Instant Pot Shredded Chicken

A quick and flavorful recipe for shredded chicken using an Instant Pot, perfect for tacos, burritos, and more.

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Prep Time 10

Cook Time 8

Total Time 20

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 150

Ingredients Method Notes

Ingredients

For the Chicken

1 pound boneless, skinless chicken breasts or thighs Thighs yield a richer taste.

For the Sauce

2 cups green enchilada sauce or Mexican salsa verde For a spicy kick, consider a chipotle sauce.
1/2 cup sour cream Greek yogurt works as a lighter substitute.
Salt to taste salt Use sea salt for a gourmet touch.

For Garnish

1 handful fresh chopped cilantro Parsley makes an excellent alternative if you’re not a cilantro fan.

Method

Cooking

Pour the enchilada sauce or salsa verde into the Instant Pot. Nestle the chicken into the sauce, and secure the lid.
Select the Pressure Cook or Manual function and set the timer for 8 minutes on high pressure.
When the cooking time is up, allow the pressure to naturally release for 5 minutes, then use the quick release valve for any remaining pressure.
Transfer the chicken to a cutting board and shred it with two forks.
Stir the shredded chicken back into the sauce along with the sour cream and cilantro. Season with salt to taste.

Notes

Do not rush the natural release of pressure; it’s crucial for keeping the chicken moist. Avoid overcooking. Stick to the specified time to prevent dry meat. Added veggies like bell peppers or corn boost texture; jalapeños can kick things up a notch.