Name: Instant Pot Mexican Shredded Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 lbs boneless, skinless chicken breast (cut into large pieces); 1 (15 oz) can fire-roasted tomatoes; 2 chipotle peppers in adobo sauce (adjust for spice preference); 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1 teaspoon chipotle chili powder; Juice of 1 lime

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This Instant Pot Mexican Shredded Chicken recipe is perfect for anyone looking to prepare a quick, flavorful, and healthy meal. With juicy, tender chicken and a spicy kick, it’s great for tacos, taco salads, burritos, or as a protein-packed topping for rice bowls. Ready in just 30 minutes, this is a meal everyone will love, without spending much time in the kitchen!

Instant Pot Mexican Shredded Chicken

Why You’ll Love This Recipe

Quick & Easy: The Instant Pot makes this dish a breeze to prepare, with minimal hands-on time.
Packed with Flavor: The combination of fire-roasted tomatoes, chipotle peppers, and spices gives this chicken a delicious, smoky flavor.
Versatile: You can use the shredded chicken in tacos, salads, wraps, or even just on its own for a low-carb option.
Meal Prep Friendly: This recipe makes plenty of chicken that you can store in the fridge for the week or freeze for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lbs boneless, skinless chicken breast (cut into large pieces)
1 (15 oz.) can fire roasted tomatoes
2 chipotle peppers in adobo sauce (see notes for spiciness)
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chipotle chili powder
Juice of 1 lime

Directions

1. Combine Ingredients

Place all the ingredients into the liner of your Instant Pot. Stir to coat the chicken evenly with the spices and liquids.

2. Cook the Chicken

Lock the lid in place, ensuring that the vent is set to SEALED. Press the MANUAL button and set the timer for 15 minutes on HIGH pressure. Keep in mind, the Instant Pot will take about 10 minutes to build pressure before the timer starts.

3. Release Pressure

Once the cooking time is up, release the pressure immediately. Carefully remove the lid.

4. Shred the Chicken

Transfer the cooked chicken to a bowl or cutting board. Use two forks to shred the chicken. The remaining juices in the Instant Pot can be stirred back into the shredded chicken to keep it moist and flavorful.

5. Serve

Use the shredded chicken for tacos, salads, burritos, or bowls. Garnish as desired and enjoy!

Notes

For Less Spice: If you prefer a milder chicken, leave the chipotle peppers whole before cooking. You can remove them after cooking if you want less heat.
For More Spice: Dice the chipotle peppers before cooking to add more heat to the chicken.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. If frozen, let it thaw overnight in the refrigerator before reheating. Reheat on the stovetop or in the microwave.

Nutrition

Calories: 180 kcal
Carbohydrates: 2g
Protein: 32g
Fat: 4g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 1g
- Trans Fat: 1g
Cholesterol: 97mg
Sodium: 633mg
Potassium: 578mg
Fiber: 1g
Sugar: 1g
Vitamin A: 399 IU
Vitamin C: 2mg
Calcium: 12mg
Iron: 1mg

Conclusion

This Instant Pot Mexican Shredded Chicken is not only incredibly easy to make but also packed with bold flavors. Whether you’re using it in tacos, salads, or bowls, it’s a versatile meal that fits any occasion. With just a few pantry staples, you’ll have a delicious dinner on the table in no time! Enjoy!