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Instant Pot Mexican Shredded Chicken // Weeknight Meals

Weeknight meals are such a thing. It's like a different type of food - it's own vibe. We all need to connect as a family, we are VERY hungry, usually VERY tired and often short on time. What to do?

In this little fall series of Weeknight Meals I hope to bring you a grip of healthy, doable weeknight meals you can add to your 'go to' recipe list. Meals that will be received with no crying from toddler and translate into lots of brainpower at school the next day. And with minimal clean up so Mom and Dad get some time to connect at night too.

Meal Idea #1 : Instant Pot Mexican Shredded Chicken. You can cook this with FROZEN (yes frozen) Chicken and just a few Pantry ingredients. I love to turn this into a 'Pile of Food' vibe with lots of fresh veggies and some rice. It also keeps very well in the fridge for about a week, so you can add it into quesadillas and rice bowls etc.


1lb Frozen Chicken Thighs (boneless and skinless)

1 cup Salsa (literally any kind, you choose)

2 Tbsp Taco Seasoning- try my homemade one!

Cilantro to garnish


Place the frozen chicken, salsa and taco seasoning in the Instant Pot.

Cook on HIGH for 15 minutes (10 minutes if the Chicken was thawed instead of frozen).

Allow the steam to release naturally for 5 mins then you can force release the pressure. I think this method produces a more tender meat.

To Shred: Transfer the chicken to your Kitchen Aid and blitz with the paddle attachment for 30 secs. You can also use a hand held mixer, or just shred it by hand with two forks.

Serve with chopped Cilantro.

* You can use this for literally anything. Enchiladas, Taco Soup, Pile of Food, Tacos, Burritos, Rice Bowls... it's a great staple.

xo Beth


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