Instant Pot Mexican Shredded Chicken
, ~30 min + 10–12 min release, 4 servings
Boneless chicken breasts cooked under pressure with Mexican spices, then shredded and mixed with cooking liquid.
| prepAdd trivet to Instant Pot if using one | |||
| 900 g boneless skinless chicken breasts | Pour broth, arrange chicken, sprinkle spices | Pressure cook high 10 min, natural release 10–12 min | Shred chicken, return to pot, mix with juices |
| 240 ml low sodium chicken broth | |||
| 1 tablespoon dark chili powder | |||
| 1 teaspoon ground cumin | |||
| 1 teaspoon smoked paprika | |||
| 1/2 teaspoon dried oregano | |||
| 1/2 teaspoon garlic powder | |||
| 1/2 teaspoon Kosher salt | |||
| 1/2 teaspoon fresh ground black pepper | |||
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