Mexican Shredded Chicken - Instant Pot!
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Pressurizing Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
201 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Shredded Chicken - Instant Pot!
Description
Mexican Shredded Chicken - Instant Pot! calls for boneless skinless chicken breasts or thighs cooked with taco seasoning, salsa, and water inside a pressure cooker. The chicken is cooked under high pressure for 10 minutes, with a subsequent natural release, which ensures even cooking and retention of juices. After cooking, the chicken is shredded into large pieces and returned to the sauce in the pot to soak up flavors.
The combination of taco seasoning and store-bought salsa provides a balance of acidity, spice, and seasoning, making this shredded chicken a versatile base for many Mexican-style dishes. The method ensures the chicken remains moist and flavorful with little hands-on time.
Serving suggestions from the original notes include using the shredded chicken for tacos, quesadillas, taco salad, burritos, enchiladas, tostadas, or paired with rice and beans. For low-carb options, it can be served with spaghetti squash, low-carb tortillas, or salad. This flexibility makes it a practical recipe for different dietary preferences and meal types.
Ingredients
- 4 chicken breast (boneless skinless, approximately 2 lbs, or 2lbs boneless skinless thighs)
- 4 tablespoon taco seasoning (or fajita seasoning, homemade taco seasoning )
- 1½ cups salsa (store bought)
- ½ cup water
Instructions
- To an Instant Pot, or Electric pressure cooker, add the chicken, taco seasoning, salsa and water. Stir together to ensure the chicken is evenly combined and submerged in liquid.
- Secure the lid and set the pressure valve to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 10 minutes on high pressure. It will take about 10 minutes to come to pressure. When the cooking time finishes, allow the pressure cooker to naturally release for 5 minutes (the screen will read L 00:05) then carefully turn the pressure valve to VENTING to quick release the remaining pressure.
- Remove the chicken from the Instant Pot and place it on a cutting board or large bowl. Shred the chicken using two forks, your hands if it's cool enough to handle, or with a mixer. Note: Keep the chicken in fairly large pieces as they will break up into smaller pieces when added back into the sauce.
- Return the chicken back to the sauce in the Instant Pot to soak up the flavor. Mix until evenly coated in sauce. Serve and enjoy!
Notes
- Use either boneless skinless chicken breasts or thighs weighing approximately 2 lbs total for the best texture.
- After shredding, return the chicken to the Instant Pot sauce to absorb more flavor before serving.
- This shredded chicken is adaptable to many dishes: tacos, quesadillas, taco salad, burritos, enchiladas, tostadas, rice and beans, and tortillas or taco soups.
- For low-carb meals, serve with spaghetti squash, low-carb tortillas, or over a salad as a hearty protein.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 34g | 68% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 776mg | 32% |
| Potassium | 767mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 516IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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