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Home » Recipes » Dinner » Chicken » Chicken breasts » Instant Pot Shredded Chicken Tacos

April 19, 2022

Instant Pot Shredded Chicken Tacos

Published April 19, 2022 | Julia Frey (Vikalinka)

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This delicious shredded chicken is done in under 20 minutes in the Instant Pot. Easy and tasty filling for your tacos.

Serve with our 5 Minute Blender Salsa Fresca for a speedy midweek dinner!

hard shell tacos filled with chicken and pico de gallo

My kids can never get enough of tacos. My son’s favourite meal is slow cooked pulled pork tacos. He asks for them often. So I decided to come up with a recipe, that has a similar taste but is quicker, simpler and uses leaner chicken breasts. 

Just think of tender and saucy shredded chicken inside a crispy hard shell taco. Don’t forget to add some zippy tomato salsa or black bean and corn salsa and you’ve got yourself a delicious weeknight dinner. A meal that is cooked in less than 20 minutes and requires only 5 minutes of hands on time. 

That’s a real winner! Don’t you think? It’s no wonder I make it once a week and no complaints from my crew. 

Instant Pot shredded chicken in a sauce

Instant Pot Chicken

As much as I love my recipe for a whole chicken in Instant Pot, cooking skinless boneless chicken breasts is much easier and faster. It is also incredibly versatile. 

Obviously, you can use this chicken as a filling for tacos but you can also make quesadillas. Or top your salads with this healthy and nutritious protein. 

Another great way to eat this chicken is in a bun with some slaw as a sandwich. You can also roll it in a soft tortilla with some rice for a hearty burrito or top your nachos with it! The variations are endless!

Apart from chicken breasts, all you need for this recipe is a seasoning mix and crushed tomatoes. Since Instant Pot is not able to come to pressure without at least ½ cup of liquid I am using tomato passata or crushed tomatoes to both infuse the chicken with flavour and add liquid to the pot. 

The most amazing thing is this recipe only takes 8 minutes in the Instant Pot at high pressure! What a quick meal idea!

shredded chicken seasoning and ingredients

How to Make It

The seasoning mix is pretty simple. I like making my own as I tend to have all spices needed for Tex Mex flavours. If you don’t have them, feel free to use your favourite taco or fajita spice mix from a supermarket. 

My ingredient list is short. Cumin, oregano, chilli powder, salt and garlic are the basic ones. I also like to add a little bit of chipotle paste to add a touch of smokiness. You can also use smoky paprika if you don’t have chipotle paste. 

The rest is simple. Just mix the spices with canned crushed tomatoes and pressure cook for 8 minutes. Then shred the chicken with two forks and mix with the sauce. Job done!

shredded chicken recipe process images

What to Serve with Chicken Tacos

  • Salsa. Use your favourite store bought salsa or make my 5 minute blender salsa. 
  • Guacamole 
  • Grated Cheese
  • Sour Cream
  • Cilantro Lime Slaw 
  • Soft or Hard Tacos

Favourite Tex Mex Recipes To Try:

  • Best Ground Beef Taco Recipe
  • Fish Tacos
  • Pulled Lamb Birria Tacos
  • Chicken Fajita Bowl 
top down view of chicken tacos in a white dish

Instant Pot Shredded Chicken Tacos

This delicious shredded chicken is done in under 15 minutes in the Instant Pot. Easy and tasty filling for your tacos.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Instant pot shredded chicken
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 6
Calories: 104kcal
Author: Julia Frey of Vikalinka

Equipment

  • 1 Instant Pot

Ingredients

  • 4 skinless boneless chicken breasts large
  • 1 ½ tsp cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp chilli powder
  • ½ tsp smoked paprika or chipotle paste
  • 3-4 cloves garlic pressed
  • 225ml/1 cup tomato passata/crushed tomatoes

Instructions

  • Mix all ingredients except for the chicken breasts. Arrange the chicken breasts at the bottom of the Instant Pot, pour the sauce over and mix to coat the chicken.
  • Pressure cook on Manual at high pressure for 8 minutes. Allow for natural pressure release. Take the chicken out of the pot and shred with two forks, bring back to the liquid. Initially it will look like the chicken is swimming in the sauce but give it 10-15 minutes and most of the sauce will get absorbed up by the chicken.

Nutrition

Calories: 104kcal | Carbohydrates: 4g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 528mg | Potassium: 415mg | Fiber: 1g | Sugar: 2g | Vitamin A: 247IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg
« Rhubarb Custard Crêpe Cake
Chicken and Yellow Rice »

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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