Mexican Instant Pot Shredded Chicken is a super flavorful 5-ingredient recipe your whole family will love. Made with fresh or frozen chicken breasts, this easy instant pot recipe is ready in just minutes!
I love pressure cooker recipes especially versatile recipes that can be made into many different meals. Just like with this Instant Pot Shredded Chicken recipe, this flavorful, juicy and tender Mexican Style Instant Pot Shredded Chicken is perfect for quesadillas, salads, shredded chicken tacos, burritos, tostadas or simply served over rice.
Instant Pot Chicken Ingredients
- Boneless Chicken Breasts
- Salsa
- Taco Seasoning
- Green Chiles
- Chicken Broth
Instant Pot Shredded Chicken From Fresh Or Frozen
If like me you always realize you haven’t defrost your chicken half hour before dinner time, don’t worry! You can cook chicken in the instant pot from frozen. Even a whole chicken!! How amazing is that? No more stressing over dinner plans or stopping for take out at the last minute. The convenience of cooking instant pot recipes can’t be beat!
How To Make This Instant Pot Shredded Chicken
- Place the ingredients into the pressure cooker.
- Close the lid and cook on high pressure.
- When done, let the pressure release naturally for 5 minutes, then do a quick release to get rid of any remaining pressure. Open the lid and shred the chicken with 2 forks.
How Long To Cook This Instant Pot Recipe
Cooking Fresh or Thawed Out Chicken Breast in the Instant Pot (Pressure Cooker)
- Cook chicken breast on high pressure for 10 to 13 minutes (depending on size).
- When done, let the pressure release naturally for 5 minutes, then release any remaining pressure, open the lid.
Cooking Frozen Chicken Breasts in the Instant Pot (Pressure Cooker)
- Cook chicken breast on high pressure for 10 to 14 minutes (depending on size).
- When done, let the pressure release naturally for 5 minutes, then release any remaining pressure, open the lid.
Important Tip:
When cooking chicken breasts in the instant pot or pressure cooker size matters! If the chicken breasts are on the smaller side (about 6 ounces), you can cook them on high pressure for as little as 6 minutes for fresh and 10 minutes for frozen. However, I always like to give it a little more time to make sure the chicken is tender and shreds easily.
If for some reason, your chicken has not reach 165 degrees when cooked or, is not as tender as you would like, you can always cook the chicken for a few extra minutes (of course you will have to wait for the pot to get to pressure again).
Chicken Safety Rule:
Chicken should reach an internal temperature of 165 degrees Fahrenheit before it is consumed. Check the temperature with an instant-read thermometer.
Pressure Cooker Shredded Chicken Recipe Tips
- To make tacos with this Mexican shredded chicken. You will need:
- Corn Tortillas (soft and/or crispy)
- Shredded Lettuce
- Chopped Tomatoes
- Sliced Olives
- Shredded Cheddar Cheese
- Add a little bit of heat and extra spice to this mouthwatering shredded chicken by adding:
- Hot diced green chiles instead of mild
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- For extra heat add 1/4 teaspoon cayenne pepper
Serve this delicious Mexican shredded chicken with:
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Instant Pot Shredded Chicken Mexican Style
Ingredients
- 2 pounds chicken breasts halves, boneless and skinless (about 4)
- 2 tablespoons taco seasoning, divided (or 1 store bought envelope)
- 3/4 cup chicken broth (see notes)
- 1 cup salsa
- 2 tablespoons diced green chiles (mild or hot according to your taste)
- Salt and ground black pepper to taste (optional)
If Making Instant Pot Shredded Chicken Tacos You May Need
- Corn Tortillas
- Lettuce
- Tomatoes
- Cheddar Cheese
Instructions
- Season the chicken breasts with half of the taco seasoning. Place the chicken breast at the bottom of the bowl of the instant pot (no trivet is needed).
- Add the broth, salsa, diced green chiles and sprinkle the remaining taco seasoning.
- Close the lid, seal the pot and set the vent to “sealed” For fresh or thawed chicken breasts, cook on high pressure for 13 minutes. For frozen chicken breasts, cook on high pressure for 16 minutes.
- When done, let the pressure release naturally for 5 minutes then do a quick release to get rid of any remaining pressure, open the lid and shred with 2 forks. Season with salt and pepper (optional).
Recipe Notes
- If using very chunky salsa, or if your pressure cooker won’t reach pressure, increase the broth to 1 cup total.
- You can use the “Poultry Feature” and set the timer to the specific time OR simply use “Manual option” (high pressure) and set the timer to the specific time.
- Cook small fresh or thawed chicken breast on high pressure for 10 to 11 minutes.
- Nutrition information provided is an estimate and will vary based on brands of ingredients used.
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