One of the great things about tacos is that there are so many different ways to make one! Beef tacos, fish tacos, chicken tacos…the list goes on.
These Instant Pot Shredded Chicken Tacos will be a great addition to your taco rotation. The chicken is tender and full of flavor.
How to make Shredded Chicken Tacos in the Instant Pot:
Place the chicken on the bottom of the Instant Pot. Add cumin and chili powder and pour water on top of the chicken
Lock the lid in place and turn the knob to SEALING. Press the MANUAL or PRESSURE COOK button and set for 20 minutes if thawed and 25 minutes if frozen.
When the timer is up, let the Instant Pot release on its own for about 10 minutes. When ready, quick release the rest of the pressure.
After removing the lid, remove the chicken and shred (or you can shred it in the Instant Pot if you want.) Turn the Instant Pot off, return the chicken into the Instant Pot, and then stir to coat in the sauce.
Serve in tortillas or taco shells. Top as desired. Enjoy!
Favorite Taco Toppings:
Just like there are many different ways to stuff a taco, there are so many ways to top them. What are your favorite taco toppings? Here are a few ideas:
- Salsa
- Guacamole
- Sour cream
- Lettuce
- Tomato
- Corn
- Cheese
How to store Leftover Chicken:
Store any leftover chicken in an air-tight container in the fridge for up to 4 days. You can also put it into resealable bags and store in the freezer for 3 months.
In addition to tacos, consider using your Instant Pot Shredded Taco Chicken for taco salads, enchiladas, quesadillas, and more!
Related recipe: Don’t have an instant pot? No problem! Check out our Slow Cooker Chicken Tacos, instead.
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Serves: 6
5 minPrep Time
25 minCook Time
30 minTotal Time
Save RecipeIngredients
- 3 pounds boneless skinless chicken breasts
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1/2 cup water
- 6 flour tortillas
- Your taco favorite toppings
Instructions
- Place the chicken on the bottom of the Instant Pot.
- Add cumin and chili powder
- Pour water on top of the chicken
- Lock the lid in place and turn the knob to SEALING. Press the MANUAL or PRESSURE COOK button and set for 20 minutes if thawed and 25 minutes if frozen.
- When the timer is up, let the Instant Pot release on its own for about 10 minutes. When ready, quick release the rest of the pressure.
- After removing the lid, remove the chicken and shred.
- Turn the Instant Pot off, return the chicken into the Instant Pot, and then stir to coat in the sauce.
- Serve in tortillas or taco shells. Top as desired. Enjoy!
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