Instant Pot Mexican Chicken

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Dump and Cook Instant Pot Mexican Chicken

Instant Pot Mexican Chicken is a delicious meal made with tender juicy chicken breasts, tasty vegetables, and flavorful spices. Spend a few extra minutes for meal prep and you can have the most amazing Mexican shredded chicken you have ever tasted. 

An easy and juicy chicken is covered in a tangy sauce consisting of tomatoes, green chiles, Mexican seasonings, and zesty salsa in this quick Mexican chicken recipe, also known as salsa chicken.

Serve this with your favorite Mexican foods, such as tacos, fajitas, or nachos, or over rice or pasta. In an instant pot, you can cook almost anything in roughly half the time it takes in a slow cooker or oven.

How to serve:

Serve your instant pot Mexican chicken with warm tortillas and your favorite sides. Or try one of these ideas:

  • This shredded Mexican chicken is absolutely delicious in chicken tacos or chicken quesadillas.
  • Be sure to set out some toppings like sour cream, shredded cheese, Pico de Gallo, hot sauce, guacamole, diced tomatoes, and onions.
  • Your instant pot shredded chicken is perfect to top some healthy rice bowls for dinner. Or you could just pour it over rice for a hearty meal.
  • Use leftovers to add some great flavor to our chicken nacho.

Try our No Bake Mango Cheesecake for dessert!

Prep Time: 15 minutes
Cook Time: 15 minutes.
Total Time: 30 minutes
Servings: 6 servings
Calories: 279kcal
Author: Catalina Castravet


To cook the chicken:

  • 5-6 chicken breasts (boneless and skinless)
  • 1 medium yellow onion (thinly sliced)
  • 4 cloves garlic (minced)
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 3/4 teaspoons ancho chili pepper powder
  • 1 teaspoon smoked paprika.
  • 1 teaspoon lime juice
  • 1 teaspoon lime zest
  • 1 tablespoon adobo sauce (optional)
  • 1/2 teaspoon oregano
  • 15 oz can fire-roasted diced tomatoes (drained)
  • 4 oz can diced green chiles mild.
  • 1 cup salsa (red or green)
  • 1 cup chicken broth (reduced sodium)
  • 1 teaspoon liquid smoke (optional)


  • 2 tablespoons cornstarch
  • 4 tablespoons water


  • Fresh jalapenos (sliced)
  • Fresh cilantro (chopped)


  • Add all ingredients from the “to cook the chicken” section to the inner pot of the Instant Pot, starting with the chicken breast and layering the rest of the ingredients. No need to stir.
  • Close the lid, and make sure the valve is set to “sealing”.
  • Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 15 minutes.
  • Once the timer beeps, do a 10 minutes Natural Pressure Release, then open the valve to release any remaining pressure. When the pin drops, carefully open the pot.
  • Use chicken tongs to remove the chicken breasts to a large bowl and shred them using two forks.
  • In a small bowl, stir together the cornstarch and water until smooth.
  • Click on sauté and add the mixture to the pot. Cook for several minutes, stirring often until the sauce thickens.
  • Toss the shredded chicken with as much of the sauce as you’d like and serve topped with cilantro and jalapenos.


Calories: 279kcal | Carbohydrates: 12g | Protein: 42g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1185mg | Potassium: 1014mg | Fiber: 2g | Sugar: 4g | Vitamin A: 727IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 2mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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