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Pressure Cooker Spicy Mexican Chicken

shredded salsa chicken garnished with coriander on plate
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5 from 1 review

This Spicy Mexican Shredded Chicken is extremely easy to make in a pressure cooker or an instant pot, great for meal prep, and the perfect back pocket recipe for easy Mexican dinners! It’s also incredibly flavorful, ready to go in just 25 minutes, and naturally gluten-free!

Ingredients

Scale
  • 2 large Chicken breasts (about 400 grams/14 ounces), boneless, skinless – cleaned and pat-dried
  • ½ TSP freshly cracked Black Pepper, to taste
  • ½ TSP Kosher Salt, to taste
  • 1 TBLS Olive Oil (or any other cooking oil you prefer)
  • 2-3 Garlic cloves – minced
  • 1 Chipotle Pepper in Adobo Sauce – finely chopped, plus ½ TBLS Adobo Sauce from can
  • ¼ TSP ground Cayenne
  • ¼ TSP Smoked Paprika (Hot or Sweet, your choice)
  • ½ TSP Oregano Flakes
  • 1 cup your favorite Mexican Hot Sauce or red salsa (My favorites are Mrs. Renfro’s Mexican Hot Sauce and La Morena Picante Salsa. I also occasionally like to use a combination of 1/3 cup Frontera Chipotle Salsa + 2/3 cup Mrs. Renfro’s Mexican Hot Sauce.)
  • 1-2 sprigs Coriander/Cilantro (optional) – chopped

Instructions

For Stovetop/Pressure Cooker:

  1. Season chicken breasts with salt and pepper to taste. Heat olive oil in a pressure cooker over medium high heat. Once hot, place the chicken breasts in the pressure cooker and briefly sear for half a minute on each side.
  2. Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
  3. Lower to heat to medium-low and cover the pressure cooker. Cook for 15-20 minutes (3-4 whistles), and then turn off the heat.
  4. Allow the pressure to release naturally (this should take 8-10 minutes), then remove the lid of the pressure cooker.
  5. Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pressure cooker and add the chopped coriander (if using). Stir to combine.
  6. Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.

For Instant Pot:

  1. Season chicken breasts with salt and pepper to taste. Select the ‘Sauté’ function on the instant pot. Once the pot displays ‘Hot’, add olive oil in the inner pot and heat for a minute. Place the chicken breasts in the pot and briefly sear for half a minute on each side.
  2. Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
  3. Select the ‘Cancel’ function and close the lid. Make sure that the vent is in ‘Sealing’ position. Select ‘Manual’ and adjust the +/- buttons to set the cook time to 20 minutes.
  4. Once cooking has completed, allow the pressure to release naturally. Remove the lid.
  5. Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pot and add the chopped coriander (if using). Stir to combine.
  6. Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.

Equipment

Notes

  1. To freeze: If you would like to freeze the chicken, transfer to a freezer friendly container and freeze for up to 3 months. Thaw the chicken overnight in the refrigerator to use the next day. Reheat on the stovetop in a pan or in the microwave.
  2. Is this gluten-free?: All of the ingredients in this recipe are naturally gluten-free. But it’s best to check that the brand of Mexican Hot Sauce and/or salsa you are using is GF certified.

Nutrition

Find it online: https://thatspicychick.com/spicy-mexican-shredded-chicken/