Instant Pot shredded tacos cook in less than 15 minutes, with almost zero effort. Save your energy for creative toppings, or just relish the free time on a busy weeknight.
Instant pot shredded chicken tacos live up to their name, since they really do come together in an instant. Like our popular slow-cooker dump dinners, the chicken part of the recipe is entirely hands-off. Just pop chicken breasts into a pressure cooker, add broth and salsa, and flip the switch on. In less than 15 minutes, you’ll have tender, perfectly spiced chicken that’s ready to be shredded and stuffed into tortillas.
The fun part is in the assembly. Have picky eaters? Stick to cheese. Craving something fresh? Pile on shredded cabbage or carrots, queso fresco, and a squeeze of lime. In a hurry? Dollop on sour cream and guacamole, and dinner’s set. This quick dinner is fast, flexible, and ready to become part of your repertoire.
Ingredients for Instant Pot Shredded Chicken Tacos
- Taco seasoning: Use a tasty store-bought packet, or mix your own homemade taco seasoning. If you DIY, you have the added flexibility of being able to adjust the mix to your tastes.
- Chicken breasts: The recipe calls for boneless skinless breasts, that crowd-pleasing cut of chicken that cooks fast and is easy to shred.
- Chunky salsa: Use your favorite store-bought salsa brand, or whip up homemade salsa if it’s tomato season.
- Chicken broth: Cooking the chicken in broth doubles down on the savory flavor. Go ahead and use a low-sodium broth if you prefer.
- Flour tortillas: Eight-inch tortillas are the ideal size for tacos. They’re big enough to wrap around a generous amount of fillings without overwhelming them.
- Toppings: Choose your favorite taco toppings. Think classics like chopped tomatoes, chopped avocado, shredded lettuce, jalapeno slices or shredded cheddar.
Directions
Step 1: Prep the chicken
Sprinkle the taco seasoning over the chicken breasts. Place them in a 6-quart electric pressure cooker.
Step 2: Prep the cooking liquid
In a small bowl, stir together the salsa and chicken broth. Pour them over the chicken.
Step 3: Cook the chicken
Lock the cooker lid and close the pressure-release valve. Adjust the cooker to pressure-cook on high for six minutes. Quick-release the pressure. Check that the chicken is done: A thermometer inserted into the thickest part should read at least 165°F. Remove the chicken from the pot.
Step 4: Shred the chicken
When the chicken is cool enough to handle, shred it with two forks. Return the shredded chicken to the pressure cooker. Give it a quick stir to coat it in the salsa.
Editor’s Tip: You can also quickly shred chicken in a stand mixer.
Step 5: Assemble tacos
Scoop the chicken filling onto tortillas. Add toppings as desired, sprinkling the fresh tomatoes, avocado, lettuce, sliced jalapenos and/or cheese over the chicken.
Instant Pot Shredded Chicken Tacos Variations
- Use chicken thighs: For richer, juicier tacos, replace the breasts with boneless skinless chicken thighs. Increase the cooking time to 10 minutes before quick-releasing the pressure.
- Play with spices: Add a touch of crushed red pepper flakes, minced garlic or dried oregano to the pot for even more flavor.
- Make taco bowls: Skip the tortillas and serve the shredded chicken piled over a grain, such as rice or quinoa, with the toppings.
- Use offbeat salsa: If you love mango salsa, corn salsa or green salsa, go ahead and use it instead of the classic chunky.
How to Store Instant Pot Shredded Chicken Tacos
Store leftover pressure-cooker shredded chicken in an airtight container in the refrigerator, where it will keep for up to four days. Store the tortillas tightly wrapped in storage wrap or foil, either on the counter or in the fridge (they will keep for at least two weeks in the fridge). Store any toppings in a separate airtight container in the fridge.
Can I freeze shredded chicken?
Yes, shredded chicken freezes very well, which means this can be a great make-ahead meal. Allow the cooked chicken to cool completely, then freeze it in an airtight container or freezer bag. You can either freeze the whole batch together or portion it out into containers or bags to make individual servings. Either way, you should consume the chicken within two months. Defrost it in the refrigerator overnight before reheating it.
How should I reheat Instant Pot shredded chicken for tacos?
I prefer to reheat individual portions of shredded chicken in the microwave. To do so, transfer a single serving to a microwave-safe bowl, cover it with a damp paper towel, and heat it in 30-second blasts until it’s warmed through and steaming.
If you’re reheating larger amounts of chicken, opt for the stovetop. Add a tablespoon or two of water to the chicken in a pan, cover it, and heat the chicken on medium until it’s steaming.
Heat tortillas either in a cast-iron pan on the stovetop, or in the microwave, covered with a damp paper towel.
Instant Pot Shredded Chicken Tacos Tips
How can you make these without an Instant Pot?
You can also prepare the shredded chicken on the stovetop. Heat a tablespoon of olive oil in a skillet over medium, then add the seasoned chicken breasts, salsa and broth. Simmer them for about seven minutes, then flip them and cook them for an additional three to seven minutes until they’re cooked through. Proceed with shredding the chicken as directed in the recipe.
What else can you serve with shredded chicken tacos?
The sky’s the limit when it comes to taco toppings. Shredded carrots, cabbage, minced radish and diced onions are good crunchy toppings. Add pickled jalapenos or red onions for a sour pucker. Freshen up the tacos with cilantro, sliced avocado, queso fresco, pomegranate seeds and/or diced mango. You can also keep things simple with tomatoes, lettuce and cheese.
If you want to make a heartier meal, add a couple of Mexican side dishes. Make simple ones like canned beans or frozen corn, or get creative with esquites, guacamole, cilantro rice or frijoles.
