Instant Pot Mexican Shredded Chicken – simply made in the Instant Pot, this Shredded Mexican Chicken is huge on flavor and so versatile – use in tacos, burritos, salads, and more!
Props for this recipe go to my amazing brother-in-law who is a chef and is always impressing our family with his fabulous food. He has been making this Mexican style chicken for a while and sending me home with leftovers. I finally asked him for the recipe so I could make my own Instant Pot version and this is the delicious result!
Instant Pot Mexican Shredded Chicken Recipe
In the original recipe, the veggies and chicken are cooked down in a large pan, basically stewed until the chicken begins to fall apart. I wanted to replicate this technique using the Instant Pot for a quick meal that could be thrown together on a weeknight or added to weekly Meal Prep.
To make this chicken, first add all the veggies to the bottom of the pot and top with the chicken. I used chicken thighs but boneless skinless breasts would work great too. Then sprinkle the chicken with the spices and set the pot. If you’re surprised or confused by the cinnamon in this recipe, please don’t skip it! It’s the secret ingredient that makes this chicken so tasty and unique!
When cooking poultry in the Instant Pot, I always find it’s best to the let the pot depressurize naturally. This keeps the meat juicy whereas quick release sometimes results in dry chicken.
Finish by shredding the chicken and let the mixture simmer on the Saute function if desired.
Meal Prep Lunch Ideas for Instant Pot Mexican Shredded Chicken
Keep it low carb and serve topped with lettuce or slaw and guacamole (my favorite!)
Make a burrito bowl (Chipotle style) and serve over rice, with salsa of your choice and toppings.
Add to greens with tomatoes, olives, and avocado for a yummy taco salad.
Dinner Suggestions for Mexican Shredded Chicken
Use as a filling in baked enchiladas or burritos.
Serve in flour or corn tortillas with your favorite taco toppings.
Combine chicken with rice and stuff the mixture into bell peppers. Top with cheese and bake for Mexican Chicken Stuffed Peppers.
Add to chilis and soups.
Make Nachos by spreading over tortilla chips and sprinkling with cheese. Top with salsa and sour cream.
Instant Pot Mexican Shredded Chicken - simply made in the Instant Pot, this Shredded Mexican Chicken is huge on flavor and so versatile - use in tacos, burritos, salads, and more!
- 1.5 lb boneless skinless chicken thighs trimmed of extra fat
- 1 cup diced bell peppers any color(s)
- 1/2 yellow onion, sliced
- 15 ounce can diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
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Combine peppers, onion, and tomatoes into the bottom of the Instant Pot. Place chicken thighs on top of this mixture.
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Combine all seasonings in a small bowl, mixing well. Sprinkle over the chicken.
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Seal the lid and cook on Manual setting for 15 minutes. Let pot depressurize naturally when cycle is complete (about 10-15 minutes.) Remove lid and shred chicken using two forks.
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If desired, use the Saute function to reduce the sauce.
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