Easy Instant Pot Shredded Mexican Chicken
This Easy Instant Pot Shredded Mexican Chicken recipe is epic! It’s super easy and quick to make with simple ingredients, full of flavor and feeds a crowd. Pressure cooker and slow cooker instruction added.
Servings 6
Calories 210kcal
Ingredients
- 1 cup chicken broth
- 2 lb boneless skinless chicken breasts
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 – 2 chipotle peppers in adobo sauce, finely chopped (see notes)
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- Chopped cilantro to garnish (optional)
Instructions
- Add chicken broth, chicken breasts, chili powder, garlic powder, onion powder, paprika, cumin, oregano, chipotle pepper, salt, and black pepper to the instant pot. Mix to combine.
- On top of the chicken add diced tomatoes and tomato paste. Do NOT mix.
- Secure the lid to the pot and select "manual" or "high pressure" and cook for 15 minutes.
- When the time is over, carefully turn the valve to "Venting" to release the pressure. Then remove the lid.
- Use 2 forks to shred the chicken. Mix well to coat all the chicken with the sauce.
- Serve. Use it to make tacos, quesadillas, sandwiches, or arepas. Add it to a baked potato with some sharp cheddar cheese or add it to a salad (cold).
SLOW COOKER:
- Place all the ingredients into the slow cooker and cook on high for 3 hours or on low for 6 hours.
- Use 2 forks to shred the chicken.
- Serve. Use it to make tacos, quesadillas, sandwiches, or arepas. Add it to a baked potato with some sharp cheddar cheese or add it to a salad (cold).
Notes
OPTIONAL STEP: If you have the time and/or desire you can caramelize the chicken under the broiler. For this, just preheat the oven to broil and position one of the oven racks in the center of the oven. Line a baking pan with foil for easy cleanup later. Place shredded chicken in the baking pan and spread into an even layer. Add ½ cup of the cooking liquid to the shredded chicken to moisten. Bake for 5 minutes, or until it reaches the desired caramelized level.
STORE: refrigerated in an airtight container for up to 3 days.
FREEZE: Let it cool completely. Add chicken to a freezer plastic bag or container. Press bag flat, and squeeze out excess air to prevent freezer burn. Seal, label, and freeze for up to 3 months.
REHEAT: Thaw it and reheat the chicken gently in a covered saucepan over medium heat until warmed through.
Double Batch: This Mexican Shredded Chicken is a fabulous recipe to double or triple! Freeze leftovers in portion-size bags for a quick thaw and heat dinner.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Nutrition
Calories: 210kcal | Carbohydrates: 7g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 1297mg | Potassium: 711mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1249IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 2mg