Recipe Detail

Mexican Shredded Chicken {Instant Pot}

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Number of Servings:


  1. 2 pounds - chicken breast boneless. skinless fresh or frozen
  2. 1 cups - water
  3. 1 tablespoons - chili powder
  4. 1 teaspoons - ground cumin
  5. 1 teaspoons - salt
  6. 1/2 teaspoons - pepper
  7. 1 teaspoons - paprika
  8. 1 teaspoons - garlic powder
  9. 1 teaspoons - onion powder
  10. 1/4 teaspoons - cayenne pepper
  11. 1 cups - salsa
  12. - avocado, queso fresco, cilantro, lime juice optional toppings
  13. - tortillas, taco or tostado shells, or rice optional, for serving with


Place fresh or frozen chicken breasts in Instant Pot and cover with 1 cup of water.

Set to Manual High Pressure, setting the time to 9 minutes for fresh chicken or 12 minutes for frozen. Lock the lid, being sure valve is in sealing position.

When finished cooking, allow pressure to release naturally for 5 minutes, then do a quick pressure release (switching the valve to venting).

Remove chicken and allow to cool for a few minutes. Drain the liquid from the Instant Pot.

Shred the chicken. Return shredded chicken to the Instant Pot. Set the pot to Sauté. Stir in salsa along with all of the spices and seasonings into the shredded chicken. Allow to cook for about 3 minutes until heated through and flavors are well combined.

Serve as tostadas, tacos, or rice bowls. Top with favorites like avocado, queso fresco, cilantro, lime juice, etc.


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