Description
This high-protein Mexican shredded chicken is juicy, tender, and packed with bold flavors. Made in the Instant Pot or any pressure cooker, it’s an easy, meal-prep-friendly dish that’s perfect for tacos, burrito bowls, salads, or even a high-protein breakfast. Whether you need a quick dinner or a protein-packed meal, this dish is a winner
Ingredients
Units
Scale
- 2 lbs (900g) boneless, skinless chicken thighs
- 1 cup chicken broth
- 1 (14.5 oz) can diced tomatoes (with green chilies, optional)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
Instructions
- Add chicken thighs to the pressure cooker.
- Pour in the chicken broth, diced tomatoes, onion, garlic, lime juice, tomato paste, and Worcestershire sauce.
- Sprinkle smoked paprika, chili powder, cumin, oregano, salt, and black pepper over the chicken. Add the bay leaf.
- Seal the pressure cooker lid and set to Manual (Pressure Cook) on High for 12 minutes.
- Allow a natural pressure release for 5 minutes, then quick release the remaining pressure.
- Remove the chicken, discard the bay leaf, and shred using two forks.
- Return shredded chicken to the pot and stir to absorb the flavorful sauce.
- Serve in tacos, burritos, bowls, or lettuce wraps.
Notes
- Use bone-in chicken thighs for extra flavor; adjust cook time to 15 minutes.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Great for meal prep—use in tacos, burrito bowls, or over rice.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg