Instant Pot Shredded Chicken Tacos

It's easy to make delicious chicken tacos in Instant Pot!

Course: Dinner, Main Course

Cuisine: American, Mexican, Western

Diet: Gluten Free

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 311kcal

2 cups (550g) salsa
2 pounds (907g) chicken breasts boneless and skinless
12 corn tortillas or flour tortillas taco shells
taco toppings, as desired cheese, avocado, tomatoes, sour cream, radishes, lime wedges

Pour salsa into the Instant Pot insert and put the chicken breasts on top.
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.
Remove the chicken breast from the Instant Pot and shred using two forks or a hand mixer. Place shredded chicken back into Instant Pot and stir into the salsa.
Assemble your chicken tacos by adding shredded chicken into tortillas and topping with shredded cheese, avocado slices, tomatoes, and radishes.

Use thawed chicken breast or frozen chicken.
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.
Storage - keep cooked shredded chicken in the fridge for up to 4 days, or freeze for up to 3 months.
There are 4 WW Blue Plan SmartPoints in one serving of this.