Mexican Shredded Chicken

Mexican Shredded Chicken – Instant Pot

This Mexican Shredded Chicken is an easy week night meal, ready in under 30 minutes start to finish.  The joys of having an Instant Pot!

A couple of weeks ago I was gifted the best kitchen appliance – and Instant Pot (aka IP).  I have been eyeballing these for a while and I felt like the last person on the planet who did not have one.  Well that day has changed and I have been loving this thing ever since.

Ain’t she a beaut…Mexican Shredded Chicken Instant Pot

If you’re not sure what an Instant Pot is, it’s an electric pressure cooker.  Long gone are the days when your grandmother would have one of these things rocking and shaking about ready to explode (and sometimes they did!) on their stove-top.  This new and fabulous version has numerous safety functions so no need to fear it.  I decided on the 8 quart Instant Pot IP-DUO60 7 In 1 because I really wanted to try out the yogurt function.  I have made a batch of dairy-free coconut yogurt but I want to tweak it a bit before sharing it with you all, so stay tuned!

It’s still a bit of a learning curve for me to get the timing “just right”.  You really have to take into consideration the time it takes for the IP to come up to pressure, it is still cooking the food while it does this so I have always erred on the lower time setting, that way if it’s not ready I can always put it in for longer.

Mexican Shredded Chicken

This Mexican Shredded Chicken recipe is going to become a staple in our house.  The H and I both really loved it and the chicken turned out perfectly, not dry at all as some people have said about chicken breasts in their IP.  It is relatively low-carb but can be even lower if you omit the beans and corn (I was feeding the H so I kept these in).  I dished this up as is but the H had his over rice.  Quinoa or cauli rice would also be awesome with this!Mexican Shredded Chicken Instant Pot

Mexican Shredded Chicken
Serves 6
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  1. 1 1/2 lbs boneless, skinless chicken breast
  2. 1 can diced tomatoes (14 oz)
  3. 1 can white kidney beans (14 oz)
  4. 1 cup fresh or frozen corn
  5. 1 cup chicken broth
  6. 1 medium onion, diced
  7. 2 cloves garlic, minced
  8. 1 Tbsp olive oil
  9. 1 Tbsp dried oregano
  10. 1 tsp cumin
  11. 1 tsp chili powder
  12. S&P to taste
Optional Toppings
  1. Green onions
  2. Sour cream
  3. Shredded cheese
  1. Set the Instant Pot to "sauté" setting. Drizzle the pot with olive oil.
  2. Add the chicken breasts and sprinkle with half the spices (oregano, cumin and chili powder).
  3. Brown chicken breasts on both sides, remove from pot and set aside.
  4. With sauté function still on, add onions and garlic, cook for a few minutes until translucent. Turn Instant Pot to "keep warm" setting or off.
  5. Add diced tomatoes, kidney beans, corn, chicken broth, chicken breasts and remaining spices to the pot.
  6. Press the "manual" setting and set time for 8 minutes, put lid on.
  7. Once time is up, turn the valve to quick release.
  8. Once it has depressurized, remove lid and remove the chicken breasts. Add to a bowl and shred.
  9. Add chicken back in to sauce and stir.
  10. Serve over rice or as is.
  11. Top with green onions, cheese and sour cream.
  12. Enjoy!
Nutritional Info per serving
  1. 237 Calories, 22g Carbs, 7g Fibre, 15g Net Carbs, 2g Fat, 33g Protein, 3g Sugar
  2. Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
The Happy Health Freak
Mexican Shredded Chicken

Mexican Shredded Chicken ready in under 30 minutes in the #InstantPot, the perfect week day meal! Click To Tweet

Mexican Shredded Chicken Mexican Shredded Chicken Mexican Shredded Chicken

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