Instant Pot Mexican Shredded Chicken

Shredded chicken that is tender and covered in the most delectable Mexican sauce prepared from salsa, green chiles, tomatoes, and a tonne of strong spices. You can easily put this delectable dinner on the table with the help of the directions for the Instant Pot and slow cooker. This recipe is so adaptable; you can use it to make enchiladas, tacos, chimichangas, and more!

When you want restaurant-quality meals that can be produced quickly at home, recipes like my Baked Mexican Rice and Beef Barbacoa are excellent choices. We adore substantial dinners with a Mexican influence, and this is one of my Mexican dishes that you must include to your dinner rotation!

MEXICAN SHREDDED CHICKEN

I don’t know about the rest of you, but Mexican food is my absolute favorite and I almost ALWAYS feel like eating it.

I’ve been experimenting to attempt to create the ideal all-purpose Mexican chicken that would be simple to make and could be used in a wide range of dishes.

I knew this was it as soon as I decided on this mixture! There is no need for browning or searing, sophisticated ingredients, or fresh produce; this recipe prepares enough food for a large gathering and is PACKED with flavour.

I would characterize this dinner as “throw it in and go.” The Instant Pot may be filled with all the contents, set to cooking, and then left alone!

This Mexican shredded chicken is delicious over rice (like this Verde rice), in tacos, taquitos, burritos, enchiladas (try my homemade sauce here), on top of a southwest salad, and, my personal favorite, in chimichangas.

HOW TO MAKE SHREDDED MEXICAN CHICKEN

  1. To the Instant Pot’s liner, add all the ingredients. The beauty of this recipe is that you can just throw everything in at once. Nothing needs to be stirred or layered.
  2. 15 minutes of pressure cooking with the cover on.
  3. Depressurize the pot for 5–10 minutes. Release any lingering pressure after that. A rapid release could result in the chicken being dry, therefore I prefer to avoid it here.
  4. chicken out, then shred it. You could also shred the chicken in the Instant Pot, but I prefer to really get into the chicken and there isn’t enough area for me to do that without splattering fluids.
  5. Make a slurry if you wish to thicken the sauce. Simply combine 2 tablespoons of cornstarch and 3 tablespoons of water in a small dish and whisk to a thick paste before stirring into the sauce. Press “saute” and stir frequently until thickened.
  6. Add the chicken back to the sauce. And serve accordingly!

ADDITIONAL COOKING TIPS

  • CHICKEN – You may simply substitute boneless, skinless chicken thighs for chicken breasts by shortening the pressure cooking time to 12–13 minutes. You should use about as many thighs as my chicken weights when I prepare this dish with breasts, which is usually 3 to 3.5 lbs.
  • FROZEN – No problem if you forgot to thaw your chicken (I’ve absolutely been there!). If using frozen breasts, simply extend the pressure cooking time to 17 to 19 minutes. Additionally, ensure that the chicken breasts are divided because a large block of frozen chicken simply won’t cook consistently.

VARIATIONS OF THIS RECIPE

  • SPICIER — This dish has a mild to medium amount of heat as presented, in my opinion. Use HOT diced green chiles, add a chopped jalapeno to the mixture, or use a hot salsa if you prefer it hotter.
  • BEER – Instead of using chicken broth, consider using a Mexican beer like Modelo for some added flavour.
  • OTHER SALSAS – The salsa verde gives this chicken a nice tang, but feel free to substitute your preferred salsa. There are SO many varieties available that the possibilities are endless.
    This recipe designed for the Instant Pot, but I’ve included instructions on how to prepare it in a slow cooker or on the stovetop if you’d prefer. The “recipe notes” section of the recipe card will contain those instructions.
  • This shredded chicken and beef tastes even better the second day, just like most braised meats do! These flavours coexist and blend. So go ahead and prepare this recipe a day or two in advance.

    STORAGE

    Within five days, leftovers should be consumed after being refrigerated in an airtight container.

    Remember that more liquid might be absorbed during storage, so you might need to add a little chicken broth if you want it saucier.

    NO FRESH PRODUCE – Hey, I understand that sometimes you might not have a fresh onion or garlic in the house. If you like, you can substitute 1/2 tsp onion powder and 1 1/2 tsp garlic powder.

MAKING MEXICAN SHREDDED CHICKEN AHEAD OF TIME

This shred beef and chicken, like most braised meats, tastes even better the next day! These flavors linger and combine. Therefore, feel free to prepare this meal a day or two in advance.

STORAGE

The recommended five-day storage period for leftovers in the refrigerator is in an airtight container.

If you want it saucier, you might need to add a little chicken broth because extra liquid can be absorbed during preservation.

SPECIAL EQUIPMENT FOR THIS RECIPE

  • I recently updated to this type of Instant Pot, and I adore it!
  • I’ve had my slow cooker for years, and it still functions flawlessly.
  • My favorite brand of Dutch oven is LeCreuset, but they are rather expensive, so this Lodge version is a fantastic substitute!
Instant Pot Mexican Shredded Chicken

Instant Pot Mexican Shredded Chicken

Shredded chicken that is tender and covered in the most delectable Mexican sauce prepared from salsa, green chiles, tomatoes, and a tonne of strong spices. You can easily put this delectable dinner on the table with the help of the directions for the Instant Pot and slow cooker. This recipe is so adaptable; you can use it to make enchiladas, tacos, chimichangas, and more!
Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
Servings 8
Calories 204 kcal

Ingredients
  

  • 5-6 boneless skinless chicken breasts
  • 1 medium yellow onion sliced
  • 2 Tbsp minced fresh garlic
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp chili powder
  • 3/4 tsp ancho chile pepper powder
  • 1/2 tsp Mexican oregano regular oregano will work if you can’t find the Mexican variety
  • 15 oz can fire-roasted diced tomatoes drained
  • 4 oz can diced green chiles mild
  • 1 cup salsa verde
  • 1 cup chicken broth reduced sodium
  • 1 tsp liquid smoke optional

FOR GARNISH:

  • sliced jalapenos
  • minced fresh cilantro

Instructions
 

  • All ingredients should be added to the Instant Pot liner. Do not stir.
  • Ensure the valve is set to “sealing” and tighten the Instant Pot lid. To set the duration for 16 minutes, press the Pressure Cook or Manual button and utilise the +/- buttons.
  • Allow the pot to naturally depressurize for 5–10 minutes after the timer beeps, then release any leftover pressure. Remove the lid and set it aside after the pin drops.
  • Shred the chicken breasts after removing them to a big basin.

TO THICKEN THE SAUCE

  • Mix 2 tablespoons cornstarch and 3 tablespoons water in a small dish until dissolved. Select “saute” and add this combination to the sauce-filled pot. Cook for a few minutes, stirring frequently, or until desired consistency is reached.
  • As much of the cooking liquid as you’d want to add to the shredded chicken.

SLOW COOKER DIRECTIONS

  • Stir all ingredients together before adding to the slow cooker.
  • Cook on LOW for 8 hours or HIGH for 4 hours with the cover on.
  • Take the chicken out, shred it, and add it back to the sauce.
  • as desired; serve.

STOVETOP DIRECTIONS

  • In a sizable Dutch oven, combine all the ingredients and heat to boiling.
  • Simmer for about 40 minutes, or until all chicken is thoroughly cooked, after reducing heat to MED-LOW.
  • Take the chicken out, shred it, and add it back to the sauce.
  • as desired; serve.