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Crockpot Mexican Chicken served in a white bowl with avocado chunks, shredded cheese, and chopped cilantro on top.

Instant Pot Mexican Chicken

Creamy shredded chicken with beans and corn make for a delicious, healthy, and EASY meal served over brown rice.

Yield: 6 servings 1x
Prep: 10 minutesCook: 7 minutesTotal: 17 minutes


  • 1/2 cup chicken broth (sub: turkey stock or water)
  • 16 ounces of your favorite salsa (1 1/2 – 2 cups)
  • 1 ounce package of all-natural taco seasoning (or 3 tablespoons of homemade taco seasoning recipe)
  • 1 1/2 pounds boneless, skinless chicken breasts (2-3 breasts)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can corn, drained and rinsed
  • 6 ounces cream cheese, cubed
  • 3 cups cooked brown rice
  • Optional topping ideas: shredded cheddar cheese, shredded lettuce, diced avocado, diced red onion, minced jalapeños, chopped black olives

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Make It Now:

  1. In an Instant Pot, add broth, salsa, and taco seasoning. Stir until well combined. Nestle the chicken into the mixture and spoon some of the liquid on top of each piece. Dump the drained black beans and corn on top.
  2. Lock and seal the lid. Cook on high pressure for 7 minutes. Then, turn the knob to do a quick release of the pressure. Make sure the chicken is done (165°F internally or no longer pink inside).
  3. Remove chicken to a cutting board and shred with two forks.
  4. Add the chicken back to Instant Pot. Stir in the cubed cream cheese until it melts and blends into the mixture.
  5. Serve over brown rice and top your favorite Mexican toppings, like diced avocado, lime wedges, shredded cheddar cheese, sliced green onion, diced red onion, etc.

Freeze For Later:

Method 1 (Uncooked): To a gallon-sized freeze bag, add salsa, taco seasoning, chicken, beans, and corn. Seal, squeezing out any excess air, and squish it around until well combined. Freeze in a round container that’s about the size of the Instant Pot insert (you can even use the IP pot itself and then remove the bag after it’s frozen). Try not to stack the chicken but lay in one flat layer. Freeze along with a bag of frozen brown rice to make a meal kit, if desired.

Method 2 (Fully Cooked): Fully cook and cool the meal. Freeze in an airtight container or freezer bag. Freeze along with a bag of frozen brown rice to make a meal kit, if desired.

Prepare From Frozen:

Method 1 (Uncooked): Place the frozen meal in the Instant Pot. Turn on the “Saute” function and cook for 5-10 minutes until some liquid is released. Press “Cancel”. Lock and seal the lid and pressure cook for 15-20 minutes. Use a quick release of the pressure. Check to make sure the chicken is done. Then follow Steps 3-5 of the recipe, shredding the chicken and stirring all the ingredients together to serve.

Method 2 (Fully Cooked): To reheat, thaw in the refrigerator for 24 hours and warm on low on the stove or in the microwave. For a quick thaw, use the defrost setting on the microwave. Follow Step 5 for serving instructions.


Sneaky Nutrition Tip: If you’d like to add some (tasteless) extra nutrition, stir in a 1/2 – 1 cup of canned pumpkin, butternut squash puree, chopped spinach, or frozen cauliflower rice.

Gluten-Free Version: Just make sure your taco seasoning is gluten-free if you buy a store packet.

© Author: Rachel Tiemeyer
Cuisine: Mexican Method: Instant Pot