Chicken tacos have never been easier! This Instant Pot Shredded chicken taco recipe is the perfect meal for a busy night. You don’t even have to remember to defrost the chicken!
I have never been big on cooking chicken. Being the only vegetarian in a house full of meat eaters- and the main cook- meant that we didn’t have chicken for dinner very often.
When we got our Instant Pot this spring all that changed. Now I can take frozen chicken, plop it in the pot, season, and cook- all with barely touching the actual meat it self!
Here’s one of our favorite Instant Pot Chicken recipes- Shredded Chicken Tacos!
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How to Make Shredded Chicken Tacos- In the Instant Pot!
You will need the following:
- frozen, boneless chicken breasts (2 lbs)
- 3 cloves of minced garlic
- Seasonings (garlic powder, onion powder, chili powder, salt and pepper)
- 1 cup water or broth
You will also need an Instant Pot or pressure cooker. I have this 6 quart one, and I LOVE it.
Start by placing your frozen, boneless chicken breasts in the steel pot of your Instant Pot. We usually cook about 2 lbs of chicken for our family.
Add a few cloves of minced garlic and season it to your tastes with garlic powder, onion powder, chili powder, salt and pepper.
I don’t usually measure this, but I would guess it’s about 1 tsp of most of the spices and a few dashes of salt and pepper.
You can also add a pinch of cumin if you’d like. Or use my taco seasoning mix.
Pour in 1 cup of water- or broth if you would like the added flavor.
Place the lid on the Instant Pot and hit the poultry button and adjust the time to 25 minutes. If your chicken is on the smaller side you may want to adjust this time a bit (15-20 minutes) but I have found 25 minutes to be perfect.
Allow the pot to come to pressure and cook. When the timer rings, do a quick release.
Once the pot has depressurized, take the lid off and check the internal temperature of the chicken (should be 165 F).
If it’s not quite cooked through, just hit the saute button on your pot and allow it to cook as you shred it.
Take 2 forks and pull the chicken apart until it is shredded to your satisfaction. You can take the meat out of the pot for this step, but I prefer to keep it in, with juices to help infuse them with more flavor.
And that’s it!
Serve the shredded chicken in taco shells or tortillas topped with whatever you like best: cheese, salsa, chopped tomatoes, whatever. We like to roll them up tight with cheese and fry them in a pan with a bit of olive oil taquito-style.
If you liked this Instant Pot Shredded Chicken Tacos recipe, check out my other Instant Pot recipes: Instant Pot Chili and Instant Pot Mac N Cheese!
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I have been wanting to try out one of those instant pots. Those chicken tacos look pretty fantastic! I made lasagna in my slow cooker, I wonder how it would do in the instant pot!
I haven’t done lasagna in the Instant Pot yet, but I we do a lot of Mac and Cheese in it. Let me know if you try it….it sure would be quicker than our slow cooker version.