Mexican-Style Shredded Chicken (Instant Pot)

I love this recipe because it’s so easy, versatile, and full of flavor. Just throw all the ingredients in your Instant Pot, let it cook for 15 minutes, shred the chicken, and it’s ready to be added to a variety of recipes.

It's perfect in tacos, enchiladas, quesadillas, burritos, burrito bowls, salad bowls - any Mexican-inspired dish. I highly recommend it in my chicken taquitos or just load it into my cassava flour tortillas with some jalapeño-pickled red onions!

Don’t forget to store the chicken in the sauce from the Instant Pot to keep it moist. Plus you can add a little sauce to your dish for some extra delicious flavor.

Recipe makes 6-8 servings

Ingredients

• 2 pounds chicken breast, boneless, skinless

• 1 cup salsa (I used medium heat chipotle)

• 1/2 cup (4 oz) chicken broth

• 1 tbsp smoked paprika

• 1/2 tbsp chili powder

• 1/2 tbsp chipotle powder

• 1/2 tbsp cumin, ground

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp black pepper

• 1/4 tsp dried oregano

• 1/4 tsp salt

Directions

1. Add all ingredients except the salsa to the instant pot, stir to combine.

2. Place the chicken in the instant pot. Make sure the chicken is well coated and submerged as much as possible in the other ingredients.

3. Close lid, set the instant pot to "sealing" mode, and set to high pressure for 15 minutes. 

4. Quick release the pressure when the chicken is done. 

5. Shred chicken and store in the sauce in an air-tight container in the refrigerator.

6. Add it to your favorite Mexican-inspired recipe!

Nutrition Info (1/8 recipe): 172 calories, 2g fat, 2g carbs, 34g protein