Ingredients

• 2 lbs boneless, skinless chicken breast (cut into large pieces)
• 1 (15 oz) can diced tomatoes with green chilies
• 3 chipotle peppers in adobo sauce (see notes)
• 1 teaspoon kosher salt
• 1 teaspoon granulated garlic
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Juice of 2 limes

Preparation Tips

Slice the chicken breasts into large pieces for uniform cooking and optimal tenderness. This helps avoid a rubbery texture.

For a milder heat level, leave the chipotle peppers whole and discard them after cooking. If you prefer spicier chicken, dice the peppers before cooking.

Shred the cooked chicken with forks in a separate bowl. Mix it back into the juices or create a gravy by thickening the liquid with a cornstarch slurry.

Loading the Instant Pot

Put all the ingredients into the Instant Pot liner.

Stir well to evenly coat the chicken with the seasonings and sauce.

Pressure Cooking

Secure the lid and set the vent to the SEALED position.

Press the MANUAL or PRESSURE COOK button and set the timer for 15 minutes on HIGH pressure.

(Allow approximately 10 minutes for the pot to reach pressure.)

Release and Shred

After cooking, release the pressure quickly.

Carefully remove the lid and transfer the chicken to a bowl or cutting board.

Shred the meat using two forks.

Moisten and Serve

To keep the chicken moist and flavorful, mix some or all of the cooking juices back into the shredded chicken.

Use this versatile chicken in tacos, burrito bowls, enchiladas, or salads.

Print Pin

Instant Pot Mexican Shredded Chicken

Instant Pot Mexican Shredded Chicken with smoky chipotle, zesty lime, and tender, juicy pieces in a rich, spiced tomato sauce. Perfect for tacos, bowls, or salads.

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Cooling Time 5 minutes mins

Ingredients

• ▢ 2 lbs boneless skinless chicken breast (cut into large pieces)
• ▢ 1 15 oz can diced tomatoes with green chilies
• ▢ 3 chipotle peppers in adobo sauce see notes
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon granulated garlic
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon smoked paprika
• ▢ Juice of 2 limes

Instructions

• Place all ingredients into the Instant Pot.
• Stir to coat chicken with seasonings and sauce.
• Lock lid, set vent to SEALED, and cook on HIGH pressure for 15 minutes.
• Quick release pressure.
• Transfer chicken to a bowl and shred with two forks.
• Stir cooking juices into shredded chicken.
• Use in tacos, burrito bowls, enchiladas, or salads.