Instant Pot Mexican Shredded Chicken

By: Stephanie

Posted: 04/25/19 Updated: 11/15/22

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!

What is the Instant Pot?

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

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

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

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

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.

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.

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.

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!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!

4.55 from 166 votes

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!

Prep: 5 minutes mins

Cook: 30 minutes mins

Total: 35 minutes mins

Print SaveSaved! Rate Email

4 servings

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
• ▢ 1/2 teaspoon dried oregano
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon Kosher salt
• ▢ 1/2 teaspoon fresh ground black pepper

Email this Recipe!

Email this recipe to yourself to save for later.

Name *

Email *

Page Title

Page URL

Name

Send it to me!

By submitting this form, you agree to receive emails from Girl with the Iron Cast.

Equipment

• ▢
  Instant Pot Duo 7-in-1 Electric Pressure Cooker

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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

Video

Nutrition Information

Calories: 279kcal (14%), Carbohydrates: 3g (1%), Protein: 50g (100%), Fat: 7g (11%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 145mg (48%), Sodium: 606mg (26%), Potassium: 960mg (27%), Fiber: 1g (4%), Sugar: 0.3g, Vitamin A: 919IU (18%), Vitamin C: 3mg (4%), Calcium: 32mg (3%), Iron: 2mg (11%)

© Author: Stephanie