Name: Instant Pot Shredded Chicken Mexican Style
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 kg (about 2 lbs) boneless, skinless chicken breasts (sometimes I use thighs—actually adds more flavor, but use what you’ve got); 1 cup chicken broth (any kind really; once I used water with a chicken stock cube and didn’t notice much difference); 1 can (400g/14 oz) diced tomatoes (sometimes I swap in fire-roasted if I’m feeling fancy; my grandma would insist on using fresh, but honestly, canned works and I have no shame); 1 small onion, diced (red or yellow; I once used a shallot, it was fine); 2 cloves garlic, minced—sometimes I’m lazy and go for the jarred stuff (no judgment!); 2 tsp ground cumin; 2 tsp chili powder (or just paprika if you can't handle the heat—no shame in that game); 1 tsp smoked paprika (gives a little something extra; skip if you don’t have it, though); 1 tsp salt (or less if you’re using a salty broth); 1/2 tsp black pepper; 1/2 tsp dried oregano (sometimes I forget this; nobody notices, honestly); Optional: Juice of one lime (I love it but… sometimes limes are, like, 50¢ each and I skip); Optional: Chopped fresh cilantro for serving (but if you’re in the anti-cilantro camp, skip it!)

Hey, Can I Tell You About This Instant Pot Shredded Chicken?

So, real talk—I used to avoid making shredded chicken because it always seemed like a hassle; you know, on the stovetop, fiddling with the heat, and no matter what I did, it was either Sahara Desert dry or weirdly bland. One time, my youngest declared it tasted like “old shoes,” which… thanks, kid. But, ever since the magical day I tried making it Mexican style in the Instant Pot, it’s honestly become my weeknight hero food. Sometimes I even make extra for next-day tacos (or if I’m honest: midnight tortilla raids). And yep, that spicy steam always fogs up my glasses, which seems to be part of the fun around here.

Instant Pot Shredded Chicken Mexican Style

Why You’ll Love Making It Like This

I reach for this recipe when I’m short on time, or just, let’s be honest, when I don’t want a million dirty pans. My family legit cheers for taco night (I mean, who doesn’t?), and leftover chicken finds its way into so many things—nachos, salads, even, once, scrambled eggs—I’m not saying that was my finest hour, but it worked. Plus, the Instant Pot means I can walk away and not look back till it’s done. Oh, and I totally get annoyed at people telling me to “let it natural release” for 20 minutes, but… turns out it really does make a difference, otherwise you get weird rubbery chunks. Ask me how I know.

The Ingredients List—Plus Some Swaps

1 kg (about 2 lbs) boneless, skinless chicken breasts (sometimes I use thighs—actually adds more flavor, but use what you’ve got)
1 cup chicken broth (any kind really; once I used water with a chicken stock cube and didn’t notice much difference)
1 can (400g/14 oz) diced tomatoes (sometimes I swap in fire-roasted if I’m feeling fancy; my grandma would insist on using fresh, but honestly, canned works and I have no shame)
1 small onion, diced (red or yellow; I once used a shallot, it was fine)
2 cloves garlic, minced—sometimes I’m lazy and go for the jarred stuff (no judgment!)
2 tsp ground cumin
2 tsp chili powder ( or just paprika if you can’t handle the heat—no shame in that game)
1 tsp smoked paprika (gives a little something extra; skip if you don’t have it, though)
1 tsp salt (or less if you’re using a salty broth)
1/2 tsp black pepper
1/2 tsp dried oregano (sometimes I forget this; nobody notices, honestly)
Optional: Juice of one lime (I love it but… sometimes limes are, like, 50¢ each and I skip)

Optional: Chopped fresh cilantro for serving (but if you’re in the anti-cilantro camp, skip it!)

How I Actually Make It

Get your chicken in the pot. Plop the breasts (or thighs, whatever) into the Instant Pot. No need to be neat. Add the diced onion and garlic—just scatter them around.
Dump and sprinkle. Pour in the can of tomatoes, followed by the broth. Sprinkle over all the spices: cumin, chili powder, smoked paprika, salt, pepper, oregano. Don’t fuss—just sprinkle and maybe give it all a quick stir. It’s not fussy.
Lid on, let her rip. Seal the Instant Pot, set to high pressure for 12 minutes (if using big fat pieces, maybe 14). And then? Go do something else. This is where I usually make a mess prepping toppings.
Wait for the magic (natural release is key). When it beeps, don’t do a quick release. Seriously. Let it sit for 10-15 minutes; the chicken turns out so much more tender. (I once rushed it and got stringy sadness instead.)
Shred time! Open the pot; it’ll look kind of watery—don’t worry. Grab two forks and go to town shredding the chicken right in the pot (or use a hand mixer for lazy days, but watch for splatters… ask me how I learned that one).
Finish with lime and cilantro (or don’t). Squeeze in the lime juice if using, and sprinkle in the cilantro. Taste for salt. Actually, I usually sneak a piece here—chef’s privilege.

A Few Notes From Many Chicken Nights

If you want less liquid, simmer with the lid off for 5 minutes; it thickens up nicely, but sometimes I just can’t be arsed.
This tastes even better the next day, but, full confession, we never have leftovers long enough for true aging.
I tried tossing in a splash of hot sauce at the end once—turned out awesome. Just saying.

Stuff I’ve Tried (and Sometimes Regretted)

I swapped the tomatoes for salsa once—pretty solid shortcut.
Used turkey instead of chicken after Christmas—kids weren’t pleased, but I thought it was fine (maybe a bit drier, could be just me though).
Threw in frozen chicken breast once. It worked but you’ll need a bit more time (14-16 minutes pressure).
Once tried adding bell peppers right at the start—got weird and mushy. Wouldn’t recommend it, do them as a topping instead.

Kitchen Tools—And What if You Don’t Have One?

Your Instant Pot (or any electric pressure cooker, really) is your best mate for this. But, honestly, if you don’t have one, you can do this on the stovetop—just cover and simmer the chicken gently till pull-apart tender (about 45 minutes, give or take your chicken’s mood that day). Two forks or a hand mixer for shredding, and a ladle if you want to fish the chicken out before shredding but… usually I just go at it in the pot.

How to Store Leftovers (But Does It Ever Last?)

Stick any leftovers in an airtight box and keep in the fridge for up to 4 days (though let’s be real—it always disappears by day two here). And yep, it freezes like a champ, though I have to admit I kind of forget about the frozen stuff after a couple months. To reheat, a quick zap in the microwave or warm gently in a pan—splash a little water in if it seems dry.

How We Serve It (You Do You)

I pile mine into warm corn tortillas with diced onion, salsa, a little crema, and extra lime if I remembered to buy it. The kids opt for soft flour wraps (honestly, I think they just want more surface for cheese). Sometimes, it ends up over rice with avocado slices and hot sauce. Once in a while, we do a nacho tray and just dump the chicken over chips—very much a Friday night thing.

Lessons Learned So You Don’t Have To

Don’t skip the natural release time—it seriously makes or breaks it. I did it once when running late and might as well have tried chewing my sneaker.
Undersalting is better than going overboard. You can always add, but fixing it’s a chore.
The hand mixer method for shredding is fast, but go slow or you’ll redecorate your kitchen in red chicken juice. True story.

FAQ—Stuff Friends (and Total Strangers) Have Asked

Can I use frozen chicken?: Yep. Just add a couple minutes to the pressure time (try 14-16). It works like a charm, and sometimes I’m just that disorganized.
Can you double this?: Sure thing! Don’t double the liquid though, unless you want chicken soup. The Instant Pot will still pressurize with the base amount.
What about other spices?: Go wild. Sometimes I do extra chili flakes or a pinch of smoked chipotle powder, but honestly, the base works for almost anything.
How do I make it less spicy?: Just use less chili powder, or sub in paprika. My mom always does this (she swears everything I cook is too hot).
Can I make this ahead?: Absolutely. It actually tastes better after a rest—like most good things in life, really.

Honestly, give this a try next time you want Mexican-style shredded chicken without stressing. And if you accidentally forget an ingredient, you’re not alone—I rarely follow my own instructions to the letter, and it always comes out tasty (or at least edible…ahem).

Instant Pot Shredded Chicken Mexican Style