Perfect Instant Pot Shredded Mexican Chicken
A flavorful and versatile shredded chicken recipe infused with Mexican spices, perfect for tacos, burritos, and more.
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Main Ingredients
- 2 pounds Boneless, Skinless Chicken Breasts Ideal for shredding and absorbing flavors.
- 1 cup Low-Sodium Chicken Broth Adds moisture and flavor.
- 2 tablespoons Olive Oil For sautéing onions and garlic.
- 1 medium Onion, finely chopped Builds the flavor base.
- 4 cloves Garlic, minced Adds aromatic flavor.
- 2 tablespoons Chili Powder Brings warmth and earthiness.
- 1 teaspoon Ground Cumin Adds a warm, nutty flavor.
- 1 teaspoon Dried Oregano Provides a fragrant herbal note.
- to taste Salt and Pepper Essential for seasoning.
- 1 lime Lime Juice Adds brightness and acidity.
Instructions
- Gather all ingredients and set the Instant Pot to sauté mode.
- Add olive oil to the pot and heat until shimmering.
- Sauté chopped onion for 3-4 minutes until translucent.
- Add minced garlic and sauté for an additional minute.
- Add chicken breasts in a single layer.
- Sprinkle chili powder, cumin, oregano, salt, and pepper over the chicken.
- Pour chicken broth over the chicken.
- Seal the lid and set to manual/pressure cook for 10 minutes.
- Allow natural pressure release for 5-10 minutes, then vent remaining pressure.
- Shred the chicken with two forks and return to the pot.
- Squeeze lime juice over the chicken and mix well.
- Serve immediately or store in an airtight container.
Notes
This recipe is versatile; use the chicken in tacos, burrito bowls, or salads.