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Instant Pot Mexican Shredded Chicken
This Instant Pot Mexican Shredded Chicken is cooked quickly in the pressure cooker and comes out so tender/easily shreddable! Perfect for enchiladas, tacos, quesadillas, or meal prep!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Calories: 279 kcal
Cuisine:
Mexican
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 cup low sodium chicken broth
- 1 tablespoon dark chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
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!
Cup of Yum
Notes
- Different size Instant Pots have different minimum liquid requirements, this recipe was made using a 6QT ultra instant pot. See your user manual for different size pots.
- If you don't have all of these seasonings or want to make your prep time shorter, you can just buy a premade Mexican seasoning of your choice.
- If your chicken breasts are extremely thick, consider cutting them in half lengthwise to make them thinner. I have experienced toughness with extremely thick breasts.
- Natural pressure release will vary depending on the size of breasts, do not open the instant pot until it is safe to do so and the valve is completely down.
- I would add 2 more minutes to the cooking time if using frozen chicken breasts.
- Note: the cook time takes into consideration the 8-10 minutes to come to pressure, 10 minute cook time, then the 10-12 minutes of natural release
Nutrition Information
Calories
279kcal
(14%)
Carbohydrates
3g
(1%)
Protein
50g
(100%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.03g
Cholesterol
145mg
(48%)
Sodium
606mg
(25%)
Potassium
960mg
(27%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Vitamin A
919IU
(18%)
Vitamin C
3mg
(3%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 279
% 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.