Easy Instant Pot Shredded Chicken Tacos: Your Ultimate Weeknight Meal Solution

Craving a delicious, Mexican-inspired meal that’s both quick and incredibly easy to prepare? Look no further than this fantastic Easy Instant Pot Shredded Chicken Tacos recipe. Utilizing the magic of your pressure cooker, you can transform simple ingredients into tender, flavorful pulled chicken in under 30 minutes, making it the perfect solution for busy weeknight dinners or a hassle-free weekend feast. Say goodbye to lengthy marinating and slow cooking; with the Instant Pot, you’re just a few steps away from a sensational taco experience that will delight the whole family.

These Instant Pot chicken tacos aren’t just fast; they’re packed with robust flavors and offer incredible versatility. Whether you prefer a mild, family-friendly meal or a fiery, spicy kick, this recipe provides the foundation for building your perfect taco. We’ll guide you through selecting the best chicken, mastering the art of seasoning, and exploring a myriad of toppings to elevate your taco night to an unforgettable culinary event. Get ready to add this amazing shredded chicken taco recipe to your regular dinner rotation!

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The Magic of Instant Pot Tacos

The Instant Pot has revolutionized home cooking, especially for dishes that traditionally require long simmering times. When it comes to shredded chicken for tacos, this kitchen appliance truly shines. It transforms tough chicken cuts into incredibly tender, juicy, and shreddable perfection in a fraction of the time compared to stovetop or slow cooker methods. The high-pressure environment forces moisture and flavor into the chicken, ensuring every bite is moist and seasoned throughout.

This recipe for Instant Pot shredded chicken tacos is designed for efficiency without sacrificing flavor. By utilizing the pressure cooker, you can go from raw chicken to a ready-to-serve taco filling in less than 30 minutes, including prep time. This makes it an ideal choice for busy weeknights when you want a satisfying, homemade meal without spending hours in the kitchen. Plus, the one-pot nature of this recipe means minimal cleanup, adding to its appeal as a go-to dinner solution. It’s the ultimate easy chicken tacos experience.

What Type of Chicken to Use for Shredded Tacos

For the best Instant Pot shredded chicken tacos, the choice of chicken cut can make a difference in texture and moisture. I highly recommend using boneless, skinless chicken breasts. They cook quickly and shred beautifully, offering a lean protein option that readily absorbs the taco seasoning flavors. Their consistent thickness also ensures even cooking in the Instant Pot.

Alternatively, boneless, skinless chicken thighs are also an excellent choice. Thighs are naturally more forgiving and tend to stay juicier due to their higher fat content, resulting in a richer flavor profile. Whether you opt for breasts or thighs, the cooking time outlined in this recipe will remain similar, ensuring tender, pull-apart chicken every time. For convenience, purchasing pre-trimmed chicken cuts will save you even more prep time, making your weeknight dinner truly effortless.

How to Season Your Shredded Chicken Taco Meat

The seasoning is the heart and soul of these Instant Pot shredded chicken tacos. While a store-bought taco seasoning packet offers convenience, crafting your own blend allows for customization and ensures you know exactly what goes into your meal. My homemade taco seasoning recipe is a game-changer, providing a balanced mix of savory, smoky, and slightly spicy notes.

A homemade blend typically includes chili powder, cumin, garlic powder, smoked paprika, onion powder, and a touch of salt and black pepper. For those who enjoy a little extra heat, a pinch of cayenne pepper can be added. Making your own seasoning not only enhances the flavor of your easy chicken tacos but also allows you to control the sodium levels and avoid unwanted additives found in many commercial packets. It’s an easy step that significantly elevates the overall taste of your pressure cooker chicken.

How to Make Instant Pot Shredded Chicken Tacos: Step-by-Step

Making these Instant Pot shredded chicken tacos is straightforward, even for those new to pressure cooking. The key is to layer your ingredients correctly to prevent a “Burn” notice and ensure maximum flavor infusion. Follow these detailed steps for a perfect batch of juicy, flavorful shredded chicken:

1. Sauté the Aromatics: Begin by setting your Instant Pot to the Saute function. Once hot, add a tablespoon of olive oil. Introduce the chopped onions and cook them for a few minutes until they become translucent and wonderfully fragrant. This step builds a foundational layer of flavor.



2. Add Garlic: Stir in the minced garlic and cook for just another minute until aromatic. Be careful not to burn the garlic, as this can impart a bitter taste.



3. Introduce Liquid and Chicken: Pour in the chicken broth, then place the chicken breasts or thighs directly into the liquid. Sprinkle your taco seasoning generously over the chicken. Stir gently to ensure the chicken is coated and the broth helps deglaze any bits stuck to the bottom of the pot from sautéing. This is crucial for preventing a “Burn” notice.



4. Layer Tomatoes and Chilis: Finally, add the diced tomatoes and chilis on top of the chicken and broth mixture. It’s important NOT to stir this layer. Keeping the thicker tomato mixture on top helps prevent it from scorching on the bottom of the pot during pressure cooking, which can trigger the “Burn” warning.



5. Pressure Cook to Perfection: Secure the lid, ensure the venting knob is sealed, and set your Instant Pot to pressure cook on High for 10 minutes. Once the cooking cycle is complete, allow a natural pressure release for 10 minutes. This natural release time is vital as it allows the chicken to rest and reabsorb its juices, resulting in incredibly tender and moist shredded chicken.
6. Shred and Serve: Carefully quick release any remaining pressure, then open the pot. Remove the chicken to a cutting board or large bowl and shred it using two forks. Return the shredded chicken to the flavorful broth in the Instant Pot, give it a good stir to combine all the delicious juices and seasonings, and it’s ready to be served in your favorite tortillas!

Using Frozen Chicken in the Instant Pot

One of the many conveniences of the Instant Pot is its ability to cook food directly from frozen, making it a lifesaver when you forget to thaw dinner. For these Instant Pot shredded chicken tacos, using frozen chicken is entirely possible with a slight adjustment to the cooking time. If you’re starting with frozen chicken breasts or thighs, increase the pressure cook time to 16 minutes on High. Crucially, still allow for a 10-minute natural pressure release once the cooking is finished.

This extended cooking time ensures the chicken cooks through evenly and reaches the perfect shreddable tenderness, despite starting from a frozen state. The natural release period is especially important with frozen chicken, as it helps prevent the chicken from drying out and ensures it remains juicy and flavorful. This flexibility makes your easy chicken tacos even more convenient for last-minute meal planning.

How to Make Your Shredded Chicken Tacos Spicy

For those who love a bit of a kick, customizing the spice level of your Instant Pot shredded chicken tacos is simple. If you’re using my homemade taco seasoning, you’ll find cayenne pepper listed as an optional ingredient. Adjusting the amount of cayenne allows you to control the heat from a gentle warmth to a fiery blaze. Start with a small amount and increase to your preference.

To really elevate the spice and add a smoky, complex flavor, consider adding chipotles in adobo sauce. Just ¼ of a 7oz can, finely minced, will provide a medium level of spice and a rich, smoky undertone that complements the chicken beautifully. For an even more intense heat, feel free to add more to taste. Remember to adjust other seasonings as needed to maintain balance with the added spice. This small addition can transform your easy chicken tacos into a vibrant, robust dish.

Choosing the Best Tortillas and Taco Shells

The foundation of any great taco is the shell, and the choice between corn, flour, or hard shells can significantly impact your eating experience. I personally adore using corn tortillas for my Instant Pot shredded chicken tacos. To bring out their best flavor and texture, I recommend toasting them in a cast iron skillet lightly coated in olive oil over medium-high heat. Toast each side for 3-4 minutes, or until they develop a slight char and become pliable yet slightly crisp. This method prevents them from tearing and adds a wonderful depth of flavor.

For those who prefer a softer bite, warm flour tortillas are a classic choice. You can warm them in a dry skillet, microwave, or oven until soft and fragrant. Hard taco shells offer a satisfying crunch and are excellent for a different textural contrast. Ultimately, the best tortilla or shell is a matter of personal preference, so feel free to experiment and find what you love most with your easy Instant Pot chicken tacos.

Essential Taco Toppings and Serving Ideas

No taco is complete without an array of fresh, vibrant toppings. These additions not only enhance the flavor of your Instant Pot shredded chicken tacos but also add texture and visual appeal. Here are some of my favorite taco toppings and ideas to get you started:

• Smoked Salsa: Adds a tangy, smoky depth.
• Guacamole or fresh sliced avocado: Provides creamy richness and healthy fats.
• Sour Cream or Plain Greek Yogurt: Offers a cool, tangy contrast to the savory chicken.
• Pickled Onions: Their bright, acidic crunch cuts through richness beautifully.
• Shredded Cheese: A classic choice for a reason, adding salty, melty goodness.
• Red Onions: Finely diced for a sharp, fresh bite.
• Bacon: Crumbled crispy bacon adds an irresistible savory crunch.
• Fresh Cilantro: A sprinkle of fresh herbs brightens every bite.
• Pico de Gallo: A fresh mix of chopped tomatoes, onions, cilantro, and lime juice.
• Jalapeños: Freshly sliced for a mild heat and crisp texture, or pickled for a tangy kick.
• Cotija Cheese: A crumbly, salty Mexican cheese that adds authentic flavor.
• Lime Wedges: A squeeze of fresh lime juice is essential for brightening all the flavors.

Setting up a taco bar with various toppings is a fantastic way to let everyone customize their Instant Pot shredded chicken tacos. It makes dinner interactive and ensures there’s something for every palate, making it a truly easy chicken tacos experience.

Tips for Keeping Your Shredded Chicken Juicy

The secret to irresistibly juicy Instant Pot shredded chicken tacos lies in how you handle and store the chicken after cooking. The primary rule is to keep the shredded chicken immersed in its flavorful cooking broth until you are ready to serve it. As soon as chicken is removed from liquid, it begins to dry out, especially when exposed to air.

When serving, I often utilize the Instant Pot’s “Keep Warm” function, allowing the chicken to stay warm and moist directly in its cooking pot. Alternatively, you can transfer the shredded chicken and its broth to a slow cooker and set it to a low “Warm” setting. This ensures that every scoop of chicken is tender and perfectly seasoned, making your easy shredded chicken tacos consistently delicious from the first bite to the last.

How to Store Leftover Shredded Chicken

These Instant Pot shredded chicken tacos make excellent leftovers, perfect for meal prepping throughout the week. To maintain the chicken’s juicy texture and robust flavor, it’s crucial to store it correctly. Always keep the shredded chicken submerged in its cooking broth. Transfer the chicken and broth to an airtight, sealable container.

Stored this way, your leftovers will remain fresh and delicious in the refrigerator for 3-4 days. This makes it incredibly convenient to pull out for quick lunches, future taco nights, or even as a filling for quesadillas, burritos, or salads. Proper storage ensures you can enjoy the fruits of your quick cooking efforts for multiple meals, extending the life of your easy Instant Pot chicken tacos.

Freezer-Friendly Shredded Chicken Tacos

If you’re a fan of meal prep or simply want to have a quick and easy dinner option ready at a moment’s notice, these Instant Pot shredded chicken tacos are incredibly freezer-friendly. Just like with refrigeration, the key to freezing the chicken without it drying out is to store it along with its savory cooking broth. Place the shredded chicken and enough broth to cover it in a freezer-safe, sealable container or heavy-duty freezer bag.

The chicken can be frozen for up to 3-4 months. When you’re ready to enjoy it, simply transfer the container to the refrigerator and allow it to defrost overnight. Once thawed, you can gently reheat the chicken on the stovetop over medium-low heat, in the microwave, or even back in the Instant Pot on the “Saute” or “Warm” setting until heated through. This freezer tip ensures you always have a delicious, homemade taco filling ready for those extra busy days, making your weeknight dinners a breeze.

Perfect Pairings: What to Serve with Chicken Tacos

To complete your Instant Pot shredded chicken tacos meal, consider serving them alongside these complementary dishes:

• Cilantro Lime Cauliflower Rice: A lighter, low-carb alternative.
• Chipotle Cilantro Lime Rice: Adds a zesty, flavorful side.
• Pollo Asado Recipe: For an extra protein option.
• Air Fryer French Fries: A fun and crispy side.
• Instant Pot Black Beans: A classic, hearty accompaniment.
• Instant Pot Brown Rice: A healthy and simple carb option.
• Slow Cooker Crockpot Chicken and Rice: For a more substantial meal.

For another incredibly easy chicken dinner, don’t forget to check out Instant Pot Teriyaki Chicken.

More Delicious Taco Recipes to Explore

If you love tacos as much as we do, you’re always looking for new variations to try. After mastering these easy Instant Pot shredded chicken tacos, expand your taco repertoire with these exciting recipes:

• Blackened Fish Tacos: A fresh, zesty seafood option.
• Pork Belly Tacos: Rich, savory, and incredibly satisfying.
• Leftover Taco Meat Bowls: Perfect for a low-carb, customizable meal.
• Keto Low Carb Taco Soup: All the flavors of tacos in a comforting soup.
• Air Fryer Taco Egg Rolls: A fun, crispy fusion appetizer.
• Taco Zucchini Boats: A healthy and creative way to enjoy taco flavors.
• Leftover Turkey Nachos: A brilliant way to repurpose holiday leftovers.
• Cheesy Taco Pasta: A hearty, family-friendly pasta dish with a taco twist.
• Southwest Salad Recipe: A fresh and vibrant salad packed with Tex-Mex flavors.
• Slow Cooker Crockpot Chicken Taco Soup: A warm and inviting soup that requires minimal effort.
• Roasted Creamy Poblano Soup: A rich and flavorful soup with a hint of spice.
• Slow Cooker Crockpot Chicken Fajitas: Another easy slow cooker meal for Mexican night.

Easy Instant Pot Shredded Chicken Tacos

Brandi Crawford

This Easy Instant Pot Shredded Chicken Tacos recipe is made using tender 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.

Average Rating: 5 stars from 6 votes

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Prep Time
10 mins

Cook Time
15 mins

Natural Release of Steam
10 mins

Total Time
35 mins

Course
dinner, lunch

Cuisine
American, Mexican-inspired

Servings
4 servings

Calories
409 kcal

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Equipment

• Instant Pot
• Taco Holder

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 (Optional, or use store-bought)

• 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

1. Place the Instant Pot on the Saute function. Add the olive oil and onions. Cook for a few minutes until translucent and fragrant.
2. Add in the minced garlic and stir.
3. Next add in the broth, chicken breasts, and taco seasoning. Stir.
4. Add the diced tomatoes and chilis last. Do not stir.
5. Pressure cook for 10 minutes on Manual > High Pressure Cooking with an additional 10 minutes of natural release of steam.
6. Open the pot and remove the chicken. Shred with forks. Return the chicken to the pot and stir.
7. 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 will require a 16 minute cook time with 10 minutes of natural release of steam once the pot indicates it has finished.
• You can add 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 set it on Warm.

Nutrition

Serving:
4
ounces


Calories:
409
kcal


Carbohydrates:
33
g


Protein:
51
g


Fat:
6
g

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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.

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