Last week I re-engaged with the 21 Day Fix. The holidays kind of (totally) threw me for a loop, as they do. Always. Every year. It’s like I don’t know they’re coming, or something. Or when they do come, I just fall into a melty mess of cookies and wine and gravy and ain’t nobody taking my gravy away.
But then I get back to it (“it” being a mostly-healthy existence), and that’s where I’m at right now. What I’m super duper loving these days is my Instant Pot – and this Instant Pot shredded Mexican chicken is a super easy Instant Pot recipe – and not only is it 21 Day Fix-friendly, but I’ve also got the Weight Watchers points for you, too.
Instant Pot Shredded Mexican Chicken
If you like spicy, you’ll like this. It’s easy to take out some of the spice, though. Just remove the cayenne, make sure you don’t have a super spicy chili powder, and remove the jalapeno…that will take some of the bite out of this.
Serves: 6
Serving size: split evenly onto six plates – to reduce you yellows, serve up fewer beans (you can actually use a container to measure out your beans for this one)
Ingredients:
- 2 lbs boneless, skinless chicken breasts, frozen
- 1.5 cups non-fat, low-sodium chicken broth
- 2 10-oz cans Rotel fire-roasted diced tomatoes and green chiles, undrained (no sugar added!)
- 2 15-oz cans black beans, rinsed and drained
- 3-4 garlic cloves, minced
- 1 small jalapeno pepper, finely diced
- 1 T hickory-flavored liquid smoke (if you leave this out, you’ll be fine)
- 2 tsp ground cumin
- 1 T chili powder
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 1 tsp cayenne pepper (leave this out if it’s too spicy)
- salt and pepper, to taste
- 2 limes, quartered
- 1.4 c fresh cilantro, chopped
Place the frozen chicken in your Instant Pot. Add all remaining ingredients to the pot.
Lock the lid into place and make sure the pressure valve is set to seal. Set on manual for 16 minutes at high pressure. Once done, let the pressure release naturally.
Drain any liquid and shred the chicken.
Serve with letuce wraps, plain, over rice or on corn tortillas.
So easy, and takes less than 40 minutes from start to finish (including the pot pressurizing and then releasing).
Instant Pot Shredded Mexican Chicken (21 Day Fix, Weight Watchers)
Ingredients
- 2 lbs boneless skinless chicken breasts, frozen
- 1.2 c non-fat low-sodium chicken broth
- 2 10- oz cans Rotel fire-roasted diced tomatoes and green chiles undrained
- 2 15- oz cans black beans rinsed and drained
- 3-4 garlic cloves minced
- 1 small jalapeno pepper finely diced
- 1 T hickory-flavored liquid smoke if you leave this out, you'll be fine
- 2 tsp ground cumin
- 1 T chili powder
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 1 tsp cayenne pepper leave this out if it's too spicy
- salt and pepper to taste
- 2 limes quartered
- 1.4 c fresh cilantro chopped
- Place the frozen chicken in your Instant Pot. Add all ingredients to the pot.
Instructions
- Lock the lid into place and make sure the pressure valve is set to seal. Set on manual for 16 minutes at high pressure. Let the pressure release naturally.
- Drain any liquid and shred the chicken.
- Serve with letuce wraps, plain, over rice or on corn tortillas.
- 1 red
- .5 green
- 1.25 yellow
Weight Watchers Freestyle Points:
4 points per serving, based on six servings.
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Can you clarify the 1.2c measurement of the chicken broth?
Thanks!
Uuugghh, sorry about that! It should read 1.5 cups. I updated it. Thanks for letting me know!
what time do you use for fresh and not frozen chicken?
The amount of time it cooks will be the same…it will come to pressure quicker if the chicken is fresh though. 🙂
What do the color references mean? 1 ref, .5 green, 1.25 yellow? Thnks
The color references are all related to the 21 Day Fix eating program – they use color coded containers to track food! 🙂
If I double the recipe should I double the cook time?
No, cook time will be the same – but it will take longer to come to pressure! 🙂
THIS WAS SOOOOOOOOOOO good!!! I’m not on the program or dieting, but this is SUPERB!!!! Thank you so much!!! It is going to be added to my dinner menu items!!! Thank you so much
YAY!! So glad you liked it!
How long will this stay good for in the fridge?
3-4 days! 🙂
First time I made this replacing the jalapeño with poblano and enchilada sauce instead of smoke was great! This time I used the regular ingredients and it turned bitter… any idea why? Thanks!
Hmmmm….I’m not sure! I haven’t heard of that happening so I don’t know what would cause it.
Are you supposed to use lime juice from two limes? I definitely just ruined dinner by putting the limes in the pot quartered with the rind on them 🥺😭
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