Instant Pot Mexican Shredded Chicken
Tender shredded chicken, smothered in the most mouthwatering Mexican sauce made from salsa, green chiles, tomatoes and plenty of bold spices!
Ingredients
- 5boneless skinless chicken breasts
- 1 mediumyellow onion (sliced)
- 2 tbspminced fresh garlic
- 1 ½ tspground cumin
- 1 ½ tspchili powder
- ¾ tspancho chile pepper powder
- ½ tspmexican oregano ((regular oregano will work if you can't find the mexican variety))
- 15 ozcan fire-roasted diced tomatoes (drained)
- 4 ozcan diced green chiles (mild)
- 1 cupsalsa verde
- 1 cupchicken broth (reduced sodium)
- 1 tspliquid smoke ((optional))
- sliced jalapenos
- minced fresh cilantro
Directions
- 1
Add all ingredients to the liner of an Instant Pot. No need to stir.
- 2
Secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 16 minutes.
- 3
Once the timer beeps, let the pot depressurize on it's own for 5-10 minutes, then release any remaining pressure. When the pin drops, remove lid and set aside.
- 4
Remove chicken breasts to a large bowl and shred.
To thicken the sauce
- 1
In a small bowl, stir together 2 Tbsp cornstarch with 3 Tbsp water until smooth. Pour this mixture into the pot with the sauce and select "saute". Cook for several minutes, stirring often, until thickened to your tastes.
- 2
Toss shredded chicken with as much of the cooking liquid as you'd like.