Instant Pot Chicken Tacos
Need a super simple taco night recipe that goes beyond the typical boring beef tacos? Try these Instant Pot Chicken Tacos with some fresh corn salsa for a real weeknight treat!
These tacos are quick and nutritious. That’s especially helpful on a busy day. Thighs give the chicken more flavor, but you can use breasts if you’re needing a less-fat option.
It’s so easy! You don’t even have to defrost the chicken if you don’t want to. (Or don’t have time!) Just add a few more minutes to the pressurizing time. This is one of my favorite benefits of using an Instant Pot versus a slow cooker. (Never put frozen meat in a slow cooker! In the time it takes the meat to cook, bacteria can multiply to dangerous levels. It’s a safety no-no!)
My corn salsa adds loads of veggies to the tacos and gives them some flare.
Chicken is a nice change from beef. And, using my homemade taco seasoning saves you money and contains no preservatives or ingredients you can’t pronounce.
Ingredients You’ll Need:
- boneless, skinless chicken thighs
- taco seasoning (store bought or homemade)
- chicken broth
How To Make Shredded Chicken Tacos:
- Sprinkle chicken with taco seasoning
- Seal an set to manual high pressure for 10 minutes (12 minutes for frozen)
- Allow 5 minutes natural pressure release, then release remaining pressure
- Remove chicken and shred
Pro Tips…
Cooked chicken thighs are more flavorful than breasts. This is because thighs have a higher fat content.
Use 2 forks to shred chicken FAST!
If the chicken doesn’t shred easily, you didn’t cook it long enough.
Top tacos with corn salsa, lettuce, cheese, spicy peppers, ranch dressing… The combinations are endless!
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.
