Easy Instant Pot Shredded Mexican Chicken
If you’re craving a flavorful and easy weeknight meal, look no further than Easy Instant Pot Shredded Mexican Chicken! This dish combines tender chicken breasts with zesty salsa, green chiles, and a blend of savory spices to create a delicious filling perfect for tacos, burritos, or even salads. Whether you’re hosting friends or simply feeding the family, this recipe is a surefire hit. Plus, thanks to the Instant Pot, you’ll have dinner ready in no time without fussing over complex steps. Serve it up with your favorite toppings like fresh cilantro and avocado for an extra burst of flavor!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Pressure Cooking
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs Boneless Skinless Chicken Breasts
- 1 Tbsp Olive Oil
- 1/2 Cup Mild Salsa
- 2 Cans Green Chiles
- 4 Tbsp Brown Sugar
- 1 can (14.5 oz) Diced Tomatoes
- 1 Tsp Chili Powder
- 1 Tsp Cumin
- 1 Tsp Garlic Powder
- 1/2 Tsp Cayenne Pepper
- 1/2 Tsp Oregano
- 2 Tsp Salt
- 3 Tsp Black Pepper
Instructions
- Season chicken breasts with salt, black pepper, cumin, chili powder, garlic powder, oregano, and cayenne pepper.
- In your Instant Pot on sauté mode, heat olive oil. Sear seasoned chicken for 2-3 minutes on each side until browned.
- Add mild salsa, green chiles, diced tomatoes, and brown sugar; stir to combine.
- Close the lid and pressure cook on high for 10 minutes.
- Allow for a natural release for 10 minutes before quick releasing any remaining pressure.
- Remove chicken and shred it using two forks; return shredded chicken to the pot and stir well.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg