Easy 3-ingredient Mexican Instant Pot shredded chicken made in half an hour! This shredded chicken is perfect for tacos, fajitas, quesadillas, taquitos, burritos, you name it!
So today I’m sharing my go-to shredded chicken recipe that I make ALL the time, especially on really busy days. You will love this recipe, because:
- You only need THREE ingredients (and water!)
- It’s a dump and start recipe!
- The chicken comes out so juicy and tastes incredible!
I also make this shredded chicken in the Crockpot, so if you’re a slow cooker fan than make sure to check it out!
The Ingredients
Here’s what you’ll need:
- Chicken breast (I used 3 large ones for my recipe).
- Salsa, you can use either homemade or
store-bought salsa. Spicy or not, you decide! - Fajita seasoning, or taco seasoning.
I recommend adding a little bit of vegetable oil to the bottom of the pot to avoid the chicken from sticking to the pot, and if you’re using chunky salsa then you’ll have to add a bit of water (about ½ cup).
How to Make Mexican Instant Pot Shredded Chicken
Probably the easiest Instant Pot chicken recipe that I ever made.
- Add a little bit of vegetable oil to the bottom of the pot, then add the chicken and season it with the fajita seasoning (or taco seasoning). Followed by the salsa. Depending on the salsa that you’re using, you might need to add water (I recommend adding a ¼-½ cup of water) to avoid getting a
BURN message. - Give everything a mix so that the salsa goes underneath the chicken, then cover with the lid.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 10 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to release naturally for 5 minutes then quickly release the rest of the steam.
- Remove the chicken from the Instant Pot and place it on a cutting board or on a plate and shred using two forks. You can also shred it using your hands if it’s cool enough to handle, or with a stand mixer.
- Return the chicken back to the sauce in the Instant Pot to soak up the flavor.
- Serve stuffed in tacos with diced avocado, fresh cilantro leaves, diced or pickled red onion, and cotija cheese if desired. You can also serve with guacamole, lime crema, and pico de gallo.
How to Use Mexican Style Shredded Chicken?
This Instant Pot shredded chicken is great in:
- Tacos
- Enchiladas
- Burritos and burrito bowls
- Quesadillas
- Tostadas
- Sliders and salads!
If you love easy 3-ingredient recipes, then you will love my creamy salsa chicken recipe!
More Mexican Instant Pot recipes
- Instant Pot creamy salsa chicken
- Instant pot chicken fajitas
- Instant Pot steak fajitas
- Instant Pot fajita rice
- Instant Pot burrito bowls
- Instant Pot Mexican corn
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Mexican Instant Pot Shredded Chicken
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
Equipment
- Instant Pot
Instructions
- Add the vegetable oil to the pot, and make sure that it's covering the bottom of the pot.
- Add the chicken, fajita seasoning, salsa and water and give everything a mix.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 10 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to release naturally for 5 minutes then quickly release the rest of the steam.
- Remove the chicken from the Instant Pot and place it on a cutting board or on a plate and shred using two forks. You can also shred it using your hands if it's cool enough to handle, or with a stand mixer.
- Return the chicken back to the sauce in the Instant Pot to soak up the flavor.
- Serve stuffed in tacos with diced avocado, fresh cilantro leaves, diced or pickled red onion, and cotija cheese if desired. You can also serve with guacamole, lime crema, and pico de gallo.
Notes:
- You should not get a BURN message, but this depends on the salsa that you use if it’s thick or not. You can always add ¼–½ cup of water if you’re worried that you might get a BURN message.
- For frozen chicken, add 5 minutes to the cooking time.
- You can use chicken thighs instead of chicken breasts if you prefer.
Video
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Shari says
Curious, is the oil necessary?
Diana says
You can skip the oil.
Tanya says
Is it possible to make this on the stove if so how long?
Stephanie says
Can you use frozen boneless chicken breast?
Diana says
Hi Stephanie, yes you can, it will just take longer to come to pressure.
Jo says
Can this be made in a slow cooker? I don’t own an Insta Pot.
Diana says
Definitely! For boneless chicken breasts cook on HIGH for 2-3 hours or LOW for 4 to 5 hours in the slow cooker. The chicken will be tender and register an internal temperature of 165F. I hope that you enjoy!
Janelle says
What salsa did you use?
Diana says
Canned tomato salsa!
Carla says
When you say canned tomatoe salsa, like Rotel brand?
Diana says
Hi Carla, Rotel and salsa are not the same thing. This is the brand that I usually use https://www.walmart.com/ip/Newman-s-Own-All-Natural-Chunky-Medium-Salsa-16-Oz/11979985