Shredded Mexican Chicken
A super easy (Mexican-style) Instant Pot Shredded Chicken recipe is the perfect filling for burritos, enchiladas, tacos and more. Usually made with boneless chicken breast or boneless chicken thighs, it is an easy meal in minutes that the whole family loves.
I added Mexican seasoning to the instant pot chicken, but you can use almost any flavours or spices.
Related recipes: Keto Chicken Enchiladas / Easy Keto Nachos with Homemade Protein Chips
Why You Will Love This Recipe
Easy to make – 5-minute meal prep and the pressure cooker does all the work.
Budget-friendly – with the growing cost of living, we all love a budget meal.
Low carb and keto friendly – this shredded chicken instant pot recipe is gluten-free and low in carbs. It has no thickeners or sugar added.
The Ingredients
* Chicken Breast – I use boneless skinless chicken breasts. For this recipe, you can use skinless chicken thighs, bone-in chicken or even a whole chicken cut into pieces.
* Taco Seasoning – I have included a link to our Taco Seasoning in the recipe card, but you can also use store-bought. If you have none of either and want to whip up a quick seasoning mix add a teaspoon of ground cumin, ground coriander, chipotle powder or chipotles in adobo, and some oregano.
* Enchilada Sauce – make your own (there is a link in the recipe card) or use tomato puree, or tinned tomatoes. Add an extra tablespoon of chipotles in adobo for a tasty Mexican shredded chicken recipe.
* Optional Extras – I like to add dried chipotle chili, Mexican oregano the pressure cooker too. Add bay leaves, chicken broth, and different spices to suit the dish you will use the shredded chicken in.
For more shredded chicken in instant pot details:
Scroll to the RECIPE CARD below for QUANTITIES OF EACH INGREDIENT
How to Make It
Step 1. Place the chicken breasts into the bottom of the Instant Pot (or similar). Add remaining ingredients. Set to Pressure Cook/High/12 minutes.
Step 2. 5 minute Natural Release then Instant Release.
Step 3. Shred chicken with two forks when finish cooking. You can do this in the broth or on a chopping board.
Step 4. Serve wrapped in a low carb tortilla or however you want. Pictured here with Protein Tortilla Chips in our Keto Chicken Nachos recipe.
What to Serve with Mexican Shredded Chicken
I love it as-is straight from the bowl with a squeeze of lemon juice and fresh herbs. This pulled chicken recipe is also perfect for low carb wraps or served with guacamole, Mexican Red Onions, cilantro chimichurri, or salmoriglio.
FAQs
Yes, you can!
Freeze in portions in an airtight container.
Defrost in the fridge overnight
Reheat on the stovetop over medium heat or microwave in short bursts, stirring occasionally, until heated through.
Use the chicken for nachos, tacos, soup, sandwiches and a host more easy meals. It can be also be used as a filling in Chicken Lasagna.
You absolutely can. You can place boneless skinless chicken breast fillets straight into the Instant Pot frozen. It doesn’t matter if they are stuck together. Add the remaining ingredients and cook for the same amount of time. Check the internal temperature of the breast is 74°C / 165°F or higher before shredding. If the chicken needs extra time, then sauté in the pot until cooked.
To make slow cooker shredded chicken just pile all the ingredients into a slow cooker and cook on low for 4-6 hours.
More Low Carb Instant Pot Recipes
- Birria Tacos with Consommé
- Easy Baked Italian Meatballs
- Italian Keto Meatloaf Recipe
- Homemade Healthy Beef Stew
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Instant Pot Shredded Chicken
Equipment
Ingredients
- 1 kg (2.2 lb) chicken breast skin off, left whole
- 2 tbsp (2 tbsp) Keto Taco Seasoning
- 1 cup (1 cup) Keto Enchilada Sauce click for recipe or see notes
- 1/2 cup (1 cup) chicken stock or broth
Instructions
INSTANT POT® METHOD
- Place the chicken breasts into the bottom of the Instant Pot (or similar). Add remaining ingredients. Set to Pressure Cook/High/12 minutes.
- Natural Release for 5 minutes then Instant Release. Shred chicken with 2 forks. Serve wrapped in a low carb tortilla or however you want.
THERMAL METHOD
- Slice chicken breast into 3 long thick strips. Season with taco seasoning. Set aside.
- Add remaining ingredients to mixer; cook 12 min/100°C/stir.
- Add seasoned chicken breast; cook 10 min/100°C/reverse/slowest speed/MC OFF/basket on top. Check that chicken is cooked through and extend time if needed. This will of course depend on the size of chicken breast.
- Remove chicken and cover to keep warm. Reduce sauce; 10 min/120°C/speed 2/cap off. Add chicken back to sauce shred chicken 5 sec/reverse/speed 4.
CONVENTIONAL METHOD
- Preheat oven to 180℃ FAN/200°C STATIC/400°F.
- Season chicken and place into a casserole dish with remaining ingredients. Cover with lid. Bake 25-30 minutes or until chicken is cooked through. Shred with two forks.
Notes
Your Own Notes
Nutrition
29 responses to “Instant Pot Shredded Chicken”
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I love shredded chicken and this recipe really makes it easy to make. Thank you for all the helpful tips! -
I love using my instant pot for busy weeknight cooking, so I was so excited to come across your recipe. Can’t wait to try this Mexican shredded chicken!
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I hope you love it Claire.
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This is a great recipe! And I loved your homemade taco seasoning recipe. I usually have all the ingredients on hand so it was easy to make.-
I am so happy you enjoyed it Amy.
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So, so comforting! A bowl of this and a warm flatbread and I’m in heaven..absolutely perfect.
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Absolutely!
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I made this shredded chicken for tacos, and my only regret is I didn’t double the recipe. This chicken is heaven on Earth and so easy to make! Thanks for the recipe.-
Haha! I feel your pain. Double it is!
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I loved how easy this Mexican shredded chicken was to make in the Instant pot, but also appreciate the low carb enchilada sauce too – absolutely delish!-
yaas! That sauce is everything!
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This chicken was so incredibly easy to make in the instant pot! We used it in tacos and added leftovers to a soup. We’ll definitely add it to our rotation, it was so flavorful.-
What a great way to use it Veronika. Thanks for making it.
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I love how easy it is to make pulled chicken in an Instant Pot. I usually do it BBQ chicken style but I’m glad I tried it your way with the Mexican spices this time. Everyone loved it.-
So happy you all enjoyed it Bernice. Thanks for letting us know how it went.
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This Mexican shredded chicken is so easy to make in the Instant Pot with just a few ingredients. It went great in homemade burrito bowls.-
Yay! That is such a great way to use it.
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I love this shredded chicken. It’s super easy, flavorful, and delicious. Makes the best tacos!-
It sure does Colleen.
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I’m making this Instant Pot shredded chicken to serve tonight for Taco Tuesday and snuck a bit when I was shredding it. The meat is so juicy and full of amazing South-of-the-Border flavor!-
So glad you enjoyed it
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I love how the instant pot makes succulent pulled chicken so ridiculously easy! I could see myself making this for perfect weeknight tacos!-
I love my Instant Pot soooo much.
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Love the mix of flavours – such an easy meal to enjoy for a mid-week dinner but that you could totally serve to guest as well!-
Thanks Sylvie. Yes it is a great easy dinner that is suitable for most occasions.
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It is so cold here at the moment, and this looks just like the delicious bowl of warming comfort food I would love to enjoy for my dinner tonight 🙂-
Yes it is pretty cold here too and a great recipe to have to warm you up
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This looks amazing! Thanks for sharing.
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What a taco flavour explosion . This shredded chicken won the family over big time.
I can see a few different ways to enjoy this shredded chicken and I think lettuce tacos for lunch are now on the menu with the leftovers.
It was really quick and easy to make in the pressure cooker .
Thanks for such a delicious recipe
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