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Dinner doesn’t get easier than this! These flavorful Instant Pot Chicken Tacos take less than 5 minutes of prep time and require almost no cleanup.
Taco Tuesday Made Even Easier
At our house, Taco Tuesday might as well be a weekly holiday. Honestly, if I had it my way, tacos wouldn’t be reserved for just Tuesdays, they’d be an everyday thing. No joke, tacos are my all-time favorite food, and I love them in every variety you can imagine and these Instant Pot Chicken Tacos are no exception. They’re juicy, flavorful, and perfectly seasoned. Best of all, they come together in no time, which makes them a total lifesaver on busy weeknights.
When it comes to fillings, this Instant Pot shredded chicken ranks right up there with our Mom’s famous Crock Pot Mexican Shredded Beef, Cafe Rio Sweet Pork, and my Homemade Taco Bell Ground Beef. We keep taco night exciting by rotating through these go-to recipes (with an occasional Shrimp Taco or Fish Taco) so there’s always something new on the table, and rarely a repeat. Try them all and you’ll see why we never get tired of tacos around here!
Happy Taco Tuesday (even if it’s not Tuesday)! 🌮
🩷 Erica
Supplies and Key Ingredients
Instant Pot (or Pressure Cooker) – Any brand of pressure cooker will work for this recipe. I have both an 8-quart and 6-quart Instant Pot and both of them are great for this recipe. Cooking times don’t change depending on what size you use.
Chicken – You can use chicken breasts or chicken thighs for this recipe, or both! I will often use a pound or two of each so you get the tenderness of the thighs but the bulk from the chicken breasts.
Seasonings – I like to season the chicken with salt, paprika, and taco seasoning and then finish it off with some fresh lime and cilantro after it has been cooked. As far as the taco seasoning goes, you can use any store-bought taco seasoning or make your own Homemade Taco Seasoning, either will work great with this recipe.
Substitutions and Variations
Add onion – To add more flavor and bulk, toss in some thinly sliced or diced onion right in with the chicken. It will cook up nicely in the Instant Pot. For even more flavor, sauté the onion in the Instant Pot before adding the chicken.
Spice it up – Add some jalapeños, hot sauce, or red pepper flakes to bring up the heat! Just throw it all in when you add the other seasonings.
How to Make Instant Pot Chicken Tacos
- Season the chicken: Add chicken to the Instant Pot and sprinkle with salt, paprika, and taco seasoning. Pour chicken broth around the chicken and seal the Instant Pot.
- Cook and shred: Cook on high pressure for 20 minutes. Let pressure release naturally for 10 minutes, then quick release any remaining pressure. Shred the chicken right in the pot using an electric mixer or forks, keeping the cooking liquid.
- Season and serve: Stir in lime juice and chopped cilantro. Use tongs to fill taco shells with chicken, letting excess liquid drip off if needed.
- Add toppings and enjoy: Serve with your favorite toppings such as lettuce, cheese, tomatoes, chopped cilantro, and limes for garnish.
Expert Tips
Double (or Triple) the Recipe – Doubling or even tripling the recipe is so easy. You can increase the ingredient amounts without increasing the pressure cooking time. Just make sure the chicken is arranged evenly in the pot and not packed too tightly.
Avoiding the Burn Notice – If you follow the recipe exactly, you will be able to avoid the burn notice. Don’t add any less liquid than what the recipe calls for. If you would like to increase the broth amount to 1 cup, that is totally fine. Your chicken will just be extra juicy.
Try it in the Crock Pot – Don’t have an Instant Pot or would you rather try a shredded chicken that is cooked low and slow? Try our super easy Mexican Shredded Chicken recipe that is made in the Crock Pot!
Leftover Chicken? – Have leftovers? Lucky you! Use the leftover shredded chicken to make Homemade Enchiladas, Easy Chicken Flautas (or Air Fryer Flautas), Chicken Tortilla Soup, Chicken Quesadillas, or Chicken Chimichangas.
What to Serve with Shredded Chicken Tacos – When I make any kind of tacos, I like to serve them as a full meal with Mexican Rice and Homemade Refried Beans on the side. If you are crunched for time, serve your tacos with chips and Homemade Salsa with Fresh Tomatoes, or a side of fresh fruit.
Frequently Asked Questions
Yes! One of the best things about the Instant Pot is that you can cook chicken straight from frozen. Just add 5–7 minutes to the cook time, depending on the thickness of the chicken. Make sure the pieces aren’t frozen together in a big block and always check for doneness (an internal temp of 165°F).
Absolutely! Shredded chicken stores and reheats very well. Keep it in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in a skillet with a splash of chicken broth to keep it juicy.
Some of my favorite toppings include shredded lettuce, diced tomatoes, cheese, sour cream, homemade guacamole, salsa, pickled red onions, and fresh cilantro.
More Incredible Chicken Taco Recipes
Have you tried these Instant Pot Chicken Tacos? I’d love to hear what you think! Drop a comment below and let me know how you liked them. And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🌮
Easiest Instant Pot Chicken Tacos
Equipment
- 1 Instant Pot Pressure Cooker (or Pressure Cooker)
Ingredients
- 3 chicken breasts (about 1 ½ pounds)
- 1/2 teaspoon salt (or to taste)
- ½ teaspoon paprika
- 1 packet taco seasoning (about 2 tablespoons)
- 1/2 cup chicken broth
- 1/2 bunch fresh cilantro
- juice of ½ lime (or to taste)
- 12 taco shells
- taco toppings (lettuce, tomatoes, cheese, salsa, sour cream, etc…)
Instructions
- Season chicken breasts with salt and paprika, then sprinkle taco seasoning over the top. Add chicken broth to the Instant Pot around the chicken.
- Place the lid on the Instant Pot and set the pressure tab to "sealing". Cook on high pressure for 20 minutes, then do a 10 minute slow release before doing a full quick release.
- Use an electric mixer or 2 forks to shred the chicken. Do not drain off extra broth. Add lime juice and cilantro to shredded chicken and stir to combine.
- Use tongs to place chicken into taco shells, shaking off excess liquid if necessary.
- Top with your favorite taco toppings and serve.
