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Instant Pot Mexican Chicken

Instant Pot Mexican Shredded Chicken Recipe

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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 lbs boneless skinless chicken breasts or thighs
  • 1 cup salsa
  • 1/4 cup chicken broth or water
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 1/2 tsp kosher salt
  • 1 chipotle pepper in adobo sauce, minced (optional)
  • For serving: lime wedges, chopped cilantro, warm tortillas

Method
 

  1. Sauté onion in oil until soft, about 3 minutes, then add garlic and cook 30 seconds. Cancel sauté.
  2. Add chicken, salsa, broth, spices, and chipotle. Lock lid, set valve to sealing, and pressure cook on high for 12 minutes (or 15 for thighs). Let pressure release naturally for 10 minutes, then quick release.
  3. Remove chicken to a board, shred, and return to the pot to toss with sauce. Simmer on sauté mode a few minutes to thicken if needed, then finish with lime juice and cilantro. Serve in warm tortillas.

Notes

This chicken gets even better the next day. If the sauce is too thin after shredding, let it bubble in sauté mode for a few minutes to reduce. For tacos, spoon the chicken into warm corn tortillas with pickled onions and a dollop of sour cream.