Instant Pot Shredded Chicken

A bowl of instant pot shredded chicken topped with cilantro.

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5 from 93 votes!

This Mexican Instant Pot Shredded Chicken is perfect for enchiladas, tacos, wraps, soups and so much more!

Prep Time10

Cook Time12

Total Time22

Course: Lunch or Dinner

Cuisine: Mexican

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: serves

Calories: 143kcal

Author: Megan Ellam

Equipment

Instant Pot ®

Ingredients

1 kg chicken breast skin off, left whole
2 tbsp Keto Taco Seasoning
1 cup Keto Enchilada Sauce click for recipe or see notes
1/2 cup chicken stock or broth

Metric - US Customary

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

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, and taco fillings.

Chicken breast can be easily swapped for thigh fillets if preferred. If you don't have a pressure cooker or slow cooker then this recipe can be made with leftover rotisserie chicken or bbq chicken. Just mix the cooked chicken and remaining ingredients in a small pan and heat on the stovetop until warmed through.

Use Fajita Seasoning for a milder spice blend.

Swap the chicken for tofu, jackfruit or cauliflower. Replace the cheese with any dairy-free or plant-based cheese as desired.

If you do not have an Instant Pot, Ninja Foodie or similar pressure cooker this recipe can be cooked in a slow cooker or in the oven.

The nutritional value is based on 4 serves, but this can easily stretch to 6 serves.

Nutrition