Easy Instant Pot Shredded Mexican Chicken
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3.58 from 21 votes

Instant Pot Shredded Mexican Chicken

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!  
Course Main Course
Cuisine Mexican
Keyword chicken
Prep Time 5 minutes
Cook Time 27 minutes
10 minutes
Total Time 32 minutes
Servings 6
Calories 237kcal
Author Sheryl



  • 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.


Calories: 237kcal | Carbohydrates: 11g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 923mg | Potassium: 664mg | Fiber: 1g | Sugar: 9g | Vitamin A: 617IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg