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!
Servings 8 servings
Calories 144kcal
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