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Big Batch Mexican Shredded Chicken Recipe

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3.8 from 88 reviews

This Big Batch Mexican Shredded Chicken recipe features tender, flavorful chicken thighs cooked in an Instant Pot with a smoky and spicy blend of paprika, chili powder, cumin, and chipotle pepper. The chicken is cooked to fall-apart tenderness, then shredded and simmered in a tangy orange juice and salsa sauce. For an optional crispy finish, the shredded chicken can be broiled to develop a delightful texture.

  • Total Time: 35 minutes
  • Yield: 12 servings

Ingredients

Chicken and Seasoning

  • 4-5 lb boneless, skinless chicken thighs, trimmed
  • 2 tablespoons smoked paprika
  • 2 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil

Sauce and Flavorings

  • 1 chipotle pepper in adobo sauce, minced
  • 1 tablespoon adobo sauce
  • 2 tablespoons lime juice
  • 1 cup orange juice
  • 1 cup salsa

Instructions

  1. Prepare the chicken: Use paper towels to pat as much moisture as possible from the chicken thighs. Trim away any visible fat pieces with kitchen scissors.
  2. Make the seasoning mix: In a small bowl, combine smoked paprika, chili powder, garlic powder, onion powder, cumin, kosher salt, black pepper, and brown sugar.
  3. Season the chicken: Drizzle chicken thighs with olive oil, then evenly coat them with the seasoning mixture by rubbing it all over with your hands.
  4. Add to Instant Pot: Place the seasoned chicken thighs in the Instant Pot. Add the minced chipotle pepper and adobo sauce, lime juice, orange juice, and salsa. Toss gently with tongs to ensure the chicken is surrounded by liquid to prevent sticking or burning.
  5. Pressure cook: Seal the Instant Pot and cook on high pressure for 18 minutes. Allow natural pressure release for 10 minutes, then perform a quick release to release any remaining pressure.
  6. Shred the chicken: Remove the chicken to a cutting board and shred it using two forks or tongs; the chicken should be incredibly tender and easy to pull apart. Meanwhile, turn the Instant Pot to sauté and boil the cooking liquids for about 15 minutes until reduced by half.
  7. Optional broil: For crispy edges, spread the shredded chicken on a baking sheet and broil in the oven for 5-8 minutes until the edges develop a slight crisp.
  8. Combine and serve: Return the shredded chicken to the reduced cooking juices in the Instant Pot and toss to coat evenly before serving.

Notes

  • Trimming excess fat prevents greasy texture and helps seasoning penetration.
  • Using orange juice and lime juice adds a balance of sweetness and acidity to the dish.
  • The broiling step is optional but recommended for textural contrast.
  • Can be used in tacos, burritos, salads, or as a main dish.
  • Leftovers keep well refrigerated for up to 4 days or can be frozen for longer storage.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes (18 minutes pressure cooking + 7 minutes sauté and broiling optional)
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/big-batch-mexican-shredded-chicken-recipe/