This 4 ingredient Instant Pot recipe for super tender Mexican Shredded Chicken is so simple, so yummy, and so versatile. The meal possibilities are endless.

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Yesterday was a lazy Sunday for us. And lazy days call for simple recipes.

Like this 4 ingredient, super easy, super tender, super versatile Mexican shredded chicken.

This Mexican shredded chicken is cooked to perfection in the Instant Pot and takes only about 20 minutes from start to finish.  The chicken comes out so tender and flavorful that you would think it cooked for hours.

Does it get any more simple than that?

I think not!

After a busy week and a full day of activities on Saturday, all I wanted to do on Sunday was hangout on the couch and catch up on the zillion shows we have recorded on our DVR. And that’s just what we did. Man, there are few things I love more than a lazy Sunday afternoon.

Clearly the dogs were pooped out from their week too because all they did all day was go between sleeping on the couch, sleeping on the floor, sleeping in the grass out back….and then back to sleeping on the couch before going to sleep in their beds for the night. What a life!

This recipe for Mexican shredded chicken is not only incredibly simple, it is so flavorful with just the perfect amount of spice, and it can be used for so many different meals. It really is a no-brainer.

We used the chicken to make Green Chili Chicken Enchiladas, but the possibilities really are endless.

Literally endless.

Besides enchiladas, this Mexican shredded chicken can be used for burritos, tacos, quesadillas, nachos, taco bowls, Mexican pizza, taquitos, tortilla soup, chimichangas…

Like I said, endless meal possibilities, people!

You could even double the batch and freeze the rest for an even more simple start to a delicious meal on the fly.

The most difficult part of cooking this chicken is waiting the whole 12 minutes for it to be finished!

All you have to do is throw some diced onions into the Instant Pot,  lay some seasoned chicken breasts on top, dump an entire can of diced tomatoes and green chilies into the pot, secure the lid, turn it on and walk away. After just 12 minutes you have amazing Mexican shredded chicken that you can use however you desire.

Whether you’re in need of a simple weeknight meal, or if you’re feeling lazy like me and want an amazingly delicious chicken recipe that can be used in a variety of meals, look no further! This recipe would also be great for meal prepping or feeding a large crowd.

Note: If you do not own an Instant Pot, this recipe can also be made in the slow cooker.

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Instant Pot Mexican Shredded Chicken

Ingredients

• 1 lb boneless , skinless chicken breasts
• 2 T taco seasoning
• 1/2 diced yellow onion
• 1 10 oz can of diced tomatoes and green chilies , including the liquid
• Salt and pepper to taste
• Olive oil (optional)
• Note: Feel free to add diced jalapenos if you want more heat

Instructions

1. Season the chicken breasts on both sides with taco seasoning and salt and pepper, to taste
2. Optional Step: Turn your Instant pot to the Saute mode, add olive oil and saute the diced onions until softened. (Note: This step is not necessary but adds great flavor).
3. If you skipped the previous step, just add the diced onions to the Instant Pot
4. Lay the seasoned chicken breasts on top of the onions.
5. Pour the entire can of diced tomatoes and chilies, with the liquid, into the Instant Pot (I added about 2 oz of additional water, just to make sure the can was completely cleaned out)
6. Secure the lid of your Instant Pot
7. Cook on high pressure for 12 minutes and do a quick pressure release when the timer beeps.
8. Remove the chicken breasts and shred using 2 forks.
9. Using a slotted spoon, spoon the tomatoes, onions and chilies over the chicken. Add a little extra liquid to keep the chicken moist.
10. Save the shredded chicken for later, or serve immediately.
11. Enjoy!