When you are in a pickle for dinner and you aren’t sure what to make, it’s this recipe that might just save you.
And you will probably end up loving this recipe and finding it So versatile you will make it often – you need to make it often. It’s great for everything from tacos to burritos, enchiladas, and more. It’s great over rice, too.

Why make this in the crock pot when you can throw everything in the Instant Pot and whip this up in a fraction of the time?  The Instant Pot truly is one of the most life changing appliances you could pick up for your kitchen. It can make everything from eggs to beef and potato casserole, cheesecake, to tamales.

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 Recipe


  • 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


  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.