In need of a quick and easy dinner recipe, ready in under 30 minutes? Look no further than these Instant Pot Shredded Chicken Tacos! They’re loaded with delicious flavor, and ready to be topped with whatever your heart desires. Salsa, shredded lettuce, cheese, avocado, guacamole – the possibilities are endless!

two instant pot shredded chicken tacos on a plate with fresh cilantro on the side

What You’ll Need

Instant Pot – I was definitely very late to the Instant Pot game. I only just purchased my Instant Pot about 6 months ago, but man do I already LOVE it. I have an 8 quart Instant Pot, and it’s truly the perfect size for either big batch meals or a quick dinner for two. Two pounds of chicken takes only 12 minutes to fully cook in an Instant Pot or pressure cooker. I set my pot to the “Meat” setting to cook, but depending on your pot, your same setting may be labeled as “Poultry” instead. Once the 12 minutes is up, press the steam release button on the lid of your Instant Pot to manually release the pressure before removing the lid. Then, remove the chicken from the pot, shred it, before placing it back into the pot to absorb that delicious sauce!

Chicken Breasts – Boneless, skinless chicken breasts are ideal for this shredded chicken recipe. They’re perfectly lean, and a blank canvas for the seasonings in this dish.

Taco Seasoning – One packet of taco seasoning contains all the flavor we need for this recipe! I love the Siete Mild Taco Seasoning, but really any brand will work. I especially enjoy using pre-packaged taco seasoning since it has all the spices we’d want in this taco recipe. This single ingredient makes our entire meal so much quicker and easier to make!

Top Tips

  • Reserve any leftover sauce in the Instant Pot and spoon it over your tacos! All of the flavor in this dish comes from the sauce our chicken is cooked in. Therefore, use every last bit of it – trust me, it’s delicious!
  • Serve this taco-seasoned Instant Pot shredded chicken over rice or a salad instead. I love turning this flavorful Mexican-inspired chicken into a taco salad or burrito bowl for a new, and exciting meal. This is also a great way to use up any leftover chicken!
instant pot shredded chicken on a plate with limes and cilantro on the side

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: Ensure the taco seasoning you’re using is gluten-free, since some contain all purpose flour! Also, serve these Instant Pot shredded chicken tacos over corn tortillas, or Siete Grain-Free Tortillas for a completely gluten-free meal.

Make it Vegan: For Instant Pot vegan tacos, replace the chicken with one cup of dried lentils! Cook your lentils with the taco seasoning, vegetable broth, and fire roasted tomatoes at high pressure for 15 minutes. The lentils will soak up so much delicious flavor!

Make it Paleo/Whole30: Use a paleo-compliant taco seasoning such as Siete Taco Seasoning, then serve your shredded chicken over lettuce wraps to turn this into a super healthy, low-carb lunch or dinner.

4-Ingredient Instant Pot Shredded Chicken Tacos

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

12

minutes
Total time

17

minutes

In need of a quick and easy dinner recipe, ready in under 30 minutes? Look no further than these Instant Pot Shredded Chicken Tacos! They’re loaded with delicious flavor, and ready to be topped with whatever your heart desires. Salsa, shredded lettuce, cheese, avocado, guacamole – the possibilities are endless!

Ingredients

  • For the Instant Pot shredded chicken:
  • 2 pounds boneless skinless chicken breasts

  • 1 (1-ounce) packet taco seasoning

  • 1 cup chicken or vegetable broth

  • 1 (15-ounce) can fire roasted diced tomatoes, undrained

  • For the tacos:
  • corn or flour tortillas

  • salsa

  • avocado

  • cilantro

  • slice jalapeño

  • limes

Directions

  • Place chicken breasts in Instant Pot, then pour in broth. Sprinkle with the taco seasoning, then add in diced tomatoes.
  • Set to Poultry/Meat for 12 minutes, then manually release steam before removing lid.
  • Remove chicken breasts from Instant Pot and shred with two forks. Place shredded chicken back into Instant Pot and stir to mix in with the sauce.
  • Fill tortillas with shredded chicken and any toppings you’d like.

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