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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pounds - chicken breast boneless. skinless, fresh or frozen
  • 1 cups - water
  • 1 tablespoons - chili powder
  • 1 teaspoons - ground cumin
  • 1 teaspoons - salt
  • 1/2 teaspoons - pepper
  • 1 teaspoons - paprika
  • 1 teaspoons - garlic powder
  • 1 teaspoons - onion powder
  • 1/4 teaspoons - cayenne pepper
  • 1 cups - salsa
  • - avocado, queso fresco, cilantro, lime juice, optional toppings
  • - tortillas, taco or tostado shells, or rice, optional, for serving with
  • Directions:

    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.

    Brief Description

    Instant Pot recipe for quick, easy spicy shredded chicken perfect for tostados, tacos, or Mexican bowl.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Mexican

    Prep Time: 10 min
    Cook Time: 15 min


    adapted from

    Posted By:


    Posted On:

    February 8, 2018

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