Instant Pot Shredded Chicken Tacos

Why These Instant Pot Shredded Chicken Tacos?

1. These are EASY instant pot chicken tacos you can cook after work.
2. Cook chicken taco meat in 15 minutes with fresh chicken breast.
3. Or cook with frozen chicken breast for 20 minutes. YES, frozen (see below how)!
4. These Instant Pot chicken breast tacos are loaded with vegetables and black beans aka vitamins and fiber.
5. Everything is mixed in one pot – pressure cooker. And then loaded in taco shells.

What Are Pressure Cooker Chicken Tacos Ingredients?

• 1 lb chicken breasts, boneless & skinless
• 3/4 cup salsa
• 1 tsp cumin
• 1/2 tsp salt
• 10 small corn or whole wheat tortillas

Fixings Ideas:

The key with tacos is not to go crazy about the amount of ingredients because you might hate making them like I did. Tacos can be overwhelming with the amount of chopping and specific toppings you might think you have to get.

You don’t have to with these Instant Pot shredded chicken tacos.

MY LATEST RECIPES

• Romaine, iceberg lettuce or even kale, shredded
• Low sodium canned black beans
• Instant Pot corn or frozen (thawed) corn
• Cilantro, finely chopped
• Radishes, thinly sliced
• Avocado, chopped

Sprinkle cheese, drizzle yogurt and more salsa, and squeeze lime juice on each taco.

Best Part of Chicken for These Tacos?

Chicken breast is a given. It’s a default meat in this recipe. But what about other options?

Frozen Chicken Breast

• Cooking meat from frozen is one of Instant Pot’s best features.
• Make sure to separate frozen chicken breasts (thighs). NO one blob.
• Cooking time will be 20 minutes.
• Instant Pot will take a bit longer to come to pressure.

Chicken Thighs

• If you are in a rut or find chicken breast dry, boneless and skinless thighs would work.
• Chicken thighs will shred!

How to Make Instant Pot Chicken Tacos

1. Cook Instant Pot Chicken for Tacos

• In Instant Pot, add 1 lb chicken breasts.
• Place 3/4 cup salsa on top.
• No extra liquid is necessary – it will work! And do not stir!
• Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 15 minutes
• Release pressure using quick release method – turn valve to Venting position.

2. Mix Fixings and Chicken Right in the Pressure Cooker

• Open the lid and remove chicken breasts onto plate.
• Shred chicken with 2 forks. Set aside.
• Transfer chicken broth from Instant Pot to a bowl.
• Return shredded chicken to Instant Pot along with beans, corn, cilantro, cumin, salt, lettuce and 1/4 cup reserved chicken broth.

3. Stir and Serve

• Stir.
• Serve Instant Pot salsa chicken tacos with warmed up corn or whole wheat flour tortillas.
• Sprinkle cheese, drizzle yogurt and more salsa, and squeeze lime juice on each taco.

Hope you enjoy this easy Instant Pot chicken taco recipe and share with friends and family!

More Instant Pot Chicken Recipes

• Instant Pot fried rice that’s better than takeout.
• Instant Pot chicken breast perfect for meal prep.
• Instant Pot butter chicken of a restaurant quality and better!
• Instant Pot chicken and potatoes with lots of dill and garlic.
• 30 Healthy Instant Pot Recipes (more dinners ideas!)

Instant Pot Shredded Chicken Tacos

Print Recipe

★★★★★

5 from 3 reviews

EASY pressure cooker tacos with fresh or frozen chicken breast or thighs and chock full of vegetables all in ONE POT.

• Author: Olena of ifoodreal.com
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 tacos

Ingredients

• 1 lb chicken breasts, boneless & skinless
• 3/4 cup salsa
• 14 oz can low sodium black beans, rinsed & drained
• 2 cups corn
• 1/2 cup cilantro, finely chopped
• 1 tsp cumin
• 1/2 tsp salt
• 1 Romaine lettuce heart, shredded
• 10 small corn or whole wheat tortillas
• Cheese and yogurt, for serving

Instructions

1. To the Instant Pot, add chicken breasts (if using frozen make sure they are separated) and salsa on top. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 15 minutes for fresh or 20 minutes for frozen. Display will say ON, Instant Pot will take about 10 minutes to come to pressure, you will see a bit of steam coming out from a release valve, then float pin will rise and countdown will begin.
2. After 15-20 minutes your chicken is ready, Instant Pot will beep and display will say OFF. Turn the release valve to Venting position, wait until the float pin drops down and open the lid.
3. Remove chicken breasts onto the plate and transfer liquid to a bowl. Shred chicken with 2 forks and return to Instant Pot along with beans, corn, cilantro, cumin, salt, lettuce and 1/4 cup liquid from cooking. Stir.
4. Serve with warmed up tortillas and your favourite toppings.

Notes

You can use fresh or frozen chicken breasts. Make sure frozen chicken pieces are separated.

★ Did you make this recipe? Please give it a star rating in the comments.

1532.8 g285.1 mg2 g0.4 g0 g22 g4.9 g12.9 g27.6 mg

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