Instant Pot Shredded Chicken Tacos Recipe (2024)

Only 4 ingredients needed for these Instant Pot Shredded Chicken Tacos. This chicken is so easy to make and can be used in salads, on nachos, in burritos, in enchiladas, or any way you want.

One of the most versatile recipes that everyone needs to know how to make in their pressure cooker: Instant Pot Shredded Chicken Tacos!

You can actually use this shredded chicken in burritos, on top of salads, for nachos, in enchiladas . . . the possibilities are endless.

Don’t have an instant pot? No problem! Check out our Slow Cooker Chicken Tacos instead.

How to make Shredded Chicken Tacos in the Instant Pot:

Place the chicken on the bottom of the Instant Pot. Add cumin and chili powder and pour water on top of the chicken

Lock the lid in place and turn the knob to SEALING.

Press the MANUAL or PRESSURE COOK button and set for 20 minutes if thawed and 25 minutes if frozen.

When the timer is up, let the Instant Pot release on its own for about 10 minutes.

When 10 minutes are up, quick release the rest of the pressure.

After removing the lid, remove the chicken and shred (or you can shred it in the Instant Pot if you want).

Turn the Instant Pot off, return the chicken into the Instant Pot, and then stir to coat in the flavorful liquid.

Serve in tortillas or taco shells (or in whatever way you want to use this chicken). Add whatever toppings you want!

Watch how to make these tacos here:

Favorite Chicken Taco Toppings:

Here are a few ideas of toppings for Instant Pot Shredded Chicken Tacos:

• Salsa
• Guacamole
• Sour cream
• Lettuce
• Tomato
• Corn
• Shredded cheese

Related Article: Check out these easy Oven Baked Chicken Tacos using a rotisserie chicken!

How to store Leftover Instant Pot Shredded Chicken:

Store any leftover chicken in an air-tight container in the fridge for up to 4 days.

You can also put it into resealable bags and store in the freezer for 3 months.

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How to turn this into a freezer meal:

• Place all the ingredients except for the chicken broth into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
• When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of chicken broth (or water) in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes. Follow the rest of instructions as written.

Looking for more freezer meals just like this? Click here for our top100 Instant Pot Freezer Meals!

This post was included in our First 5 Things You Must Make In Your Instant Pot video– for more inexpensive and delicious recipes like this one, click here to check it out!

Looking for more taco recipes?

• Black Bean Sweet Potato Tacos
• Our Family’s Favorite Taco Salad
• 20 Minute 7 Layer Chicken Tacos
• Oven Baked Beef Tacos
• Slow Cooker Shredded Mexican Chicken
• Chicken Taco Roll Ups
• Mom’s Chicken and Cream Cheese Roll-Ups

Serves: 8

Instant Pot Shredded Chicken Tacos

The simplest recipe to make in your Instant Pot! Serve the chicken over tacos, nachos, salad, in a burrito, or enchiladas.

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Natural Release 10 minutes mins

Total Time 35 minutes mins

See Also

Vegetarian Cauliflower Tikka Masala Recipe (Instant Pot)Chicken, Shrimp and Andouille Jambalaya Recipe - Food.comNew Orleans Gumbo with Shrimp and Sausage Recipe | Little Spice Jar14 Muffin Tin Breakfast Recipes

PrintPin

Ingredients

• 3 pounds boneless, skinless chicken breasts
• 1 Tablespoon chili powder
• 1 Tablespoon cumin
• ½ cup chicken broth or water
• 8 flour tortillas
• favorite taco toppings

Instructions

• Place the chicken breasts in the bottom of the Instant Pot.

• Sprinkle chili powder and cumin on top of chicken.

• Pour chicken broth (or water) into the bottom of the pot.

• Lock the lid in place and turn the knob to SEALING. Press the MANUAL or PRESSURE COOK button and set timer for 20 minutes if chicken is thawed and 25 minutes if chicken is frozen.

• It will take about 10 minutes for the Instant Pot to come to pressure and then the chicken will cook for 20-25 minutes (depending on what you set the timer for).

• When the timer is up, let the Instant Pot release on its own for about 10 minutes. When the 10 minutes is finished, quick release the rest of the pressure.

• After removing the lid, remove the chicken and shred.

• Turn the Instant Pot off, return the chicken into the Instant Pot, and then stir to coat in the flavorful liquid in the Instant Pot.

• Serve in tortillas or taco shells. Top as desired. Enjoy!

Video

Notes

If you want to add more ingredients/flavor to this recipe, you could also add a packet of taco seasoning and/or 1-2 cups of your favorite salsa.

I also like to throw in a can of diced green chilies.

Our favorite toppings for these tacos:

• Salsa
• Guacamole
• Sour cream
• Lettuce
• Tomato
• Corn
• Cheese

How to turn this into a freezer meal:

• Place all the ingredients except for the chicken broth into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
• When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of chicken broth (or water) in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes. Follow the rest of instructions as written.

Nutrition

Calories: 290 kcal · Carbohydrates: 16 g · Protein: 39 g · Fat: 7 g · Saturated Fat: 1 g · Cholesterol: 109 mg · Sodium: 422 mg · Potassium: 708 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 357 IU · Vitamin C: 2 mg · Calcium: 51 mg · Iron: 2 mg

Equipment

• Instant Pot (or Pressure Cooker)

Recipe Details

Course: Main Course

Cuisine: Mexican

Author: Kristen Hills

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