Taco night just got better with these Instant Pot Shredded Chicken Tacos! This simple recipe creates pulled chicken tacos in under 15 minutes.
Taco Tuesday is a family favorite. This chicken recipe is one your whole family will love.
This simple recipe creates flavorful tacos that you can load with your favorite toppings like these Instant Pot Black Beans! The chicken cooks quickly which means dinner is ready before you know it!
Don’t forget to use this Homemade Taco Seasoning for your flavorful chicken tacos. It is the perfect chicken taco seasoning recipe. Plus it's a great way to use those spices like chili powder, garlic powder, and cumin that have been sitting in your cabinet!
Looking for another easy Instant Pot dinner? Try delicious Instant Pot Chicken Tortellini Soup. It is the best dinner for a cool evening.
Why You'll Love Pressure Cooker Chicken Tacos
- This easy recipe is done in under 15 minutes!
- Double this chicken taco recipe to feed a crowd. Create a taco bar with lots of fun toppings.
- The shredded chicken can be used on taco salad, on nachos, in chicken tortilla soup, or in enchiladas.
Recipe Ingredients
You'll need the following ingredients to make shredded chicken tacos.
Boneless Chicken Breasts or Chicken Tenderloins will be cooked and shredded for the tacos.
Salsa adds moisture and another layer of flavor.
Taco Seasoning adds flavor to the chicken tacos.
Flour Tortillas, Corn Tortillas or Hard Taco Shells are the perfect way to hold the chicken filling.
The toppings are endless for these tacos. Look below of the list of optional toppings.
How to Make Shredded Chicken Tacos
Here are some quick visual instructions. The full recipe with ingredient measurements is in the recipe card below!
Add the chicken, salsa, and tacos seasoning to the instant pot. Mix the chicken mixture.
Select high pressure and set the timer for 6 minutes. Next, do a 5 minutes natural release. Finish with a quick release.
Carefully remove the chicken into a bowl.
Pro Tip: Add some of the liquid from the instant pot to keep the chicken moist while you are shredding it.
Shred the chicken into bite-size pieces.
Enjoy these delicious tacos on flour tortillas, corn tortillas, hard shell tacos, or as nachos! Look below for topping options for your Instant Pot Chicken Tacos!
Recipe Tips & Tricks
- Warm the flour tortillas with a wet paper towel on top in the microwave. Warm tortillas are easier to roll up.
- Heat corn tortillas on a dry pan or fry them in a little oil before filling them.
- Stretch the meat further by adding drained and rinsed black beans and corn to your pulled chicken tacos.
- Shred the chicken in the liquid it cooked in. It helps keep the chicken moist.
What to Serve with Chicken Tacos
Get out your cutting board ready and try some of these favorite taco toppings!
- Lettuce
- Cheese
- Fresh Cilantro
- Lime
- Tomato
- Red Onion
- Pico De Gallo or Fresh Salsa
- Cubed Avocado or Guacamole
- Sour Cream or Unsweetened Greek Yogurt
- Fresh Jalapeños or Cowboy Candy (spicy and sweet candied Jalapeños)
- Refried Beans or Instant Pot Black Beans
- Guajillo Sauce has a delicious chile flavor.
- Spicy Mexican Street Corn is a delicious side dish for tacos.
Storage and Reheating
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat the chicken in the microwave or on the stove in a saucepan.
- Freezing: Chicken can be frozen in a freezer bag for up to 3 months.
Additions and Substitutions
- Chicken Thighs: You can substitute boneless skinless chicken thighs for the chicken breasts/tenderloins.
- Black Beans: Drain and rinse canned black beans. Add them to the instant pot to warm up while you are shredding the chicken.
- Corn: Add frozen or drained canned corn to the instant pot before starting it.
- Spicy: Add cayenne pepper or red pepper flakes to give your Mexican chicken tacos a spicy kick.
- Healthy: Serve the chicken on a bed of romaine lettuce using some of the healthy toppings such as cilantro, pico de gallo, and avocado. It is one of our favorite healthy recipes.
Variations
- Add the shredded chicken to enchiladas, chicken tortilla soup, chicken taquitos, or nachos.
- Swap the traditional salsa for pineapple salsa to create Hawaiian-inspired tacos.
- Use the chicken in these easy Street Tacos.
Frequently Asked Questions
Slow cooker chicken tacos are great for days when you know you have a busy night ahead. Add the same ingredients to your slow cooker. Cook on low for 6 hours. Shred the chicken. Give crockpot chicken tacos a try!
Add chicken, salsa and taco seasoning to the instant pot or crockpot. For the Instant Pot it is done in 6 minutes with 5 minutes natural release. In the slow cooker, it is done in 6 hours. The chicken should easily pull apart.
Yes, you can pile chicken on top of each other in the instant pot. The more food and liquid you add to the Instant Pot the longer it will take to come to pressure.
📖 Recipe
Instant Pot Shredded Chicken Tacos Recipe
Equipment
- 1 Pressure Cooker (Instant Pot)
Ingredients
- 1 pound Chicken Breasts or Chicken Tenderloins
- 1 cup salsa
- 1½ tablespoons taco seasoning (or 1 packet)
Optional Toppings
- lettuce
- tomatoes
- sour cream
- shredded cheese
- diced avocado or guacamole
- jalapeno
- cilantro
- red onion
- salsa
Instructions
- Add the chicken to your pressure cooker.
- Pour the salsa and taco seasoning on the chicken and mix it together.
- Place the cover on and make sure the lid valve is set to "sealing." Select high pressure for 6 minutes. After the timer goes off allow a 5 minute natural release, followed by a quick release (be careful of the hot steam that will come out of the valve).
- Remove the lid and remove the chicken and liquid to a large bowl. Use two forks to shred the chicken into pieces.
- Serve the shredded chicken on flour tortillas, on corn tortillas, in hard taco shells, or on a salad. Add your favorite toppings such as cheese, sour cream, guacamole, tomato, and more!
Notes
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat the chicken in the microwave or on the stove in a saucepan.
- Freezing: Chicken can be frozen in a freezer bag for up to 3 months.
Food Safety
- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
Rachna says
I love tacos. Can't wait to make your recipe for chicken tacos in my pressure cooker. Looks so delicious.
Anjali says
Yum!! This was such a delicious dinner for our family! So easy to make and so much better than takeout!
Jen Talley says
I'm so glad your family liked it!
Ieva says
This was the quickest tacos I've ever made! The chicken stayed moist and succulent in the pot and most of your suggested toppings as well! Delicious 🙂
Farah says
Wow these look amazing! I can't wait to try them out, we make tacos at least every couple of weeks and it would be great to use my instant pot to make these. Thanks for the recipe!
Jen Talley says
Definitely give them a try!
Katherine says
These shredded chicken tacos are my family's new favorite for taco night!
Jen Talley says
Hi Katherine! That's great to hear! Enjoy!