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Instant Pot Mexican Shredded Chicken

Juicy, tender, Mexican Shredded Chicken is quick and easy to make in your Instant Pot. Just dump everything in the liner and dinner is ready in 30 minutes. Making chicken tacos or chicken taco salads has never been so tasty or this easy!
Prep Time10 mins
Cook Time15 mins
Pressure Build10 mins
Total Time35 mins
Servings: 6 servings


  • Pressure Cooker


  • 2 lbs. boneless, skinless chicken breast cut into large pieces
  • 1 (15 oz.) can fire roasted tomatoes
  • 2 chipotle peppers in adobo sauce see notes
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chipotle chili powder
  • juice of 1 lime


  • Place all of the ingredients into the liner of the Instant Pot and stir to coat the chicken evenly. Lock the lid in place and make sure that the vent is in the SEALED position. Press the MANUAL button and set the timer for 15 minutes at HIGH pressure. (The Instant Pot will take roughly 10 minutes to come up to pressure before the timer begins.)
  • Once the cooking time is up, release the pressure immediately. Remove the lid and transfer the chicken to a bowl or a cutting board. Use two forks to shred the chicken. The remaining juices in the Instant Pot can be stirred back into the chicken meat to keep it moist.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating. Reheat leftovers on the stovetop or in the microwave.


For a less spicy chicken, leave the chipotle peppers whole so that you can remove them after cooking. Dice them before cooking if you want a spicier shredded chicken.


Calories: 197kcal | Carbohydrates: 5g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 738mg | Potassium: 584mg | Fiber: 1g | Sugar: 2g | Vitamin A: 672IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg