I'm pretty sure there isn't a taco I wouldn't eat and I could probably find a new way to enjoy tacos daily before I'd ever get bored. And these Instant Pot shredded chicken tacos will never get boring. These are packed with so much flavour and spices and they come together in just over 40 minutes (including time spent warming up and releasing the pressure). Plus they're also completely customizable based on your own preferences.
Easy weeknight tacos that are completely hands-off thanks to the Instant Pot. You can also easily meal prep these tacos by making the shredded chicken in advance and then just preparing your toppings when you're ready to eat.
Seriously, the Instant Pot has become a staple appliance for me over the years because of its convenience and ease of use. I used to be quite scared of the thought of using a pressure cooker, but with the Instant Pot, it's much safer and not at all scary to use. Cooking shredded chicken in the Instant Pot is a game changer. It's just so hands off and easy, which is exactly what you want for a quick weeknight meal.
I hope you love these Instant Pot shredded chicken tacos as much as I do.
Chicken breast: I use skinless, boneless chicken breasts, you can also use boneless, skinless thighs for a bit more flavour and fat.
Chicken broth: as your liquid in the Instant Pot, you can use water too.
Onion: you'll need 1/2 yellow onion, diced which will be sautéed first.
Chipotles in Adobo: I love canned chipotles in adobo sauce because they bring the heat and the flavour. If you don't like any spice, omit.
Lime Juice: I added this in at the end to balance the flavours.
Avocado: this brings the creaminess and is a great addition to help cool these tacos down. Plus, avocados are just the best, right?!
Sliced radish: for some crunch and colour, I like to thinly slice them on a mandolin.
Serrano Pepper: because you can never have too much heat, I love adding extra serrano. See tips and substitutions for other options.
Salsa Verde: I love making my quick and easy, 10 minute salsa verde for heat and flavour. It's optional, but delicious!
Toasted pumpkin seeds: this is optional, but so quick and easy to make and it taste delishhh on these tacos. It adds the best crunch! The recipe is included at the bottom of this post too.
These Instant Pot chicken tacos couldn't be easier to make. Here's exactly how to make them.
Turn the Instant Pot to sauté mode first, you're going to brown the onions and add the spices. Sauté the onions in a little bit of avocado oil for about three to four minutes, until softened. Add in your spices and continue cooking for an additional two minutes, stirring to combine.
Now add in the chipotles, chicken broth, salsa and the chicken breasts.
Lock in the lid, make sure the valve is set to sealing and cook on high pressure for 12 minutes.
Let the pressure release naturally for 10 minutes and then manually release the pressure.
Open the lid, remove the chicken breast and add these to a large bowl.
Now it's time to reduce the sauce, turn the Instant Pot to sauté mode and let it reduce to half. This will take about seven to ten minutes, stirring occasionally.
Using two forks, shred the chicken.
Once the sauce has reduced, turn the Instant Pot off and add the chicken back in. Give it a stir.
Now you're ready to assemble your Instant Pot shredded chicken tacos!
Absolutely! Add all the ingredients for the shredded chicken tacos into your slow cooker and cook on high for 4 to 5 hours, or cook on low for 7 to 8 hours.
Remove the chicken and shred, and add back into the slow cooker for an additional 30 minutes. Then serve and enjoy!
I like things spicy, but not everyone does. So it's a good thing these are completely customizable to your preference.
If you want things even more spicy, add more chipotles, or add a spicy salsa. As is, this recipe provides a good amount of heat, with the addition of the salsa verde.
Prepare the Instant Pot shredded chicken tacos as is and shred the chicken. Then let it cool completely before moving into a glass container. Place that in the freezer for up to three to four months. You can also portion it out so you can take out only what you need.
Take it out the night before and keep it in your fridge to defrost.
I wasn't kidding when I said I could eat tacos every day. There's a million ways to enjoy them, here are some other amazing taco recipes to check out!
Ready to make this? Let's get to it!
If you make these Instant Pot shredded chicken tacos please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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An easy, hands-off weeknight meal that s made in just under 45 minutes.
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