Description
Experience vibrant flavors with this quick and easy Instant Pot Mexican Shredded Chicken, perfect for tacos any day of the week!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 cup low-sodium chicken broth
- 2 tbsp fresh lime juice
- ¼ cup chopped cilantro
- 1 cup diced tomatoes
Instructions
- Gather all ingredients. Mince the garlic and dice the tomatoes.
- In a bowl, mix chili powder, cumin, and salt. Rub this mixture evenly over the chicken breasts.
- Set your Instant Pot to 'Sauté' mode. Add a drizzle of oil and sauté minced garlic until fragrant (about 30 seconds).
- Add seasoned chicken breasts to the pot along with chicken broth and lime juice. Seal the lid and set to high pressure for 10 minutes.
- Once cooking is complete, let pressure release naturally for 5 minutes before venting remaining steam. Remove chicken and shred it on a cutting board.
- Return shredded chicken to the pot with residual juices. Mix well and serve in warmed tortillas topped with cilantro and diced tomatoes.
Nutrition
- Serving Size: 1 cup shredded chicken with toppings
- Calories: 220
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 120 mg
Keywords: - Customize by adding bell peppers or swapping chicken for turkey or jackfruit. - Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to three months.