Instant Pot Mexican Shredded Chicken Recipe

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! 

Pin for Mexican shredded chicken recipe

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: 

  • 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

Ingredients for Mexican chicken recipe.

How I make spicy shredded chicken in the Instant Pot: 

  1. Add olive oil to the bottom of the Instant Pot.
  2. Put chicken breasts in the Instant Pot.
  3. Add the tomatoes, onions, minced garlic and tomato sauce.
  4. Pour the salsa directly on top of the chicken.
  5. Place the lid on your Instant Pot, and lock it into place.
  6. Place the vent on seal.
  7. Use the manual setting, and set it to 13 minutes.
  8. Release pressure by doing a quick release.
  9. Use two forks to shred the chicken right in the pot.
  10. Garnish with lime juice and chopped cilantro.

This Mexican Shreded Chicken in the Instant Pot is the quickest, easiest way to make a delicious filling for tacos, enchiladas, or to top rice and noodles! It's an excellent freezer recipe as well!

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. 

Close up shot of the finished shredded Mexican chicken

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! 

Printable Mexican Shredded Chicken Recipe: 

Yield: 6 Servings

Instant Pot Mexican Shredded Chicken Recipe

Instant Pot Mexican Shredded Chicken Recipe

This Mexican Shreded Chicken in the Instant Pot is the quickest, easiest way to make a delicious filling for tacos, enchiladas, or to top rice and noodles! It's an excellent freezer recipe as well!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 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

Instructions

    1. Add olive oil to the bottom of the instant pot.
    2. Put chicken breasts in the instant pot.
    3. Add the tomatoes, onions, minced garlic and tomato sauce.
    4. Pour the salsa directly on top of the chicken.
    5. Place the lid on your Instant Pot, and lock it into place.
    6. Place the vent on seal.
    7. Use the manual setting, and set it to 13 minutes.
    8. Release pressure by doing a quick release.
    9. Use two forks to shred the chicken right in the pot.
    10. Garnish with lime juice and chopped cilantro.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 328 Total Fat 8g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 5g Cholesterol 129mg Sodium 1040mg Carbohydrates 13g Net Carbohydrates 0g Fiber 3g Sugar 8g Sugar Alcohols 0g Protein 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.

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: 

Vertical image showing finished Mexican shredded chicken recipe.

Meagen is a newlywed, animal lover, book enthusiast, who loves to write and create DIY projects in her spare time. She lives in Central Pennsylvania with her husband Dustin, their two dogs, and a massive variety of other small animals. You could on any given day catch her singing off key to random radio tunes or reorganizing her bookshelves by spine color.

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