Mexican Instant Pot Shredded Chicken
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 teaspoons vegetable oil
- 3 large chicken breasts (about 2 lbs)
- 4 tablespoons fajita seasoning
- 1ยฝ cups salsa (enough to cover the chicken)
- ยฝ cup water (only if you're using chunky salsa or have a newer IP model)
Method
- Add the vegetable oil to the pot, and make sure that it's covering the bottom of the pot.
- Add the chicken, fajita seasoning, salsa and water and give everything a mix.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 10 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to release naturally for 5 minutes then quickly release the rest of the steam.
- Remove the chicken from the Instant Pot and place it on a cutting board or on a plate and shred using two forks. You can also shred it using your hands if it's cool enough to handle, or with a stand mixer.
- Return the chicken back to the sauce in the Instant Pot to soak up the flavor.
- Serve stuffed in tacos with diced avocado, fresh cilantro leaves, diced or pickled red onion, and cotija cheese if desired. You can also serve with guacamole, lime crema, and pico de gallo.