Have you ever been casually traipsing through your day, only to be sideswiped by the shocking reveal that you’ve been doing something painfully basic wrong your entire life? That was how I felt the first time I made these easy Instant Pot Shredded Chicken Tacos. This recipe yields the BEST EVER shredded Mexican chicken. Once you try shredded chicken tacos, pressure cooker style, there is no going back.
Other days tantamount to epic Instant Pot Shredded Chicken Taco day:
- The day I realized the correct phrase is “for all intents and purposes,” not “for all intensive purposes.” (It’s true…and I didn’t find out until I was in my 20s!)
- The day I peeled a banana from the bottom instead of the top (TRY IT).
- The day I discovered baked bacon.
Shredded chicken tacos have been a trusty, easy recipe standby in my emergency dinner rotation (just like this Chicken Quesadilla) since I first learned to combine salsa and chicken in a slow cooker and turned it on.
If you are looking for a version of this recipe made on the stove top, check out my original Shredded Chicken Tacos.
5 Star Review
“This was SO good! I had never used the instant-pot, or this dish. But you made it very clear, and the instructions/times were perfect!”
— Ryan —
Come to think of it, salsa chicken has been a trusty, easy recipe standby in my non-emergency dinner rotation too.
Sometimes I’d make it in the slow cooker, and sometimes I’d start with this basic tutorial for How to Make Shredded Chicken and then add salsa. (This Baked Chicken Breast is a new favorite in our house too.)
I thought we’d carry on happily for years, this basic salsa chicken and I, until a few weeks ago when I found myself wanting…more.
- More flavor.
- A better, juicier texture.
- A faster cook time.
I’d gussied the shredded chicken up, but I hadn’t solved the essential problem: how to make truly excellent shredded Mexican chicken that I could use for tacos, burritos, enchiladas, or in any which way I pleased.
Oh, and the prep for this mystery shredded chicken of my dreams still needed to be minimal and the cook time fast too.
How to Make Instant Pot Shredded Chicken Tacos
Cue the Instant Pot.
In addition to slashing the shredded chicken’s cook time, the Instant Pot’s sauté function made it a one-step snap to brown the chicken before cooking it, which had a profound, positive impact on its final flavor, as did sautéing the onions and spices.
(Another Instant Pot winner with a similar flavor profile: Instant Pot Mexican Casserole!)
Ingredients
- Chicken. I opted to use boneless, skinless chicken breasts in this recipe. However, if you’re a fan of dark meat, feel free to use boneless, skinless chicken thighs instead.
How to Make Using Frozen Chicken
- Follow the recipe instructions below, but cook on high pressure for 10 minutes instead of 8. That’s it!
- Note: you will need to skip searing the chicken, so you will have some loss in flavor; that said, if you forget to thaw your chicken, this is certainly still a workable option.
- Chipotle Chilis. My other mega-flavor tip for next-level shredded chicken tacos. The chipotle chilis give the chicken a deep, smoky flavor that makes it taste as if you’ve been cooking it for hours low and slow, instead of 8 minutes in the pressure cooker.
- Avocados. Add a creamy, cool factor that balances the shredded chicken’s spice.
Tip!
I like to blend my avocados with Greek yogurt and fresh lime juice to make a rich but healthy sauce. You can take this extra step if you have time. If you are in a hurry, simply pile your Instant Pot Chicken Tacos high with plenty of fresh avocado slices for a similar effect
- Diced Tomatoes. Don’t drain these. The tomatoes and their juices functions as the primary cooking liquid for the chicken in the Instant Pot.
- Onions and Garlic. Provides a great base of flavor when sautéed in the Instant Pot.
- Chili Powder. Add an additional layer of heat, spice and flavor to the chicken
- Lime. Add a little zip and acidity to balance the flavors.
Directions
- Season the chicken and then sear on both sides in the Instant Pot, using the sauté function. Remove to a plate and set aside.
- Next, sauté the onion and garlic and season with chili powder salt.
- Stir in the chipotle peppers, tomatoes, and reserved chicken in a single layer and pour the lime juice over the top.
- Lock the lid and cook on manual pressure for 8 minutes.
- Manually release the pressure, remove the chicken and switch the Instant Pot back to sauté. Simmer and reduce the cooking liquid by about half. Meanwhile, shred the chicken with two forks.
- Return the shredded chicken into the Instant Pot and coat in the sauce.
- Serve as desired with your choice of toppings. ENJOY!
Ways to Serve
While tacos are my favorite way to enjoy this recipe, this shredded pressure cooker Mexican chicken is versatile. Try it:
- Mixed with rice and beans as a burrito bowl.
- As a filling for enchiladas.
- On top of this Skinny Taco Salad.
- Rolled up in a jumbo, low-carb tortilla as a burrito
I would be hard-pressed to imagine an occasion where easy Instant Pot Shredded Chicken Tacos wouldn’t be welcome.
- They’re impressive enough to serve your in-laws for a family dinner.
- A guaranteed crowd-pleaser that would be a hit at any game day party (So would these Flank Steak Tacos).
For maximum hosting ease, you can keep the shredded chicken taco filling warm in the Instant Pot (or transfer it to a slow cooker and keep it warm there), set out the toppings and shells, and let guests build their own tacos. (Or try this Crockpot Mexican Chicken, which can keep warm in the slow cooker.)
Tools to Make Instant Pot Shredded Chicken Tacos
- Instant Pot
- Food processor (if making the avocado sauce)
Instant Pot Shredded Chicken Tacos
Ingredients
FOR THE CHICKEN:
- 1 tablespoon extra-virgin olive oil divided
- 2 pounds boneless, skinless chicken breasts (about 4 small/medium or 3 medium/large), cut in half if large
- 2 teaspoons kosher salt divided
- 1/2 teaspoon black pepper
- 1 small yellow onion or 1/2 large yellow onion, thinly sliced
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 3 chipotle peppers in adobo individual peppers, NOT 3 cans, finely chopped (if you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can)
- 1 can diced tomatoes in their juices (14 ounces)
- 1/4 cup freshly squeezed lime juice from about 1 medium lime
FOR THE AVOCADO SAUCE:
- 1 ripe avocado peeled and pitted
- 3/4 cup nonfat plain Greek yogurt
- 2-4 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
FOR SERVING:
- Tortillas or taco shells of your choice
- Any other bonus toppings: fresh cilantro diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado (either in place of or in addition to avocado sauce above)
Instructions
- Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
- Set the Instant Pot to sauté. Heat 1/2 tablespoon of the olive oil. Once hot and shimmering, add half the chicken and sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Remove to a plate and set aside. Add the second half of the chicken and sear each side for 2 to 3 minutes each. Remove to the same plate.
- With the Instant Pot still on sauté, add the remaining 1/2 tablespoon olive oil. Add the onion, garlic, chili powder, and remaining 1/2 teaspoon kosher salt. Let cook 3 minutes, until the onion beings to soften. Turn the Instant Pot off (on my model, I hit CANCEL). Stir in the chipotle peppers, tomatoes, and reserved chicken. Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching). Pour the lime juice over the top.
- Lock the lid in place. Cook on manual pressure for 8 minutes. As soon as the time is up, vent immediately. Once you can open the lid, turn the Instant Pot off, and then remove the chicken to a large bowl or plate. Turn the Instant Pot to SAUTE. Bring the cooking liquid to a simmer. Let simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, shred the chicken with two forks (or, once it is cool enough, your fingers).
- Once the liquid is reduced, turn the Instant Pot off, return the chicken into the Instant Pot, and then stir the chicken to coat in the sauce.
- Prepare the avocado sauce (I like to do this while the chicken is pressure cooking): In a food processor, blend together the avocado, Greek yogurt, 2 tablespoons lime juice, and salt until smooth. Taste and add additional salt or lime juice as desired.
- To serve: Fill the shells or tortillas with the chicken, drizzle with avocado sauce, and add any desired toppings. Enjoy immediately.
Video
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently on the stove with a splash of chicken stock or extra salsa to keep it from drying out.
- Leftover avocado sauce can be refrigerated in an airtight container or mason jar (press a piece of plastic wrap over the top to protect it from air) for up to 2 days.
Nutrition
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Here are more of my favorite Mexican-Inspired Instant Pot Recipes.
Soooo yummy! The Chile Adobo is the secret weapon in this!! I was out of canned diced tomatoes so subbed for 2 cups diced fresh tomatoes, salted, and about 1/2 cup of so beef broth since that’s what I had on hand. Sooooo good! Will be making again and again :)
Hi Samantha! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe is delish! Another trick for your tool belt is to use a handmixer to beat the chicken, pork, beef, or whatever meat you want to shred. ;)
Thanks for the tip Meagan!
I loved this recipe! I was so tired of boring chicken tacos but this is anything but boring. I used boneless, skinless chicken thighs, added some cumin, cut the recipe in half (there are only 2 of us), and it was perfect. We even have enough for some chicken quesadillas for lunch today. I will definitely be returning for this recipe again!
Hi Alex! So glad you enjoyed the recipe! Thank you for this kind review!
Do you know how the cooking time would change if I double this recipe? Thank you! Looks so yummy!
Hi Jeni! I can’t say for certain, as I haven’t tried it myself. It will likely take the pot longer to come to pressure, but the cooking time should remain pretty similar. I hope you enjoy it!
This is the BEST taco recipe EVER!!
We are having a guest that is gluten free, can I serve this to her?
Hi Mary, you should have no problem serving this. Just make sure any seasonings and tortilla shells are gluten free. Thank you!
Outstanding! I NEVER comment on recipes. This one is different. I had a hankering for some tacos from my favorite Mexican taco place for lunch today ( I work from home). I didn’t feel like driving there. I found your recipe and made it. Absolutely perfect! The only slight modifications I did was adding 2 bay leaves and then instead of cooking the sauce on the stove I did it in my instant pot on saute for like 5 minutes, then used my immersion blender to blend the tomatoes and onions (after taking out bay leaves) then added in the shredded chicken. Tasted just like my fav chicken tacos! No really, I’m serious!
Hi Shannon! So glad you enjoyed the recipe! Thank you for this kind review!
I thought this was delicious although VERY spicy (and I like spice!) I wonder if the brand of chipotle peppers in adobo makes a difference? Next time I would probably scale back to just 2.
Hi Lynn! So glad you enjoyed the recipe! Thank you for this kind review and feedback about the peppers!
Amazing! I had the best chicken tacos. This recipe is a must to keep.
Hi Jf! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe is our go-to! It’s a huge hit every time!!!
The only thing I change is add about a half cup of pineapple juice and instead of regular diced tomatoes, I use tomatoes with green chiles!
Hi McKaney! So glad you enjoyed the recipe! Thank you for this kind review!
Do you pressure cook on high for 8 minutes?
Hi Madhu! Yes, you’ll cook this for 8 minutes. You’ll find all of the details in Step 4! Hope this helps!
Excellent recipe 👍
I made the meat portion exactly as printed. It was fantastic!
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
Just a question about the peppers. Can I just use a small 4oz can of diced jalapeño? With the Chipotle peppers in adobo sauce I would end up wasting most of the can for just a few of the peppers.
Hi Crystal! Maybe? I’ve only tested the recipe as written. If you decide to experiment with it, let me know how it goes! Hope you enjoy!
I’m wondering if anyone has found a good dairy free substitute for the greek yogurt? none of our stores carry plain non dairy greek yogurt. i thought about full fat canned coconut milk. do you have any suggestions?
Hi Kristie, maybe you could dry a dairy free sour cream? I’m not sure how well with coconut milk would work. If you decide to experiment, I’d love to know how it goes!
SO YUMMY love the spice and easy to make!
Hi Colleen! So glad you enjoyed the recipe! Thank you for this kind review!
Super easy to prepare and flavours are there — but unfortunately, my chicken came out sooo tough. I could hardly pull it apart. Any idea what happened? I followed all the steps.
Hi Carly! It sounds like it was overcooked. Did the IP seal properly? If there was an steam escaping this could affect the chicken.
We have been making this over and over again. Super easy to make and soooooo delicious.
Thanks
Hi Kate! So glad you enjoyed the recipe! Thank you for this kind review!
Best chicken tacos ever. Easy and spice level is perfect. Add a little more chili powder and another chipotle chili if you want to amp up heat. Used guacamole instead of the crema but will try the crema next time. My new favorite meal!
Hi Bingo! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! I’ll be making this in bulk and canning for quick weekday dinners, yum!
Hi Kat! So glad you enjoyed the recipe! Thank you for this kind review!