Description
Instant Pot shredded Mexican chicken is a simple mix of onions, garlic, diced tomatoes, and taco seasoning that elevates plain chicken to another level. This shredded chicken can be used for all kinds of recipes from enchilada filling to tacos to hot Tex-Mex dips! It freezes great and the recipe below can easily be cut in half to make a smaller batch if needed.
Ingredients
Units
Scale
- 2 tsp canola oil
- 1 medium onion, diced
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, minced
- 1/4 cup (2 packets) store-bought or homemade taco seasoning
- 14 oz petite diced tomatoes
- 1 1/4 lbs boneless skinless chicken thighs (see note below)
- 1 1/4 lbs boneless skinless chicken breasts (see note below)
Instructions
- Heat the Instant Pot (see note below) on Saute setting with the time set to 8 minutes. Add oil, onions, and good pinch of salt and a few cranks of pepper. Saute, stirring occasionally for 5 to 6 minutes, until the onions have softened. Stir in the garlic and taco seasoning, and cook for about 1 minute, until they become fragrant. Stir in the tomatoes, and ½ teaspoon of salt, and a few cranks of black pepper. Turn the cooker off. Nestle the chicken into the sauce.
- Close the Instant Pot, ensuring the valve is set to “Sealing,” and turn the Pressure setting on. Set the Pressure setting to High and set the time to 20 minutes.
- Once the Instant Pot has timed out and has started on the Warm setting, allow the pot to natural release (this will take about 40 minutes) or carefully quick release the pressure manually according to your cooker’s instruction manual.
- Once the pot has fully depressurized and there is no more steam releasing from the Venting valve, open the lid, and transfer the chicken to a bowl and let it rest for 5 minutes. Shred with two forks. Add some of the liquid from the pot to the chicken to keep it moist. Use the chicken immediately or cool for a few minutes then transfer it to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.
Notes
- You can use a mix of thighs and breasts or either of them on their own. This recipe will work for 2 ½ pounds of whatever boneless chicken you have!
- I made this chicken using a 6-quart Instant Pot. Different pressure cookers have different settings so please familiarize yourself with your cooker’s settings before starting this recipe.
- Prep Time: 5 minutes
- Pressurizing Time: 12 minutes
- Cook Time: 25 minutes
- Category: Instant Pot recipes
- Cuisine: Tex-Mex
