5.0 from 87 votes
Instant Pot Mexican Shredded Chicken
Tender shredded chicken, smothered in the most mouthwatering Mexican sauce made from salsa, green chiles, tomatoes and plenty of bold spices!
Prep Time
10 mins
Cook Time
10 mins
Total Time
26 mins
Servings: 8 -
Calories: 204 kcal
Course:
Main Course
Cuisine:
Mexican
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
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.
Cup of Yum
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
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
% 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.