Description
Instant Pot Mexican Shredded Chicken is juicy, smoky, and ready in just 30 minutes. Perfect for tacos, burritos, salads, or bowls, this quick and versatile recipe is packed with bold flavor from chipotle peppers, fire-roasted tomatoes, and classic Mexican spic
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
Instructions
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Combine Ingredients – Add all ingredients to the Instant Pot liner. Stir to coat chicken evenly.
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Pressure Cook – Lock the lid, set vent to SEALED, and cook on MANUAL (high) for 15 minutes. Allow ~10 min for pressure to build.
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Quick Release – Once cooking is complete, release pressure immediately and carefully remove lid.
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Shred Chicken – Transfer chicken to a cutting board or bowl. Shred with two forks, then stir back into the cooking juices for extra flavor.
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Serve – Use in tacos, burritos, salads, or bowls. Garnish as desired.
Notes
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Less Spice: Leave chipotle peppers whole and remove after cooking.
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More Spice: Dice chipotle peppers before cooking or add extra chili powder.
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Storage: Store in the fridge up to 4 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Cuisine: Mexican
