Shredded Mexican Chicken
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 3 Lbs. Chicken breasts or thighs boneless, skinless
- 2 Tbsp. Avocado Oil
- 1 tsp. Kosher salt
- 1/2 tsp. Black pepper
- 2 tsp. Chili powder
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 tsp. Cumin
- 1/4 tsp. Paprika
- 1 tsp. Oregano
- 1 C. Chicken broth
- 1 small Lime squeezed
Ingredients
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Instructions
- Salt and pepper both sides of the chicken. Add the avocado oil to the Instant Pot, using the "Sautee" feature. When the oil is hot, place the chicken in a single layer and brown on both sides. You do not need to cook the chicken all the way through. You will likely need to do this step in two separate batches.
- Once all the chicken is browned, turn the Instant Pot off. Add all of the chicken back to the pot. Add all remaining spices, trying to coat all the chicken evenly.
- Add the chicken broth.
- Close the lid on the Instant Pot, place the vent to "seal" and cook on high pressure for 30 minutes.
- When the timer sounds, perform and instant release.
- You can drain out an excess liquid, but you may want to leave a little in the bottom.
- Shred the chicken, using two forks, to desired consistency.