Instant Pot Shredded Chicken (Printable Version)
Savory chicken breasts seasoned with taco spices, simmered with salsa and green chiles for rich flavor.
# Ingredients Required:
→ Chicken and Seasonings
01 -
907 grams boneless, skinless chicken breast halves (approximately 4 pieces)
02 -
2 tablespoons taco seasoning, divided
→ Liquids and Add-ins
03 -
180 milliliters chicken broth, additional up to 240 milliliters if using chunky salsa
04 -
240 milliliters salsa
05 -
2 tablespoons diced green chiles, mild or hot according to preference
→ Seasoning
06 -
Salt and ground black pepper to taste (optional)
# Guide to Cooking:
01 -
Coat the chicken breasts evenly with half of the taco seasoning.
02 -
Place the seasoned chicken breasts at the bottom of the Instant Pot insert without using a trivet.
03 -
Pour the chicken broth, salsa, and diced green chiles over the chicken, then sprinkle the remaining taco seasoning evenly.
04 -
Seal the lid and set the vent to 'sealed'. For fresh or thawed chicken breasts, cook on high pressure for 13 minutes; for frozen chicken breasts, set to 16 minutes.
05 -
Allow the pressure to release naturally for 5 minutes, then perform a quick release to remove any remaining pressure. Open the lid and shred the chicken using two forks.
06 -
Season shredded chicken with salt and black pepper as desired before serving.
# Extra Suggestions:
01 -
Use 240 milliliters chicken broth if salsa is very chunky or if pressure is not achieved properly. The cooking time varies for small fresh chicken breasts, which may take 10 to 11 minutes under high pressure.
02 -
Allow 10 to 15 minutes for the Instant Pot to come to pressure before timer starts; this time is excluded from cook time.