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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Cooking Method / Instant Pot / Instant Pot Mexican Chicken

Instant Pot Mexican Chicken

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By: Leigh Anne WilkesPosted: 12/09/19Updated: 1/25/22

This post may contain affiliate links. Please see disclosure policy here.

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!

You can find lots more quick, easy and delicious Instant Pot dinner ideas and recipes here on the blog.

Instant Pot Mexican Chicken in a bowl

I love the flexibility of this Instant Pot Mexican Chicken.  You have so many options!  It is perfect served with some  rice and beans or of course you can put it in a taco. I love to use it on a tostada or in an enchilada too.

bowl of instant pot mexican shredded chicken

It doesn’t get much easier and quicker than this Instant Pot Mexican Chicken!

How to Make Instant Pot Mexican Chicken

  • Place your chicken in the Instant Pot.  I used skinless, boneless chicken breasts.
  • Mix together the sauce ingredients and pour it over the chicken.  It’s that easy!
  • Set the Instant Pot to high pressure for 15  minutes.  Make sure your valve is set to “sealing”.
  • Do a 10 minute natural release and then a quick release.
  • Remove lid and using two forks shred the chicken.  You can do this inside the instant Pot or remove the chicken to shred and then return to the pot.
  • Allow the chicken to sit in the pot for a bit so it can absorb back in some of the juices and flavor.
shredded mexican chicken in the instant pot

Can I Use Frozen Chicken Breasts?

  • Yes, it will just take the Instant Pot a little longer to come up to pressure.
  • Increase the cook time to 15-20 minutes.
overhead shot of Instant Pot Mexican Shredded Chicken in a bowl

TIP: 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.

closeup of shredded mexican chicken

Can I Use A 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.

It really doesn’t get much easier than Instant Pot Mexican Chicken.  Check out some of my other favorite Instant Pot Recipes:

  • Instant Pot Lemon Chicken
  • Instant Pot Tomato Soup
  • Instant Pot Cafe Rio Sweet Pork

For all of my other favorite kitchen products and tools visit my Amazon Store. 

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes

Instant Pot Mexican Chicken Recipe

4.84 from 6 votes

Instant Pot Mexican Chicken

Recipe From: Leigh Anne Wilkes
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!
serves: 8 servings
Prep:5 minutes minutes
Cook:20 minutes minutes
0 minutes minutes
Total:25 minutes minutes
Rate Recipe

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

Recommended Products

Instant Pot (6qt)

Nutrition Facts:

Calories: 144kcal (7%) Carbohydrates: 4g (1%) Protein: 24g (48%) Fat: 3g (5%) Saturated Fat: 1g (6%) Cholesterol: 73mg (24%) Sodium: 191mg (8%) Potassium: 441mg (13%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 108IU (2%) Vitamin C: 3mg (4%) Calcium: 14mg (1%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Main Dish
Cuisine:Mexican
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  1. Leigh Ann says

    Posted on 12/7 at 11:10 am

    We LOVED this recipe! Thank you for sharing with the rest of us!!

    Reply
  2. Claudia says

    Posted on 12/28 at 11:49 am

    I can’t wait to try this Mexican Chicken recipe in my new Insta Pot. Will you be sharing what you read in 2019?

    Reply

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