These easy Instant Pot chicken tacos are quick, healthy, and full of flavor — a family-friendly meal you can make any night of the week.
This Instant Pot shredded chicken taco recipe comes together in about 30 minutes total. While the chicken cooks under pressure, I like to chop and arrange toppings so everything is ready when the meat is finished.
Heads up: these tacos can be a bit messy — which is part of the fun. They’re not the best choice for a first date, but they’re perfect for a relaxed family dinner.
These pressure-cooked chicken tacos are mild by default. If you prefer heat, swap the mild green chiles for hot ones or add a pinch of cayenne or crushed red pepper.
How to make shredded chicken tacos in the Instant Pot
- Add the sauce ingredients — diced tomatoes with juices, chicken broth, diced green chiles, and the seasonings — to the Instant Pot, then add the chicken on top.
- Cook on high pressure for 10 minutes.
- Allow a natural pressure release for 5 minutes, then perform a quick release.
- Remove the chicken and shred it with two forks (or slice it), then return it to the pot to coat in the sauce.
- Assemble your tacos and enjoy.
I tested the recipe with chicken breasts at 8 minutes, but 10 minutes produces a more tender, easy-to-shred texture. If you use smaller breasts, 8 minutes may be sufficient. Chicken thighs also work well — cook them 12–13 minutes for fall-apart tenderness. Thighs are fattier and more forgiving, so they stay moist even with slightly longer cooking.
Pro tip: If you prefer, substitute a store-bought taco seasoning for the spice mix listed below.
Suggested taco toppings
Try any of these to garnish your tacos:
- Sour cream or Greek yogurt
- Fresh tomatoes or pico de gallo
- Chopped cilantro
- Shredded iceberg lettuce
- Finely diced red onion
- Avocado or sliced avocado
- Shredded cheddar or Tex-Mex blend
- Fresh lime juice squeezed over the top
I warm flour tortillas by wrapping them in foil and placing them in a 375°F oven for about 20 minutes before serving. Corn tortillas can be warmed in a skillet or steamed briefly.
Will you try these Instant Pot shredded chicken tacos? If you have questions about the method or ingredients, leave a comment.
Instant Pot Chicken Tacos
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Ingredients
- 1 (14 fluid ounce) can diced tomatoes with juices
- 1/4 cup chicken broth
- 1 (4 fluid ounce) can mild diced green chiles with juices
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 tablespoon chili powder
- 2 large chicken breasts
For serving (optional, to taste):
- Tortillas
- Tex-Mex cheese blend shredded
- Fresh cilantro chopped
- Avocado chopped
- Red onions chopped
- Iceberg lettuce shredded
- Sour cream or Greek yogurt
- Lime wedges
Instructions
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Combine the diced tomatoes (with juices), chicken broth, diced green chiles, and spices in the Instant Pot and stir to combine.
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Nestle the chicken into the sauce and spoon some over the top.
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Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
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While the chicken cooks, prepare your chosen toppings.
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When the timer finishes, let the pressure release naturally for 5 minutes, then carefully quick-release any remaining pressure.
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Remove the chicken and let it rest briefly. Shred with two forks or chop as desired, then return the chicken to the pot and stir to coat in the sauce.
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Assemble tacos with warmed tortillas and your favorite toppings.
Notes
- Pre-made taco seasoning works fine if you’d rather not mix individual spices.
- You can increase the chicken quantity without changing the cook time; the sauce should still be sufficient. If using chicken thighs, increase cooking time to 12–13 minutes. For frozen chicken, add about 2 minutes. Always ensure chicken reaches 165°F with a meat thermometer.
- To reduce excess sauce, remove the chicken before shredding and use the sauté function to simmer the sauce for 5–10 minutes, then return the chicken and coat.
- “Inactive time” indicates the time the Instant Pot needs to come to pressure.
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