Mexican Shredded Chicken (Instant Pot)

Name: Mexican Shredded Chicken (Instant Pot)
Cuisine: Mexican, Latin American, American
Ingredients: - 5 lbs boneless skinless chicken thighs; Olive oil to coat chicken; 2-3 Tbsp Seafood Blend Seasoning ( Fish-Monger-Brand ); 2 tsp dried oregano; - 2 tsp ground cumin; - 2 tsp smoked paprika; - 2 tsp chili powder; - 2 tsp garlic powder; - 2 cups red enchilada sauce, gluten free; - ½ cup chicken broth or water (optional to thin for IP); Cut Limes; Chopped cilantro

4 steps

Versatile batch cooking recipe. Good for tacos, burritos, quesadillas, salads, etc., or even just the chicken itself with rice and beans!

Updated at: Thu, 03 Oct 2024 05:15:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories154.3 kcal (8%)

Total Fat5.7 g (8%)

Carbs1.7 g (1%)

Sugars0.5 g (1%)

Protein22.6 g (45%)

Sodium644.9 mg (32%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

5 lbsboneless skinless chicken thighs

Olive oil

to coat chicken

2 TbspSeafood Seasoning

2 tspdried oregano

2 tspground cumin

2 tspsmoked paprika

2 tspchili powder

2 tspGarlic Powder

2 cupsred enchilada sauce

gluten free

½ cupchicken broth

or water, optional to thin for IP

Instructions

Step 1

Place the chicken in the Instant Pot with olive oil. Sprinkle the seasonings over chicken. Stir till evenly coated.

Step 2

Add chicken broth to enchilada sauce to thin to desired consistency so Instant Pot will seal properly. Pour thinned enchilada sauce over the chicken. Stir to coat.

Step 3

Close the lid, set the valve to “sealing,” and cook on high pressure for 30 minutes. Quick release.

Step 4

Shred the chicken with two forks and mix it with the juices. Serve with limes and cilantro.