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.
S. Bow says
I made this exactly as described and it seems so simple that I was very skeptical. It is delicious! Super simple and so tasty. I made an avocado cream sauce to go with it and the combo is delightful.
Kathy says
Thank you! So glad you enjoyed this recipe.
Amy Sio says
This recipe is SO EASY, fast and delicious. I was surprised at how tender and flavorful the chicken was. I’m keeping this recipe!!
Kathy says
Amy, thank you for the feedback. So glad you liked it!
Tammy Bryant says
Delicious on nacho chips with some green onions, sour cream!
Kathy says
Thank you!
Mary says
We loved this recipe! Quick, easy, healthy…We ate it on toasted tortillas with melted cheese. All four kids gobbled it up.
Dede Pepper says
It turned out great!
Kathy says
Thank you
Melissa Brechbiel says
Best shredded chicken ever, use the juices to make Spanish rice with with what’s left after the chicken cooks and you have a full-on meal
Kathy says
Oh what a great idea!!! Yum!!! Thank you!
Candice says
How do you do the rice?
Kathy says
Thank you!!! Trust me it takes some time to make it pretty! By the time I am done photographing the food is cold and a bit dry (LOL) We still eat it all!! No waste at my house!!!
James Gotfrey says
I do this recipe atleast once a month. Only thing i do different is i dont use forks to shred it i use a elitric mixer takes 10 seconds and done
Shawna says
My teenager that “Hates tacos” (yes we have disowned him ???? are three of these with rice and corn 😉 a little runny after coming, but I transferred the meat to the mixer to shred and left most of the fluid behind in the ip. Turned out wonderfully. Definitely will do again
Kathy says
Hahahaha that is funny! Glad you all enjoyed it. Did you use chunky salsa? Sometimes the chicken is soupy because the salsa is too lose. Thanks for sharing!
Pollyanna10 says
Amazing! Needed to find a quick recipe for a party and, wow, just wow! Yummy, easy, and healthy. Thank you. Totally going to be part of my normal rotation.
Kathy says
Thank you! So happy you liked it!
Tiffany says
Love this recipe! Made it for my family with our new inst pot and now they ask for it every week. My question is, if I want to double this recipe for a party (I’m thinking about 8 large chicken breasts) how much cook time should I add to the insta pot?
Kathy says
Hi Tiffany! So glad you liked it. I would only add 2 to 3 additional minutes. Thank you!!
Lindsey says
My family wants this all the time! We use it in quesadillas and they actually rather me cook those than going to the Mexican restaurant! Thanks for sharing!!
Kathy says
Thank you Lindsey! That is awesome. Thanks for the feedback.
Debbie A Bond says
My chicken is already shredded as I always have it on hand in the freezer. Should I just follow the recipe the same way?
Kathy says
Is it raw?
Alexa says
Hey there! I made this recipe a few weeks ago and it turned out amazing! I am wanting to make it again, but only have chicken thighs on hand. Any idea as to the cook time for thighs as opposed to breasts? Thanks in advance!
Kathy says
Hi! I am glad you liked them.
Since thighs are usually smaller, I will cook boneless/skinless thighs for 10 – 12 minutes. I know a lot of other recipe sites say 8 minutes but I have never had any luck with that time, They are always a bit pink in the middle. Hope this helps.
Elaina says
Hi! I want to use this meat for walking tacos. I know pressure cooker meats usually have liquid left in them. Could I drain the extra liquid so that the meat doesn’t make the chips soggy? Or does this recipe not leave much liquid?
Kathy says
Hi Elaina, The recipe is not as liquidy because of the salsa but you can definitely drain it, I HIGHLY recommend that you shred the chicken, put it back into the sauce and drain it after so the chicken absorbs the flavors better. You can also just serve the chicken from the pot with kitchen tongs or a slotted type spoon (skimmer spoon). Hope this helps.
AnnTM says
Yum! So good and so easy! This is definitely going in my line-up for quick go-to protein for a meal.