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).
Video
Chef’s Tips
- 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.
Michelle Bingham says
We cubed (instead of shredding) the final product and it worked great that way too. We made burritos using this and everything was gone. Will definitely use this as the base for all of my Mexican dishes from now on. The flavor was great and it was easy. Thank you!
Kathy says
So happy you liked it Michelle. Thank you!
Bill says
Great, nice flavor, quick and easy. I did 20 mins with a solid 2 breast block ala Costco packing. Finish temp was 195 so I guess 16 mins or so would be better. A definite repeat. I used 1 for tacos and enchiladas and one for a chicken noodle casserole. For the casserole it’s just cooked egg noodles, chopped up chicken, peas, mushrooms, carrots, celery, mushroom soup and a little milk or cream.
Kathy says
Thanks Bill. Glad you enjoyed it. Sounds like you had a wonderful meal.
Alexandra says
Absolutely delicious! Definitely a favorite in our house now. Even my 4 year old loved it! Thank you!
Kathy says
Thank you! Glad you all enjoyed it.
Andrea says
Can I cook this and then freeze and reheat?
Kathy says
Place the chicken (with all it’s juices/sauce) in an airtight container and refrigerate for about 4 days. To freeze, cool completely and place the chicken (with all it’s juices/sauce) in a freezer safe resealable bag or airtight container. Freeze for up to 2 months.
I like freezer smaller portions as they are easier to thaw out.
Thaw overnight in the refrigerator.I hope that helps!
Tom says
Excellent. We put this on rotation. It’s that easy and that good.
Ursulla says
This recipe is so good and easy! Perfect for a taco night 🙂
Kathy says
Thank you!!
Alex says
This recipe was a hit! I cooked rice on the stove and served it overtop. Would there be a way to cook the rice in the pot with the chicken instead?
Kathy says
Thank you Alex! Glad you liked it. I am not sure about cooking the rice with the chicken as I have not try it myself. That would be another recipe which sounds so good! 🙂 I may have to try to make something like that. Thanks again xo
Monica says
This was so good and easy!
I made this recipe almost exactly as described, using homemade taco seasoning (found it online years ago) because I didn’t have a packet of seasoning. I also didn’t have a can of chilis, but I used medium salsa and threw a tiny bit of fresh chopped jalapeno in to make up for it.
Only thing I did different was an accident because I got a phone call. I did almost a full natural release – about 15 minutes.
It was perfect.
Michele says
My children absolutely loved this, they came back for seconds and ate every bit of it!! Thank you for sharing, this is a great dinner and easy!!!
Kathy says
Michele, I am happy to hear you and your family enjoyed it! Thank you.
ShannonG says
Delicious! I used a can of diced tomatoes with chilies instead of salsa. I also set the instapot on sauté for 3-5 minutes after shredding the chicken to reduce the sauce a bit. Served with tostadas, and lots of toppings ( cilantro, lettuce, black olives, tomatoes, green onions, cheese, avocado, sour cream). So good!!
Kathy says
Shannon, Thank you! Sounds like you made all the right choices. Now I’m hungry!