Flavorful simmered shredded Mexican chicken perfect for tacos, burritos, quesadillas, enchiladas, salads, everything! What used to take a full day of slow simmering now only takes one hour in the instant pot! Yay!
I have been making this general recipe for years. It’s an homage to the yummy braised shredded chicken that appears in many Mexican restaurants. Juicy, tender, and full of flavor, this simple recipe will make your next Taco Tuesday unforgettable. And now you can make it on a Tuesday thanks to the Instant Pot!
This recipe yields a large batch especially if theirs only 2 or 3 of you too feed. Not to worry, store the leftovers with liquid in the refrigerator and it keeps for 4-5 days. Great for left over lunches or two different Mexican inspired weekday meals.
No instant pot? No problem! Try the original recipe on the stove top or crockpot!
Ingredients
- 4-5 chicken breasts
- 1 quart chicken broth
- 1/4 cup lime juice
- 2 tbsp chili powder
- 1 cup salsa
- 4 oz canned green chilies (jalapenos if you like spice!)
- 1 onion, chopped
- 2 garlic cloves, chopped
Instructions
- Place all ingredients in the instant pot.
- Seal and set to manual high for 12 minutes.
- Once cooking is finished, do a quick pressure valve release.
- Remove the chicken and shred.
- Return shredded chicken to instant pot and saute on low for 30 minutes, stirring occasionally.
- The pot will be half liquid, half chicken when it's ready.
- Reserve excess liquid for the storage of left overs.
- Use a slotted spoon or colander to remove most of the liquid from the chicken before serving.
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