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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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 Mexican feast 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 on Instagram, 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
- Instant Pot Chicken Thighs With Risotto
- Instant Pot Chicken Wings with Garlic & Parmesan
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.
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.” At 15 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 ouncesAmount Per Serving Calories 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!
Heather
This is my go to recipe for chicken to put in flautas, quesadillas and tortas. I use an electric mixer to shred the chicken, so much faster.
holly
Hi Heather, I love that this is one of your go-to recipes! And that's a great tip - a hand mixer or standing mixer are both quick ways to shred the chicken.
Charlotte
Hi! I made this tonight and I have about a cup of sauce leftover. Is there anything you end up using it for?
Thanks!
holly
Hi Charlotte! Yes - for sure. You can freeze it for another time. If you have some leftover rotisserie chicken, use it like you did the original recipe. You can drizzle it on nachos, tacos, taco salad, use it in quesadillas, or add it to scrambled eggs and omelets. I hope that helps!
Cheryl
Can you use frozen chicken breast into the instant pot?
holly
Hi Cheryl, you sure can. It might take a few minutes longer to come to pressure so I would shorten the pressure cook time just a bit.
Candy
I just made this tonight and it turned out wonderful. I used boneless thighs and cooked them for 20 mins. Perfect! I ended up using only two chipotles and it was still super spicy. Next time I’ll use one.
holly
Hi Candy, this recipe is a go-to in my house. It's so easy and it's super flavorful. I'm so glad you enjoyed it!
Claire
Hiya,
I am wanting to either double or triple this recipe as I plan to serve a large number of people. Would I then just double or triple the cooking time?
TIA! 😊
holly
Hi Claire, that's a great question! First, make sure you're not going over the fill line in your Instant Pot. Next, this might seem strange but you don't need to alter the cooking time when you add more ingredients. The IP will automatically adjust and take more time to come up to pressure. This will add to the total time, but the pressure-cooking time will remain the same. I hope that helps!
Shannon
I’m so bummed. I’m not sure what I did wrong, but my chicken was so dry and the sauce is too spicy. I used 3-5lbs of chicken at 20 mins. The reviews made it seem fool proof but I obviously missed something 😓
holly
Hello Shannon, I totally understand the confusion! The recipe calls for 3 lbs of chicken at 20 minutes, if you were to add the extra 2 lbs of chicken it would change the cooking time which is probably why the chicken was a little dry!
Blythe
Hi Shannon, I recommend cooking at 8 min on high if you have a newer instant pot. It will pressurize, cook for 8 min and then 10 min to depressurize. I cut the larger breasts in half as well. I cook all my chicken recipes with this time and they come out perfect and easily shreddable. Keep trying!
Dorene
Can you prep, cook and freeze and heat up. I love this recipes and have made many many times. It’s a family favorite. I’ve never froze it and reheated up
holly
Hi Dorene you can totally freeze the chicken and reheat it once you're ready for more! I'm so happy you love this recipe as much as I do!
Jennifer
Is the liquid from the can of tomatoes enough to avoid the burn message? I usually use 1/2 cup of liquid (usually chicken broth) with most chicken recipes. I really want to try this, but I'm just a little nervous lol.
holly
Hi Jennifer! Between the tomatoes, lime juice, and juices from the chicken it will for sure be enough liquid. I just made this again for the Super Bowl and it turned out perfect. You got this!!!
Jenny
Mine burned! I scrapped off the burned parts and added 1 cup of liquid. Probably too much.
holly
Hi Jenny, sorry to hear that. What size IP did you use?
Hanouda
My go to recipe my kids always request. Amazing! Five stars outta five!
holly
That's so great to hear! Thanks a bunch much!
Michelle G Martin
Can you substitute chili powder for the peppers?
holly
Hi Michelle, you can for sure but the chicken will have less smoky flavor and will be less spicy. I would try using 2 tablespoons of chili powder to replace the chipotle peppers in adobo. You can also add more smoked paprika to add back in more of the smoky flavor. Good luck!
Kelsey
Finally reviewing this recipe after three years of loving it and making it regularly for tacos. I’ve even been able to very easily adjust for a low carb diet. So so so so delicious! Flavorful, juicy and filling. My husband doesn’t even feel the need to add hot sauce to this like he does everything else—it’s that good!
Usually I’m only cooking for two and only need to use half the ingredients, so I keep the second half of the sauce (tomatoes, chipotles, etc) in the freezer already mixed, then just sauté that frozen sauce in the instant pot when I’m making the second batch.
We’re going on vacation with the in-laws soon and I’m planning to make this for everyone one night but adjusted to be baked in the oven for simplicity. I’m sure it’ll be just as delicious!
Thanks again for the fantastic recipe. Rant over!
Bryan
Thank you Kelsey! We love hearing those stories!! 🙂 - H&B
Aaliyah
Hi, what about the cooking time for the two of you? I am going to use about 500g x
holly
I would still pressure-cook them for 15 minutes.