Oriana’s Thoughts On The Recipe
If you love Mexican food as much as I do, I am sure you are going to flip out with this Easy Instant Pot Shredded Mexican Chicken recipe. Trust me, it’s epic! I love how it’s packed with bold flavors, yet it’s so easy to make with ingredients you probably already have in your pantry. You know how chaotic our weeknights can be, right? Between soccer practice, homework, and everything else, there’s hardly any time to cook. But this recipe is a lifesaver! Just toss everything in the Instant Pot, and in no time, you’ve got a flavorful, crowd-pleasing dish that makes everyone happy. And let’s talk about versatility! This shredded chicken is perfect for tacos, burritos, salads, or even just on its own. I always make a big batch because it keeps so well in the fridge and freezer, making meal prep a breeze. You’ll definitely want to add this to your regular rotation!
Shredded Mexican Chicken Ingredients
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down). This recipe calls for just a few simple ingredients! You will need:
Chicken Broth: Adds moisture and flavor to the chicken. Boneless, Skinless Chicken Breast: Lean protein that’s easy to shred after cooking. Chili Powder: Gives the dish its signature Mexican flavor. Garlic Powder: Adds depth and a subtle kick. Onion Powder: Enhances the overall flavor profile. Smoked Paprika: Provides a smoky, slightly sweet taste. Cumin: Adds a warm, earthy flavor that’s essential in Mexican cuisine. Dried Oregano: Adds a hint of herbal flavor. Chipotle Pepper in Adobo: Brings smokiness and heat to the dish. Salt & Black Pepper: Essential seasonings to enhance all the flavors. Fire-Roasted Diced Tomatoes: Adds a rich, roasted tomato flavor. Tomato Paste: Thickens the sauce and adds a concentrated tomato flavor. Chopped Cilantro: Fresh garnish that adds a burst of color and flavor.
Serving Ideas
My family loves eating these shredded chicken tacos with green rice or Mexican rice, and black beans. A green salad, baked beans, or Instant Pot Drunken Beans would also be a great idea. Here are some delicious and versatile uses for the Easy Instant Pot Mexican Shredded Chicken recipe:
Add Beans: Add a can of black or pinto beans just before you add the diced tomatoes. Add Green Chiles: You can add two tablespoons of mild diced green chiles, but you are welcome to add more if you like. Add Jalapenos: If you really like the heat, you can add a can of jalapeños.
Tacos: Fill soft or hard taco shells with the shredded chicken, then top with your favorite taco toppings like shredded lettuce, diced tomatoes, cheese, sour cream, and a squeeze of lime juice. Arepas: Using the Easy Instant Pot Mexican Shredded Chicken as a filling for arepas is a fantastic idea. Arepas are a versatile and delicious South American dish, particularly popular in Venezuela. Learn how to make Venezuelan arepas. Burritos: Wrap the shredded chicken in a large flour tortilla along with rice, beans, cheese, and any additional toppings you like. Roll it up, and you have a hearty and satisfying burrito. Salads: Add a generous portion of the shredded chicken to a bed of mixed greens. Top with avocado, black beans, corn, cherry tomatoes, and a drizzle of creamy cilantro lime dressing for a delicious and healthy meal. Quesadillas: Place a tortilla on a hot skillet, sprinkle with cheese, add a layer of shredded chicken, and top with another tortilla. Cook until the cheese is melted and the tortillas are golden brown, then cut into wedges. Rice Bowls: Serve the shredded chicken over a bed of cilantro lime rice or Mexican rice. Add black beans, corn, diced avocado, salsa, and a sprinkle of cheese for a flavorful and filling rice bowl.
Pro Tip: Double Batch! This Mexican Shredded Chicken is a fabulous recipe to double or triple! Freeze leftovers in portion-size bags for a quick thaw and heat dinner.
Storing & Freezing Instructions
Store leftovers refrigerated in an airtight container for up to 3 days. Freeze: Let it cool completely. Add chicken to a freezer plastic bag or container. Press the bag flat and squeeze out excess air to prevent freezer burn. Seal, label, and freeze for up to 3 months. Reheat: Thaw it and reheat the chicken gently in a covered saucepan over medium heat until warmed through.
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Instant Pot Mexican Pulled Pork Mexican Short Ribs 30-minute Easy Tacos al Pastor Easy Ground Beef for Tacos Recipe Instant Pot Crispy Pork Carnitas Slow Cooker Chipotle Carnitas More Recipe
Recipe Card 📖
