Instant Pot Mexican Shredded Chicken
User Reviews
5
-
Prep Time
10 mins
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Cook Time
16 mins
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Total Time
26 mins
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Servings
8 -
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Calories
204 kcal
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Course
Main Course
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Cuisine
Mexican
Instant Pot Mexican Shredded Chicken
Description
This recipe blends boneless skinless chicken breasts with sliced onion, fresh minced garlic, diced tomatoes, chopped green chiles, salsa verde, and chicken broth. A spice mix of cumin, chili powder, ancho chile powder, and Mexican oregano adds a Mexican profile. Pressure cooking in the Instant Pot for 16 minutes, followed by natural pressure release, yields chicken that shreds easily and soaks up the sauce flavors.
The shredded chicken can be served immediately or kept in the sauce for additional flavor. It is suitable for use in tacos, enchiladas, or served over rice. Jalapeño slices and minced cilantro are recommended garnishes for brightness and heat.
Notes highlight that chicken size may affect cooking time slightly and that thickening the sauce with a cornstarch slurry is an option for additional texture and sauce cling.
Ingredients
- 5-6 chicken breast boneless skinless
- 1 medium yellow onion sliced
- 2 Tbsp garlic minced, fresh
- 1 1/2 tsp cumin ground
- 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 diced tomatoes drained, fire-roasted, canned
- 4 oz diced green chiles mild, canned
- 1 cup salsa verde
- 1 cup chicken broth reduced sodium
- 1 tsp liquid smoke (optional)
FOR GARNISH:
- jalapeño sliced
- cilantro fresh, minced
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
- Pressure cooking time may require adjustment for larger chicken breasts.
- After shredding, return chicken to sauce to maintain moisture and flavor.
- To thicken sauce, stir a cornstarch-water mixture into the pot and simmer using sauté mode until thick.
- Preparation time does not include Instant Pot pressure build time, which varies.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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