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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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Prep Time: 5 minutes
Cook Time: 15 minutes
Time to Pressure + Relase: 12 minutes
Total Time: 32 minutes

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.