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5 from 1 vote

Instant Pot Mexican Chicken

This Instant Pot Mexican Chicken is quick, healthy, flavorful, and versatile. Cube or shred then serve in tacos, burritos, enchiladas, salads, and more!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: healthy, instant pot, shredded chicken
Servings: 8 people
Calories: 166kcal
Author: Jennifer Debth




  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion sliced
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1/4 cup soy sauce or gluten free alternative
  • 4 (8 oz) boneless skinless chicken breasts
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt more or less to taste
  • 1/2 teaspoon pepper
  • Favorite taco fixings or burrito bowl fixings for serving, if desired


  • Hit SAUTE on your 6 quart Instant Pot.
  • Once it reads HOT, add in oil and onion.
  • Cook, stirring regularly, for 5 minutes.
  • Hit CANCEL on the Instant Pot, then pour in the orange juice, lime juice, lemon juice, and soy sauce, scrapping up any brown bits from the bottom.
  • Add in the chicken breasts, then sprinkle the chicken with paprika, cumin, chili powder, onion powder, garlic powder, salt, and pepper.
  • Cover and lock the lid - make sure the pressure valve is pointed toward SEALING.
  • Cook on HIGH pressure for 10 minutes, then flip the valve for a quick release.
  • Shred the chicken and serve, as desired!
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Serving: 1person | Calories: 166kcal | Carbohydrates: 5g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 833mg | Potassium: 511mg | Fiber: 1g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 12mg | Calcium: 18mg | Iron: 1mg