Mexican Instant Pot Shredded Chicken

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If you’re looking for a flavorful and versatile way to prepare chicken, then this Mexican Instant Pot Shredded Chicken is the perfect recipe for you. Not only is it quick and easy to make, but it’s also packed with zesty flavors that can elevate any meal. Whether you’re planning a Mexican fiesta, filling tacos, or just need a simple protein for the week, this shredded chicken will become a staple in your household. Just imagine tender, juicy chicken infused with vibrant spices, ready to be served in endless ways!

Why This Recipe Is a Must-Try

This recipe is a game-changer for busy weeknights. The Instant Pot does the heavy lifting, allowing you to enjoy succulent shredded chicken in under 30 minutes! The combination of fajita seasoning and salsa adds rich flavors while keeping the chicken moist and tender. Plus, it’s incredibly versatile – use it in tacos, burritos, salads, and more. With just a handful of simple ingredients, this dish is sure to please the whole family.

Ingredients

• 2 teaspoons vegetable oil
• 3 large chicken breasts (about 2 lbs)
• 4 tablespoons fajita seasoning
• 1½ cups salsa (enough to cover the chicken)
• ½ cup water (only if you’re using chunky salsa or have a newer IP model)

How To Make Mexican Instant Pot Shredded Chicken

Step 1: Prepare the Instant Pot

Start by pressing the “Sauté” button on your Instant Pot. Add the vegetable oil, allowing it to heat up for about a minute. This step will help to give your chicken a nice sear and will enhance the flavor of the entire dish.

Step 2: Season the Chicken

While the pot is heating, pat the chicken breasts dry with paper towels. This will help the seasoning stick better. Sprinkle the fajita seasoning evenly over both sides of the chicken breasts, ensuring they’re well coated with the spices.

Step 3: Sear the Chicken

Once the oil is hot, carefully place the seasoned chicken breasts into the pot. Sear them for about 2-3 minutes on each side until they have a nice golden color. You may need to do this in batches if all the chicken doesn’t fit. Once seared, remove the chicken and set it aside.

Step 4: Add Salsa and Water

Next, pour in the salsa, scraping the bottom of the pot with a wooden spoon to deglaze. This will prevent the “burn” warning from triggering during cooking. If you’re using chunky salsa or a newer model of the Instant Pot, add the ½ cup of water as well.

Step 5: Pressure Cook the Chicken

Return the seared chicken breasts to the pot and secure the lid. Make sure the steam release handle is set to the “Sealing” position. Press the “Manual” or “Pressure Cook” button and set the timer for 10 minutes on high pressure. It will take a few minutes for the Instant Pot to come to pressure before the cooking time starts.

Step 6: Release the Pressure

Once the cooking time is complete, allow the pressure to release naturally for 5 minutes. After that, carefully switch the steam release handle to “Venting” to release any remaining pressure.

Step 7: Shred the Chicken

Open the lid and remove the chicken breasts from the pot. Use two forks or meat claws to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir it into the salsa mixture, ensuring it’s well-coated.

Step 8: Serve and Enjoy

Your Mexican Instant Pot Shredded Chicken is now ready to be served! Use it as a filling for tacos, burritos, or enchiladas, or serve it over rice or in a salad for a wholesome meal. Enjoy the burst of flavors!

Expert Tips

• For extra flavor, add a squeeze of fresh lime juice before serving.
• If you prefer spicy chicken, consider adding diced jalapeños to the salsa.
• For a smokier flavor, try using smoked paprika in your fajita seasoning.
• Always allow the Instant Pot to come to pressure before setting the cooking time for perfect results.

Variations and Customizations

• Use different types of salsas, such as pineapple salsa for a fruity twist.
• Substitute chicken breasts with chicken thighs for a richer flavor.
• Mix in black beans or corn after shredding the chicken for added texture.
• Add fresh herbs like cilantro or parsley before serving for a burst of freshness.

How to Store Leftovers

To store any leftover Mexican Instant Pot Shredded Chicken, allow it to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. You can also freeze the shredded chicken in a freezer-safe container for up to 3 months, allowing for easy meal prep on busy days. When ready to eat, simply thaw in the fridge overnight and reheat in the microwave or on the stovetop.

FAQ

Can I use frozen chicken breasts?

Yes, you can cook frozen chicken breasts in the Instant Pot. Add an additional 3-5 minutes to the cooking time, but do not change the amount of liquid.

What can I serve with shredded chicken?

There are endless options! Serve it in tacos, burritos, nachos, salads, or even over rice. You can also make chicken quesadillas or enchiladas.

Can I make this recipe in a slow cooker?

Absolutely! Place the seasoned chicken breasts, salsa, and water in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.

How do I know when the chicken is done cooking?

The chicken is cooked through when it reaches an internal temperature of 165°F (74°C). The Instant Pot will ensure it’s safely cooked, but you can use a meat thermometer for accuracy.

Conclusion

In just a matter of minutes, you can transform simple chicken breasts into a flavorful and versatile dish that will satisfy everyone at the table. Whether you choose to serve this Mexican Instant Pot Shredded Chicken in tortillas, over a bed of rice, or as a topping for nachos, the options are endless. With its ease of preparation and bold flavors, this recipe is undoubtedly a must-try for any food lover. Don’t forget to make extra for leftovers – they’re just as delicious! Enjoy your culinary adventure!

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