If you’re looking for a meal that packs big flavor into minimal effort, this Instant Pot Mexican Chicken is about to claim a spot in your weekly dinner rotation. Juicy, boldly seasoned chicken simmers in salsa, lime, and spices, then gets shredded into saucy perfection, ready for tacos, bowls, salads, and more. Whether it’s a busy weeknight or you’re feeding a crowd, this is one of those go-to recipes that always wins rave reviews.
Ingredients You’ll Need
The ingredient list for Instant Pot Mexican Chicken is refreshingly short, but each component plays an important role in delivering depth and balance to every bite. It’s all about fresh flavors, tender chicken, and a little heat!
- Chicken Breasts: Boneless, skinless chicken breasts cook up juicy and shred beautifully; you can substitute thighs if you prefer richer flavor.
- Salsa: Choose mild or medium depending on your spice preference—salsa brings moisture and a punch of tomato-chili zip.
- Chicken Broth: Adds savoriness and prevents burning in the pressure cooker; use low-sodium to control salt levels.
- Taco Seasoning: One packet (or homemade) delivers classic Mexican spices; go homemade to customize the flavor and salt.
- Onion: Finely chopped onion softens and sweetens to balance the bold flavors.
- Garlic: Minced garlic infuses aromatic depth—freshly minced always beats jarred in this dish.
- Lime Juice: A tablespoon of lime brightens up the entire pot like a pop of sunshine.
- Olive Oil: For sautéing onion and garlic at the start, bringing out their natural sweetness.
- Salt and Pepper: Essential for seasoning—and be sure to taste at the end!
- Fresh Cilantro: A chopped handful for that unmistakable finishing touch; skip if you’re not a cilantro fan, but it really makes the dish shine.
How to Make Instant Pot Mexican Chicken
Step 1: Sauté the Onion and Garlic
Begin by setting your Instant Pot to the Sauté mode and pour in the olive oil. Once hot, add chopped onion and cook for a couple of minutes, just until it starts to soften and turn slightly translucent. Toss in the minced garlic and cook until fragrant, about 30 seconds. You’ll love how these first steps create a fragrant base for the chicken to soak up flavor.
Step 2: Layer the Chicken and Seasonings
Hit Cancel on the Instant Pot to stop the Sauté. Lay the chicken breasts right on top of your onion and garlic mixture. Season with a sprinkle of salt and pepper, then dust generously with taco seasoning. This layering ensures the chicken gets seasoned all over, infusing every bite.
Step 3: Add Liquids and Salsa
Now it’s time for the flavor bath! Pour in the salsa, drizzle in the lime juice, and follow with the chicken broth. The mix of salsa and broth guarantees the Instant Pot comes up to pressure, keeps the chicken moist, and forms a saucy base for the shredded meat.
Step 4: Pressure Cook
Close the lid, set the valve to Sealing, and select Manual High Pressure for 12 minutes. During this time, the Instant Pot Mexican Chicken soaks up every ounce of flavor from the salsa, seasoning, and aromatics.
Step 5: Natural Release, Shred, and Saucy Finish
When the timer beeps, let the pressure naturally release for 5 minutes. After that, carefully do a quick release. Transfer the chicken to a cutting board and shred with two forks—it should fall apart with virtually no effort. Return the chicken to the pot and stir to coat every tender strand with the sauce.
Step 6: Garnish and Serve
Right before serving, scatter a generous handful of chopped fresh cilantro over the top. The vivid green looks beautiful and imparts a fresh, herbaceous note to the rich Instant Pot Mexican Chicken.
How to Serve Instant Pot Mexican Chicken
Garnishes
Garnishing is not just about looks—it’s about layering flavor and texture! I love topping Instant Pot Mexican Chicken with extra cilantro, thinly sliced jalapeños for heat, and a few crumbles of queso fresco or a drizzle of sour cream to keep everything cool and creamy. Some diced avocado or a wedge of lime can never hurt either.
Side Dishes
This chicken is so versatile, it pairs well with all your favorite Mexican-inspired sides. Try serving with fluffy cilantro-lime rice, black beans, or a big platter of grilled corn. For a light and zesty complement, a simple chopped salad or a tangy slaw works beautifully with the dish’s bold flavors.
Creative Ways to Present
Don’t stop at tacos! Use your saucy shredded Instant Pot Mexican Chicken in burritos, enchiladas, quesadillas, nachos, or spooned over a hearty bowl of quinoa. It also makes a killer filling for stuffed bell peppers or as a protein-packed topping for loaded baked potatoes. If you’re entertaining, set out a taco bar with toppings and let everyone build their own creations!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Instant Pot Mexican Chicken in an airtight container in the refrigerator. It will stay fresh and delicious for up to four days, making it perfect for speedy lunches or weeknight dinners on the fly.
Freezing
To freeze, cool the chicken completely, portion it into freezer-safe containers or bags, and tuck away for up to three months. Label with the date for easy tracking. When you’re in a pinch for dinner, just thaw and reheat!
Reheating
Gently reheat your shredded chicken in a skillet over low-medium heat, adding a splash of chicken broth or water to keep it saucy and tender. You can also microwave covered in short bursts, stirring in between, so it heats evenly without drying out. Don’t forget to freshen things up with another sprinkle of cilantro or extra lime when serving leftovers!
FAQs
Can I use frozen chicken breasts in this recipe?
Yes, you can! No need to thaw—simply add an extra 3 to 4 minutes to the pressure cook time. Be aware it will take a bit longer for the Instant Pot Mexican Chicken to come to pressure, but you’ll get perfectly tender shredded chicken every time.
What’s the best salsa to use?
Pick a salsa you genuinely enjoy eating, since it’s one of the main flavor makers. Chunky, restaurant-style salsas with roasted tomatoes and chiles add depth. Want things spicier? Go hot or add a few chopped jalapeños to the pot.
Can I double the recipe for a crowd?
Absolutely! The process stays exactly the same, just be sure not to go beyond the Instant Pot’s max fill line. The cook time doesn’t change, making it an ideal meal prep or party recipe.
Is this recipe gluten-free?
Yes, Instant Pot Mexican Chicken is naturally gluten-free, especially if you use homemade taco seasoning and double-check your salsa for any sneaky gluten-containing additives.
How can I make the chicken less spicy for kids?
Simply use a mild salsa and opt for taco seasoning without chili heat. You can also serve with extra sour cream or cheese to mellow spices. This way, everyone enjoys the meal together!
Final Thoughts
I can’t say enough good things about this Instant Pot Mexican Chicken—it’s one of those recipes that’s almost too easy for how much flavor it delivers! Whether you’re building the ultimate taco night or just need a fuss-free main that pleases everyone, I hope you give this one a try. It might just become your new staple for busy days and easy gatherings alike!
Print
Instant Pot Mexican Chicken Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Mexican Chicken recipe is a quick and flavorful dish that can be used in various ways, from tacos to salads. Tender shredded chicken cooked in salsa and spices, perfect for a busy weeknight meal.
Ingredients
Ingredients:
- 2 pounds boneless skinless chicken breasts
- 1 cup salsa (mild or medium)
- 1/2 cup chicken broth
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- Set the Instant Pot to Sauté mode: Heat the olive oil. Add the chopped onion and sauté until softened. Add minced garlic and cook briefly. Press Cancel.
- Add chicken and season: Place chicken breasts in the pot, season with salt, pepper, and taco seasoning. Pour in salsa, chicken broth, and lime juice.
- Cook in Instant Pot: Close the lid, set the valve to Sealing. Cook on Manual High Pressure for 12 minutes. Allow a natural release for 5 minutes, then do a quick release.
- Shred the chicken: Remove chicken, shred with forks. Return to the pot, stir to coat with sauce. Garnish with cilantro.
Notes
- Serve in tacos, burritos, rice bowls, or salads.
- For extra heat, use a spicier salsa or add jalapeños.
- Leftovers can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 640mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 85mg
