Instant Pot Mexican Chicken

Simplify dinner with my easy 3-ingredient recipe for Instant Pot Mexican Shredded Chicken. This recipe can be made with fresh or frozen chicken breast in under a half hour. The Mexican shredded chicken is perfect for tacos, burritos, quesadillas and more!

I first published this recipe for Instant Pot Mexican Shredded Chicken in 2017. This was my first Instant Pot recipe I had ever shared on the blog. It’s a recipe that I tested for months prior to finally sharing the Mexican shredded chicken on the blog. I used the same exact concept as my slow cooker shredded chicken tacos, but in Instant Pot form. Best of all–if I forget to take out chicken the night or morning before I want to make shredded chicken. I can use frozen chicken breast instead. So no excuses to not get dinner on the table.

Jump to:

• Why this Recipe Works
• Ingredients
• Directions
• FAQs
• Tips & Tricks
• Instant Pot Mexican Chicken

Why this Recipe Works

Perfect Balance of Flavors – The recipe combines bold Mexican-inspired spices, like cumin, chili powder, and garlic, with zesty ingredients like lime juice or salsa. These flavors infuse deeply into the chicken during pressure cooking, ensuring every bite is flavorful and satisfying.

Instant Pot Efficiency – The Instant Pot’s pressure cooking function locks in moisture while rapidly tenderizing the chicken. This ensures the meat is juicy and easy to shred, making it perfect for tacos, burritos, or bowls. Plus, it saves time compared to traditional slow cooking or stovetop methods.

Versatile and Foolproof – This recipe is forgiving and adaptable. Whether you use chicken breasts or thighs, fresh or canned ingredients, it works every time. The Instant Pot ensures consistent results, and the simple prep makes it accessible for cooks of any skill level.

Ingredients

• Chicken Breast – I like to use boneless skinless chicken breast so I don’t have to worry about fishing bones out of the sauce. You can also use boneless chicken thighs if you prefer dark meat.
• Enchilada Sauce – I use a large can of enchilada sauce or two “regular” size cans which would be the 15 oz. cans.
• Taco Seasoning – I always make my own taco seasoning and measure it out. You can use an envelope of taco seasoning too. Either works.

Directions

Empty the can of enchilada sauce in the Instant Pot. Sprinkle the taco seasoning in the sauce. Mix well with a whisk. Then add the chicken breast to the sauce. Coat the chicken on both sides.

Plug the Instant Pot in and close the lid to the locking position. Select “meat”, for fresh thawed chicken, select cooking time to 15 minutes. (For frozen chicken breast cook for 30 minutes.)

Once the Instant Pot has come to pressure and is done let it sit for 5 minutes. Carefully, force the pressure, remove the lid, and place the cooked chicken breast in a bowl. Shred the chicken (see notes for easy shredding options) and place the shredded chicken back in the sauce.

Make sure to toss the chicken in the sauce, so the chicken is saucy. Enjoy immediately or keep in the Instant Pot on “Keep Warm” mode until you are ready to enjoy!

FAQs

Tips & Tricks

Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.

• Enchilada sauce – You can use a large can of enchilada sauce or you can make your own. In a pinch I will use a can of tomato sauce and my chicken still comes out just as flavorful!
• Taco Seasoning – You can use a store bought envelope of taco seasoning for this recipe. If you find yourself making a lot of tacos I would invest in a large Costco size container of taco seasoning. Another great option is to make your own. I do this and store my homemade taco seasoning in a mason jar in my cabinet.
• Shredding Chicken – I have found two methods to shred chicken. The first method requires a little arm muscle; place the chicken in a bowl and shred with the tines of two forks. My other method, which people always seem to be blown away with is using the KitchenAid Stand Mixer! You might wonder just how do you shred chicken with a mixer?Simply place the cooked chicken in the bowl of the stand mixer. Use the paddle attachment and turn on low setting. Within 30 seconds you’ll have perfectly shredded chicken!

• Freezing Shredded Chicken – I always make extra so that I can freeze the Mexican shredded chicken for an easy dinner in the future. It is so incredibly easy to do this. Let the shredded chicken cool to room temperature, label the freezer bag, and place the chicken in the bag. I always add a few extra spoonfuls of sauce to the bag before I freeze. This will ensure the chicken is not dry when you go to reheat it later on. Lay flat and freeze.
• Cooking frozen shredded chicken – To reheat your previously frozen chicken you’ll want to first thaw the shredded chicken. If you place the bag in the refrigerator the evening before you are ready to serve it will be defrosted in time. Then just add the contents to a sauce pan and cook on medium-low heat for 10-15 minutes or until hot.

If you make this Mexican shredded chicken in the Instant Pot, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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