Instant Pot Shredded Chicken with Mexican Seasonings

Prep:5minCook:22min

Mexican food is some of my favorite, and shredded is one of the only ways I will eat chicken. This is super easy and cooks in 22 minutes, and it makes plenty to add to all sorts of meals. Sometimes I double it just so I can eat some straight out of the pot. You will ned a trivet for this recipe.

Updated at: Thu, 17 Aug 2023 09:48:33 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories377.8 kcal (19%)

Total Fat25.1 g (36%)

Carbs7.8 g (3%)

Sugars2.5 g (3%)

Protein30 g (60%)

Sodium1161.2 mg (58%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

Add the trivet to the pot and then add the canola oil. Try to sprinkle it over the trivet metal, so the chicken will not stick to it. Add all of your chicken thighs.

Step 2

Add the wet and dry ingredients to the pot and toss thicken until well-coated. Close the pot. Pressure cook for 12 minutes.

Step 3

Allow the pressure to release naturally; wait about 10 minutes to open the steam release. Use a pair of tongs and a fork to shred the chicken thighs and then stir the shredded meat with the wet mixture until thoroughly mixed.

Step 4

You can use this chicken to make tacos, burritos, enchiladas, quesadillas, soup, and my favorite, chilaquiles.