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Instant Pot Shredded Chicken Tacos

4.84 from 156 votes
Instant Pot Shredded Chicken Tacos | lecremedelacrumb.com
These are the BEST Instant Pot Shredded Chicken Tacos, hands down. You'll love how quick, easy, and healthy this recipe is!
Prep Time: 15 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 35 minutes
Servings:4 servings


  • 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. 


Top with your favorite taco fixings, like shredded cheese, cilantro, onions, salsa, or hot sauce. 


Calories: 202 kcal, Carbohydrates: 1 g, Protein: 37 g, Fat: 5 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 108 mg, Sodium: 1003 mg, Potassium: 702 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 208 IU, Vitamin C: 6 mg, Calcium: 19 mg, Iron: 1 mg
Course: Main Course
Cuisine: Mexican
Author: Tiffany