Instant Pot Mexican Chicken Recipe

This Instant Pot Mexican chicken is a quick and easy dinner that has many uses.

It’s full of hearty ingredients that can be used to make any number of different meals!

Instant Pot Mexican Chicken sits in a white bowl, garnished with toppings and ready to eat.


  • Tacos
  • Burritos
  • Taco salad
  • Brown rice bowls
  • Chicken taco soup

Pretty much any Mexican dish that uses chicken would work here.

I have done other Mexican chicken recipes in the past like this crock pot Mexican chicken and this black bean Mexican chicken.  But I enjoy the timing and simplicity of my Instant Pot and use it way more than my slow cooker these days. That’s not to say I’ll ever give up my slow cooker. But when dinner has to be made quickly, my Instant Pot saves the day every time. Or in this case, save the dinner every time. I’m embarrassed to say this, given what I do for a living, but I don’t always have dinner planned. <gasp!> So while I love the ideas of my slow cooker and my dinner cooking all day while I’m working on other things, my IP is great for when dinner is a last-ditch effort.

An up close shot of this Instant Pot Mexican Chicken shows the chicken on brown rice with fresh tomatoes, avocado and cilantro sprinkled over the top.


So let’s look at some of those ideas I mentioned above. The tacos are pretty self-explanatory. But let’s consider the burrito. A great way to use this chicken for burritos is to pair it with some refried beans and brown rice, all wrapped up in a warmed tortilla. Quick and easy!


To make the taco salad, you would simply put this chicken over some chopped lettuce and top with your favorite dressing. For Mini Chef, that would be ranch dressing every time. For me, I’d probably go with some extra salsa or some avocado lime ranch dressing.


If you want to make brown rice bowls (picture above), simply serving this chicken over brown rice and adding the mentioned garnishes makes for a filling and delicious meal!


And finally, for some chicken taco soup, you could easily add some chicken broth to this chicken after it’s cooked. Then adjust the seasonings to your liking and enjoy a hearty soup! In fact, you could even cut up some tortillas or sprinkle them with some broken, organic corn chips. Yummy!

An overhead view of this Instant Pot Mexican Chicken shows a delicious view of mostly the garnishings with little bits of chicken and brown rice showing around the edges.


Yes, you can freeze this! If you package it well in an air-tight, food-safe container, it will freeze really well for up to about 4 months before the flavors start to change a bit. In fact, as a general rule of thumb, I don’t usually freeze anything for longer than four months. I like my food tasting as fresh as possible, and longer times in the freezer do tend to change the flavors of frozen food after a while. But that said, this freezes beautifully!

To thaw, you can set it in the fridge overnight and just reheat it in the microwave. Easy peasy!


If stored properly in the fridge, this will last for 3-4 days in the refrigerator.

A fork lifts a bite of this Instant Pot Mexican Chicken out of bowl.

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An up close shot of this Instant Pot Mexican Chicken shows the chicken on brown rice with fresh tomatoes, avocado and cilantro sprinkled over the top.

Instant Pot Mexican Chicken Recipe

A delicious chicken you can serve over brown rice, lettuce or even use as a burrito or taco filler!
5 from 2 votes
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Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 234kcal



  • Instant Pot


  • 1 ¼ lb. boneless, skinless chicken breasts
  • 12 oz. jar salsa (no sugar added)
  • 1 cup cooked black beans (canned/rinsed or homemade from dry)
  • lb. frozen corn (organic is best)
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. ground cumin
  • 2 tsp. chili powder

Garnish Ideas

  • 1 cup chopped avocado (optional)
  • 1 cup fresh, chopped tomatoes (optional)
  • ½ cups chopped red onions (optional)
  • ½ cup fresh, chopped cilantro (optional)


  • Layer the chicken ingredients in the order listed, in the IP insert.
  • Place the lid and secure it, closing the IP steam valve.
  • Press the "Manual" button and adjust time to 30 minutes.
  • Do a 10 minutes natural release, then open the steam valve to quick release any remaining steam.
  • Remove lid and shred the chicken directly in the pot.
  • Ladle the chicken onto a bed of lettuce, over brown rice or onto a tortilla.
  • Garnish and serve.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1serving | Calories: 234kcal | Carbohydrates: 19g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 546mg | Potassium: 917mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1142IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 3mg

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  1. Ronda Emmett says:

    5 stars
    I made this for supper it was a major hit. So good, hearty and tasty. I doubled the recipe and added Cook time and it turned out perfect. We used it as a taco filler with corn tortillas. I also provided fresh tomatoes, avocados, cheese and sour cream for the ones wanting it. I will definitely be making this again.

  2. Cindy McDonald says:

    5 stars
    This is a winner!! I love your recipes!!!!

  3. Does this work with frozen chicken breasts?