Instant Pot Mexican Shredded Chicken Recipe : Delicious Mexican sauce mixed with salsa, green chiles, tomatoes, and a sprinkling of hot spices, covered tender shredded chicken! You can quickly put this tasty supper on the table with the help of the Slow Cooker and Instant Pot instructions. This recipe is so adaptable—you can use it for enchiladas, chimichangas, tacos, and more!
Instant Pot Mexican Shredded Chicken Recipe
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
Fill the Instant Pot’s liner with all the ingredients. There’s no need to stir.
As you fasten the Instant Pot cover, confirm that the “sealing” valve is in place. To set a timer for 16 minutes, press the Pressure Cook or Manual button and then use the + and – buttons.
Allow the pot to naturally depressurize for five to ten minutes after the timer beeps, and then remove any residual pressure. Remove the lid and set it aside once the pin drops.
Take out the chicken breasts and shred them in a big basin.
TO THICKEN THE SAUCE
Mix 2 tablespoons cornstarch and 3 tablespoons water in a small dish until smooth. Select “saute” after adding this mixture to the pot with the sauce. Cook, stirring frequently, for a few minutes or until the consistency suits your needs.
Use as much of the cooking liquid as desired to toss the shredded chicken with.
ADDITIONAL COOKING TIPS
CHICKEN – You can easily swap out the chicken breasts for boneless skinless chicken thighs, just decrease the pressure cook time down to 12-13 minutes. When I make this using breasts, my chicken usually weighs between 3 and 3.5 lbs. so you’ll want to use about that amount of thighs.
FROZEN – Didn’t remember to thaw your chicken out, (I’ve totally been there!), no problem! You can cook this recipe with frozen breasts – just increase the pressure cook time to 17-19 minutes. Also, make sure the chicken breasts are separated – a big block of frozen chicken just isn’t going to cook evenly.
VARIATIONS OF THIS RECIPE
SPICIER – As written, I would say this recipe is about a mild heat level. If you’d like it spicier, use HOT diced green chiles, add a chopped jalapeno to the ingredients, and/or use a hot salsa.
BEER – For some extra flavor, try using a Mexican beer like Modelo instead of the chicken broth.
OTHER SALSAS – I love the tang that the salsa verde adds to this chicken, but feel free to use your favorite salsa. There are SO many flavors out there… the sky is the limit!
COOKING METHODS – this is made for the Instant Pot, but I’ve detailed how to make this in a slow cooker or on the stovetop if you’d prefer. Those instructions will be down in the “recipe notes” section of of the recipe card.
NO FRESH PRODUCE – hey, I get it… there are times when you may not have a fresh onion or garlic around the house. You can swap in 1/2 Tbsp onion powder and 1 1/2 tsp garlic powder if you prefer.
