Stuff You Need
- 2 lbs. boneless, skinless chicken breast (cut into large pieces)
- 1 (15 oz.) can fire roasted tomatoes
- 2 chipotle peppers in adobo sauce (see notes)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chipotle chili powder
- juice of 1 lime
Stuff to Know Before Cooking
- Cut the chicken breasts into large chunks for even cooking and better tenderness. This also helps avoid a rubbery texture.
- For milder heat, leave the chipotle peppers whole and remove them after cooking. Dice them beforehand if you prefer spicier chicken.
- Before sealing the pressure cooker, make sure the silicone ring is securely in place to ensure a proper seal.
- After cooking, shred the chicken with forks in a separate bowl. Stir it back into the juices or thicken the liquid with a cornstarch slurry to make a gravy.
- To prep ahead, freeze all ingredients in a freezer-safe container for a dump-and-go Instant Pot meal. If cooking from frozen, set the time to 25 minutes.
Load the Instant Pot
Place all of the ingredients into the Instant Pot liner.
Stir to coat the chicken evenly with the seasonings and sauce.
Pressure Cook
Lock the lid in place and set the vent to the SEALED position.
Press the MANUAL or PRESSURE COOK button and set the timer for 15 minutes at HIGH pressure.
(Allow about 10 minutes for the pot to come to pressure.)
Release and Shred
When the cooking time is up, quick release the pressure.
Carefully remove the lid and transfer the cooked chicken to a bowl or cutting board.
Use two forks to shred the meat.
Moisten and Serve
Stir some or all of the cooking juices back into the shredded chicken to keep it moist and flavorful.
Use in tacos, burrito bowls, enchiladas, or salads.
Instant Pot Mexican Shredded Chicken
This Instant Pot Mexican shredded chicken is smoky, spicy, and tender, infused with chipotle peppers, fire-roasted tomatoes, and warm spices. A squeeze of lime adds a bright finish to the bold, flavorful meat.
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Ingredients
- 2 lbs. boneless skinless chicken breast (cut into large pieces)
- 1 15 oz. can fire roasted tomatoes
- 2 chipotle peppers in adobo sauce see notes
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chipotle chili powder
- juice of 1 lime
Instructions
- Add all ingredients to the Instant Pot and stir to coat the chicken evenly.
- Lock the lid and set the vent to SEALED.
- Press MANUAL and cook for 15 minutes on HIGH pressure. (It will take about 10 minutes to come to pressure.)
- When done, immediately release the pressure and remove the lid.
- Transfer chicken to a bowl or cutting board and shred with two forks.
- Stir the cooking juices back into the shredded chicken to keep it moist.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
