August 13th, 2019
Instant Pot Mexican Shredded Chicken
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
One of my favourite kind of foods Instant Pot Mexican Shredded Chicken. Easy, delicious and versatile!
This style of low carb chicken carnitas really is one of my favourite foods to prepare and eat. I have been making this for decades and enjoying as is, in enchiladas, nachos, tacos, soup and even pasta.
Our Instant Pot Mexican Shredded Chicken is made very saucy. Almost soupy. I like it this way as it remains moist but gives you more options in the way to eat it. Personally I do love it straight up like this with just a little diced avocado thrown in. So let’s look at what is in it.
The Ingredients
- 3 chicken breast skin off, left whole
- 2 tbsp Keto Taco Seasoning
- 1 1/2 cups chicken stock or broth
- 100 g butter
- 1 large tomato
- 1/2 onion
- 2 tbsp jalapeños
- Salt and pepper
TO SERVE
- Avocado
- Fresh coriander leaves
- Fresh grated cheese
-
- Taco Seasoning
-
- Pressure cook whole
-
- Shred with two forks
Making Instant Pot® Mexican Shredded Chicken
While I have included Instant Pot® instructions in the recipe, you can use any pressure cooker or even slow cook this recipe. If using a slow cooker start with a 4 hour time on low. Check the chicken and extend time. Cooking time will vary from model to model. Plus the thickness of the breast pieces can affect the cooking time. The addition of butter does help immensely in not allowing the breast to dry out.
Thermomix® instructions have also been included. Check the chicken before shredding to ensure that it is indeed cooked all the way through.
This recipe can also be cooked on the stove top. Simply follow the instructions below.
Preheat oven to 180℃.
Season chicken and place in casserole dish with remaining ingredients. Cover with lid and place in oven.
Bake 25-30 minutes or until chicken is cooked through.
Shred with two forks.
What to Serve with Mexican Shredded Chicken
As I mentioned previously, this recipe is perfect as is with a little diced avocado, fresh coriander and grated cheese. However, team this with our Soft Tacos and Easy Guacamole and you have a tasty soft taco. Or wrap it with some salad with our Cauliflower Wraps for a tasty kebab. So many options!
For more Instant Pot and Pressure Cooker Recipes
- Thai Panang Chicken Curry
- Easy Keto Beef Lasagna
- Keto Red Curry Chicken | Chiang Mai style
- Chicken Pot Pie Soup | Keto | Low carb recipe
- Keto Chilli Con Carne
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Instant Pot Mexican Shredded Chicken
Let me tell you this dish is something pretty spectacular. So simple with a minimum of ingredients and cooked to perfection with little effort.
Calories: 334kcal
Servings: 5 serves
Tap or hover over number to scale ingredientsIngredients
- 3 chicken breast skin off, left whole
- 2 tbsp Keto Taco Seasoning
- 1 1/2 cups chicken stock or broth
- 100 g butter cubed
- 1 large tomato diced
- 1/2 onion finely diced
- 2 tbsp jalapeños roughly chopped
- Salt and pepper to taste
TO SERVE
- Avocado diced
- Fresh coriander leaves
- Fresh grated cheese
Instructions
INSTANT POT® METHOD
- Season chicken breasts with Keto Taco Seasoning and place into bottom of Instant Pot.
- Add remaining ingredients.
- Set Instant Pot® to Pressure Cook, High, 12 minutes. (or use any pressure cooker settings)
- Natural Release for 5 minutes then Instant Release.
- Shred chicken with 2 forks.
- Serve shredded chicken with a ladle of stock, avocado, grated cheese and fresh coriander.
THERMOMIX® METHOD
- Slice chicken breast into 3 long thick strips. Season with Keto Taco seasoning. Reserve
- Place stock, butter, tomato, onion, jalapeños, salt and pepper into mixing bowl. Heat 12 minutes/100°C/stir.
- Add seasoned chicken breast and cook 10 minutes/100°C/reverse/stir/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 the breast.
- Drain liquid from bowl reserving chicken. Shred chicken 5 seconds/reverse/speed 4. Scrape sides of bowl and repeat if needed.
- Serve shredded chicken with a ladle of stock, avocado, grated cheese and fresh coriander.
CONVENTIONAL METHOD
- Preheat oven to 180℃.
- Season chicken and place in casserole dish with remaining ingredients. Cover with lid and place in oven.
- Bake 25-30 minutes or until chicken is cooked through.
- Shred with two forks.
- Serve shredded chicken with a ladle of stock, avocado, grated cheese and fresh coriander.
Notes
- Store in fridge for up to 3 days.
- Shredded chicken can be frozen for up to 1 month.
- This recipe is perfect for a light soup, just add more stock. It can also be used for enchilada, burrito, taco fillings.
Nutrition
Serving: 1g | Calories: 334kcal | Carbohydrates: 5g | Protein: 31g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 132mg | Sodium: 405mg | Potassium: 667mg | Fiber: 1g | Sugar: 3g | Vitamin A: 810IU | Vitamin C: 13mg | Calcium: 19mg | Iron: 1mg | Magnesium: 43mg | Net Carbs: 4g
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8 Comments
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
This looks amazing! Thanks for sharing.
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
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.
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.