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.
Table of Contents
Ingredients
Full recipe and amounts can be found in the recipe card below.
- 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 stock.
- Taco spice.
- Smoked paprika.
- Chilli powder.
- To serve: Taco shells/tortillas, pico de gallo, avocado, cilantro/coriander, sour cream.
How to make Instant Pot chicken tacos
- Cook the chicken: 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.
- Shred the chicken: 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: Serve the shredded chicken in taco shells/tortillas with your choice of toppings.
Stove-top instructions:
- Combine all the ingredients in a saucepan and cover with a lid. Simmer for 10-15 minutes or until the chicken is cooked through.
- 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.
- Serve with your choice of toppings.
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, allow the chicken to cool completely then transfer to airtight containers and store in the fridge for up to 3 days. Shredded chicken can be frozen for up to 3 months.
What to make with shredded chicken
Taco recipes
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.
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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.