Shredded Mexican Chicken (Instant Pot + Slow Cooker)! This Mexican shredded chicken recipe is super-tender and tossed in the most flavorful and mouth-watering sauce, with a little kick! Perfect for tacos, burritos, enchiladas, taco salad, or served with beans and rice. Just so many options to serve your family this tasty dish!
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Jump to:
- Why I Love the Instant Pot...
- Here's how to make this Delicious Shredded Mexican Chicken:
- The possibilities for using this Shredded Mexican Chicken are endless!
- Storing, Freezing, and Reheating
- Looking for more Tasty Instant Pot Recipes:
- Shredded Mexican Chicken (Instant Pot + Slow Cooker)
This post has been updated since its original publish date in February 2018.
Soo, I have to admit I’m not one of those people who jumps on every food-related bandwagon.
I am cautious and like to deliberate before taking the plunge.
But I must admit, I'm all in with this new electric quick-cooking device – the Instant Pot!
I jumped on the bus Gus! After some deliberation, I asked for one for Christmas. And I have been an Instant Pot cooking fiend.
I do believe they refer to us as “Pot Heads.” LOL Funny.
Why I Love the Instant Pot...
So, I’ll be the first to admit it’s fabulous. It can cook an 8-hour slow cooker chuck roast in 45 minutes—a low and slow cooker recipe of dried beans: 30 minutes max. And then there’s today’s recipe: Shredded Mexican Chicken. 20 minutes on high pressure and abra-cadabra… perfectly cooked, moist, tender shreddable chicken with a super delicious sauce!
I just can’t wait to make my amazing baby back ribs in the instant pot – cra-mazing my friend! The speedy cooking time is so alluring.
But I should say, just like any other gadget or appliance, there is a time and a place to use it.
Using it to cook instant polenta is just not one of them. We can’t just lose all sense and throw everything in the “pot,” now can we?
No - we have to be smart about this. If quick cooking polenta takes 5 minutes on the stove, why would a person put it in the pressure cooker, wait 10-15 minutes for it to pressurize, cook it for 1 minute, and then release the pressure for another minute or two? It just doesn’t make any sense.
So, as much as we adore the Instant Pot we aren’t going to cook things in it that require more time and effort than just cooking them the way we've always made them.
So quick polenta = no. Instant Pot Risotto = yes!!
Thanks for bearing with me through all of the preamble, let's move on with today’s fabulously delicious recipe!
Did I mention it’s super-tender shredded chicken tossed in a flavorful mouth-watering sauce!?
Here's how to make this Delicious Shredded Mexican Chicken:
Add 1 can of diced fire-roasted tomatoes and 5 chipotle peppers (canned) to the IP. Mash the peppers up with a rubber spatula or wooden spoon. Now add the minced garlic, salt, pepper, oregano, cumin, smoked paprika, lime juice, and brown sugar. Stir the mixture.
Now add in 3 pounds of chicken breast. Turn and coat the chicken in the tomato mixture, then close and seal up the pot.
Next, using the high-pressure cooking setting, set the IP for 20 minutes. Be sure that the steam release valve is set to “Sealing.”The IP takes 10-15 minutes to pressurize, then it will cook the chicken for the 20 minutes it was set to.
Now go prep the rest of the ingredients for your incredibly delicious dinner or prop those feet up and enjoy a glass of wine.
Once the time has reached zero you can carefully, release the pressure nozzle manually.
Remove the lid and transfer the chicken to a large platter or cutting board. Then using two forks shred the chicken.
Now, using a hand immersion blender puree the tomato mixture left in the pot.It should thicken up and yield a little over 2 cups of sauce.
Put your chicken in a large mixing bowl and pour ½ the sauce over it.
Gently use a spatula to fold the sauce into the chicken. You can add more sauce or use it as a drizzle for the chicken as you eat it.
Now it’s time to eat this amazing Mexican Shredded Chicken recipe!
You can grab some tortillas, avocados, queso fresco, onions, jalapeños – whatever you like - and make the most delicious Mexicanfeast you’ve ever experienced.
The possibilities for using this Shredded Mexican Chicken are endless!
You could create so many tasty meals with it:
- Quesadillas
- Taco salad
- Burritos
- Enchiladas
- Tostadas
- Served over rice and beans
- Tortilla/Taco Soup
- Sliders
- For some low-carb options, pair up with spaghetti squash, or serve on a salad.
- Or try my latest low-carb creation... Mexican Shredded Chicken Stuffed Peppers. This recipe offers directions on how to cook the chicken on the stovetop but you can speed up the process by making the chicken in your Instant Pot, then stuffing the peppers, and finishing them in the oven.
However you serve it, one thing’s for sure – it will be muy delicioso! And if you want more info to help you decide which IP is for you, check out my Instant Pot Review here.
Storing, Freezing, and Reheating
To store: Place the chicken in airtight containers and store them in the fridge for up to 3-4 days.
To freeze: separate the chicken into portions and place them in individual airtight freezer containers or freezer bags. If freezing the chicken in bulk use a larger container or freezer bag. Be sure to label the chicken with the date it was frozen. The chicken will last up to 3 months in the freezer.
To reheat: pull the chicken out of the freezer the night before you want to serve it and allow it to defrost in the fridge overnight. Warm it up in the microwave, or on the stovetop with some chicken stock and enjoy!
I'm certain this is going to be your new favorite chicken recipe!
Provecho!
I would love to connect with you! Leave a comment and follow me onInstagram, Twitter,Facebook, &Pinterest!
Looking for more Tasty Instant Pot Recipes:
- Instant Pot Beef Thai Red Curry
- Instant Pot Spaghetti Squash Buffalo Chicken
- Instant Pot Baby Back Ribs
- InstantPot Chicken Thighs With Risotto
- Instant Pot Chicken Wings with Garlic & Parmesan
Yield: 6 servings
Shredded Mexican Chicken (Instant Pot + Slow Cooker)
Super-tender chicken in the most flavorful and mouth-watering sauce, with a little kick! Perfect for tacos, burritos, enchiladas, taco salad or served with beans and rice.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Ingredients
- 14.5 ounces canned fire-roasted diced tomatoes (1 can)
- 5 chipotle peppers in adobo sauce, (use 2 peppers for a less spicy version)
- 2 tablespoons brown sugar (omit for low-carb version)
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 garlic cloves, minced
- 1 tablespoon fresh lime juice (juice from ½ lime)
- 3 pounds skinless boneless chicken breast
Instructions
Instant Pot:
- Add 1 can of diced fire roasted tomatoes and 5 chipotle peppers to the instant pot. Mash the peppers up with a rubber spatula or wooden spoon. Add the minced garlic, salt, pepper, oregano, cumin, smoked paprika, lime juice and brown sugar (omit if following a low-carb diet.)
- Stir the mixture, then add the chicken breasts. Turn and coat the chicken in the tomato mixture, then close and seal up the instant pot.
- Set the instant pot for 20 minutes of high-pressure cooking and set the steam release valve to “Sealing.” After 10 minutes of pressure cooking, the chicken will be fully cooked, but won't necessarily be “shreddable.” At15 minutes, most of the chicken will shred. After 20 minutes, the chicken shreds easily and it’s still nice and moist. (This is my personal recommendation).At 30 minutes, the chicken shreds effortlessly, but it could potentially be a bit dry.
- The instant pot will actually take 10-15 minutes to pressurize, then it will cook the chicken for 20 minutes. Once the time has reached zero you can carefully release the pressure nozzle manually. Be careful of the escaping hot steam.
- Remove the lid and transfer the chicken to a large platter or cutting board.
- Use two forks to shred the chicken, leaving some of it in small chunks so it still has a little texture.
- Use a hand immersion blender to puree the tomato mixture left in the instant pot (or transfer to a regular blender). It should thicken up and yield a little over 2 cups of sauce.
- Put chicken in a large mixing bowl and pour ½ the sauce over it.
- Gently use a spatula to fold the sauce into the chicken. Add more sauce if needed, or use it as a drizzle on each individual serving.
Slow Cooker:
- Place all the sauce ingredients and Chicken in the slow cooker, cover with the lid and cook for 4 hours on low. You'll know that the chicken is ready when it can be shredded easily with 2 forks. Be careful to not overcook. Chicken will fall apart into little strands and the texture will be less than ideal.
Notes
If you’re in a hurry, you can pressure cook for 10 minutes and the chicken will be fully cooked. It won’t necessarily be easily “shreddable,” but you could make it work.
At 15 minutes, most of the chicken will shred but it still requires a little effort.
At 20 minutes, the chicken shreds easily and it’s still nice and moist. This is my personal recommendation. (Normally you don’t need to cook chicken this long in an instant pot, but to achieve the perfect moist, shreddable chicken, this is my choice).
At 30 minutes, the chicken shreds effortlessly, but it could potentially be a bit dry.
Nutrition Information
Yield
6Serving Size
4-6 ounces
Amount Per ServingCalories 414Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 193mgSodium 626mgCarbohydrates 8gFiber 2gSugar 6gProtein 71g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
