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If you’re in search of an effortless, flavorful, and versatile meal, your quest ends here! This MEXICAN Instant Pot Shredded Chicken is a game-changer that will transform your weeknight dinners. With minimal prep time and maximum flavor, this recipe is perfect for busy families, meal prep enthusiasts, and anyone craving a taste of Mexico without spending hours in the kitchen. Not only does the Instant Pot do all the hard work for you, but it also infuses the chicken with incredible flavors from the spices and salsa. Let’s dive into this delicious recipe!

Why This Recipe Is a Must-Try

This MEXICAN Instant Pot Shredded Chicken is a must-try for several reasons. First and foremost, it’s incredibly quick and simple. You can have juicy, shredded chicken ready in under 30 minutes. Second, this dish is bursting with flavor, thanks to the fajita seasoning and salsa that complement the chicken beautifully. Finally, it is incredibly versatile! You can use it in tacos, burritos, salads, or even as a topping for nachos. It’s the one recipe you’ll want to keep coming back to!

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 using chunky salsa or have a newer Instant Pot model)

How To Make MEXICAN Instant Pot Shredded Chicken

Step 1: Prepare the Chicken

Begin by trimming any excess fat from the chicken breasts. This will help ensure that your shredded chicken has a pleasant texture, free from any unwanted chewiness.

Step 2: Sauté the Chicken

Turn on the Instant Pot and select the “Sauté” function. Add the vegetable oil and allow it to heat up. Once the oil is shimmering, place the chicken breasts in the pot and sear them on both sides for about 2-3 minutes each, just until they are lightly browned. This step adds a depth of flavor to your chicken.

Step 3: Season the Chicken

Sprinkle the fajita seasoning evenly over the chicken breasts. This seasoning is essential as it infuses the chicken with that authentic Mexican flavor profile. Make sure each piece is well-coated for the best taste!

Step 4: Add Salsa and Water

Pour the salsa over the chicken, ensuring that it’s generously covering the pieces. If you are using chunky salsa and you have an older Instant Pot model, add the ½ cup of water as well. This additional liquid helps to create steam, which is necessary for cooking the chicken evenly.

Step 5: Pressure Cook

Close the lid of the Instant Pot and make sure the steam release valve is set to the sealing position. Select the “Manual” or “Pressure Cook” function and set the timer to 10 minutes on high pressure. Once cooking time is complete, let the pressure naturally release for 5 minutes before performing a quick release to let out any remaining steam.

Step 6: Shred the Chicken

Open the lid carefully, and using two forks, shred the chicken directly in the pot. Mix the shredded chicken with the cooked salsa for an even distribution of flavor. The chicken will be tender and juicy, making it perfect for a variety of dishes.

Step 7: Serve and Enjoy!

Your MEXICAN Instant Pot Shredded Chicken is ready to be served! Use it in tacos, burritos, salads, or even on top of rice. The possibilities are endless, and the flavor is unbeatable!

Expert Tips

  • For extra flavor, marinate the chicken in fajita seasoning and salsa for a few hours or overnight before cooking.
  • If you like a bit of heat, consider adding diced jalapeños to the salsa before cooking.
  • Experiment with different salsas to find your favorite flavor combination. Fresh salsa, roasted salsa, or even mango salsa can add unique twists!
  • Ensure you do not overcook the chicken; 10 minutes is optimal for perfect shredding.

Variations and Customizations

  • Substitute chicken breasts with chicken thighs for a richer flavor and extra moisture.
  • Add black beans or corn to the salsa for additional texture and nutrition.
  • Top your shredded chicken with freshly chopped cilantro, avocado, or lime juice just before serving for a fresh touch.
  • Make it a one-pot meal by adding quinoa or rice in the last few minutes of cooking.

How to Store Leftovers

Leftover MEXICAN Instant Pot Shredded Chicken can be stored in an airtight container in the refrigerator for up to 4 days. If you want to keep it for longer, you can freeze it in a freezer-safe bag or container for up to 3 months. When ready to eat, simply thaw in the refrigerator overnight and reheat in the microwave or on the stove, adding a splash of water or salsa to maintain moisture.

FAQ

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts, but the cooking time will increase to about 15-20 minutes. Be sure to add a little extra water to ensure there’s enough liquid for pressure cooking.

What can I do with the leftover shredded chicken?

There are endless possibilities! Use it for tacos, burritos, enchiladas, salads, wraps, or even as a topping for nachos. Its versatility makes it perfect for any meal!

Can I make this recipe without an Instant Pot?

Absolutely! You can make this recipe using a slow cooker or on the stovetop. For the slow cooker, cook on low for 6-8 hours or on high for 3-4 hours. For stovetop cooking, simmer the chicken with salsa and spices in a pot until fully cooked and shreddable.

Is the fajita seasoning store-bought or homemade?

You can use either! Store-bought fajita seasoning is convenient, but making your own with spices like chili powder, cumin, garlic powder, and paprika allows you to customize it to your taste.

Conclusion

In just a few easy steps, you can create mouthwatering MEXICAN Instant Pot Shredded Chicken that will impress your family and friends alike. The combination of tender chicken, vibrant salsa, and aromatic spices will have everyone coming back for seconds. Whether you use it for tacos, salads, or burritos, this recipe is sure to become a staple in your meal rotation. So grab your Instant Pot and get ready to savor the flavors of Mexico right in your own kitchen! Enjoy every delicious bite!

MEXICAN Instant Pot Shredded Chicken

A quick and flavorful MEXICAN Instant Pot Shredded Chicken recipe that transforms weeknight dinners with minimal prep and maximum flavor.
Servings: 4 servings

Ingredients

Ingredients

  • 2 teaspoons vegetable oil
  • 3 large chicken breasts (about 2 lbs)
  • 4 tablespoons fajita seasoning
  • 1.5 cups salsa (enough to cover the chicken)
  • 0.5 cup water (only if using chunky salsa or have a newer Instant Pot model)

Instructions

  • Step 1: Prepare the Chicken - Trim any excess fat from the chicken breasts.
  • Step 2: Sauté the Chicken - Turn on the Instant Pot and select the “Sauté” function. Add the vegetable oil and heat. Sear the chicken breasts for 2-3 minutes on each side.
  • Step 3: Season the Chicken - Sprinkle the fajita seasoning evenly over the chicken breasts.
  • Step 4: Add Salsa and Water - Pour the salsa over the chicken. Add water if using chunky salsa.
  • Step 5: Pressure Cook - Close the lid, set the steam release valve to sealing, and cook on high pressure for 10 minutes. Let pressure naturally release for 5 minutes before quick releasing.
  • Step 6: Shred the Chicken - Open the lid and shred the chicken in the pot using two forks.
  • Step 7: Serve and Enjoy! - Use the shredded chicken in tacos, burritos, salads, or on rice.

Equipment

  • Instant Pot
  • Mixing Bowl

Notes

For extra flavor, marinate the chicken in fajita seasoning and salsa for a few hours or overnight. Experiment with different salsas for unique flavors!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main
Cuisine: Mexican
Keyword: Easy

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