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!
Servings 6
Calories 116kcal
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.
Nutrition
Calories: 116kcal | Carbohydrates: 1g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 297mg | Potassium: 239mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 102IU | Vitamin C: 0.4mg | Calcium: 10mg | Iron: 1mg