Print

Instant Pot Mexican Chicken

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!
Course Main Dish
Cuisine Mexican
Keyword instant pot mexican chicken
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8 people
Calories 144kcal
Author Leigh Anne Wilkes

Equipment

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

Nutrition

Calories: 144kcal | Carbohydrates: 4g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 191mg | Potassium: 441mg | Fiber: 1g | Sugar: 3g | Vitamin A: 108IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg