INSTANT POT SHREDDED MEXICAN CHICKEN

INSTANT POT SHREDDED MEXICAN CHICKEN

Once the chicken is cooked, you will need to shred and add back to the Instant Pot to absorb all the flavors. Save some of the liquid and use it to make some flavorful rice later on.

Instant Pot Shredded Mexican Chicken

Serves 6

Prep Time 5 min

Cook Time 37 min

Total Time 42 min

Ingredients

• 2 lbs Boneless Skinless Chicken Breasts
• 1 Tbsp Olive Oil
• 1/2 C. Mild Salsa
• 1-2 cans of Green Chiles
• 4 Tbsp Brown Sugar
• 14.5 oz can Diced Tomatoes
• 1 Tbsp Chili Powder
• 1 Tsp Cumin
• 1 tsp Garlic
• 1/2 tsp Smoked Paprika
• 1/2 tsp Oregano
• 1 1/2 tsp Salt
• 3 drops Black Pepper Vitality Essential Oil (we use Young Living)
• OR, 1/2 tsp Black Pepper
• 1 tsp Liquid Smoke

Instructions

1. In your empty instant pot, lay the chicken on the bottom and brush with the olive oil.
2. Add all the other ingredients on top of the chicken.
3. Put the lid on the Instant Pot, and close the valve.
4. Set the timer for high (manual) for 27 minutes.
5. When the pot beeps, release the pressure, and remove the chicken to shred. Put the chicken back in and let cook on slow cooker with the lid on for 10-15 more minutes to absorb all the liquid.
6. Serve with hot sauce.

Notes

You may opt to keep any of the liquid at the end to make rice - it gives the rice a nice, smoky flavor.

Adapted from Carlsbad Cravings

full recipe: https://www.rebootedmom.com/instant-pot-shredded-mexican-chicken