Instant Pot Mexican Shredded Chicken Recipe

Easy and Fast Instant Pot Mexican Shredded Chicken Recipe!

Yes, this Instant Pot pressure cooker Mexican shredded chicken recipe is easy and fast, but it is also full of flavor! I love this Mexican shredded chicken on a salad, in a tortilla, and on nachos. Yum!

Even if you don’t feel like doing much for dinner, this shredded chicken tastes pretty good by itself too actually. To sum it up, there are lots of ways to enjoy this delicious shredded chicken! Let us know in the comments if you have any ideas we could try out!

The Source of the Flavor

The flavor of this Mexican shredded chicken hinges largely on the salsa verde. I have used a few different brands with great results! Just try to make sure you like the salsa verde that you choose for this recipe so you will like the flavor of the chicken too.

Instant Pot Tips

One thing I really love about this Mexican shredded chicken recipe is how convenient it is. All of the cooking can be done right in the Instant Pot insert – mix, cook, and shred – all in one pot!

Cook time in the Instant Pot is only 12 minutes, but keep in mind that it may take 10-15 minutes to come to pressure. And plan on another 10 minutes to release the pressure when cooking time is done too. (I added those minutes to the “prep time” of the recipe.)

Mexican Shredded Chicken Freezer Instructions

Another great feature of this Mexican shredded chicken recipe is that the chicken freezes well. Prepare it all the way through, then let it cool enough to seal it in a bag and stick it in the freezer.

To reheat, I usually dump it into a skillet over medium or medium-low heat and add a little water if it seems to dry out while warming up.

Low-Carb Mexican Shredded Chicken Recipe

The ingredients for this Mexican shredded chicken are all pretty low-carb, except for the honey. If you get 8 servings out of it, then 1/8 of the 1/4 cup of honey in the recipe is about 8 carbs per serving. Of course, there’s a good amount of the sauce that doesn’t even stay on the chicken, so the carbs would probably be even lower in actuality.

To keep up with the low-carb theme of this meal, serve it with other low-carb options like salad or riced cauliflower.

Note: The serving amount will depend on how many pounds of chicken you cook and how you serve it.

More Instant Pot Recipes:

• Loaded Instant Pot Potato Soup Recipe
• Healthy Honey Sesame Chicken Slow Cooker Recipe
• Honey Teriyaki Chicken Instant Pot or Slow Cooker Recipe

See more instant pot recipes here!

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Instant Pot Mexican Shredded Chicken Recipe

This versatile Mexican shredded chicken recipe goes great with almost anything and is easy to cook up in the instant pot!

4.50 / 5 ( 4 Reviews )

Print Rate

Prep Time: 25 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 37 minutes minutes

Serves: 8

Adjust Servings: 8

US CustomaryMetric

Equipment

• Pressure Cooker

Ingredients

• 1 cup salsa verde
• ¼ cup honey
• 1 tablespoon liquid smoke
• 1 ½ teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon garlic powder or 2-3 cloves, minced
• ½ teaspoon smoked paprika
• ¼ teaspoon pepper
• 2 to 3 pounds boneless skinless chicken breast
• ¼ to ½ cup chopped fresh cilantro

Instructions

• Add the salsa verde, honey, liquid smoke, chili powder, salt, oregano, cumin, garlic, paprika, and pepper to the Instant Pot and whisk together. Nestle the chicken into the sauce.
• Cook on high pressure for 12 minutes. Let pressure naturally release for 10 minutes, then manually quick release the remaining pressure.
• Shred the chicken right in the pot. Stir in the fresh cilantro. Add additional salt and pepper to taste, if needed.
• Serving ideas: tacos, enchiladas, burritos, salad, quesadillas, nachos, over rice, etc.

Recipe Notes

Slow Cooker Cooking Instructions: Cook on low for 6-7 hours. If mixture starts to look dry during cooking, add 1/2 cup or so of chicken broth. Everything else is the same as the instructions above!

Nutrition

Calories: 179kcal | Carbohydrates: 11g | Protein: 24g | Fat: 4g | Sodium: 637mg | Fiber: 1g | Sugar: 11g

Recipe Source: Mel's Kitchen Cafe