A simple yet delicious one-pot Shredded Mexican Chicken that’s not only kid-friendly but also versatile and perfect for busy weeknights!
One pot recipes are simply wonderful to have. You know how things go… during the week, we all get so busy with work, kids and family happenings that we need that saving grace at the dinner table.
Something everyone will love, especially the kids.
And something is versatile – used on rice, incorporated in burritos, tamales or even thrown together to make a chicken sandwich. This Instant Pot Shredded Mexican Chicken is it!
This one-pot meal is super simple to throw together and well loved by everyone who sits down at the dinner table.. It has a mish mosh of incredible flavors, all rolled into one. Enjoy it in a rice bowl, tuck this chicken into burritos or drop it on some rice for a quick, easy dinner.
A one-pot meal that combines a handful (ok… maybe two!) of ingredients in less than 20 minutes – count me in!
Instant Pot Mexican Shredded Chicken
These ingredients are super simple pantry staples that everyone will have laying in their pantry. Kick it up a bit by using a hot salsa in lieu of mild. Or add some cayenne to give it some extra zip..
Whatever you do, make enough to allow yourself the grace of leftovers because this is one recipe you will want to eat over and over again!
Don’t Have an Instant Pot?
Don’t panic! The Instant Pot is every bit worth having in your kitchen. But if you haven’t managed to pick one up yet pull out the crock pot. Add all of the ingredients to the crock pot much like you would add them to the Instant Pot. Cover and turn the pot on low for 6-7 hours or until the chicken is tender enough to shred.
Or, crank the pot on high for 4 hours, keeping a close eye on the pot to make sure it doesn’t overcook.
Looking for more Instant Pot recipes? Check out
Instant Pot Mexican Shredded Chicken
Equipment
- Pressure Cooker
Ingredients
- 2 lbs boneless, skinless chicken breasts *thawed
- 1 Tbsp olive oil
- 1/2 C salsa *mild or hot
- 14.5 oz canned tomatoes
- 1/4 C brown sugar
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp salt or more, to taste
- 1/2 tsp ground black pepper
- 1 tsp liquid smoke
Instructions
- In your empty Instant Pot, lay the chicken on the bottom and brush with the olive oil.
- Add all the other ingredients on top of the chicken in no particular order.
- Put the lid on the Instant Pot, and close the valve. Set the timer for high (manual) for 27 minutes.
- When the pot beeps, release the pressure, shred the chicken in the pot. Allow it a few minutes to continue to absorb the liquid.
- Serve with sour cream.
Notes
Nutrition
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