Instant Pot Shredded Chicken inside tortillas with avocado

Instant Pot Shredded Chicken Recipe

Making taco fillings has never been easier! This Instant Pot Shredded Chicken is also super fast to make with just four simple ingredients.
Course Dinner
Cuisine Mexican
Keyword Instant Pot Shredded Chicken
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 -8 - about 3 cups shredded chicken
Calories 154 kcal
Author Leelalicious


  • 2 chicken breasts boneless, skinless (about 1.5 pounds)
  • sea salt
  • about 2 teaspoons Mexican seasoning*
  • 1 cup salsa mild, medium, or spicy - you choose


  1. Season the chicken breasts by generously sprinkling on sea salt and chili seasoning (or any other Mexican spice mix) on both sides.
  2. Place the chicken breasts into the Instant Pot (or other electric pressure cooker), then spread the salsa over the top of the chicken.
  3. Close the lid and set the pressure valve to sealing. Select the 'Manual' button and adjust the time to 10 minutes on high pressure.
  4. At the end of the pressure cooking time, let the pressure release naturally (NPR) for 10 minutes, then turn the pressure valve to release any remaining pressure.
  5. Use tongs to transfer the cooked chicken breasts to a bowl and use 2 forks to shred the chicken breasts while adding some of the cooking liquid back in to moisten the chicken. You can also use a hand or stand mixer for even easier and faster shredding.
  6. Use the shredded chicken in your favorite casseroles, freeze for later use, or simply add to corn tortillas with some avocado, cilantro and a squeeze of lime juice for a quick meal.

Recipe Notes

*like chili, taco, or fajita seasoning

Nutrition Facts
Instant Pot Shredded Chicken Recipe
Amount Per Serving
Calories 154 Calories from Fat 31
% Daily Value*
Fat 3.4g5%
Cholesterol 82mg27%
Sodium 520mg22%
Carbohydrates 3g1%
Fiber 0.8g3%
Sugar 1.5g2%
Protein 26g52%
Vitamin A 50IU1%
Vitamin C 6.6mg8%
* Percent Daily Values are based on a 2000 calorie diet.