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Spicy Shredded Mexican Chicken in Instant Pot Recipe

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4.2 from 29 reviews

  • Author: Ezabella
  • Total Time: 25-30 minutes
  • Yield: 6-8 servings

Description

Super-tender shredded Mexican chicken cooked in an Instant Pot or slow cooker in a flavorful, slightly spicy sauce made with fire-roasted tomatoes, chipotle peppers, and a blend of spices. Perfect for tacos, burritos, enchiladas, taco salad, or served with beans and rice.

Ingredients

Main Ingredients

  • 14.5 ounces canned fire-roasted diced tomatoes (1 can)
  • 5 chipotle peppers in adobo sauce (use 2 peppers for a less spicy version)
  • 2 tablespoons brown sugar (omit for low-carb version)
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 garlic cloves, minced
  • 1 tablespoon fresh lime juice (juice from ½ lime)
  • 3 pounds skinless boneless chicken breast

Instructions

  1. Prepare the sauce mixture: Add one can of fire-roasted diced tomatoes and 5 chipotle peppers to the Instant Pot. Use a rubber spatula or wooden spoon to mash the chipotle peppers into the tomatoes. Add minced garlic, salt, pepper, oregano, cumin, smoked paprika, fresh lime juice, and brown sugar (omit for low-carb version). Stir thoroughly to combine all ingredients into a rich sauce.
  2. Add and coat the chicken: Place the 3 pounds of skinless boneless chicken breasts into the Instant Pot. Turn and coat each piece of chicken thoroughly with the prepared tomato and spice mixture ensuring full coverage for maximum flavor.
  3. Pressure Cook the Chicken: Close and seal the Instant Pot lid. Set to high-pressure for 20 minutes with the steam release valve set to “Sealing.” The chicken will begin cooking quickly, reaching full doneness around 10 minutes, but shredding optimally at 20 minutes where it remains moist and tender.
  4. Release pressure safely: After the cooking time ends, carefully perform a manual pressure release by turning the valve to ‘Venting.’ Watch out for escaping hot steam to avoid burns, and when the pin drops, open the lid.
  5. Shred the chicken: Transfer the cooked chicken breasts to a platter or cutting board. Using two forks, shred the chicken, leaving some pieces slightly chunky to maintain texture.
  6. Make the sauce thicker: Use a hand immersion blender to puree the tomato mixture remaining in the Instant Pot, or transfer it to a blender. Blend until the sauce thickens and yields a little over 2 cups of smooth, flavorful sauce.
  7. Combine chicken and sauce: Place the shredded chicken in a large mixing bowl and pour half of the thickened sauce over it. Mix gently to coat the chicken evenly, reserving the rest of the sauce for serving or additional moisture as desired.

Notes

  • Reduce chipotle peppers for milder spice or omit brown sugar for a low-carb option.
  • Allow the chicken to cook for the full 20 minutes under pressure to ensure tender, shreddable meat without drying it out.
  • Use two forks to shred for best texture, avoiding overly fine shredding to keep some chunkiness.
  • Puree the sauce separately to get a thicker consistency that clings well to the shredded chicken.
  • This recipe is versatile—serve with tortillas, rice, beans, or in salads for delicious Mexican-inspired meals.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes (plus 10-15 minutes to pressure cook to full temperature)
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Mexican

Find it online: https://kitchenloving.com/spicy-shredded-mexican-chicken-in-instant-pot-recipe/