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    Home » Chicken » Instant Pot Mexican Shredded Chicken

    Instant Pot Mexican Shredded Chicken

    April 25, 2019

    23936 shares
    Jump to Recipe Print Recipe

    This Instant Pot Mexican shredded chicken comes together in a total of 30 minutes! Use the pressure cooker to quickly shred chicken for an endless amount of dishes. This easy Instant Pot shredded chicken recipe will be your go-to!

    Front shot of cooked shredded chicken  in a white bowl with an instant pot in the background

    What is the Instant Pot?

    front display of an instant pot with 10 minutes selected on pressure cook setting

    Instant Pot is a brand name, and they produce a variety of different types of cooking tools. They sell rice makers and other gadgets, but their pressure cooker is the most popular Instant Pot product.

    Here is how a pressure cooker like the Instant Pot works: the inside becomes pressurized, leading to your food being prepared more quickly. I was excited because I’ve always wanted one, and I won this in a contest for my Bolognese recipe!

    Now, I use it to make so many different recipes- many on this blog!

    Ingredients for Instant Pot Mexican shredded chicken

    To make this Mexican chicken, I highly recommend keeping it as simple as possible. This is what I used:

    • Chicken breasts
    • Chicken broth
    • Mexican seasoning

    What type of chicken to use for shredded chicken

    overhead shot of chicken breasts in the instant pot in chicken broth and holding a small bowl of spices

    Chicken breasts are the larger chicken pieces that shred the best when you cook them in the Instant Pot.

    If you use boneless chicken thighs, they might not shred as easily but it is still a great substitution!

    What is Mexican seasoning?

    There are a few different combinations of spices used in traditional meat rubs or seasonings. Most types of Mexican spice blends include chili powder and garlic powder.

    This is what I used in my spice blend:

    • Dark chili powder
    • Smoked paprika
    • Cumin
    • Oregano
    • Garlic powder
    • Kosher salt
    • Fresh ground black pepper

    Seasoning tip:

    If you don’t have all of these seasonings or want to make your prep time shorter, you can just buy a premade Mexican seasoning of your choice.

    How to make Mexican shredded chicken

    overhead shot of uncooked chicken breast in the instant pot pressure cooker with spices spread over the top

    To keep the process of making this shredded chicken recipe easy, I went ahead and added:

    • Two whole chicken breasts, a cup of chicken broth, and my favorite spice blend all to the inner pot.
    • Mix together the spice blend in a small bowl, then sprinkle it on top to cover the chicken breasts.

    Broth tip:

    Depending on the size of your Instant Pot, it may require more or less liquid.

    Instant pot settings

    instant pot display settings

    I have the digital version, but the same settings will apply to the other models. I selected “high pressure,” 10 minutes of cook time, and my “keep warm” setting was on.

    Depending on how many chicken breasts you have inside will affect the preheating time. However, mine took about 10 minutes to come to pressure.

    After 10 minutes of cooking, I do a natural release of 10 minutes. Natural release means do not release the pressure yourself. Once the needle has dropped, you can safely open the pot.

    How to shred the chicken breasts

    cooked shredded chicken on a cutting board

    There are two different ways you can shred the chicken:

    1. You can shred the chicken in the Instant Pot itself, but be careful because the pot will be hot.
    2. Or, you can use tongs and place the chicken breasts on a cutting board. Then, use two forks to shred the chicken apart.
    overhead shot of cooked shredded chicken inside of the instant pot pressure cooker

    Saucing the chicken

    I place the shredded chicken back into my Instant Pot and mix it with all the juices. Don’t sleep on how delicious all those juices are at the bottom! They also help keep the leftovers moist when refrigerated.

    overhead shot of shredded pressure cooked chicken in a white bowl

    How to serve Mexican shredded chicken

    This chicken is so versatile! Some of the dishes I use it in are my chicken enchiladas and shredded chicken fajitas, and it can be used for meal prep too!

    You can also switch up the spices used for different dishes, such as my pesto chicken pasta bake.

    This is a simple way to cook chicken breasts and reuse them in other recipes.

    overhead half shot of shredded chicken inside instant pot pressure cooker

    How to cook frozen chicken breasts in the Instant Pot

    I would add 2 extra minutes to the cooking time if using frozen chicken. Also, if the chicken breasts are extremely thick, consider cutting them in half to be thinner because I have noticed the chicken will come out tough.

    How-to store shredded chicken

    This shredded chicken will stay fresh in the refrigerator for up to three days. Keep it in an airtight container or food storage bag.

    Then, reheat it in the microwave, in a skillet on the stove, or in the oven. Reheating it on the stove or oven will make it crispier.

    For the web story version of this recipe, click here!

    Other Mexican recipes

    • Mojo Beer Carnitas
    • Spicy Shrimp Tacos with Avocado Crema
    • Carne Asada Tacos
    • Chicken Poblano Fajitas

    Made this recipe and loved it? Leave a star rating below!

    shredded chicken inside of the instant pot

    Instant Pot Mexican Shredded Chicken

    This Instant Pot Mexican Shredded Chicken is cooked quickly in the pressure cooker and comes out so tender/easily shreddable! Perfect for enchiladas, tacos, quesadillas, or meal prep!
    4.51 from 125 votes
    Print Pin Rate
    Course: Chicken
    Cuisine: Mexican
    Keyword: instant pot, pressure cooker, shredded chicken
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 4 servings
    Calories: 279kcal
    Author: Stephanie

    Equipment

    • Instant Pot Duo 7-in-1 Electric Pressure Cooker
    Prevent your screen from going dark

    Ingredients

    • 2 pounds boneless skinless chicken breasts
    • 1 cup low sodium chicken broth
    • 1 tablespoon dark chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • ½ teaspoon dried oregano
    • ½ teaspoon garlic powder
    • ½ teaspoon Kosher salt
    • ½ teaspoon fresh ground black pepper

    Instructions

    • Pour chicken broth into the instant pot and place the chicken breasts side by side into the broth. Mix seasonings together in a small bowl and then evenly sprinkle over the top of the chicken.
    • Place the lid onto the pressure cooker and lock into place. Turn on instant pot, select “Pressure Cook” setting, set to “high pressure” for 10 minutes, and start. Allow to come to pressure, depending on how much chicken is inside, can take 8-10 minutes. After it has come to pressure it will cook for 10 minutes. 
    • Once the timer has expired and the chicken has finished cooking, do not touch it. Allow the pressure to release naturally. This should take about 10-12 minutes. Once the float valve is all the way down, signaling the pressure has released, carefully open the instant pot.
    • You can shred the chicken inside of the pot, but the sides will be very hot. I opt to use tongs to remove the chicken breast and place onto a cutting board to shred with two forks. Once you have shredded the chicken, I add it back into the pot, and mix it all up with the delicious juices. 
    • Use the chicken in your favorite Mexican dish or for meal prep!

    Notes

    • Different size Instant Pots have different minimum liquid requirements, this recipe was made using a 6QT ultra instant pot. See your user manual for different size pots.
    • If you don't have all of these seasonings or want to make your prep time shorter, you can just buy a premade Mexican seasoning of your choice.
    • If your chicken breasts are extremely thick, consider cutting them in half lengthwise to make them thinner. I have experienced toughness with extremely thick breasts.
    • Natural pressure release will vary depending on the size of breasts, do not open the instant pot until it is safe to do so and the valve is completely down.
    • I would add 2 more minutes to the cooking time if using frozen chicken breasts.
    • Note: the cook time takes into consideration the 8-10 minutes to come to pressure, 10 minute cook time, then the 10-12 minutes of natural release

    Nutrition

    Calories: 279kcal | Carbohydrates: 3g | Protein: 50g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 606mg | Potassium: 960mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 919IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!

    « Fiddlehead Ramp Cheese Tart
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    23936 shares

    Originally Published: April 25, 2019 Post Updated: November 15, 2022 Filed Under: Chicken, Gluten-Free, Low Carb, Mexican, Quick Meals, Recipes Tagged With: Oregano

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    Reader Interactions

    Comments

    1. Kelly

      September 22, 2022 at 12:07 pm

      HI, I’m just wondering if I’m missing something. When I put this recipe in MyFitnessPal, it comes up with only 259 calories per serving. Curious to know how you got over 400, when the only ingredients with significant calories are the chicken and maybe the chicken broth.

      Reply
      • Stephanie

        September 22, 2022 at 2:06 pm

        Hi Kelly! Unfortunately, the nutrition calculator auto-calculates and it doesn’t take into account the excess chicken broth that remains and different brands of ingredients. Sorry about that!

        Reply
    2. Stephanie

      July 30, 2022 at 6:29 pm

      Hi- Should the broth cover the chicken breast? I tried the recipe and the broth was not covering the chicken. It turned out tough. However I also misread the recipe and did not allow the steam to release naturally, I released the steam at ten minutes, nor did I cut my chicken into thinner pieces. Thanks

      Reply
      • Stephanie

        July 30, 2022 at 6:31 pm

        Hi! The broth doesn’t need to cover the chicken, the natural release however is vital to the recipe. I hope you give it another try!

        Reply
    3. Isa

      March 29, 2022 at 4:43 pm

      Can you use chicken thighs instead? and how long would they need to cook for? Thanks

      Reply
      • Stephanie

        March 29, 2022 at 4:48 pm

        Hi Isa, yes you can use chicken thighs instead, but I haven’t tried this recipe with thighs so I can’t give you an exact time difference. If you are using bone-in thighs, I would cook them for 12 minutes and then do the natural release. If you’re doing boneless, 10 minutes should be enough, then natural release as well. I hope that helps.

        Reply
      • Laura Mic

        September 04, 2022 at 8:18 pm

        I’m doing this right now with thighs and drumsticks. Skinned them but did not debone. I’m sure it’s going to be delicious for burritos and and tacos 😃

        Reply
    4. Kfox

      March 17, 2022 at 5:46 pm

      Can you use a slow cooker?

      Reply
      • Stephanie

        March 17, 2022 at 5:48 pm

        Yes, you can search “ slow cooker Mexican chicken” on my site or here is the link https://girlwiththeironcast.com/slow-cooker-shredded-chicken/

        Reply
    5. Robert

      February 12, 2022 at 8:26 pm

      5 stars
      Made this recipe and it was amazing. Went by the instructions and all I can say is wow

      Reply
    6. Jill H

      May 24, 2021 at 12:36 pm

      5 stars
      This recipe is fool proof. My teenaged son raves about it every time I make it! We use it to make burrito bowls with rice, beans, corn, etc. It has become a staple in our meal rotation. Thanks for sharing!

      Reply
    7. Kerryn Lancaster

      May 13, 2021 at 7:29 pm

      5 stars
      Wow- what a great recipe! I did about 12 breasts in 15 min on high. I’m going to do this all the time for catering. P.a I HATE chicken breasts, but this is so succulent and delicious

      Reply
    8. Janet Kenmotsu

      September 09, 2020 at 4:48 am

      5 stars
      This was so simple and delicious! I salted and peppered chicken thighs separately to make sure they were well salted, but otherwise did the chicken broth bath and spices and it turned out so juicy, soft, and delicious! Ate it with tortilla, chopped fresh onion, and guacamole.

      Thanks for sharing this recipe!

      Reply
    9. Mel

      September 03, 2020 at 8:34 pm

      If doubling the recipe how much more time should I add to cook time?

      Reply
      • Stephanie

        September 03, 2020 at 8:41 pm

        For 4 lbs of chicken I would do 17 minutes

        Reply
    10. K. Walker

      June 10, 2020 at 2:13 am

      This is such a great recipe! The only thing I do differently is I use the regular sodium broth and I add about half a cup more than what the recipe calls for. It makes for great left overs this way, because the chicken soaks up all the broth.

      I’ve made this 4 times in the last month. So easy yet so delicious! It’s great with salads, tacos, and quesadillas.

      Reply
      • Stephanie

        June 10, 2020 at 7:34 am

        I’m so glad you love it! Great idea to have more broth for leftovers.

        Reply
    11. Nanette

      May 17, 2020 at 7:09 pm

      4 stars
      Really good and so easy! I substituted some of the chicken broth with orange juice and vinegar. It gives the chicken a nice, light tang.

      Reply
      • Stephanie

        May 17, 2020 at 7:28 pm

        Such a great idea! I’ll have to try that next time. So glad you enjoyed it.

        Reply
    12. Priscila

      April 19, 2020 at 4:37 pm

      5 stars
      This recipe was so helpful, in around 20’ you can have a delicious meal.
      Thanks for posting this.

      Reply
      • Stephanie

        April 19, 2020 at 4:49 pm

        I am so glad you enjoyed it Priscila!

        Reply
    13. Steve

      April 04, 2020 at 2:50 pm

      This is awesome. Will keep it on hand all the time. Warm up a flour tortilla throw some of this goodness in it roll it up. Good eats. Thank you for the recipe.

      Reply
      • Stephanie

        April 04, 2020 at 2:56 pm

        I’m so glad you enjoyed it Steve!

        Reply
      • Jesus Gonzalez

        September 30, 2021 at 5:51 pm

        Thank you for sharing. My family really enjoys this flavorful meal.

        Reply
        • Stephanie

          September 30, 2021 at 5:52 pm

          I’m so glad you love it, thank you for making!

          Reply
    14. Julie Luna

      February 04, 2020 at 5:11 pm

      So good! I have to pass along a shredding hack that works every time, also – stand mixer! I use a KitchenAid but I’m sure a regular one would work well, too. It takes less than a minute and is perfectly shredded 🙂

      Reply
      • Stephanie

        February 04, 2020 at 5:26 pm

        I’m so glad you enjoyed it Julie! I’ve heard great things about shredding chicken with a mixer, I’ll have to try! Thanks

        Reply
    15. Mary

      January 28, 2020 at 7:29 pm

      5 stars
      First time using my InstantPot this was amazing

      Reply
      • Stephanie

        January 28, 2020 at 7:31 pm

        I’m so glad you enjoyed it Mary!

        Reply
    16. Kelley

      January 21, 2020 at 9:32 pm

      If you double the recipe, is the cook time instructions the same?

      Reply
      • Stephanie

        January 21, 2020 at 9:34 pm

        Hi Kelly, unfortunately I haven’t doubled the recipe myself so not sure about cook time. Due to the increase in volume, I would believe they would need a few extra minutes.

        Reply
    17. Paula Lepley

      January 11, 2020 at 9:46 pm

      Made this tonight! Really great recipe! Using some for chicken enchiladas and some for street tacos. Thanks!

      Reply
      • Mary

        February 25, 2021 at 6:26 am

        What else could you do with chicken. Thanks

        Reply
        • Stephanie

          February 25, 2021 at 7:11 am

          Hi Mary, I’ve used the chicken in tacos, burritos, quesadillas, chicken enchiladas, taquitos, over a salad, in a burger bun, over nachos, on the side of rice and veggies, lots of different uses!

          Reply
          • Miranda

            November 01, 2022 at 10:14 pm

            Can it be frozen for future meals?

            Reply
            • Stephanie

              November 01, 2022 at 10:26 pm

              Hi Miranda, sure! Allow it to cool and then place it in a freezer safe container. I would allow it to naturally defrost in the refrigerator the night before.

    18. Amanda Perkins

      November 14, 2019 at 10:15 pm

      Are serving sizes about a cup? So delicious btw!

      Reply
      • Stephanie

        November 14, 2019 at 11:05 pm

        Hi Amanda! Yes, each serving is about a cup. I’m so glad you enjoyed it!

        Reply
    19. Jessica

      June 30, 2019 at 12:00 pm

      5 stars
      This chicken was SO tender and juicy! I’ll definitely be making it again!!

      Reply
      • Stephanie

        June 30, 2019 at 9:04 pm

        Thanks Jessica! I’m so glad you loved it, it’s such a delicious versatile recipe!

        Reply
        • Jim

          February 14, 2023 at 6:31 pm

          Hi Stephanie.
          We are just two so I’m going to 1/4 the recipe. Do you know if I still need a full cup of broth for the Instant Pot?

          Reply
          • Stephanie

            February 14, 2023 at 6:50 pm

            Hi Jim! I would just do 1/2 a cup of broth

            Reply

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