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Instant Pot Mexican Shredded Chicken Recipe

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4.1 from 86 reviews

This Instant Pot Mexican Shredded Chicken recipe is a quick and flavorful way to prepare tender, juicy chicken infused with vibrant Mexican spices. Perfect for tacos, burritos, salads, or meal prepping, this dish combines salsa and taco seasoning to create a delicious sauce that coats the shredded chicken. The recipe is simple, uses minimal ingredients, and relies on pressure cooking to ensure the chicken is perfectly cooked and easy to shred.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Chicken and Sauce

  • 1 cup restaurant-style salsa
  • 2 tablespoons taco seasoning (homemade or store bought)
  • 2 pounds boneless skinless chicken breasts (4 pieces, approx. 8 ounces each)

Instructions

  1. Mix Sauce: Combine the salsa and taco seasoning in a bowl; stir thoroughly to ensure the seasoning is evenly distributed within the salsa.
  2. Prepare Instant Pot: Pour half of the salsa mixture into the bottom of the Instant Pot insert, spreading it out to lightly cover the base.
  3. Arrange Chicken: Place the chicken breasts side-by-side directly on top of the salsa layer inside the Instant Pot.
  4. Add Remaining Sauce: Pour the remaining salsa and taco seasoning mixture evenly over the chicken breasts to coat them completely.
  5. Pressure Cook: Secure the Instant Pot lid, ensuring the valve is set to SEALING. Select the MANUAL or PRESSURE COOK function on HIGH pressure and set the timer for 10 minutes.
  6. Natural Release: Once the cooking cycle ends, allow the Instant Pot to naturally release pressure for 10 minutes. After this, carefully switch the valve to VENTING to release any remaining pressure.
  7. Shred Chicken: Open the lid and switch the Instant Pot to WARM. Remove the chicken breasts from the pot and shred them using two forks or with a stand mixer fitted with a paddle attachment for ease.
  8. Coat Chicken: Return the shredded chicken to the Instant Pot and stir thoroughly to coat all the chicken evenly with the remaining sauce.

Notes

  • Use fresh or store-bought restaurant-style salsa for best flavor.
  • Adjust the amount of taco seasoning based on desired spice level.
  • Natural pressure release ensures the chicken stays tender and juicy.
  • Shredded chicken can be stored in an airtight container in the refrigerator for up to 4 days.
  • Perfect for meal prepping or making quick Mexican-inspired dishes like tacos, enchiladas, or salads.
  • Author: Adeline
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://flavorhug.com/instant-pot-mexican-shredded-chicken-recipe/