Perhaps the only Mexican shredded chicken recipe you'll need! Simple pressure cooker shredded chicken is tender and flavorful, perfect for tacos, burrito bowls, enchiladas, and more!
INGREDIENT
– 1 Tbsp avocado oil– 1 small yellow onion or ½ large yellow onion, diced– 3 lbs boneless skinless chicken thighs*– 1 7-oz can diced green chili– 1 15-oz can enchilada sauce– 1 cup salsa of choice– Sea salt**
Start your pressure cooker, press Sauté, and add oil. Cook for a few minutes before adding chopped onion. Stir occasionally until onion softens, 5–8 minutes.
Step 1
INSTRUCTIONS
Use the Instant Pot for all remaining ingredients. Stir to distribute ingredients evenly.
Step 2
Secure the Instant Pot lid. Press “Manual” or “Pressure Cook” and set the High heat timer for 20 minutes. Seal the steam valve if open. Cook frozen chicken 24 minutes with 4 minutes.
Step 3
Pressure cookers heat in 5–10 minutes. Pressure cooks for 20 minutes. After cooking, let the Instant Pot release naturally and stay warm for 15 minutes (ideally an hour).
Step 4
Quickly release any remaining pressure after 15 minutes. With tongs, remove the chicken from the Instant Pot and place on a cutting board. Two-fork shred.
Step 5
Return the chicken to the Instant Pot with juices for more flavour. Cook chicken tacos, burritos, enchiladas, tostadas, quesadillas, and taco salad in the Instant Pot.