Instant Pot Shredded Mexican Chicken Breasts
A simple recipe for Mexican-seasoned chicken breasts. I use this recipe for shredded chicken tacos and dips!
- 2 tbsp Extra Virgin Olive Oil
- 3 Boneless, skinless chicken breasts
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Chili Powder
- 1/2 tsp Cumin
- 1 tsp Kosher salt
- 1 cup Chicken broth
Set Instant Pot to Saute Mode. When hot, add olive oil and chicken breasts. Brown on all sides, being careful not to receive the dreaded "Burn" message on the front of the Instant Pot. "Burn" means there are bits stuck to the bottom of the pot, which will be fixed once you add the chicken broth, so don't fret. If you get the "Burn" message, just add the chicken broth and scrape up as much of the bits as you can.
Add seasonings right on top. Switch Instant Pot to "Pressure Cook - Normal" mode and make sure the float valve is set to "sealed". Set the timer for 10 minutes. When the time is up, let the pressure naturally release for 2-3 minutes and then release the rest of the pressure by switching the valve to "vent".
Remove chicken breasts from the pot and shred with two forks or meat claws. Add back to pot with the juices if you're not using it right away. If using it for a dip, add to casserole dish and just spoon some of the juice over the top. You can save the rest for stock!