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!

Author The Gracious Pantry


  • 1 1/4 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)
  • 1/2 cups chopped red onions (optional)
  • 1/2 cup fresh, chopped cilantro (optional)
US Customary - Metric


  1. Layer the chicken ingredients in the order listed, in the IP insert.

  2. Place the lid and secure it, closing the IP steam valve.

  3. Press the "Manual" button and adjust time to 30 minutes.

  4. Do a 10 minutes natural release, then open the steam valve to quick release any remaining steam.

  5. Remove lid and shred the chicken directly in the pot.

  6. Ladle the chicken onto a bed of lettuce, over brown rice or onto a tortilla.

  7. Garnish and serve.

Recipe Notes

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