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5 from 3 votes

Instant Pot Mexican Chicken Recipe

Instant pot Mexican chicken is juicy and tender, with the perfect amount of spice. It is an effortlessly delicious dish!
Prep Time5 minutes
Cook Time15 minutes
pressure release20 minutes
Total Time40 minutes
Course: Main Dishes
Cuisine: Mexican
Servings: 3
Calories: 97kcal
Author: Andrea

Equipment

Ingredients

  • 1 lb frozen boneless skinless chicken breast halves (about 4-5 halves)
  • 1 (1 oz) packet taco seasoning mix
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 c low sodium chicken broth
  • 1/2 c salsa

Instructions

  • Set the rack in the Instant pot and place the chicken breast halves on top.
  • Sprinkle the chicken with the taco mix, cumin and chili powder.
  • Evenly pour the salsa and broth over the chicken.
  • Place the lid in the lock position and be sure the pressure valve is in place. Select the poultry setting and set the timer for 15 minutes.
  • Once the timer is done allow the pressure to release naturally for about 20 minutes. Be sure the chicken is cooked to an internal temp of 165°F
  • Shred or chop the chicken and serve with rice or tortillas.

Nutrition

Calories: 97kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 3309mg | Potassium: 236mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3744IU | Vitamin C: 17mg | Calcium: 20mg | Iron: 3mg