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Overhead view of instant pot Mexican shredded chicken in a white serving bowl.
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Instant Pot Mexican Shredded Chicken

Tender and flavorful Mexican shredded chicken has never been easier than when prepared in your Instant Pot with minimal prep time and effort!
Prep Time 10 minutes
Cook Time 10 minutes
Time to reach pressure and NPR 18 minutes
Total Time 38 minutes
Servings 8

Ingredients

  • 1 cup prepared restaurant-style salsa
  • 1 cup chicken broth
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ¾ teaspoon crushed red pepper flakes more or less, depending on how much heat you prefer
  • 2 ½ pounds boneless skinless chicken breasts

Instructions

  • Stir together salsa, chicken broth, salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika, oregano, and red pepper flakes in a medium bowl.
  • Arrange the chicken breasts in a single layer in the inner pot of your Instant Pot.
  • Pour the salsa mixture over the chicken. Turn the chicken breasts over and spread a few spoonfuls of the mixture over the chicken.
  • Place the lid on your pressure cooker and lock. Steam release knob should be set to "sealing." Cook on manual setting (high pressure) for 8 to 10 minutes*. Allow the pressure to naturally release for 10 minutes, then quick release any remaining pressure.
  • Carefully remove the chicken (using a set of tongs) and place on a cutting board (or in a large bowl), and shred using 2 forks.
  • Return shredded chicken to the sauce and toss to coat as evenly as possible.

Notes

  • *The cook time will depend upon the weight and thickness of your chicken breasts.  My chicken breasts were thick and were cooked for 10 minutes.
  • If using frozen breasts, ensure they are not frozen together and are separated when placed in your pressure cooker. Cook for 14 to 16 minutes with a natural pressure release of 10 minutes, then quick release any remaining pressure.
  • Chicken should be cooked to an internal temperature of at least 165 degrees F.
  • Yields approximately 8 cups of shredded chicken.
  • This recipe was tested in a 6-quart Instant Pot.
  • Once cooled, store in an airtight container in the fridge for up to 3 to 4 days, or freeze in plastic zip-top freezer bags (press out as much air as possible before sealing) for up to 3 months.