Instant Pot Shredded Chicken Tacos

User Reviews

4.8

315 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    20 mins

  • Total Time

    35 mins

  • Servings

    4 servings

  • Calories

    202 kcal

  • Course

    Main Course

  • Cuisine

    Mexican

Instant Pot Shredded Chicken Tacos

This recipe prepares tender, shredded chicken perfect for tacos using an Instant Pot. Chicken breasts cook quickly under pressure with spices and fire-roasted tomatoes, infusing them with flavor and moisture. After cooking, the chicken is shredded and served in warm tortillas with traditional toppings like cheese, avocado, tomato, cilantro, and sour cream. The method simplifies making flavorful taco filling with minimal hands-on time.

Description

Instant Pot Shredded Chicken Tacos rely on pressure cooking boneless, skinless chicken breasts with cumin, chili powder, garlic powder, and fire-roasted tomatoes. The high-pressure environment cooks the chicken in 20 minutes, keeping it moist and tender. Shredding the chicken in the pot juices blends the seasonings throughout the meat.

The result is a flavorful, juicy chicken filling that works well in taco-sized corn or flour tortillas. Typical toppings such as avocado, tomato, cheese, cilantro, and sour cream add richness and freshness to the tacos.

This preparation is convenient for weekday meals or gatherings, reducing cooking time while delivering a classic taco experience. Using canned fire-roasted tomatoes contributes a smoky element to the dish.

For best results, do a quick pressure release to avoid overcooking. Frozen chicken breasts require slightly longer cooking time. Customize toppings to preference.

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Ingredients

Servings
  • 3-4 chicken breast medium to large, boneless, skinless
  • 1 cup chicken broth or water
  • 1 teaspoon salt
  • 1 teaspoon cumin ground
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 fire roasted tomatoes 15-ounce can
  • corn tortillas or flour, taco-size
  • avocado for serving
  • tomato
  • cheese
  • cilantro
  • sour cream

Instructions

  1. In your instant pot/pressure cooker combine chicken, broth or water, cumin, chili powder, garlic powder, and fire roasted tomatoes (with liquid). 
  2. Cover and set to PRESSURE COOK or MANUAL for 20 minutes. (30 minutes if using frozen chicken breasts)
  3. Do a quick release (turn vent knob to the VENT position and allow to de-pressurize until the float valve drops down) then uncover and shred chicken with two forks. 
  4. Serve chicken in tortillas topped with cheese, tomatoes, avocado, cilantro, or any other favorite toppings. 

Notes

  • Top tacos with your favorite fixings like shredded cheese, cilantro, onions, salsa, or hot sauce for added flavor.

Nutrition Information

Show Details
Calories 202kcal (10%) Carbohydrates 1g (0%) Protein 37g (74%) Fat 5g (8%) Saturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 108mg (36%) Sodium 1003mg (42%) Potassium 702mg (15%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 208IU (4%) Vitamin C 6mg (7%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 202 kcal

% Daily Value*

Calories 202kcal 10%
Carbohydrates 1g 0%
Protein 37g 74%
Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 108mg 36%
Sodium 1003mg 42%
Potassium 702mg 15%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 208IU 4%
Vitamin C 6mg 7%
Calcium 19mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.8

315 reviews
Excellent

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