Juicy Instant Pot Mexican Shredded Chicken
Juicy Instant Pot Mexican Shredded Chicken is the perfect protein to serve over rice bowls, fill tacos or burritos, or make meal prep a breeze. Made with fresh salsa and a deeply flavored tomato base, this tender shredded chicken is one of the easiest meals you can have on the table in an hour or less.
Servings 6
Calories 193kcal
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- ¾ cup fresh salsa mild or medium
- ½ cup tomato sauce
- ¾ cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- Optional: squeeze of lime juice after cooking
Instructions
- Add chicken to Instant Pot in an even layer
- Pour fresh salsa, tomato sauce, and chicken broth over chicken
- Sprinkle in cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper
- Gently stir to coat chicken in sauce
- Lock lid, set valve to sealing, and cook on high pressure for 10 minutes.
- Let pressure naturally release for 5 minutes, then carefully quick-release any remaining pressure
- Remove chicken and shred with two forks
- Return shredded chicken to pot and stir well to coat in sauce
- Turn Instant Pot to “keep warm” setting and let chicken sit for 5-10 minutes to thicken slightly
- Taste and adjust seasoning, then add a squeeze of lime juice if desired
Notes
- Store leftover shredded chicken in a sealed container in the fridge for up to 3 days, or freeze in single-serving portions for up to 3 months.
- Reheat in the microwave or in a skillet, adding a splash of water or chicken broth as needed for moisture.
- Use the correct amount of liquid and stick to a 10-minute cook time to keep the chicken from drying out or overcooking.
- If using frozen chicken, add 5 minutes to the total cooking time.
- Shred the chicken fairly fine with two forks to keep it juicy, tender, and fully integrated with the sauce.
- The sauce will look thin right after cooking, but it thickens as it sits with the shredded chicken.
- For best results, coat the chicken fully in the sauce before cooking rather than letting it sit underneath.
- A squeeze of lime at the end brings the flavors together and makes a noticeable difference in the overall taste.
Nutrition
Calories: 193kcal | Carbohydrates: 4g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 795mg | Potassium: 731mg | Fiber: 1g | Sugar: 2g | Vitamin A: 476IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg