Instant pot Mexican chicken

Hello fellow foodies,

I’ve made a recipe similar to this in the past. This time I just used my instant pot. It’s become my new best friend at dinner time! We have so much going on during the day that I don’t always remember to throw stuff in the crockpot. 


  • 4-5 medium sweet potatoes 
  • 2 chicken breasts
  • 1 can rotel or Italian diced tomatoes
  • 1tbs of taco seasoning.

Rotel has a bit of a kick which is hard for kids to want to eat. The mild is better but still Spicey so more often than not I used seasoned diced tomatoes but this time I did Rotel.

Combine chicken, taco seasoning, and Rotel (un drained)  in the instant pot. No added water. 

Secure lid and cook on manual high for 20min.(If you don’t have an instant pot you can cook in a crockpot 3-4hrs on high or low 6-8hrs)

Remove chicken and shred with forks or a hand mixer. 

Sauté with remaining ingredients in instant pot till juices have mostly absorbed.

Wash and pierce sweet potatoes 4-5 times total on the top and sides. 

Bake potatoes on 400 for 40-45min. Place on center rack of oven.

Once they’re done baking I move them to a lined baking sheet and cut a small x.

Tips: I preheat the oven and thaw my chicken if necessary. I start the instant pot after I place the potatoes in the oven. That way everything finishes around the same time. 

Once everything is ready press a fork down from the center of the potatoe and fill with chicken mixture. 

Top with avocado or guacamole if desired! Enjoy! 

Happy eating,

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