Ingredients
Chicken
- 2 lb fresh chicken breasts
Sauce and Seasonings
- 12 oz chunky mild or medium salsa
- 1 taco seasoning packet
Instructions
- Prepare the chicken: Cut the chicken breasts into pieces of about 5-6 ounces each to ensure even cooking and easier shredding later.
- Combine ingredients in the Instant Pot: Place the chicken pieces into the pressure cooker. Pour in the jar of salsa and sprinkle the taco seasoning on top. There’s no need to add extra liquid as the salsa provides sufficient moisture.
- Pressure cook the chicken: Secure the lid and set the Instant Pot to Manual or Pressure Cook mode. Cook on high pressure for 10 minutes to allow the flavors to meld and the chicken to cook through.
- Release pressure naturally: Once cooking is complete, allow the pot to naturally release pressure for 5 minutes, then carefully perform a quick release to remove any remaining pressure.
- Shred the chicken: Before shredding, add 1 cup of the cooking liquid back to the chicken to keep it moist. Use a hand-held mixer directly in the pot or transfer the chicken to a stand mixer to shred it finely.
- Serve and enjoy: Use the shredded Mexican chicken as a filling for tacos, taco salads, or taco bowls for a delicious and easy meal.
Notes
- For spicier chicken, select a medium or hot salsa instead of mild.
- If you don’t have an Instant Pot, this recipe can be adapted using a stovetop pressure cooker with similar cooking times.
- Leftover shredded chicken can be refrigerated up to 4 days or frozen for up to 3 months.
- Add fresh lime juice or cilantro after shredding for extra freshness and flavor.
- This recipe is naturally gluten-free and can be made dairy-free by verifying the taco seasoning ingredients.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Gluten Free
