Instant Pot Mexican Shredded Chicken
User Reviews
5.0
87 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
26 mins
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Servings
8 -
-
Calories
204 kcal
-
Course
Main Course
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Cuisine
Mexican
Instant Pot Mexican Shredded Chicken
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Tender shredded chicken, smothered in the most mouthwatering Mexican sauce made from salsa, green chiles, tomatoes and plenty of bold spices!
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Ingredients
- 5-6 boneless skinless chicken breasts
- 1 medium yellow onion sliced
- 2 Tbsp minced fresh garlic
- 1 1/2 tsp ground cumin
- 1 1/2 tsp chili powder
- 3/4 tsp ancho chile pepper powder
- 1/2 tsp Mexican oregano (regular oregano will work if you can't find the Mexican variety)
- 15 oz can fire-roasted diced tomatoes drained
- 4 oz can diced green chiles mild
- 1 cup salsa verde
- 1 cup chicken broth reduced sodium
- 1 tsp liquid smoke (optional)
FOR GARNISH:
- Sliced Jalapenos
- minced fresh cilantro
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Instructions
- Add all ingredients to the liner of an Instant Pot. No need to stir.
- Secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 16 minutes.
- Once the timer beeps, let the pot depressurize on it's own for 5-10 minutes, then release any remaining pressure. When the pin drops, remove lid and set aside.
- Remove chicken breasts to a large bowl and shred.
TO THICKEN THE SAUCE
- In a small bowl, stir together 2 Tbsp cornstarch with 3 Tbsp water until smooth. Pour this mixture into the pot with the sauce and select "saute". Cook for several minutes, stirring often, until thickened to your tastes.
- Toss shredded chicken with as much of the cooking liquid as you'd like.
Notes
- ** prep time does not include the time for the Instant Pot to come up to pressure, as this will vary from person to person. Mine took about 15 minutes.
- Just a reminder that chicken breasts can vary quite a bit in size. If yours are on the larger side, add 2-3 extra minutes to the pressure cooking time.
- Add all ingredients to the slow cooker and stir to combine.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours.
- Remove chicken and shred, then return to the sauce.
- Serve as desired.
- Add all ingredients to a very large dutch oven and heat to boiling.
- Reduce heat to MED LOW and simmer for about 40 minutes, or until all chicken is cooked through.
- Remove chicken and shred, then return to the sauce.
- Serve as desired.
Nutrition Information
Show Details
Calories
204kcal
(10%)
Carbohydrates
8g
(3%)
Protein
31g
(62%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
90mg
(30%)
Sodium
569mg
(24%)
Potassium
683mg
(20%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
721IU
(14%)
Vitamin C
9mg
(10%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8-
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 31g | 62% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 90mg | 30% |
| Sodium | 569mg | 24% |
| Potassium | 683mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 721IU | 14% |
| Vitamin C | 9mg | 10% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
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