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Instant Pot Mexican Shredded Chicken
  • 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
  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!