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Recipe from Simpler Savory

The recipe

Low Carb Instant Pot Mexican Shredded Chicken

Prep
10 min
Cook
20 min
Total
30 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
230

2× the original author values. Recipe yield: 6 servings.

calories
460

3× the original author values. Recipe yield: 6 servings.

calories
690
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2.5 lb boneless skinless chicken thighs or breasts — thighs for juicier shreds; breasts for leaner macros
  • 1 tsp kosher salt — plus more to taste
  • 0.5 tsp black pepper
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 1 tbsp olive oil — for sautéing
  • 1 cup low-sodium chicken broth
  • 14.5 oz diced tomatoes, fire-roasted if possible — or use crushed tomatoes
  • 1-2 chipotle peppers in adobo — minced; or 1 (4 oz) can mild green chiles for less heat
  • 1 bay leaf — optional
  • 1 lime — juiced, plus wedges for serving
  • 1 tsp apple cider vinegar — optional, to brighten
  • 0.25 oz very dark chocolate (85%+) — tiny square; optional for richness
  • 2 tbsp fresh cilantro — chopped, for serving

Instructions

  1. Set Instant Pot to Sauté. Add olive oil and heat until shimmering.
  2. Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, and oregano; cook 30 seconds until fragrant.
  3. Season chicken with salt and pepper, then add to pot and lightly brown on one side for 1–2 minutes (not a full sear).
  4. Pour in broth and tomatoes; add minced chipotle or green chiles and bay leaf, stirring to coat. Liquid should come about halfway up the chicken.
  5. Lock lid and set to Pressure Cook (High): 10 minutes for thighs or 8–10 minutes for breasts depending on thickness.
  6. Let pressure release naturally for 5 minutes, then quick release remaining pressure. Remove bay leaf.
  7. Transfer chicken to a bowl and shred with two forks until tender and fine.
  8. If sauce looks thin, set pot to Sauté and simmer 3–5 minutes to thicken to a glossy coat. Stir in optional dark chocolate to melt.
  9. Return shredded chicken to pot. Stir in lime juice and optional cider vinegar; taste and adjust salt and heat to preference.
  10. Serve topped with chopped cilantro and your favorite low-carb sides like cauliflower rice, lettuce wraps, or low-carb tortillas.

Notes

Cool completely, then store with some cooking liquid in an airtight container for up to 4 days in the fridge or freeze up to 3 months. Reheat gently with a splash of broth until steamy; add a squeeze of lime or a teaspoon of olive oil if it looks dry.

Source: https://simplersavory.com/low-carb-instant-pot-mexican-chicken/