Easy Instant Pot Shredded Chicken Tacos
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.
Servings 4 servings
Calories 409kcal
Equipment
Ingredients
- 1 teaspoon olive oil
- 1/2 cup chopped onions
- 2-3 garlic cloves Minced
- 1 1/2 -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
- 1/2 teaspoon garlic powder
- 1/2 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. 1/4 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
Serving: 4ounces | Calories: 409kcal | Carbohydrates: 33g | Protein: 51g | Fat: 6g