Making shredded chicken in the Instant Pot could not be easier. This Mexican shredded chicken is flavorful, juicy, and so simple to make. This recipe is great to freeze for later use as well!
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I like to make crockpot shredded chicken every once in a while to use for recipes like soups and stews as well as casseroles and chicken and waffles! The plain chicken is great for those uses but when it comes to tacos, enchiladas, salsa chicken soup, and more…I need a little bit of a flavor kick! That is where this Mexican shredded chicken comes into play.
Mexican Shredded Chicken in the Instant Pot
This particular recipe will serve about six but you can easily double the recipe if you want to have some to freeze or save for leftovers. You won’t need to change the cooking time or add any extra liquid if you double the rest of the ingredients!
Here is what you will need to make Mexican Shredded Chicken:
To make this recipe you’ll need boneless skinless chicken breasts, olive oil, chipotle salsa, diced Roma tomatoes, yellow onions, garlic, and tomato sauce! That’s really all there is to it!
You can find the full amounts and ingredients list in the recipe card at the bottom of the post. Hopefully you have a lot of these ingredients on hand and can whip up a batch of this tasty shredded chicken today. It makes a great addition to salads, wraps, and more!
This recipe is really easy to make. Thanks to the Instant Pot the chicken comes out perfectly shreddable every single time!
How I make spicy shredded chicken in the Instant Pot:
Add olive oil to the bottom of the Instant Pot.
Put chicken breasts in the Instant Pot.
Add the tomatoes, onions, minced garlic and tomato sauce.
Pour the salsa directly on top of the chicken.
Place the lid on your Instant Pot, and lock it into place.
Place the vent on seal.
Use the manual setting, and set it to 13 minutes.
Release pressure by doing a quick release.
Use two forks to shred the chicken right in the pot.
Garnish with lime juice and chopped cilantro.
Is this chicken very spicy?
No, the ingredients add a nice little flavor boost without making the chicken too spicy. If you like your chicken spicier you can always add some extra seasonings or an extra spicy salsa variety!
If you have picky eaters in the house you can use a more mild salsa if you prefer but I don’t think that this recipe comes out overly spicy.
How do I freeze this chicken for later use?
When I’m going to freeze this Mexican shredded chicken I usually make sure to put it into freezer bags or I use the vacuum sealer to make sure it will be flavorful and juicy when I reheat it.
Make sure to leave some juice in with the chicken, especially if you are going to use the vacuum sealer it will help to really lock in those flavors and moisture.
Can I make this recipe in the Crockpot?
This recipe has been designed for the Instant Pot. If you would like to make it in the Crockpot you can add everything to the Crockpot and set it for 4 hours on high or about 6-8 hours on low.
The main thing you need to confirm is that your chicken reaches 165F internal temperature before you start to shred it or eat it!
You should also check out the post above about using the slow cooker to make shredded chicken. There’s a fun little hack in there that makes shredding the chicken so much easier!
Can I eat this recipe on Weight Watchers?
Absolutely. The great thing about the myWW+ programs is that you can eat whatever you want as long as you are tracking the points! The breakdown of points below comes from the recipe creator on Weight Watchers and it’s a nice way to learn how much each serving (1/6 of the recipe) is on each color coded plan.
Remember you might want to calculate for yourself based on what you use in your recipe. Different brands of the same ingredients can have different point values!!
Do you have any other delicious Instant Pot recipes for me to try?
You know I have plenty of recipes here for you to try. Let’s take a look at some other great ways to use your Instant Pot in the kitchen:
- 10 Weight Watchers Instant Pot Dessert Recipes
- Instant Pot Chicken and Black Bean Taquitos
- WW Instant Pot Sweet and Sour Chicken
- Instant Pot Pumpkin Maple Pecan Steel Cut Oats
- 50 Weight Watchers Freestyle Instant Pot Recipes
- Instant Pot Weight Watchers Apple Cake
- Vegetarian Weight Watchers Chili in Instant Pot
- Weight Watchers Instant Pot Macaroni and Cheese Recipe
Printable Mexican Shredded Chicken Recipe:
- 2 pounds boneless skinless chicken breasts
- 1 Tbsp. olive oil
- 16 oz jar of chipotle salsa any type
- 1 cup Diced roma tomatoes
- 1/2 cup diced yellow onions
- 1 tbsp. minced garlic
- 1 can tomato sauce
- Add olive oil to the bottom of the instant pot.
- Put chicken breasts in the instant pot.
- Add the tomatoes, onions, minced garlic and tomato sauce.
- Pour the salsa directly on top of the chicken.
- Place the lid on your Instant Pot, and lock it into place.
- Place the vent on seal.
- Use the manual setting, and set it to 13 minutes.
- Release pressure by doing a quick release.
- Use two forks to shred the chicken right in the pot.
- Garnish with lime juice and chopped cilantro.
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Amount Per Serving Calories 328Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 129mgSodium 1040mgCarbohydrates 13gFiber 3gSugar 8gProtein 50g
As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.