MexicanShreddedChicken made quick and easy with only 3 ingredients and an Instant Pot! Tender chicken packed with flavor, perfect for tacos, burritobowls and quesadillas. When it comes to Taco Tuesday I always get excited but at the same time a little stressed because there can be a lot of prep work From making guacamole, to shredding cheese, and prepping all the other toppings. In order to save some prep work and have a stress free Taco Tuesday this dump and go shredded chicken is one of my favorite taco fillings!
4chicken breast, boneless skinless, approximately 2 lbs, or 2lbs boneless skinless thighs
4tbsptaco seasoning, or fajita seasoning, homemade taco seasoning
1½cupssalsa, store bought
½cupwater
Instructions
To an Instant Pot, or Electric pressure cooker, add the chicken, taco seasoning, salsa and water. Stir together to ensure the chicken is evenly combined and submerged in liquid.
Secure the lid and set the pressure valve to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 10 minutes on high pressure. It will take about 10 minutes to come to pressure. When the cooking time finishes, allow the pressure cooker to naturally release for 5 minutes (the screen will read L 00:05) then carefully turn the pressure valve to VENTING to quick release the remaining pressure.
Remove the chicken from the Instant Pot and place it on a cutting board or large bowl. Shred the chicken using two forks, your hands if it's cool enough to handle, or with a mixer. Note: Keep the chicken in fairly large pieces as they will break up into smaller pieces when added back into the sauce.
Return the chicken back to the sauce in the Instant Pot to soak up the flavor. Mix until evenly coated in sauce. Serve and enjoy!
Notes
Serve the Chicken:
Tacos
Quesadillas
Taco salad
Burritos
Enchiladas
Tostadas
Served over rice and beans
Tortilla/Taco Soup
Sliders
For a low carb option, pair with spaghetti squash, low carb tortillas, or serve on a salad.