Boneless skinless chicken breasts – If you prefer the added moisture of dark chicken meat, boneless skinless chicken thighs can also be used.
Good Seasons Italian Seasons Packet – This seasoning adds so much great flavor. I just use one packet. Dry Ranch mix – One tablespoon is all you need. Paprika – For color and a slight peppery taste. Did you know paprika is ground red pepper? Smoked paprika can also be used. Taco seasoning – This adds a huge amount of flavor, so many spices combine to create the perfect blend of seasoning mix. Because taco seasoning Essential for this chicken recipe! Chili powder – A little bit of chili powder for spice. Made up mostly of cayenne powder, chili powder is moderately spicy with an earthy taste. Cumin- You just need a teaspoon of this lightly sweet, savory spice, perfect for adding depth to many dishes. Minced garlic Chicken broth Vegetable oil
Add all ingredients to the Instant Pot.
Cook on high pressure for 30 minutes. Release the pressure. Using two forks, shred the chicken. If your chicken isn’t shredding easily, add it back to the Instant Pot for an additional 10 minutes
When freezing, place your shredded chicken in a Ziplock back, push all the air out, and don’t forget to label and date the bag. The chicken will last 4-6 months in the freezer, according to the FDA. When you’re ready to enjoy your chicken, place the bag in the fridge to thaw for about 6 hours.
As a filling, serve this Mexican shredded chicken in any of the following recipes!
Cafe Rio Salads Chicken Enchiladas Chicken Tacos Nachos Flautas Mexican Chicken Casserole Chicken Taco Salad Chicken Chimichanga
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