Print Recipe

Instant Pot Shredded Mexican Chicken

Instant Pot Shredded Mexican Chicken recipe is a very versatile recipe.  You can eat it over chips, over lettuce or in taco shells.
Prep Time10 mins
Cook Time3 hrs 52 mins
Total Time10 mins
Course: Chicken, Instant Pot, Main Course
Cuisine: Mexican
Keyword: Instant Pot Shredded Mexican Chicken
Servings: 6
Calories: 292kcal
Author: Sarah Robinson

Ingredients

  • 6 boneless skinless chicken breasts
  • 1 onion
  • 4 tsp minced garlic
  • 1 cup salsa
  • 1 4 oz can diced green chilies
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 2 tsp dried oregano
  • Salt & pepper to taste

Instructions

  • Dice onion
  • Place chicken in Instant Pot Pressure Cooker
  • Cover chicken with the rest of the ingredients
  • Close valve of Instant Pot
  • Cook on Manual, High Pressure for 35 minutes (if chicken breasts were frozen) or 20 minutes, if they weren't.
  • Remove chicken and slice or shred.
  • Serve on tortillas, taco chips or lettuce
  • This recipe can also be made in the slow cooker.  Cook on low for 5-6 hours.

Notes

Side suggestions: Tortillas, refried beans, lettuce, tomatoes, sour cream, salsa

Nutrition

Calories: 292kcal | Carbohydrates: 8g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 686mg | Potassium: 1059mg | Fiber: 2g | Sugar: 3g | Vitamin A: 709IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 2mg