This Easy Instant Pot Shredded Chicken Tacos recipe is made using pulled chicken and is ready in less than 30 minutes thanks to the pressure cooker. This is the best Mexican-inspired dish perfect for weeknight dinners.
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Table of Contents
What Type of Chicken to Use
I like to use boneless skinless chicken breasts. You can also use chicken thighs, boneless will work best. Breasts and thighs will follow the similar cook time noted in the recipe.
How to Season the Chicken
I love to use my Homemade Taco Seasoning recipe. You can use a store-bought seasoning packet if you wish.
How to Make Instant Pot Shredded Chicken Tacos
Detailed measurements and full instructions can be found in the recipe card at the bottom of the post.
- Place the Instant Pot on the Saute function. Add the olive oil and onions. Cook for a few minutes until translucent and fragrant.
- Add in the minced garlic and stir.
- Next add in the broth, chicken breasts, and taco seasoning. Stir.
- Add the diced tomatoes and chilis last. Do not stir.
- Pressure cook.
How to Use Frozen Chicken
Frozen chicken with require a 16 minute cook time with 10 minutes of natural release of steam once the pot indicates it has finished.
How to Make them Spicy
You can added cayenne pepper to your seasoning (my homemade recipe has this as an option) and you can really give it a kick by adding chipotles in adobo sauce. ¼ of a 7oz can will provide medium spice. Add more if you really want it next level.
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What Type of Tortillas and Taco Shells to Use
I love to use corn tortillas. I like to serve them crisp by using a cast iron skillet coated in olive oil on medium-high heat. I toast each side of the tortillas for 3-4 minutes or until slightly charred.
You can also use flour tortillas or hard shells.
Taco Toppings and Ideas
- Smoked Salsa Recipe
- Guacamole
- Sour Cream or Plain Greek Yogurt
- Pickled Onions
- Shredded Cheese
- Red Onions
- Avocado
- Bacon
How to Keep the Chicken Juicy
Keep the chicken stored in the broth until you plan to use it. Once you remove it from the liquid, it will begin to dry out. While serving, I like to keep the chicken in the Instant Pot on the Keep Warm function. You can also transfer it to a slow cooker and it on Warm.
How to Store Leftovers
To keep the chicken juicy, store leftovers in broth on a sealable container for 3-4 days.
Freezer Tips
Freeze leftovers in broth in a sealable container or bag for 3-4 months. Defrost in the refrigerator overnight.
Pair These Tacos With These Recipes
Cilantro Lime Cauliflower Rice
Chipotle Cilantro Lime Rice
Pollo Asado Recipe
Air Fryer French Fries
Instant Pot Black Beans
Instant Pot Brown Rice
Slow Cooker Crockpot Chicken and Rice
Check out Instant Pot Teriyaki Chicken for another easy chicken dinner recipe.
More Taco Recipes
Blackened Fish Tacos
Pork Belly Tacos
Leftover Taco Meat Bowls
Keto Low Carb Taco Soup
Air Fryer Taco Egg Rolls
Taco Zucchini Boats
Leftover Turkey Nachos
Cheesy Taco Pasta
Southwest Salad Recipe
Slow Cooker Crockpot Chicken Taco Soup
Roasted Creamy Poblano Soup
Slow Cooker Crockpot Chicken Fajitas
Easy Instant Pot Shredded Chicken Tacos
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 teaspoon olive oil
- ½ cup chopped onions
- 2-3 garlic cloves Minced
- 1 ½ -2 pounds skinless chicken breasts
- 1 cup chicken broth
- 15.5 oz diced tomatoes and chilies
- corn or flour tortillas
Homemade Taco Seasoning (Feel free to use a store bought packet if you wish)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika Regular paprika also works.
- 1 teaspoon cayenne pepper Optional for spicy.
- salt and pepper to taste
Optional Toppings
- salsa
- shredded cheese
- shredded lettuce
- Greek yogurt or sour cream
Instructions
- Place the Instant Pot on the Saute function. Add the olive oil and onions. Cook for a few minutes until translucent and fragrant.
- Add in the minced garlic and stir.
- Next add in the broth, chicken breasts, and taco seasoning. Stir.
- Add the diced tomatoes and chilis last. Do not stir.
- Pressure cook for 10 minutes on Manual > High Pressure Cooking with an additional 10 minutes of natural release of steam.
- Open the pot and remove the chicken. Shred with forks. Return the chicken to the pot and stir.
- Serve the chicken on tortillas with optional toppings.
Notes
- I like to use boneless skinless chicken breasts. You can also use chicken thighs, boneless will work best. Breasts and thighs will follow the similar cook time noted in the recipe.
- Frozen chicken with require a 16 minute cook time with 10 minutes of natural release of steam once the pot indicates it has finished.
- You can added cayenne pepper to your seasoning (my homemade recipe has this as an option) and you can really give it a kick by adding chipotles in adobo sauce. ¼ of a 7oz can will provide medium spice. Add more if you really want it next level.
- Keep the chicken stored in the broth until you plan to use it. Once you remove it from the liquid, it will begin to dry out. While serving, I like to keep the chicken in the Instant Pot on the Keep Warm function. You can also transfer it to a slow cooker and it on Warm.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Angela Crawford says
This recipe was right on time! Cooking the chicken was fast and easy. The chicken was so tender, juicy, and flavorful. I used jimica shells that Brandi shared months ago in one of her grocery store hauls. This recipe is a must try!
staysnatched says
Yum! That's a great combo!
Kristin says
Loved this recipe! Quick and easy weeknight meal for the family. The homemade taco seasoning is a must! Using the pressure cooker is a game changer, the chicken breast came out flavorful and juicy!
staysnatched says
I'm so glad to hear you loved the recipe!
Erin F. says
Made this for a big family dinner and everyone loved it! I added a little chipotle chili to it, because I didn’t have enough chili powder for the seasoning. So simple, quick, and delicious!
staysnatched says
I love to hear that!
Jenny says
Excellent flavor and so easy to make!
staysnatched says
Wonderful! I'm glad to hear it.
Lisa says
Excellent! I used the chicken thighs I had on hand, and burrito sized tortillas. I had one, my hubby had 2! There’s enough left over for one more today, which we shall split for lunch.
Definitely going to be a revolving recipe in our kitchen. Thank you!!!
staysnatched says
I'm so glad you enjoyed them!
Jill says
This chicken will be on repeat. The chicken was great for tacos but can be used for so many other things. For example, nachos, burritos or taco salads. It would also be great for meal prep for any of the above ideas.
staysnatched says
Yes! Perfect for those.