Instant Pot Mexican Chicken
Quick, flavorful Mexican chicken made easily in the Instant Pot.
Ingredients
Method
- Place chicken in the inner pot. Add all the ingredients to the pot. Toss everything well.
- Place the lid on the Instant Pot. Make sure the seal valve is set to close. Press “Manual” or “Pressure Cook” and set the pressure to high for 8 minutes.
- After about 8-10 minutes the pot will come to full pressure. Then the timer countdown will begin.
- Once the timer is off, let the pot rest without disturbing for about 10 minutes and the pressure release naturally.
- After 10 minutes, carefully open the valve and let the remaining steam release completely.
- Once all the steam is gone and it is easy to handle, using two forks, shredded chicken. Alternatively, take the chicken breast out, shred and toss it back in the remaining juice in the pot.
Notes
- For Frozen Chicken Breast, cook on high pressure for 12 minutes, followed by 10 minutes of natural pressure release.
- For Chicken thighs, cook for 12 minutes with a quick pressure release.
| Nutrient | Amount |
| Calories | 329 |
| Protein | 55 g |
| Calories from fat | 56 |
| Calories from saturated fat | 11.8 |
| Total Fat | 6.2 g |
| Saturated Fat | 1.3 g |
| Trans Fat | 0.0 g |
| Polyunsaturated Fat | 1.1 g |
| Monounsaturated Fat | 1.6 g |
| Cholesterol | 166 mg |
| Sodium | 1539 mg |
| Potassium | 1092 mg |
| Total Carbohydrate | 14.9 g |
| Dietary Fiber | 2.3 g |
| Sugars | 6.7 g |
