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5 from 1 vote

Instant Pot Shredded Mexican Chicken (21 Day Fix, Weight Watchers)


  • 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.


  • 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.