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 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 35 minutesminutes
Servings:4servings
Ingredients
3-4medium to large boneless skinless chicken breasts
1 cupchicken broth , or water
1teaspoonsalt
1teaspoonground cumin
1teaspoonchili powder
1teaspoongarlic powder
115-ounce can fire roasted tomatoes
corn or flour taco-size tortillas
avocado, tomatoes, cheese, cilantro, sour cream, for serving
Instructions
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.
Notes
Top with your favorite taco fixings, like shredded cheese, cilantro, onions, salsa, or hot sauce.