When I need a quick, delicious, and foolproof weeknight dinner, I turn to this 4-ingredient Instant Pot Chicken Tacos recipe! I throw some chicken breast, taco seasoning, tomatoes, and broth into my Instant Pot, then 15 minutes later, I have the best shredded chicken for tacos. This juicy, Mexican-flavored pulled chicken makes the perfect taco meat, and it’s the simplest thing to cook.
Instant Pot Shredded Chicken Tacos Recipe
This easy chicken taco recipe puts the “instant” in Instant Pot! I always have these 4 ingredients on hand, I hardly have to do anything at all to cook, and the chicken comes out super tasty and ready for shredding. Voila, dinner is ready in 25 minutes!
I wish every night was taco night, and it turns out making taco meat in my pressure cooker is super quick. A bit of taco seasoning and diced tomatoes with green chiles makes this Instant Pot chicken the perfect flavor for tacos. To make the tacos, just grab some tortillas and any toppings you’d like to add (lettuce, salsa, shredded cheese, etc.).
Variations to Try
Using an Instant pot to make chicken for tacos is so so simple, and it’s just as easy to change the flavor of the shredded meat in a snap! Instead of taco seasoning, you can use blackened seasoning, chili lime seasoning, elote seasoning, or any seasoning blends you have on hand.
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How to Store and Reheat
Store Instant Pot chicken taco meat in an airtight container in the refrigerator for 3 days. Reheat in the microwave, the oven, or on the stovetop until warm. Then assemble tacos fresh to serve!
To freeze, store it in a freezer-safe container or resealable bag, and freeze for 3 months. Let the chicken defrost in the fridge before reheating.
Notes and Tips
- You can shred the chicken taco meat right in the Instant Pot. No need to move it to another bowl!
- Make the chicken spicier by adding crushed red pepper, cayenne powder, or chopped jalapeños to the mix.
- When it comes to topping these tacos, I recommend keeping things light and fresh! Pico de Gallo, red cabbage, and fresh avocado are so delicious with this chicken.
- I’ve also used this pressure cooker chicken to make taco bowls with rice, beans, and a range of toppings!
Instant Pot Chicken Tacos Recipe
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons taco seasoning 1 packet
- 10 ounces diced tomatoes with green chiles 1 can
- 1 cup chicken broth
Optional (for Tacos):
- tortillas or taco shells
- toppings Pico de Gallo, salsa, lettuce, avocado, etc.
Instructions
- Rub the chicken breasts with the taco seasoning.2 pounds boneless, skinless chicken breasts, 2 tablespoons taco seasoning
- Place the chicken breasts in the Instant Pot.
- Pour in the diced tomatoes and chicken broth.10 ounces diced tomatoes with green chiles, 1 cup chicken broth
- Press the Manual button and set the timer for 15 minutes.
- When the timer is up, release the pressure manually or naturally.
- Shred the chicken.
- Serve the chicken in tortillas or taco shells, and load the tacos with all of your favorite toppings.tortillas or taco shells, toppings
Notes
How to Make Instant Pot Chicken for Tacos Step by Step
Add Ingredients and Cook the Chicken: Rub 2 boneless, skinless chicken breasts with 2 tablespoons of taco seasoning (use a bit of oil to help it stick). Place the chicken in the Instant Pot, then pour 1 can of diced tomatoes with green chiles and 1 cup of chicken broth on top. Place the lid on the cooker, press the Manual button, and set the timer for 15 minutes. When the timer is up, release the pressure manually or naturally.
Shred the Chicken: Use two forks to pull through the chicken breasts while still in the Instant Pot. Fully shred the taco meat, then stir to mix well with the tomatoes.
Make Tacos: Serve the Instant pot shredded chicken in tortillas or taco shells, and load the tacos with all of your favorite toppings!
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