There is really nothing better than shredded chicken. You can use it in tacos, burritos, heck anything you can think of. This Instant Pot Mexican Shredded Chicken recipe makes it a quick & easy way to make chicken for your tacos or burritos.
What I love about this recipe is that it's really easy to make - as long as you have an instant pot or any other type of pressure cooker. Oh and the chicken tastes delicious. Most of the ingredients needed for this recipe are probably already in your pantry.
💭 Can I use Frozen Chicken
Yes! This is probably one of the most asked questions on Social Media when making Chicken in the Instant Pot. The Instant Pot is "smart" enough to adjust depending on if you are using raw or frozen chicken.
You are probably asking yourself how does my IP know if my chicken breasts are frozen? Technically it doesn't. But because the Instant Pot is a pressure cooker, and pressurizes based on its contents, it will adjust accordingly if you are using frozen breasts.
Don't believe me? Try it for yourself. The Instant Pot is an amazing device that makes most recipes foolproof.
🐓 How to Handle Raw Chicken
Leave the chicken in the fridge until ready to use.
Be careful of dripping juices. Clean up immediately.
Do not wash raw chicken (which prevents cross-contamination).
Wash all utensils and cutting boards (if applicable).
If marinating the chicken, make sure you toss the juices before you cook. Don't ever use the juice from the marinade.
Wash your hands after handling raw chicken.
💭 Instant Pot Pressure Cooker
The Instant Pot is a combination pressure cooker, slow cooker, rice cooker, steamer with a few other capabilities.
With an Instant Pot, you can make some recipes in minutes compared to hours the traditional way. While not always the case, it's a very handy appliance if you are always on the run.
The Instant Pot comes with several safety features. If you happen to encounter an error message on the display of your IP, I suggest you visit Instant Pot's Official Customer Care Center.
If you frequently use your Instant Pot Pressure Cooker, you've probably experienced a "smelly" lid. Here's a simple way to get rid of the smell.
Fill the Instant Pot with 2 Cups of White Vinegar. Seal the lid. Use the steam setting for 2 minutes. Remove the rubber ring from the lid and let dry completely before using it.
For more great recipes you can make in your Instant Pot, check out my awesome collection of Instant Pot Recipes.
📋 Gather your Ingredients
You will need the following ingredients to make this Mexican Shredded Chicken recipe in your Instant Pot Pressure Cooker (see recipe card for quantities): Chicken, Olive Oil, Salsa, Green Chilies, Light Brown Sugar, Diced Tomatoes, Chili Powder, Ground Cumin, Minced Garlic, Smoked Paprika, Dried Oregano, Salt, Ground Black Pepper and Liquid Smoke.
🥣 How to Make Instant Pot Mexican Shredded Chicken
Place the chicken breasts in the bottom of your Instant Pot 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 on manual high for 27 minutes. When done, do a quick pressure release and remove the chicken to shred.
Put the shredded chicken back in the instant pot and cook on low with the lid on for 10 to 15 minutes to absorb all the liquid.
Instant Pot Mexican Shredded Chicken
- 2 lbs Chicken Breasts
- 1 tablespoon Olive Oil
- ½ Cup Salsa
- 2 Cans Green Chilies
- 4 tablespoon Light Brown Sugar
- 1 Can Diced Tomatoes
- 1 tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Garlic Cloves, minced
- ½ teaspoon Smoked Paprika
- ½ teaspoon Dried Oregano
- 1 ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 1 teaspoon Liquid Smoke
- Place the chicken breasts in the bottom of your Instant Pot 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 on manual high for 27 minutes. When done, do a quick pressure release and remove the chicken to shred.
- Put the shredded chicken back in the instant pot and cook on low with the lid on for 10 to 15 minutes to absorb all the liquid.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.