Instant Pot Mexican Shredded Chicken
Print Recipe
5 from 1 vote

Instant Pot Mexican Shredded Chicken

A simple yet delicious one-pot Shredded Mexican Chicken that's not only kid-friendly but also versatile and perfect for busy weeknights!
Prep Time5 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: shredded, chicken, Mexican, one-pot, easy, simple, healthy
Servings: 6 servings
Calories: 264kcal
Author: Admin



  • 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


  • 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.┬áSet 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.


Leftovers can be refrigerated and enjoyed within 3-4 days.If desired, substitute maple syrup or coconut palm sugar in lieu of the brown sugar. 


Calories: 264kcal | Carbohydrates: 17g | Protein: 34g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 834mg | Potassium: 872mg | Fiber: 2g | Sugar: 13g | Vitamin A: 774IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 2mg