Instant Pot Mexican Shredded Chicken
Fast, easy Mexican shredded chicken is moist, delicious and perfect for use in so many dishes! A low calorie low carb recipe that's full of south-of-the-border flavor.
Servings: 18 ¼-cup servings (total yield: 4.5 cups shredded chicken)
Calories: 62kcal
Equipment
Ingredients
- 1 cup restaurant-style salsa
- 2 tablespoons taco seasoning homemade or store bought
- 2 pounds boneless skinless chicken breasts 4 8-ounce chicken breasts
Instructions
- Combine the salsa and taco seasoning; stir to fully mix together.
- Pour half of the mixture into the Instant Pot and spread to lightly cover the the bottom of the insert.
- Place the chicken breasts beside each other in the Instant Pot. Pour the remaining salsa mixture on top of the chicken.
- Close the lid, set the valve to SEALING. Select MANUAL HIGH PRESSURE and adjust the time to 10 minutes.
- After the cooking completes, allow a Natural Release for 10 minutes or until the pressure is released (it may be shorter than 10 minutes).
- Open the lid and turn the Instant Pot to WARM. Remove the chicken from the instant pot and shred with two forks or using a stand mixer with paddle attachment.
- Place the shredded chicken back into the Instant Pot and coat fully with the sauce.
Notes
Cooking Time for larger chicken breasts or frozen
Up to 12 ounces - 10 minutes cook time
Over 10 ounces or using frozen chicken breasts - 15 minute cooking time How to Store In the Refrigerator: Store in an airtight container with the cooking liquids for up to 4 days. In the Freezer: Add the chicken and cooking liquids to a freezer safe container or freezer bag. Remove as much air as possible. Freeze for up to 3 months. Thaw in the refrigerator. Reheat in the microwave. Consider freezing in single portion servings for easy use for emergency dinner rotation!
Up to 12 ounces - 10 minutes cook time
Over 10 ounces or using frozen chicken breasts - 15 minute cooking time How to Store In the Refrigerator: Store in an airtight container with the cooking liquids for up to 4 days. In the Freezer: Add the chicken and cooking liquids to a freezer safe container or freezer bag. Remove as much air as possible. Freeze for up to 3 months. Thaw in the refrigerator. Reheat in the microwave. Consider freezing in single portion servings for easy use for emergency dinner rotation!
Nutrition
Calories: 62kcal | Carbohydrates: 1g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 183mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg