This Easy Instant Pot Shredded Mexican Chicken recipe is epic! It’s super easy and quick to make with simple ingredients, full of flavor, and feeds a crowd. Pressure cooker and slow cooker instructions were added. Plus, step by step photos.
Instant Pot Mexican Shredded Chicken Recipe Highlights
If you love Mexican food as much as I do, I am sure you are going to flip out with this Easy Instant Pot Shredded Mexican Chicken recipe.
We have Mexican food at least once a week! That is why I always have handy my Easy Ground Beef for Tacos Recipe and this Shredded Mexican Chicken. I use them to make tacos, quesadillas, burritos, enchiladas, etc…
This Easy Instant Pot Shredded Mexican Chicken recipe is beyond delicious, it’s addictive! Plus, it’s super easy and quick to make, calls for just simple ingredients, it’s full of flavor, and feeds a crowd.
Shredded Mexican Chicken Ingredients
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
This recipe calls for just a few simple ingredients! You will need:
- Chicken broth
- Boneless, skinless chicken breast
- Chili powder
- Garlic powder
- Onion powder
- Smoked paprika
- Cumin
- Dried oregano
- Chipotle pepper in adobo
- Salt
- Black pepper
- Fire-roasted diced tomatoes
- Tomato paste
- Chopped cilantro to garnish
Make Shredded Mexican Chicken In The Instant Pot
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- Add chicken broth, chicken breast, chili powder, garlic powder, onion powder, paprika, cumin, oregano, chipotle pepper, salt, and black pepper. Mix to combine.
- On top of the chicken add diced tomatoes and tomato paste. Do NOT mix.
- Secure the lid to the pot and select “manual” or “high pressure” and cook for 15 minutes.
- When the time is over, carefully turn the valve to “Venting” to release the pressure. Then remove the lid.
- Use 2 forks to shred the chicken.
Substitutions & Additions
Mexican Shredded Chicken is fabulous as is, but here are some tasty add-ins you can try!
Add Beans: Add a can of black or pinto beans just before you add the diced tomatoes.
Add Green Chiles: You can add 2 tablespoons of mild diced green chiles but you are welcome to add more if you like.
Add Jalapenos: If you really like the heat you can add a can of jalapeños.
Make Shredded Mexican Chicken In The Slow Cooker
To make this recipe in the slow cooker place all the ingredients in the slow cooker and cook on high for 3 hours or on low for 6 hours. Use 2 forks to shred the chicken and serve.
Storing & Freezing Instructions
Store
Store refrigerated in an airtight container for up to 3 days.
Freeze
- Let it cool completely.
- Add chicken to a freezer plastic bag or container. Press bag flat, and squeeze out excess air to prevent freezer burn.
- Seal, label, and freeze for up to 3 months.
Reheat
Thaw it and reheat the chicken gently in a covered saucepan over medium heat until warmed through.
Assemble the Chicken Tacos
There 3 different ways I make chicken tacos:
- Soft Tacos: to make the traditionally soft chicken taco you have to heat the tortillas first and then you built the taco by adding the chicken and all desired toppings.
- Crispy Tacos: if you are using store-bought crispy shells, stand taco shells upright in the baking dish. Fill each with 1 tablespoon cheese and about 1/3 cup chicken. Bake, covered, for 15 minutes. Uncover; sprinkle more cheese. Bake, uncovered, for 5-7 minutes or until cheese is melted and shells are lightly browned.
- Oven-Baked Tacos: the oven-bake tacos are my favorites! No mess, no chicken, or toppings, falling of the tortillas, the cheese gets nice and melty, the tortilla crisps up a little…simply epic! To make oven-bake tacos:
- Warm the corn tortillas for 30 -45 seconds in the microwave, until pliable.
- On a baking sheet, rub the tortillas with vegetable or canola oil.
- Layer evenly with chicken and cheese. Fold the other half of the tortilla over the filling.
- Bake at 425º F for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
- Serve and add all the toppings your heart desires.
Serving Ideas
My family loves to eat these shredded chicken tacos with green rice or Mexican rice and black beans. A green salad, baked beans, or Instant Pot Drunken Beans would also be a great idea.
Pro Tip: Double Batch! This Mexican Shredded Chicken is a fabulous recipe to double or triple! Freeze leftovers in portion-size bags for a quick thaw and heat dinner.
More Mexican Inspired Recipes You’ll Love!
- Instant Pot Mexican Pulled Pork
- Mexican Short Ribs
- 30-minute Easy Tacos al Pastor
- Easy Ground Beef for Tacos Recipe
- Instant Pot Crispy Pork Carnitas
- Slow Cooker Chipotle Carnitas
- More Recipe
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Easy Instant Pot Shredded Mexican Chicken
Ingredients
- 1 cup chicken broth
- 2 lb boneless skinless chicken breasts
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 – 2 chipotle peppers in adobo sauce, finely chopped (see notes)
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- Chopped cilantro to garnish (optional)
Instructions
- Add chicken broth, chicken breasts, chili powder, garlic powder, onion powder, paprika, cumin, oregano, chipotle pepper, salt, and black pepper to the instant pot. Mix to combine.
- On top of the chicken add diced tomatoes and tomato paste. Do NOT mix.
- Secure the lid to the pot and select "manual" or "high pressure" and cook for 15 minutes.
- When the time is over, carefully turn the valve to "Venting" to release the pressure. Then remove the lid.
- Use 2 forks to shred the chicken. Mix well to coat all the chicken with the sauce.
- Serve. Use it to make tacos, quesadillas, sandwiches, or arepas. Add it to a baked potato with some sharp cheddar cheese or add it to a salad (cold).
SLOW COOKER:
- Place all the ingredients into the slow cooker and cook on high for 3 hours or on low for 6 hours.
- Use 2 forks to shred the chicken.
- Serve. Use it to make tacos, quesadillas, sandwiches, or arepas. Add it to a baked potato with some sharp cheddar cheese or add it to a salad (cold).
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