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Instant Pot Mexican Chicken allows you to have a delicious dinner ready in minutes and it is so easy. If you’ve never used an Instant Pot before this recipe is the perfect place to start!
It doesn’t get much easier and quicker than this Instant Pot Mexican Chicken!
I love the flexibility of this Instant Pot Mexican Chicken. You have so many options! It is perfect just served with rice and beans or you can use it in a taco, tostada, enchilada, burrio, or salad. The options are limitless. 
Ingredients Needed
- Chicken Breasts, boneless and skinless
- Chicken Broth
- Diced Tomatoes
- Diced Green Chilies
- Garlic
- Mexican Oregano
- Cumin
- Chili Powder, I like to use adobe chili powder
- Brown Sugar
- Salt and Pepper
- Cilantro
How to Make Instant Pot Mexican Chicken
- Place chicken in the Instant Pot.
- Mix chicken broth, tomatoes, green chilies, brown sugar, and seasoning to make a sauce.
- Pour sauce over chicken.
- Set the Instant Pot to high pressure for 15 minutes. Make sure your valve is set to “sealing”.
- Release pressure naturally (natural release) for 10 minutes and then do a quick release.
- Remove lid shred the chicken. You can do this inside the instant Pot or remove the chicken to shred and then return to the pot.
- Allow chicken to sit in the pot for a bit so it can absorb back in some of the juices and flavor.
Tips
- Remember that when cooking chicken in the Instant Pot, size matters. If your chicken breasts are small, around 6 oz., they will need less time to cook, about 10 minutes. The chicken breasts I use are usually around 8-10 oz.
- Chicken needs to reach an internal temperature of 165 degrees F so check the temperature with an instant read thermometer.
Frequently Asked Questions
Can I use frozen chicken breasts in the instant pot?
Yes, it will just take the Instant Pot a little longer to come up to pressure and you will need to increase the cooking time.
For Instant Pot Mexican Chicken add 5 minutes to the cookie time for a total of 20 minutes.
Can I make Mexican Shredded Chicken in the crock pot?
To make it in the crock pot, add all ingredients to slow cooker and then cook on low for 4 hours. Shred chicken and then cook on low for one additional hour to allow juices time to absorb into chicken.
Check out more of my favorite Instant Pot Recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Instant Pot Mexican Chicken
Ingredients
- 2 lbs. boneless, skinless chicken breasts 3-4 breasts depending on size
- 1 14 oz. diced tomatoes
- 1 4oz diced green chilies 1
- 1 tsp garlic minced
- 1 tsp Mexican Oregano
- 1 tsp cumin
- 1 tsp chili powder I like to use adobe chili powder
- 2 Tbsp brown sugar
- 1/2 cup chicken broth
- salt and pepper to taste
- cilantro for garnish
Instructions
- Place chicken into Instant Pot.
- Mix together remaining ingredients except for cilantro. Pour over chicken
- Put on lid and set to high pressure for 15 minutes. Do a 10 minute natural release and then quick release.
- Shred chicken in the pot or remove and shred. Return shredded chicken to the pot and mix to combine with juices. Allow to sit in juices for a few minutes to allow them to absorb into shredded chicken.
- Garnish with chopped cilantro
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Leigh Ann says
We LOVED this recipe! Thank you for sharing with the rest of us!!
Claudia says
I can’t wait to try this Mexican Chicken recipe in my new Insta Pot. Will you be sharing what you read in 2019?