Instant Pot Shredded Chicken Tacos

These are the BEST easy Instant Pot Shredded Chicken Tacos, hands down. You can even use frozen chicken breasts or thighs, and use a crockpot instead!

If you’re loving your instant pot as much as I am, you’ve gotta try Instant Pot Parmesan Chicken and Rice with Mushrooms, Instant Pot Pot Roast with Mashed Potatoes and Gravy, and Instant Pot Chicken and Potatoes

Instant Pot Shredded Chicken Tacos |

When you think of Mexican food, what comes to mind? Is it an oval plate packed full of food, smothered in unidentifiable cheese sauce under which there is supposedly maybe some kind of taco, enchilada, or burrito, accompanied by overcooked rice and boring refried beans?  

Don’t be embarrassed if this is what you thought of. I know I didn’t paint it in the nicest picture, and you can probably tell that I don’t care very much for the typical fare that passes for Mexican at most chain restaurants. Don’t get me wrong, not every restaurant is the same and there are definitely stand out dining establishments that get it right.

Instant Pot Shredded Chicken Tacos |

But for me, I like to see the food I’m eating. Unless it’s mashed potatoes, don’t cover it in a thick gravy or sauce. Allow me to notice the protein, admire the salsa, drool over the avocado, and otherwise present me with something that looks delicious. Afterall, we eat with our eyes first.

That being said, I probably wouldn’t pass up a taco in any form. It’s just that I like to see each ingredient. I like to be able to view the condiments I’m piling on. (And sometimes more easily pull off the ingredients I don’t care for.) I never pass up an opportunity to make a taco, make it flavorful, and make it fast.

That is where one of my favorite appliances comes in handy — the Instant Pot! You can have these shredded chicken tacos together in 35 minutes! That includes prepping and cooking. (Maybe 40 if you include eating — these babies will go down in a hurry.)

Instant Pot Shredded Chicken Tacos |


I can’t decide what I like more — the taco or the toppings! Or, do the toppings make the tacos? (I think so.) That being said, it’s so much fun to get creative with your condiments. You could even put out a little taco bar for your family or guests so they can make their tacos their own. Feel free to mix and match toppings and see which combination is your favorite.

In addition to the avocado, tomatoes, cheese, cilantro, and sour cream mentioned in this recipe, there are tons of other toppings you could add. Salsa is an obvious one, and it comes in so many varieties (or make your own). Fruit salsa is also a winner (like the mango salsa I made for this chicken dish). Fancy up your sour cream by whipping up a quick chipotle sauce. Elevate your avocados with a great guac.

Or, grab a sectioned dish (a veggie tray server works well here) or a bunch of cute little bowls and go to town. Favorite toppings include thinly sliced jalapenos, black olives, queso fresco, Monterey jack cheese, shredded lettuce, diced (or pickled) red onion, shredded red cabbage, black beans, lentils…I could go on and on.

Instant Pot Shredded Chicken Tacos |


You sure can! Use all the same ingredients and put them all in the slow cooker. These will take longer to cook — four hours on high or six to seven on low. Be sure to use tongs to remove the shredded chicken so that your taco doesn’t get sogged down from all that yummy juice it’s been cooking in.

I recommend thawing your chicken before putting it in the slow cooker but if you need to use frozen, go the low and slow route for cooking so it doesn’t get too rubbery.


I tend to like a moderate amount of spice (so the fire-roasted tomatoes add enough kick for me) but I do have friends and family who love spicy foods — the hotter, the better. You can add a couple chipotles and some sauce from a can of chipotles in adobo or throw in a couple jalapenos (or even hotter peppers) while the chicken cooks in the pressure cooker.

Or you can add the spice after cooking in case other people dining with you don’t care for spicy food. Ways to do this include adding sliced peppers, hot salsas, and hot sauces. You can also try adding cayenne pepper or red pepper flakes.

Instant Pot Shredded Chicken Tacos |

Instant Pot Shredded Chicken Tacos |
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4.13 from 8 votes

Instant Pot Shredded Chicken Tacos

These are the BEST Instant Pot Shredded Chicken Tacos, hands down. You'll love how quick, easy, and healthy this recipe is!
Course Main Course
Cuisine Mexican
Keyword Chicken, healthy, instant pot, slow cooker
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Tiffany


  • 3-4 medium to large boneless skinless chicken breasts
  • 1 cup chicken broth or water
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 15-ounce can fire roasted tomatoes
  • corn or flour taco-size tortillas
  • avocado, tomatoes, cheese, cilantro, sour cream for serving


  • In your instant pot/pressure cooker combine chicken, broth or water, cumin, chili powder, garlic powder, and fire roasted tomatoes (with liquid). 
  • Cover and set to PRESSURE COOK or MANUAL for 20 minutes. (30 minutes if using frozen chicken breasts)
  • Do a quick release (turn vent knob to the VENT position and allow to de-pressurize until the float valve drops down) then uncover and shred chicken with two forks. 
  • Serve chicken in tortillas topped with cheese, tomatoes, avocado, cilantro, or any other favorite toppings. 

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How many servings does this recipe make?

    Hi Shannan- this recipe makes 4-6 servings!

hey girl- these tacos look amazing! Have a great weekend!!

5 stars
Wow….. it’s 3am in the morning, I got up …Made a pitstop, turned up the thermostat, and then clicked on the stunning photography!!!!! ***** I CAN’T wait for these TACOS…..Happy SATURDAY….And it’s snowing….******of course I’ve subscribed.

    I hope that you love these tacos, Laurel! You’re the sweetest 🙂

Can I replace fire roasted tomatoes with regular canned tomatoes? This recipe looks awesome! Hoping I don’t need to run out for ingredients to make it!

    Go for it!! It might give it a nice kick! 🙂

5 stars
Super easy to make and really good! Thanks for the recipe

    Awesome! I am super excited to hear that you enjoyed this recipe so much, Noelle! Thanks for your feedback

3 stars
texture of chicken was good, and very easy to pull.however, the flavour was bland, and it was too watery.

    I appreciate your feedback, Tiffany!

      I had the same issue and Already decreased the amount of water i added. Any tips to make it better? Thanks!

What kind of tortilla did you use? How did you get The edges browned? Looks very good!!

    Hi Kelly! These are Mission brand street taco tortillas- they come in a purple package I believe!

Tiffany, these look amazing! If I’m using 6 breasts, how long should I pressure? #cookingforacrowd

    Hi Marsha- the cook time doesn’t really change. You make up the difference in the time it takes to get up to pressure. Just be careful to not over fill the pot!

Hi! I’m EXcITED to make this but do i cook on high or low pressure?

    high pressure!

How many servings is 4-6 in ounces?

    I don’t have an exact measurement for that! sorry.

2 stars
Bland, no flavor. Two stars for chicken being somewhat edible.

    There’s always that one harsh critic who borderlines on being just rude. I think this is a fine recipe as is and a great recipe to build off of and suit to your taste. my chicken came out quite edible and a perfect pair with a flavorful salsa, cilantro, cotija and fresh avocado.

Can I use bone-in chicken thighs for this recipe? And how does that change the cook time?

    Hey Kat! I haven’t made this recipe using bone in thighs so I can’t say for sure, but my guess would be to add an extra 3 minutes to the cook time!

Love the recipe but your site is horrible. Can’t easily print the recipe. All those stupid ads all over the place.

Your topic is receiving a lot of followers and so am I. Thank you for sharing.


    Nice job!

can i use this to stuff enchiladas?


    5 stars
    Yes! I did! Recipe below:
    -Follow thus recipe for cooking&shredding CHICKEN.
    -HEAT LG skillet with 2tbs olive oil.
    -throw in 1 can black beans (drained & rinsed), 3 cloves minced garlic, 1/2 chopped onion & 7 oz can chopped green chilis. SAute all for 2 mins, till warm & fragrant.
    -toss in shredded chicken & 1 cup liquid from instant pot. Simmer till liquid almost gone.
    -pour 3/4 cup enchilada sauce into chicken mix & remove from heat.
    -use chicken mix to fill & roll into tortilla shells, making ENCHILADAS.
    -POur small amount of enchilada sauce on bottom of 9×11 casserole dish & place rolled ENCHILADA on top.
    -pour remaining sauce on top & bake at 350 for 25 mins.
    -SPRINkle shredded cheese (cheddar or OTHER favorite) on top & bake additional 5 mins to melt cheese.
    -voila! Awesome ENCHILADAS!

4 stars
Loved it. Wasnt too hot for a toddler and thank you for providing modificatiOns to make it spicier.

    Way to please the toddler! Easier said than done sometimes in our house 😉

5 stars
Minced chicken Tacos are the easiest to eat and easy to prepare. I really like this dish.

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