same pot with minimal hands-on time. The recipe's inclusion of liquid smoke and optional adobo sauce further deepens the smoky chili aroma. Adjusting the amount of sauce tossed with the shredded chicken allows for personal preference for sauciness and spice. Overall, this method yields straightforward, well-seasoned shredded chicken suited for varied casual meals.
Ingredients
To cook the chicken:
- 5-6 chicken breast boneless and skinless
- 1 yellow onion thinly sliced, medium
- 4 cloves garlic minced
- 1 1/2 teaspoons cumin ground
- 2 teaspoons chili powder
- 3/4 teaspoons ancho chile pepper powder
- 1 teaspoon smoked paprika
- 1 teaspoon lime juice
- 1 teaspoon lime zest
- 1 tablespoon adobo sauce optional
- 1/2 teaspoon oregano
- 15 oz diced tomatoes drained, fire-roasted, canned
- 4 oz diced green chiles mild, canned
- 1 cup salsa red or green
- 1 cup chicken broth reduced sodium
- 1 teaspoon liquid smoke optional
Slurry:
- 2 tablespoons cornstarch
- 4 tablespoons water
Garnish:
- jalapeño peppers sliced, fresh
- cilantro chopped, fresh
Instructions
- Add all ingredients from the "to cook the chicken" section to the inner pot of the Instant Pot, starting with the chicken breast and layering the rest of the ingredients. No need to stir.
- Close the lid, and make sure the valve is set to "sealing".
- Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 15 minutes.
- Once the timer beeps, do a 10 minutes Natural Pressure Release, then open the valve to release any remaining pressure. When the pin drops, carefully open the pot.
- Use chicken tongs to remove the chicken breasts to a large bowl and shred them using two forks.
- In a small bowl, stir together the cornstarch and water until smooth.
- Click on saute and add the mixture to the pot. Cook for several minutes, stirring often until the sauce thickens.
- Toss the shredded chicken with as much of the sauce as you'd like and serve topped with cilantro and jalapenos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 42g | 84% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 1185mg | 49% |
| Potassium | 1014mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 727IU | 15% |
| Vitamin C | 12mg | 13% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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