Instant Pot Mexican Shredded Chicken
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Calories
279 kcal
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Cuisine
Mexican
Instant Pot Mexican Shredded Chicken
Description
Instant Pot Mexican Shredded Chicken uses 2 pounds of boneless skinless chicken breasts cooked under high pressure in a seasoned chicken broth. The seasoning blend includes dark chili powder, ground cumin, smoked paprika, oregano, garlic powder, kosher salt, and freshly ground black pepper, providing a complex, savory flavor typical of Mexican cuisine. Cooking in the Instant Pot cuts down traditional braising time and results in tender chicken that can be shredded easily.
The natural pressure release after cooking allows the chicken to finish cooking gently and retain moisture. Shredding is done outside the pot using tongs and forks for safety and ease. Adjustments in seasoning or cutting thick breasts in half can improve texture and consistency.
This shredded chicken is versatile for Mexican-style meals like tacos, enchiladas, or rice bowls, providing a simple base protein that benefits from the spice blend and moist cooking method.
Notes recommend adapting liquid amounts and cook times depending on Instant Pot size or using frozen breasts with added cook time. Premade Mexican seasoning blends can be substituted. Natural pressure release times may vary based on breast size.
Ingredients
- 2 pounds chicken breast boneless skinless
- 1 cup chicken broth low sodium
- 1 tablespoon chili powder dark
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano dried
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper fresh ground
Instructions
- Pour chicken broth into the instant pot and place the chicken breasts side by side into the broth. Mix seasonings together in a small bowl and then evenly sprinkle over the top of the chicken.
- Place the lid onto the pressure cooker and lock into place. Turn on instant pot, select "Pressure Cook" setting, set to "high pressure" for 10 minutes, and start. Allow to come to pressure, depending on how much chicken is inside, can take 8-10 minutes. After it has come to pressure it will cook for 10 minutes.
- Once the timer has expired and the chicken has finished cooking, do not touch it. Allow the pressure to release naturally. This should take about 10-12 minutes. Once the float valve is all the way down, signaling the pressure has released, carefully open the instant pot.
- You can shred the chicken inside of the pot, but the sides will be very hot. I opt to use tongs to remove the chicken breast and place onto a cutting board to shred with two forks. Once you have shredded the chicken, I add it back into the pot, and mix it all up with the delicious juices.
- Use the chicken in your favorite Mexican dish or for meal prep!
Notes
- Adjust liquid amount according to your Instant Pot size; this recipe uses a 6QT model.
- Premade Mexican seasoning can replace individual spices to simplify preparation.
- For thick chicken breasts, slice them in half lengthwise to avoid toughness.
- Allow natural pressure release fully before opening the pot to ensure safety and proper cooking.
- Increase cooking time by 2 minutes if using frozen chicken breasts for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 50g | 100% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 606mg | 25% |
| Potassium | 960mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 919IU | 18% |
| Vitamin C | 3mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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