Instant Pot Shredded Chicken Tacos Recipe
Taco night just got better with these Instant Pot Shredded Chicken Tacos! This simple recipe creates pulled chicken tacos in under 15 minutes.
Servings: 4 people
Cost: $5
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.