Instant 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
Scale
- 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.
Find it online: https://www.recipeflo.com/instant-pot-shredded-chicken-tacos/