Two-Ingredient Instant Pot Pulled Chicken (in 10 Minutes!)

Authentic-tasting, fork-tender, Instant Pot Pulled Chicken that tastes like it’s been cooking in a Mexican Abuela’s kitchen all day… in just 10 minutes? Read on!

You might have noticed a theme with the meat dishes we’ve been posting on Healing Gourmet lately – they’re all fork-tender, shredded, and made in a flash in the Instant Pot.

And unless you have been stranded on a desert island for the last few years, you’ve certainly heard of this kitchen sensation. The Instant Pot electronic pressure cooker has become a viral sensation. To give you an idea, it has become the number one selling item on Amazon in the United States (215,000 units sold in one day, earlier this year). And until recently, the company hasn’t even placed the first ad or television spot. Its popularity is entirely driven by word of mouth!

And here at Healing Gourmet, we’ve certainly done our part, as the Instant Pot is hands down the best kitchen investment we’ve ever made. Not only does it save hours and hours of time in the kitchen each month, but it also helps to produce some of the most succulent, tender and flavorful meals we’ve ever prepared. And the best part is that it’s such a breeze to use that even the most novice home cooks can produce crave-worthy cuisine with ease.

See, they don’t need ads… we love the product so much, we’ll write and publish their ads for free!

If you haven’t seen our previous recipe posts, you might want to check out our Pressure Cooker Chicken (with nearly 300,000 shares on social media) or our Two-Ingredient Pot Roast (also wildly popular)… and our Pulled Pork.

And while we’ve already touched on the convenience and speed the Instant Pot can bring to your cooking. The nutritional benefits are just as impressive.

Cooking with the power of pressure infuses deep flavor into food, while coaxing out the maximum nutrition (just look at the gelatin you can get from one chicken!). And because it cooks with moist heat at a lower temperature than most cooking methods (a maximum of 250 F), the risk of creating harmful cooking byproducts like AGEs and HCAs is negligible. Meats cooked in the pressure cooker are also more easily digested – a boon for anyone experiencing digestive difficulties.

And if you eat beans, grains or pseudograins (like quinoa) – the Instant Pot can help you there too. The pressure and steam minimizes and helps to neutralize anti-nutrients like phytates, lectins and oxalates. That means you’ll get more absorbable nutrition from every bite. (Learn more about the benefits of pressure cooking).

So, without further ado, let’s get to today’s featured recipe (the printable version is at the bottom of this page)…

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Instant Pot Mexican Pulled Chicken: The Super Simple Step-by-Step

This recipe is so simple, a 5 year old could do it (with supervision, of course). Begin by placing thawed pasture-raised chicken breasts in your the vessel of your Instant Pot…

Next, pour salsa over the chicken…

Now close and lock the lid. Set the time for 10 minutes (yep, that’s right… just 10 minutes) and ensure that the pressure is set on HIGH.

When you hear the beep, do a quick release and open the lid. Using two forks or a meat shredder, shred the chicken.

Adjust the seasoning, if desired (scroll all the way down for a few more ideas). Then serve your juicy pulled chicken…