Instant Pot Shredded Chicken Mexican Style
User Reviews
5
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Prep Time
10 mins
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Cook Time
13 mins
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Total Time
23 mins
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Servings
6 servings
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Calories
188 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Instant Pot Shredded Chicken Mexican Style
Description
The recipe seasons boneless, skinless chicken breasts with a divided portion of taco seasoning before placing them in the Instant Pot along with chicken broth, salsa, and diced green chilies. Cooking under high pressure for 13 minutes (or 16 minutes if frozen) tenderizes the chicken and infuses it with the sauce’s flavors. A natural pressure release for 5 minutes followed by quick release improves the texture.
After cooking, the chicken is shredded with forks, optionally seasoned with salt and pepper. The mix of salsa and chilies brings a mildly spicy and tangy flavor characteristic of Mexican cuisine. This shredded chicken is versatile for tacos, burritos, or bowls.
Adjustments like increasing broth can help if using chunkier salsa to maintain pressure cooking efficiency. The recipe notes suggest timing variations and highlight that pressure build time is not included in cook time estimations.
Ingredients
- 2 pounds chicken breast about 4, halves, boneless and skinless
- 2 tablespoons taco seasoning or 1 store bought envelope, divided
- 3/4 cup chicken broth see notes
- 1 cup salsa
- 2 tablespoons diced green chiles (mild or hot according to your taste)
- salt optional, to taste
- black pepper optional, to taste
If Making Instant Pot Shredded Chicken Tacos You May Need
- corn tortillas
- lettuce
- tomato
- cheddar cheese
Instructions
- Season the chicken breasts with half of the taco seasoning. Place the chicken breast at the bottom of the bowl of the instant pot (no trivet is needed).
- Add the broth, salsa, diced green chiles and sprinkle the remaining taco seasoning.
- Close the lid, seal the pot and set the vent to "sealed" For fresh or thawed chicken breasts, cook on high pressure for 13 minutes. For frozen chicken breasts, cook on high pressure for 16 minutes.
- When done, let the pressure release naturally for 5 minutes then do a quick release to get rid of any remaining pressure, open the lid and shred with 2 forks. Season with salt and pepper (optional).
Notes
- If using chunky salsa or if the pressure cooker struggles to reach pressure, increase the broth to 1 cup to ensure proper cooking.
- You may use the "Poultry" preset or manual high-pressure for cooking; times vary slightly depending on fresh or frozen chicken.
- Small fresh or thawed chicken breasts require slightly shorter cooking times, around 10 to 11 minutes.
- Pressure cooker warm-up times vary and are not included in total cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 32g | 64% |
| Fat | 4g | 6% |
| Cholesterol | 96mg | 32% |
| Sodium | 656mg | 27% |
| Potassium | 715mg | 15% |
| Sugar | 1g | 2% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 5.5mg | 6% |
| Calcium | 22mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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