Instant Pot Shredded Mexican Chicken » Kay's Clean Eats

Instant Pot Shredded Mexican Chicken

This Instant Pot Shredded Mexican Chicken is an easy and delicious recipe. Tender chicken, mixed in a delicious Mexican sauce, such a flavorful meal with minimal effort. 

  

Mexican inspired recipes are my favorite, and everyone loves them. This Instant Pot Shredded Mexican Chicken is pretty much an all-purpose chicken.  You can use it in a variety of different dishes like tacos, quesadillas, burritos, taquitos, chimichangas, and burrito bowls to name a few.

When I was making this recipe I kept in mind that it needs to be easy with minimal ingredients, but maximum flavor. This is a dump it and go style recipe! I’m serious add your ingredients to the instant pot or your slow cooker and go about your day!

How to make Instant Pot Shredded Mexican Chicken

  • Add your salsa, adobo chili pepper, and spices into your instant pot. Give it a quick stir to combine.
  • Add in chicken breast, and coat both sides of chicken breast in salsa mixture.
  • Add lid and pressure cook for 18 minutes. 
  • Let the pot depressurize for 5 minutes then go ahead and do a quick release. Shred chicken in the pot or remove it and shred it, then return chicken to the sauce.
  • Serve as desired, enjoy!

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Yield: 6 servings

Instant Pot Shredded Mexican Chicken

Instant Pot Shredded Mexican Chicken

This Instant Pot Shredded Mexican Chicken is an easy and delicious recipe. Tender chicken, mixed ina delicious Mexican sauce, such a flavorful meal with minimal effort. 

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 cup red salsa
  • 2 chipotle peppers in adobo sauce, from can 
  • 1 tsp adobo sauce, from can
  • 1 lime, juice of
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 2 large chicken breasts, 2 pounds

Instructions

    1. Add your salsa, adobo chili pepper, and spices into your instant pot. Give it a quick stir to combine.
    2. Add in chicken breast, and coat both sides of chicken breast in salsa mixture.
    3. Add lid and pressure cook for 18 minutes. 
    4. Let the pot depressurize for 5 minutes then go ahead and do a quick release.
      Shred chicken in the pot or remove it and shred it, then return chicken to the sauce.
    5. Serve as desired, enjoy!

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