I grew up on quick, no-fuss taco nights, and these Instant Pot shredded chicken tacos are my go-to when I want something fast, flavorful, and family-friendly. One pound of chicken breasts, a cup of chicken broth, and a packet of taco seasoning give you tender, pull-apart chicken in about 30 minutes start-to-finish. If you like simple, crowd-pleasing chicken dishes, you might also enjoy our cheesy Crock-Pot buffalo chicken dip for parties and game days.
Why you’ll love this dish
These tacos are the definition of weeknight convenience without feeling like takeout. Pressure cooking keeps the chicken moist while the taco seasoning infuses it all the way through, so each bite is seasoned and juicy. They’re budget-friendly, protein-packed, and adaptable for picky eaters or adventurous toppings.
"Perfectly tender chicken that pulls apart effortlessly — a weekday life-saver and a party hit." — Home cook review
This recipe works for quick family dinners, meal prep (shredded chicken freezes beautifully), or feeding a hungry crowd at a casual gathering.
Step-by-step overview
You’ll place the chicken in the Instant Pot, add broth and seasoning, pressure-cook, and shred. That’s it. No browning, no babysitting, and minimal cleanup. Expect about 15 minutes of active cooking time inside the pot and another 8–10 minutes for pressure build and release. After shredding, warm the corn tortillas and assemble with toppings.
What you’ll need
- 1 pound boneless, skinless chicken breasts (about 2 medium breasts)
- 1 cup chicken broth (low-sodium preferred)
- 1 packet taco seasoning (or ~2 tablespoons homemade taco blend)
- 8 corn tortillas
Toppings (optional but recommended): diced tomatoes, shredded lettuce, shredded cheese (cheddar or Monterey Jack), sour cream, guacamole
Notes and substitutions:
- Swap chicken thighs for richer flavor; cook time is similar but thighs stay juicier.
- Use vegetable broth for a lighter flavor or to keep the dish dairy-free.
- For a lower-sodium option, use half a packet of seasoning and add extra spices to taste.
Step-by-step instructions
- Arrange the chicken breasts in a single layer in the Instant Pot. Pour the chicken broth over the top and sprinkle the taco seasoning evenly. Press the chicken down so it’s mostly submerged.
- Seal the Instant Pot lid and set to Manual/High Pressure for 15 minutes. If your breasts are very large or thick, add 2–3 minutes.
- When the cook time finishes, perform a quick release of the pressure by turning the valve to vent. Use a towel or tool to protect your hand from steam. (If you prefer even juicier chicken, let the pot naturally release for 5–10 minutes before venting.)
- Carefully open the lid and transfer the chicken to a cutting board or bowl. Use two forks to shred the meat — it should pull apart easily. If the chicken isn’t fully done, return to the pot for a minute under pressure; always confirm the internal temperature is 165°F (74°C).
- Warm the corn tortillas in a hot, dry skillet for about 20–30 seconds per side or wrap them in a damp paper towel and microwave for 20–30 seconds. Fill each tortilla with shredded chicken and top as desired.
Best ways to enjoy it
Serve these tacos with a squeeze of lime, a sprinkle of cilantro, and any of the suggested toppings for freshness and texture. For a heartier meal, pair with Mexican-style rice, black beans, or a crisp slaw. If you’re looking for another comforting chicken option to rotate into your meal plan, try our rich chicken pot pie for a change of pace.
Plating ideas:
- Build a taco bar with warm tortillas, bowls of toppings, and pickled onions for guests to customize.
- For tacos al pastor vibes, add charred pineapple chunks and a drizzle of crema.
- Turn leftovers into enchiladas by rolling the shredded chicken in tortillas, topping with salsa verde and cheese, and baking until bubbly.
Storage and reheating tips
- Refrigerator: Store shredded chicken in an airtight container for 3–4 days. Keep tortillas separately wrapped to avoid sogginess.
- Freezer: Freeze cooled shredded chicken in zip-top bags or airtight containers for up to 3 months. Squeeze out excess air and label with the date.
- Reheating: Reheat refrigerated or thawed chicken in a skillet with a splash of broth over medium heat until warmed through, or microwave in a covered dish with a tablespoon of broth to retain moisture. If frozen, thaw overnight in the fridge before reheating for best texture.
Helpful cooking tips
- Even shreddred texture: Let chicken rest for 2–3 minutes after pressure release; this helps juices redistribute and makes shredding neater.
- Broth amount: One cup of broth gives good steam and flavor without diluting the seasoning. If you want saucier filling, add an extra 1/4–1/2 cup.
- Seasoning control: Taste a small piece after shredding and adjust with salt, lime juice, or extra seasoning if needed.
- Tortilla care: Warm tortillas on a dry skillet and keep wrapped in a clean kitchen towel to stay pliable while you assemble.
Creative twists
- BBQ shredded chicken tacos: Swap taco seasoning for your favorite BBQ rub and finish with coleslaw.
- Spicy chipotle: Add 1–2 tablespoons of chipotle in adobo to the broth before cooking for smoky heat.
- Mediterranean twist: Use za’atar and lemon instead of taco seasoning, then top with cucumber, feta, and a yogurt sauce.
- Low-carb option: Serve the shredded chicken over a bed of lettuce or wrapped in low-carb tortillas.
Common questions
Q: How long does this take, start to finish?
A: Active hands-on time is about 10 minutes. Pressure build (coming to pressure) and release add roughly 15–20 minutes, so plan for about 30–35 minutes total.
Q: Can I use frozen chicken breasts in the Instant Pot?
A: Yes, but increase the cook time. For frozen boneless breasts, set high pressure for 18–20 minutes depending on thickness, then allow a 5–10 minute natural release before quick-releasing the remainder. Always verify the internal temperature reaches 165°F (74°C).
Q: Will quick release make the chicken tough?
A: Quick release stops cooking immediately, which helps prevent overcooking. That said, a short natural release (5–10 minutes) can yield slightly juicier results. For shreddable, tender chicken, either method works if you avoid excessive cooking time.
Q: Can I double the recipe?
A: Yes — double the chicken and broth, but don’t exceed the Instant Pot’s max fill line. Cooking time stays about the same, though it may take longer to come to pressure.
Q: Is this taco filling kid-friendly?
A: Absolutely. The mild seasoning and tender texture make it easy to customize for kids — serve plain shredded chicken in a tortilla or add mild cheese and lettuce.
If you want any variations, side-dish pairings, or guidance on making this gluten-free or Whole30-friendly, tell me which dietary need and I’ll tailor the recipe.
PrintInstant Pot Shredded Chicken Tacos
Quick and flavorful shredded chicken tacos made in the Instant Pot, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- 1 packet taco seasoning (or ~2 tablespoons homemade taco blend)
- 8 corn tortillas
- Toppings: diced tomatoes, shredded lettuce, shredded cheese (cheddar or Monterey Jack), sour cream, guacamole
Instructions
- Arrange the chicken breasts in a single layer in the Instant Pot. Pour the chicken broth over the top and sprinkle the taco seasoning evenly. Press the chicken down so it’s mostly submerged.
- Seal the Instant Pot lid and set to Manual/High Pressure for 15 minutes. Adjust time if your breasts are large or thick.
- When the cook time finishes, perform a quick release of the pressure by turning the valve to vent.
- Carefully open the lid and transfer the chicken to a cutting board. Use two forks to shred the meat.
- Warm the corn tortillas in a hot, dry skillet for about 20–30 seconds per side.
- Fill each tortilla with shredded chicken and top as desired.
Notes
For richer flavor, swap chicken thighs. Use vegetable broth for a lighter flavor. For lower sodium, use half a seasoning packet.