Instant Pot Shredded Chicken Tacos

Busy weeknights need quick and simple dinners that require minimal effort but have maximum flavor. And this recipe for Instant Pot Shredded Chicken Tacos really delivers!

Suitable for gluten free diets. Post includes Weight Watchers Points.

Making Instant Pot recipes like Instant Pot Shredded Chicken and Instant Pot Salsa Chicken and this Awesome Instant Pot Chicken Breast Recipe is already incredibly easy.

All you need are a few basic ingredients to take pressure cooker chicken and transform it into delicious Instant Pot Shredded Chicken Tacos that the entire family will enjoy.

While the chicken cooks, simply prep your favorite toppings, grab some taco shells or tortillas, then assemble and serve up these homemade shredded chicken tacos faster than you can order takeout. And who doesn’t love tacos?

These zesty chicken tacos are just the thing for those hectic weekday dinners, Taco Tuesdays, and Cinco de Mayo celebrations.

You can even double the recipe and use the flavorful Instant Pot shredded chicken in other recipes during your weekly meal prep.

Why Make This Recipe

• Easy – The Instant Pot cooks the chicken in less than 30 minutes. All that’s left to do is shred it and assemble the chicken tacos.
• Customizable – Use your favorite toppings and preferred style of tortillas, and just switch up the type of salsa to suit your taste.
• Affordable – Make these chicken tacos using affordable pantry ingredients.

Ingredients Notes

• Chicken Breasts – Using boneless skinless chicken breasts when making shredded chicken tacos is best. You can use fresh or frozen chicken breasts.
• Shredded Cheese – Mexican blend, cheddar, pepperjack, or crumbled cojita cheese all work well.
• Salsa – To make Instant Pot salsa chicken, which is the base of these Instant Pot Chicken Tacos. You can use taco seasoning, or add spices like chili powder and cumin instead of salsa if you prefer. Just be sure to add a cup of water or other cooking liquid to the Instant Pot insert.
• Tortillas – I prefer corn tortillas, but if you prefer you can use flour tortillas or taco shells.
• Desired Toppings – fill your chicken tacos with avocado, sour cream, diced tomato, radishes, chopped cilantro and lime wedges to squeeze fresh lime juice on top before eating (Don’t have a lime? you can use bottled lime juice instead).

How To Make Instant Pot Shredded Chicken Tacos

1. Pour salsa into the Instant Pot insert and put the chicken breasts on top.
2. Place the lid on the Instant Pot, turn valve to sealing, and set to manual pressure / high pressure pressure for 10 minutes. When done, allow for a 5-minute natural pressure release, then perform a quick pressure release.
3. Remove the chicken breast from the Instant Pot and shred using two forks or with a hand mixer. Place shredded chicken back into Instant Pot and mix into the salsa.
4. Assemble tacos by adding shredded chicken into tortillas and then topping with shredded cheese, avocado slices, tomatoes, and radishes.

Tips for Success

• Use boneless skinless chicken breasts so that it’s easy to shred chicken.
• You can use thawed chicken breast or frozen chicken for this Instant Pot chicken tacos recipe. if cooking from frozen, you may need to add additional cook time.
• If the cooked shredded chicken is not as moist as you would like, you can add additional salsa, chicken broth, or water before serving. 
• The cooking time listed does not include the time it takes for the Instant Pot to come up to pressure, or for the pressure to release. 
• Always check for doneness using a meat thermometer. The internal temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken breast.
• Cooking times do not include the amount of time it takes for the Instant Pot to come up to pressure or for the pressure to release. 

Variations

• Swap the salsa: you can replace the salsa with your favorite taco seasoning, and a cup of water or chicken broth. You can even easily create homemade taco seasoning using a blend of chili powder, cumin, garlic powder and onion powder.
• Make it spicy: for those who like extra heat, use a spicy variety of salsa, or add some red pepper flakes and chili powder to the instant pot before cooking.
• Turn it into taco bowls: swap the tortillas for pre-made taco bowls, or make a low carb version using large lettuce leaves.
• Try different toppings: in addition to the traditional toppings like sour cream, and shredded cheese, try toppings for your chicken tacos like avocado sauce, queso fresco, black beans, and diced red onion.

Budget-Friendly Tips

• Buy Chicken in Bulk – Purchase chicken in bulk, divide into separate meal portions and freeze for later use. 
• Use Frozen Chicken Breasts – Buying frozen chicken can be more affordable than fresh. Purchase frozen and thaw overnight in the fridge before using.
• Look for Sales – Tortillas ands taco shells have a decent shelf life, so stock up when on sale.

Prep Ahead and Storage

• Prep Ahead – cook chicken breasts in the Instant Pot a day or two in advance. Store in the fridge and reheat when you’re ready to make shredded chicken tacos.
• Storage – keep Instant Pot shredded chicken in an airtight container inside the fridge for up to 4 days. I do not recommend storing the assembled Instant Pot shredded chicken tacos.
• Freeze – Cooked shredded chicken can be frozen for up to 3 months. Thaw overnight in the fridge, then reheat in the microwave or Instant Pot.

FAQs

More Recipes You May Like

• Instant Pot Chicken Enchilada Rice.
• Easy Instant Pot Chicken Fajitas.
• Instant Pot Chicken Breast.
• Instant Pot Salsa Chicken.
• Instant Pot Shredded Chicken.
• Instant Pot Stuffed Chicken Breast.

Serving Suggestions

• Instant Pot Red Potatoes.
• Pico De Gallo.
• Mexican Paletas Popsicles.
• Mexican S’Mores.

Weight Watchers Points

There are 4 Blue Plan SmartPoints in one serving of this.

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