This delicious Instant Pot Shredded Mexican chicken is a one-pot dump-and-go dinner that tastes incredible and cooks quickly on a busy night!
When you are in a pickle for dinner and you aren’t sure what to make, it’s this recipe that might just save you.
And you will probably end up loving this recipe and finding it SO versatile you will make it often. In fact, you need to make it often – it’s just that good!
Shredded chicken is fabulous for everything from tacos to burritos, enchiladas, and more. It’s great over rice, too.
If you have an Instant Pot, this is incredibly easy to make – shove that crock pot back in the pantry because you won’t need it for this. If you don’t have an Instant Pot it’s a total game changer in the kitchen.
Why make this in the crock pot when you can throw everything in the Instant Pot and whip this up in a fraction of the time? The Instant Pot truly is one of the most life changing appliances you could pick up for your kitchen. It can make everything from carne con chile rojo, to tamales & soft boiled eggs and even cauliflower alfredo sauce.
In fact, we have made over 100 Instant Pot Recipes since we first picked up the appliance in 2015. Talk about a game changer in the kitchen, this thing is incredible!
Instant Pot Shredded Mexican Chicken
But let’s talk about this recipe. It’s incredibly simple. Just dump boneless skinless chicken breasts in the pot, add the remaining items and push a button.
Once the chicken is cooked, shred it right in the pot. Save some of the liquid and use it to make some flavorful rice later on.
Instant Pot Shredded Mexican Chicken
- Pressure Cooker
- 2 lbs boneless skinless chicken breasts thawed
- 1 Tbsp olive oil
- 1/2 C salsa mild
- 4 Tbsp brown sugar
- 1 ea diced tomatoes 14.5 oz
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1.5 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp liquid smoke optional
- In your empty Instant Pot, lay the chicken on the bottom and brush with the olive oil.
- Add all the other ingredients on top of the chicken.
- Put the lid on the Instant Pot, and close the valve. Set the timer for high (manual) for 27 minutes.
- When the pot beeps, release the pressure, shred the chicken in the pot. Allow it a few minutes to continue to absorb the liquid.
- Serve with sour cream.
- Leftovers can be refrigerated and enjoyed within 72 hours.
- Excess liquid can be kept and used as a base for flavorful rice.
- Liquid smoke is optional but recommended.
- 2 tsp maple syrup can be substituted for the brown sugar.
Did you make this recipe?
If so, please leave a comment, rate the recipe and be sure to tag me on Instagram!
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Misty Cohen says
We love this Mexican Chicken recipe, thank you. I make it once a week to have throughout the week with various meals, such as your Chicken Fajita Soup recipe (which I portion into 8 mason jars and freeze to eat over a 2 week period).
I was wondering if there was a way to make this Mexican Chicken recipe into a freezer meal that U can just throw in the IP when I’m ready to cook it to save on prep time. Maybe freeze 2 lbs raw chicken with all of the dry ingredients and use all of the wet ingredients for the pot to come to pressure? Is there a way to include the wet ingredients in the freezer container and maybe do PIP and use water to bring the pot to pressure? If either is possible, would it change cooking time?
Hi Misty! 🙂
We love this recipe too, it’s one of our favorite IP recipes because it’s so versatile.
You can definitely make it a freezer meal – I would combine everything in a ziploc bag (liquids too) – a quart size or two quart size if it can’t fit into one. Then when you are ready I would just put the frozen contents (in block form) in the IP, with a scant 1/4 -1/2 C. chicken broth to get the pot to come to pressure. It will have just a bit more juice at the end, but that is ok – you can use that extra juice to make rice later on and that juice will give it some flavor. You can always add more spices if you feel it’s necessary.
If you start with the frozen freezer meal, then I would add 8-10 minutes to the time – that should compensate just fine. 🙂
Let me know how it turns out! Thanks for leaving a comment!
Zee Hamka says
I made the Mexican shredded chicken tonight with a few changes.
I used 2 frozen chicken breasts
Mango peach salsa
Used seasoned salt instead of regular salt
No green chilis or liquid smoke because I didn’t have any.
I added about 1/2 cup of vegetable broth and 1/3 cup of basmati rice to soak up all the liquid. I’d probably add more rice next time but this was so good!
I cooked it on high pressure for 27 mins and naturally release for about 15. It shredded beautifully, I let it sit for another 5 mins or so to soak up the juices.
We made them into burritos and only added cheese my daughter added black beans to hers, this will definitely be on the rotation!
That sounds amazing! I should have come to your house for dinner! I might need to try this myself! Thanks Zee!
We make this almost every week. We love it over rice and we really love it with the rice in a grilled burrito. We have even put it over a baked potato. Super versatile and yummy!
That makes me so happy! I love it too! It’s one of my go-to recipes because we can use it so many ways.
Did this recipe change? I’ve made it frequently since finding it but haven’t in a while. I thought it used to have green chilis in it?
Nope, it did not change. You can add green chiles in this if you’d like.. you don’t have to though! I do have a sauce that I make with green chiles in it. But my shredded chicken on this blog doesn’t have the chiles. I have another blog with a similar shredded chicken recipe.. maybe that’s it?
Love this yummy and easy recipe! We have made it several times and it’s always a hit!
Marcia, so glad you love it! Thanks for leaving a comment and rating the recipe! Have a wonderful weekend!
Drew V. says
This recipe got a “burn” error on my instapot, like half the recipes I try. I’m just a guy and generally cook ok but I don’t understand how all you ladies get these recipes to work. I’m getting to really dislike the instapot.
Oh no!! Please don’t get discouraged.. I’m not sure why your IP did that. Do you have a newer model IP? My IP is about 4 or 5 years old now and the liquid in the chicken, tomatoes and salsa is plenty to avoid that error on this recipe. But.. it could be that the new pots are more temperamental, so if you do give it another go, just add a 1/4 C. water and see if that helps move it along. Let me know how it goes – it really is a good recipe to knock out and makes enough chicken for several days of burritos and meals.
Christina Ryser says
I have tried this recipe before and absolutely loved it! I am wanting to try it again, but with a couple of changes: using FROZEN (instead of fresh) chicken TENDERLOINS (instead of breasts). Has anyone tried this? If so, how did it turn out? Are any time adjustments needed (due to using FROZEN TENDERLOINS, instead of fresh chicken breasts)? I would REALLY appreciate input!
I made this for our dinner tonight. My family absolutely loved it! The chicken came out tender and was very flavorful. I substituted half of the salsa it called for with Rotel. We used tortilla shells, and garnished them with cheddar cheese, avocado, shredded purple cabbage, green onions, fresh black bean and corn salsa, and cilantro and lime sour cream. We will definitely use this recipe again.
Glad you loved it, Kristen! It’s a staple here for us… easy way to make dinner with minimal effort.
Nicole B says
Had to share because it made so much for just me, and everyone loved it! Never had so many requests for me to share a recipe. Versatile, easy grab for meal prep. Kitchen staple!
So glad you loved it!
Teena Vincent says
So yummy! Looking delicious.
Thanks for your awesome recipe 🥰