Go Back

Easy Keto Instant Pot Mexican Shredded Chicken

Only 5 minutes needed to put this together! Gather all of the ingredients, mix together in the instant pot and wait 25 minutes for it to cook. Easy!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 10
Course: Main Course
Cuisine: Mexican
Calories: 158
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Chicken Breast boneless
  • 1 28 oz Can Diced Tomato
  • 1 Lemon juiced
  • 1 Lime juiced
  • 1 tbsp Low Carb Soy Sauce I use Tahini Soy, can also use Amino Acids. See products below.
  • 1 Cup Chicken Broth reduced sodium
  • 100 grams White Onion diced
  • 4 Garlic Cloves Minced
  • 2 tbsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Cumin

Equipment

  • Instant Pot

Method
 

  1. Add all of the ingredients to the Instant Pot and set to manual high pressure for 25 minutes. Note: If chicken breasts are on the smaller size, you may need to reduce the time to 15 minutes. For reference the ones I use are quite large from Costco (about 1 lb each).
  2. After the cooking is complete, turn the pressure valve to venting.
  3. The chicken should easily fall apart as soon as you pick it up and can be easily shredded with two forks.

Notes

Store the leftovers with the remaining liquid from the instant pot. This packs so much flavor and will keep the chicken juicy and tender! 
Nutrition / 10 Servings
  • 158 Calories
  • 7.5g Carbohydrates (this counts if you were to use all of the liquid. Carb count will be lower if you don't use much of the liquid as it contains higher carbs from the diced tomatoes. Carb count will also vary depending on the brand of canned diced tomatos)
  • 1g Fiber 
  • 3g Fat
  • 25.3g Protein 
Net Carbs: 6.5g / Serving