Instant Pot Shredded Chicken Tacos
Instant Pot Shredded Chicken Tacos are a super-simple swap for traditional beef tacos! Ready in about 30 minutes, this family-friendly recipe turns out juicy, tender, and ready to serve with your favorite shells, tortillas, and toppings. Make a double-batch to enjoy in bowls, salads, and nachos throughout the week!
PREP + COOK TIME: 40 minutes (including time to pressurize)
METHOD: Instant Pot
OTHER TOOLS: forks for shredding
TOTAL INGREDIENTS: 3
What’s To Love About This Recipe
- This is the dinner I love to make on busy nights when I need something easy and hands-off, and I almost always double it so we have leftovers for the next couple of days or to freeze.
- This ends up being more of a base recipe than a finished meal for us, which makes it super versatile for serving! We use it for tacos the first night, then for quesadillas, salads, or quick loaded taco bowls afterward.
- This simple recipe is quick and nutritious. You can use chicken thighs for more flavorful shredded meat, or chicken breasts for a reduced-fat option.
- Forget to defrost your meat for dinner again? You don’t even have to defrost the chicken first if you don’t have time! Just add a few more minutes to the final cook time (this is one of my favorite benefits of the Instant Pot versus a slow cooker for meals like this!).
- The juicy shredded meat has a tasty taco flavor that works well for kids and is easy to customize for adults. Add your favorite salsas, toppings, or spices to serve however you like!
Ingredients Needed
- Chicken thighs (boneless, skinless) – Chicken thighs make the juiciest choice for Instant Pot cooking. The dark meat adds plenty of flavor and can be more forgiving with cooking times.
- Taco seasoning – A simple blend of premixed spices makes this recipe super easy to prep! I love using my homemade blend and typically have a double batch on hand, already prepared for quick meals like this. If you prefer, you can also grab your favorite packet or mix from the store for one less step.
- Chicken broth – Every Instant Pot dish needs enough liquid to bring the pot to full pressure. Using chicken broth adds even more flavor to the chicken and keeps it juicy when it’s time to shred.
How To Make Instant Pot Chicken Tacos
- Sprinkle the chicken with taco seasoning, then add it to the Instant Pot along with the broth.
- Seal and set to manual high pressure for 10 minutes (or 12 minutes for frozen chicken).
- Allow 5 minutes for a natural pressure release, then release the remaining pressure.
- Remove the thighs and shred with two forks.
Pro Tips
- Fresh, thawed chicken will cook a bit faster than frozen chicken thighs. Add about 2 minutes to the cooking time if using frozen chicken.
- Cooking the chicken directly in the liquid in the Instant Pot helps keep it from drying out, especially when using chicken breasts.
- Chicken is fully cooked when it is easy to shred with forks and reaches an internal temperature of 165 ℉. For accuracy, use a meat thermometer before shredding the chicken.
- Use 2 forks to shred the chicken quickly and easily! Some may prefer to use a hand mixer, but I find it just as simple to use forks and think it keeps the chicken even juicier.
- If the chicken doesn’t shred easily, it needs to cook a bit longer.
- I don’t get too precise with the amount of seasoning in the Instant Pot since it depends on how we’re using it later.
- The chicken can taste a little plain on its own, so I almost always add more flavor when we serve the tacos, such as salsa, lime, or extra seasoning.
Recipe Substitutions and Variations
- Cooked chicken thighs are more flavorful than breasts because they have a higher fat content. However, my family prefers chicken breasts, so I usually use them for this recipe.
- This recipe works really well for kids as is, but the adults usually end up adding something to give it a little more kick, such as extra spice when serving, hot sauce, or even including add-ins to the Instant Pot, such as diced jalapeño peppers, green chilies, or a few spoonfuls of salsa.
- If you prefer more flavor, increase the amount of taco seasoning or add different salsa varieties, such as a cantina-style salsa or salsa verde.
- No taco shells on hand? Turn this flavorful shredded chicken into a Quick & Easy Taco Bowl or a burrito bowl with the protein already prepped!
How To Serve Instant Pot Chicken Tacos
I’ve found that this juicy, seasoned chicken is one of the easiest proteins to keep on hand during the week. It reheats well and can be used in a bunch of different ways that work for the whole family.
We love serving the meat in both crispy taco shells and soft tortillas, then topping it with a variety of salsas – especially my easy homemade corn salsa. Add some Easy Spanish Rice In The Instant Pot and some quick Queso Blanco Dip for a complete spread on taco night!
In addition to taco bowls and burrito bowls, the savory chicken is also delicious served warm or cold over salads, or in taco-themed wraps with fresh lettuce, tomatoes, and cheese. Add the chicken over a large pan of nachos and top it off to your heart’s content!
Toppings
No matter how you serve this juicy taco meat, the toppings make all the difference! Choose a few or set out a whole spread of these tasty options:
- Shredded lettuce
- Pico de gallo or diced tomatoes
- Shredded cheese or cotija cheese
- Spicy diced peppers
- Ranch dressing
- Avocado slices or guacamole
- Sour cream
- Freshly chopped cilantro
- Lime wedges
Storing and Reheating
How To Best Store Leftovers
Fridge
Store leftover shredded chicken in an airtight container in the fridge for up to 3 days. If you serve the meat with toppings, store those separately so everything stays fresh and ready to assemble.
Freezer
Leftover taco meat is so easy to freeze and reheat on busy days! Let the meat cool, then portion into individual servings and store in airtight containers or freezer-safe bags for up to 3 months.
How To Best Reheat Leftovers
Depending on how you serve the chicken, your reheating method may vary. For reheated taco meat, add the chicken to a pan with a splash of broth and heat on low to medium heat until warmed. You can also use the microwave for short intervals to heat individual servings.
Frequently Asked Questions
Can I use frozen chicken in the Instant Pot?
Yes! Frozen chicken thighs or breasts also work well in the Instant Pot, since they can cook quickly at safe temperatures. For frozen breasts or thighs, increase the cooking time to about 12 minutes on high pressure.
Can I overcook chicken in the Instant Pot?
Yes, it is possible to overcook chicken in the Instant Pot. If overcooked, it can turn out rubbery or dry. However, it’s easy to mistake chicken that doesn’t shred well as overcooked; if this happens, it usually just needs to cook a bit longer.
Do I need to add liquid?
Yes, liquid is necessary for the Instant Pot to reach full pressure. Chicken broth does the job and also keeps the meat super flavorful!
What’s the best taco seasoning to use?
I love using my homemade taco seasoning blend because it is fresh, flavorful, budget-friendly, and free of added preservatives. However, you can choose any taco seasoning that you prefer!
Instant Pot Shredded Chicken Tacos
Equipment
Ingredients
- 1 1/4 pounds boneless skinless chicken thighs
- 2 tablespoons taco seasoning homemade or store-bought
- 1 cup chicken broth
Instructions
- Sprinkle chicken with taco seasoning, then add to Instant Pot along with broth
- Seal and set to manual high pressure for 10 minutes (or 12 minutes for frozen chicken)
- Allow 5 minutes for a natural pressure release, then release remaining pressure
- Remove thighs and shred with two forks
Notes
- Store leftover shredded chicken in an airtight container in the fridge for up to 3 days, and store toppings separately.
- To freeze, let the chicken cool, then portion it into airtight containers or freezer-safe bags and freeze for up to 3 months.
- To reheat, warm the chicken in a pan with a splash of broth over medium-low heat, or microwave individual servings in short intervals.
- Add about 2 minutes to the cooking time if cooking chicken from frozen.
- The chicken is done when it shreds easily with forks and reaches an internal temperature of 165℉.
- If the chicken is difficult to shred, it needs to cook a bit longer.
- This is written as a base recipe and can taste mild on its own. I like to add extra flavor when ready to serve, such as salsa, lime, or more seasoning.
