instapot mexican shredded chicken recipes

Amanda Recipes January 31, 2025February 1, 2025

Instapot Mexican Shredded Chicken Recipes

It’s funny how something as simple as chicken can lead to so many delicious meals. With Instant Pot Mexican shredded chicken recipes, you can whip up a tasty dish in under 30 minutes. This type of recipe is not only quick but also versatile, making it perfect for various meals throughout the week. Curious about how to make it exactly? Let’s explore the key ingredients and steps to get you started.

Why You’ll Love This Recipe

One of the best things about Instant Pot Mexican shredded chicken recipes is their incredible versatility. You can whip it up in just 30 minutes, making it perfect for busy weeknights.

You’ll love how you can use chicken breasts or thighs and easily customize the flavors with spices like chili powder or cumin. It’s also a healthy choice, as you can adjust sodium and fat levels to fit special diets. Each serving packs in 19-26 grams of protein while staying low in carbohydrates. Plus, meal prep is a breeze; just shred the chicken after cooking and pair it with rice, tacos, or salads. Additionally, the Instant Pot’s pressurized cooking method ensures that the chicken stays moist and tender, enhancing the overall flavor of your dish.

This recipe is easy to follow, allowing everyone to enjoy a tasty, nutritious meal.

History

Understanding the history behind Instant Pot Mexican shredded chicken reveals how cooking technology has evolved over time.

Pressure cooking originated in 1679 with Denis Papin’s steam digester, but early models were often unsafe. By the mid-20th century, pressure cookers became more user-friendly, laying the groundwork for the Instant Pot. Introduced in 2010, this versatile multi-cooker combined several functions like pressure cooking and sautéing, quickly becoming a household name by 2017. Meanwhile, Mexican cuisine’s tradition of slow-cooked meats inspired recipes like shredded chicken, which benefits from the quick cooking times of the Instant Pot. Today, countless food bloggers share innovative Instant Pot recipes online, reflecting a growing trend in adapting traditional meals for modern convenience.

Recipe

Ingredients:
– 2 lbs boneless chicken thighs or breasts
– 1 can (14.5 oz) fire-roasted diced tomatoes
– 2-3 chipotle peppers in adobo sauce, chopped
– 1 cup salsa
– 1 tablespoon taco seasoning
– 1 teaspoon garlic powder
– 1 teaspoon cumin
– 1 teaspoon oregano
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon avocado oil (optional)
– 1 medium yellow onion, chopped (optional)

Instructions:
1. Start by preparing the chicken: if using chicken thighs or breasts, pat them dry with a paper towel. Season with salt, pepper, and taco seasoning on both sides, making sure to achieve an even coating.

In the Instapot, set it to sauté mode and add avocado oil. Once hot, add the chopped onion (if using) and sauté until softened, about 3-4 minutes.
Next, layer the seasoned chicken on top of the onions in the pot. Pour in the fire-roasted diced tomatoes, chopped chipotle peppers, salsa, garlic powder, cumin, oregano, and smoked paprika. Give everything a gentle stir to combine.
Close the lid of the Instapot and make certain the valve is set to seal. Cook on high pressure for 15 minutes (adjust time based on chicken size). The pressure cooking time ensures that the chicken is tender and flavorful.
After the cooking time is up, allow for a natural release for about 10 minutes, then perform a quick release for any remaining pressure. Carefully open the lid.
Remove the chicken from the pot and shred it using two forks or a stand mixer with a paddle attachment. Return the shredded chicken to the pot and stir it to coat with the sauce.

For the best results, don’t rush the cooking process. Allowing for a natural release allows the juices to meld into the chicken, enhancing the flavors.

Additionally, adjusting the cooking time based on the size and type of chicken used is important to achieving tender results. Always check the internal temperature to confirm it has reached 165°F for safe consumption.

Enjoy your flavorful Mexican shredded chicken in tacos, burritos, or atop a fresh salad!

Final Thoughts

Although trying a new recipe can sometimes feel intimidating, making Mexican shredded chicken in your Instant Pot is actually quite simple and rewarding. This dish’s flexibility makes it perfect for tacos, burritos, or enchiladas, giving you multiple dinner options.

The ingredients are minimal, making prep easy, and you can choose to use either the Instant Pot or a slow cooker depending on your schedule. Nutritionally, this chicken is high in protein and low in fat, catering to health-conscious eaters. Furthermore, the recipe is freezer-friendly, allowing you to conveniently enjoy leftovers for weeks.

You can customize flavors with different spices, salsas, and even vegetables. With a cook time of under 30 minutes, you’ll have a delicious, family-friendly meal ready in no time. Enjoy experimenting with this versatile recipe!

FAQ

You might’ve some questions as you try out this delicious Instant Pot Mexican shredded chicken recipe.

For cooking, chicken stock and diced tomatoes or salsa provide moisture and flavor. Common spices like chili powder, cumin, and smoked paprika enhance taste. If you want it spicier, add green chilies or chipotle peppers. Cooking times usually range from 10 to 20 minutes, depending on chicken size. Tender pulled chicken is ready in under 30 minutes when using the Instant Pot, making it a quick and convenient option.

Don’t forget to let the chicken rest in the sauce for better flavor. As for serving, it’s excellent in tacos, soups, or rice bowls. You can customize it with toppings like avocado or cilantro.

If you’re meal prepping, store the shredded chicken in sauce to keep it moist for later use.