It is really a great base for so many things, and cooking it in the instant pot and shredding it in a stand mixer means the active working time for it is only a few minutes!
The ingredient list for this recipe could NOT be simpler. You can also use ANY cut of chicken you like or have laying around. And the beauty of the instant pot is that it can be fresh or frozen, it really doesn't matter.
One thing I do to elevate it a little is to use my Homemade Red Enchilada Sauce. I always make a double batch of it so I usually have some hanging around in the back of the fridge.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
First, place all of the ingredients into the bowl of your instant pot. This can also be done in a slow cooker, it will just take a little longer. Pressure cook on high for 15 minutes, or in a slow cooker on high for 4-6 hours.
When the chicken is done cooking, remove the meat, which should be super tender, and place it in a stand mixer fitted with the paddle attachment. I like this method because it gives me nice and fine chicken strands after shredding.
Of course, you can shred the chicken with two forks in the bowl, but as I mentioned, I really like to get my chicken nice and finely shredded, especially if I want to use the chicken for enchiladas or taco salad.
It also makes great meal prep. After shredding place the chicken in an airtight container and stir in a little cilantro and reserve it in the fridge till needed.
Notes & Tips
If you start with frozen chicken, it will take a little longer to cook. Cook it on manual high pressure for 25 minutes. Then check it and stir, cook 10 more minutes if needed.
This recipe freezes really well after cooking too. I often make a double batch and put half right in the freezer after it cools. It makes for even easier meals on busy nights.
I typically use chicken breasts for this recipe, only because that is my preference. But you could use any cut you prefer, I would just suggest using boneless and skinless chicken. It makes shredding it at the end much easier.
I use my homemade enchilada sauce, but you could absolutely use store-bought.
Red Salsa is what I like to use here, but you could really use any salsa. If you wanted to make this green chicken instead of red, use tomatillo salsa and green enchilada sauce.