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!
Rebecca
Has anyone used the extra sauce to make enchiladas? I'm wondering if there's enough and how it tastes.
margie
I have a IP foodie and I only have two settings for pressure cooking; Low and High. Which would you recommend for 20 minute shreddable moist chicken?! Thanks! I can't wait to try this.
Bryan
Hi Margie, we use the high pressure setting on this recipe. Enjoy! 🙂 - H&B
Debbie
I only have a large can of fire roasted whole tomatoes. Should I use that or should I use a small can of diced tomatoes with chilies? I plan on making this today so let me know! Very excited to make this.
holly
Hey Debbie, so sorry for the delay in getting back to you. Hopefully this recipe turned out delicious. I would have gone with the fire roasted tomatoes but honestly wither option would work.
Debbie
It was delicious! I used the fire roasted tomatoes. I just doubled the recipe as I had a huge can. My family loved the recipe!
Bryan
So glad that your family loved it! Thanks for your comment. 🙂 - H & B
Barbara
Thank you for this recipe! Made for dinner last night. So simple & quick. The most AMAZING chicken ever. My family loved it & the flavors were awesome. My husband was outside and could smell it walking up the steps. Also made hubby two small burritos to take to work for lunch today.
Bryan
So glad your fam loved it! Thanks for your 5-star rating and your comments! 🙂 - H&B
Donna
There was a sale on chicken thighs, can I use those?
Samantha
This was amazing! Only change I made was to saute the sauce in the instant pot for 7-8 minutes instead of blending! Thank you! This will be added to our rotation.
holly
Thanks so much, Samantha! I LOVE this saucy IP chicken and I'm excited you do too! Thanks so much for the 5 star rating!!
Anne
Hi! This recipe looks AMAZING and love all of the fantastic reviews 🙂 I’m looking to do this in my IP during lunch, allowing to do a natural pressure release, and serving for dinner after work. Would you cook about 15 min and natural release, or 10 and natural release, for something comparable to the 20 min cook with the manual Pressure release? Thank you!
holly
Hey Anne, I would probably go with 15 minutes of cook time with a natural release. Personally I would rather have it more tender and shreddable than less. Let me know how it goes! Good luck!
Lauren
Hi Anne! Did you end up using the natural release method?? I was wondering about this as well bc several other sources say you shouldn’t use quick release with meat.
Thanks!
holly
Hi Lauren! Using quick release on chicken is perfectly fine because the meat is thinner than other meats like beef or a roast, which should be put to natural release so it doesn't get tough! Just watch out for that steam!
Rachel Bee
I know I'm about a year late to the party but I made this tonight and it is AWESOME. I used 5 lbs chicken (aldi was selling 2.5 lb. packs) and kept the sauce the same, maybe added a couple extra dashes of lime juice, and it turned out fabulous. More flavorful than the shredded Mexican chicken with just salsa as the sauce. Thanks!
Bryan
Thanks Rachel! So glad you loved it... this chicken is a family favorite over here!
Alexandra
Hi I’m wondering if I can make this recipe with chicken drums and thighs bone in, that’s all I have right now.
holly
Hey Alexandra, I think it would work great! Enjoy!
Elyse
What a fantastic recipe. And thanks to all who posted reviews AFTER trying it. (The ones who quickly say it looks good don't really help, do they?). I read the reviews and decided on this recipe for a crowd. My friend had given me 3-4 lbs of chicken so I felt an extra responsibility. I used salt free tomatoes, and I added a can of drained black beans, and a few home cooked chick peas - all salt free of course. I added them after the sauce was blended. I added 1/2 tsp of salt. I doubled the sauce, but I don't think it would have been necessary. I'm glad to have leftovers, and sauce, to freeze.
Thanks again
Bryan
Hi Elyse we love that you did some experimenting and had it turn out so well. Glad you enjoyed it!!
Samantha
Hi! I want to make this using chicken thigh. Would you recommend this? Will it affect the cooking time at all? Thank you!
Bryan
Hi Samantha! So we haven't tried thighs for this particular recipe, but my guess is somewhere between 10 and 15 minutes. The theory is that thighs are thinner and have less "mass" ... also they have more fat and fat usually helps break down the protein. Having said that I would try 12 min high-pressure cook time, temp to be sure you've reached 165F, and if thigh isn’t easily "shreddable" to your liking, then you can always start up the instant pot for 5 more minutes of cook time and check again.
Janice Walker
Question- same time for thighs?
holly
Hi Janice! The same time would work great! Enjoy!
Lynne Berrea
Hello, I'm preparing it in advance. I have company arriving next week and was wondering if I could freeze this after completion or do you think I should add the sauce only when I'm ready to warm it up. Thanks
holly
Hi Lynne, I would fold some of the same into the chicken before freezing. Then add the rest after you defrost it. You can even add a little chicken stock if it seems to thick. I hope your company enjoys the dish!
Mary N.
This recipe is very quick and easy. The meat is delicious. I used it for tacos. Great recipe!
holly
I love hearing that, Mary! Thanks so much!
Laurie
I’d give this more stars if I could. The flavor is phenomenal. Definitely in my meal rotation.
holly
Yayyy! I love this! Thanks a ton, Laurie! I'm grateful for your feedback!