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.
This easy chicken taco recipe puts the “instant” in Instant Pot! I always have these few 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!
What’s in Instant Pot Shredded Chicken Tacos?
No need to worry about running to the store for ingredients, because this Instant Pot taco recipe only requires chicken, taco seasoning, and a couple of pantry staples!
- Chicken: Use boneless, skinless chicken breasts for easy shredding. Boneless thighs work too!
- Taco Seasoning: 1 packet of taco seasoning adds instant flavor.
- Chicken Broth: This liquid is necessary for Instant Pot cooking–it relies on steam to create pressure. Chicken broth infuses more flavor and gives a better end result, but water works in a pinch.
- Diced Tomatoes: A can of Rotel-style diced tomatoes with green chilies adds delicious Mexican flavor. You can use a spicier version to add some heat.
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!
How to Freeze
Store Instant pot shredded chicken 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 pulled 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
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