Easy Instant Pot Chicken Tacos

These Instant Pot chicken tacos are ridiculously easy to make and delicious served with homemade pico de gallo and creamy avocado. They are perfect for Taco Night and can be prepared in advance for easy hosting.

Instant Pot chicken tacos

Ingredients Needed

  • Chicken. I used boneless, skinless chicken breasts but you can use chicken thighs too.
  • Salsa. Use your favorite salsa, store bought is completely fine.
  • Chicken broth/stock. 
  • Taco Seasoning. I love using my homemade taco seasoning (made with cumin, garlic powder and dried oregano) but use any seasoning blend of your choice.
  • Smoked paprika. 
  • Chilli powder. 
  • To serve: Taco shells, corn tortillas or flour tortillas, pico de gallo, guacamole/avocado, cilantro/coriander, sour cream.
Juicy chicken cooked in an Instant Pot then shredded for tacos.

How to make Instant Pot chicken tacos

  1. Cook the chicken: Place the chicken breasts, salsa, chicken stock and seasonings in the bowl of an Instant Pot or in your pressure cooker. Cover with the lid and turn the vent to sealing position. Cook on the meat function on high pressure for 8 minutes.
  2. Shred the chicken: Quick release pressure once cooking has finished. Remove the chicken from the broth then set the Instant Pot to saute function. Allow the cooking liquid to simmer and reduce for 5 minutes. Shred the chicken with two forks (or pop the meat into a stand mixer and shred with the paddle attachment). Place the shredded chicken back into the Instant Pot and stir to coat in the sauce. Season to taste with salt and black pepper.
  3. Serve: Serve the shredded chicken in taco shells/tortillas with your favorite taco toppings and a generous squeeze of fresh lime juice.

Stove-top instructions:

  1. Combine all the ingredients in a saucepan and cover with a lid. Simmer for 10-15 minutes or until the chicken is cooked through.
  2. Remove the chicken and allow the cooking liquid to simmer and reduce. Shred the chicken then transfer back to the pot and stir to coat in the sauce.
  3. Serve with your choice of toppings.
Instant Pot chicken tacos with Pico de Gallo

Can I make shredded chicken for tacos ahead?

Absolutely! The shredded chicken can be kept warm in the Instant Pot for up to 6 hours. Alternatively, leftovers can be transferred to airtight containers and store in the fridge for up to 3 days. Shredded chicken can be frozen for up to 3 months. Transfer the cooked chicken to freezer safe containers and allow to come to room temperature before freezing. Allow frozen chicken to thaw overnight in the fridge before using.

What to make with shredded chicken

This shredded chicken is a fantastic filling for everything from tacos and taco salads to enchiladas and burritos. I also love preparing chicken this way for soups and sandwiches.

  1. Chicken enchiladas
  2. Spicy chicken quesadillas
  3. Easy healthy chicken broccoli soup
Instant Pot chicken tacos with Pico de Gallo and avocado

Taco recipes

  1. Crispy fish tacos with hot sauce crema
  2. Easy spicy shrimp tacos
  3. Crispy baked chicken tacos
Instant Pot chicken tacos

Easy Instant Pot Chicken tacos

These Instant Pot chicken tacos are ridiculously easy to make and delicious served with pico de gallo and creamy avocado.
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: American, Mexican
Keyword: chicken tacos instant pot, instant pot chicken tacos, instant pot shredded chicken tacos
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Alida Ryder
Servings: 6

Ingredients

  • 4 chicken breasts (approximately 500g/1lb)
  • ½ cup salsa
  • ½ cup chicken stock
  • 2 tbsp taco spice
  • 1 tsp smoked paprika
  • ¼ tsp chilli powder (optional)

To serve

  • taco shells / tortillas
  • Pico de Gallo
  • sliced avocado
  • cilantro / coriander
  • sour cream

Instructions

  • Place the chicken breasts, salsa, chicken stock and seasonings in the bowl of an Instant Pot.
  • Cover with the lid and turn the vent to sealing position. Cook on the meat function on high pressure for 8 minutes. 
  • Quick release the pressure once cooking has finished. Remove the chicken from the broth then set the Instant Pot to saute function.
  • Allow the cooking liquid to simmer and reduce for 5 minutes.
  • Shred the chicken with two forks (or pop the meat into a stand mixer and shred with the paddle attachment).
  • Place the shredded chicken back into the Instant Pot and stir to coat in the sauce. 
  • Serve the shredded chicken in taco shells/tortillas with your choice of toppings. 

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