Instant Pot Mexican Shredded Chicken

Instant Pot Mexican Shredded Chicken

Simplify dinner with my easy 3-ingredient recipe for Instant Pot Mexican Shredded Chicken. Perfect for tacos, burritos, quesadillas and more!
Print Pin
Course: Instant Pot, Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8
Calories: 94kcal
Author: Katie's Cucina

Ingredients

  • 1 19 oz. can of Red Enchilada Sauce
  • 2 tablespoons taco seasoning
  • 4 boneless skinless chicken breast frozen or fresh

Instructions

  • Empty the enchilada sauce in the instant pot and sprinkle the taco seasoning in the sauce. Mix well then add the chicken breast. 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 reduce 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. Release the pressure and remove the chicken breast to a bowl. Shred the chicken and place it back in the sauce, tossing so the chicken is saucy. Enjoy immediately or place the Instant Pot on "Keep Warm" mode and enjoy when your ready!

Nutrition

Calories: 94kcal | Carbohydrates: 6g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 730mg | Potassium: 209mg | Fiber: 1g | Sugar: 5g | Vitamin A: 548IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg
Tried this recipe?Mention @KatieJasiewicz or tag #katiescucina!