Pressure cooker chicken tacos made in an Instant Pot with just four ingredients in about 29 minutes. This quick, easy, and gluten-free recipe is ideal for meal prep or busy weeknight dinners.
Tacos are a staple here — versatile, fast, and endlessly adaptable. This Instant Pot method for shredded chicken tacos is one of the simplest ways to get juicy, flavorful chicken on the table without a lot of fuss. With minimal ingredients and straightforward steps, you’ll have tender shredded chicken ready to fill tortillas, top rice bowls, or make into a low-carb lettuce wrap meal.
Table of contents
- How do you make shredded chicken in a pressure cooker?
- How do you shred chicken for tacos?
- What goes with chicken tacos?
- How to make pressure cooker chicken tacos with salsa
- Are the tacos gluten free?
- More Instant Pot recipes to try
How do you make shredded chicken in a pressure cooker?
Start by seasoning boneless, skinless chicken breasts with taco seasoning, coating both sides evenly. Place the seasoned chicken in the Instant Pot, then add a 10-ounce can of diced tomatoes with green chilies and 1/2 cup of chicken broth. These simple ingredients create a flavorful braising liquid that keeps the chicken moist as it cooks.
Seal the Instant Pot and set it to high pressure on the poultry setting or manually select 7 minutes at high pressure. When the cooking cycle finishes, allow the pressure to release. You can let the pressure release naturally for 10–15 minutes for slightly more tender meat, or use the quick release if you’re short on time — but take care when venting the steam.
When it’s safe to open the lid, remove the chicken or leave it in the pot and shred directly in the cooking liquid for extra flavor. The chicken will pull apart easily after pressure cooking.
How do you shred chicken for tacos?
The easiest tools for shredding are two forks: hold one fork in each hand, pull the cooked chicken apart, and repeat until you reach the desired texture. If you prefer, use meat shredding claws or even a stand mixer with the paddle attachment on low speed for a faster method — just be careful not to over-process and turn the chicken into a paste. Shred the chicken in the Instant Pot to soak it in the cooking juices, or transfer it to a bowl and mix in a little of the liquid for added moisture.
What goes with chicken tacos?
Chicken tacos pair well with classic Mexican sides like Mexican rice and street-style corn. For a lighter option, serve the shredded chicken over cilantro lime cauliflower rice or make lettuce wraps for a low-carb, Whole30-friendly meal. You can also use the shredded chicken as a filling for enchiladas, add it to chilaquiles verdes, or build a taco bowl with rice, beans, fresh salsa, avocado, and your favorite toppings.
How to make pressure cooker chicken tacos with salsa
If you want a different flavor base, substitute a jar of your preferred salsa for the diced tomatoes with green chilies. That swap simplifies the recipe and adds extra seasoning layers. For heat lovers, stir in a tablespoon or two of hot sauce before sealing the Instant Pot to infuse the chicken with spice while it cooks.
Are the tacos gluten free?
Yes — when served in corn tortillas, on rice, or in lettuce wraps, this recipe is naturally gluten free. If using store-bought taco seasoning, check the label to confirm it’s gluten free, as blends can vary. Many people also prefer homemade taco seasoning to control salt and additives.
More Instant Pot recipes to try
If you enjoy making meals in the pressure cooker, try other recipes that adapt well to the Instant Pot: French onion pot roast, Instant Pot BBQ chicken, breakfast tacos, beef stroganoff, Thai peanut chicken noodles, beef ragu, and chicken stroganoff. All of these recipes offer quick, hands-off cooking with big flavor.
Instant Pot Chicken Tacos — Recipe
Yield: about 12 small tacos | Prep time: 5 minutes | Cook time: 24 minutes | Total time: 29 minutes
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 tbsp taco seasoning (store-bought or homemade)
- 10 oz can diced tomatoes with green chilies
- 1/2 cup chicken broth
Serving options
- 12 small tortillas (corn or flour)
- 4 cups cooked rice for bowls
- 12 large lettuce leaves for wraps
Optional toppings
- Shredded lettuce
- Shredded cheddar cheese or crumbled queso fresco
- Sliced avocado
- Salsa and hot sauce
Instructions
- Rub the chicken evenly with the taco seasoning and place the breasts in the Instant Pot.
- Pour the diced tomatoes with green chilies and the chicken broth over the chicken.
- Secure the Instant Pot lid and set the valve to sealing.
- Set to the poultry setting or manual high pressure for 7 minutes.
- When the cooking cycle ends, allow the pressure to release naturally for 10–15 minutes, or use quick release if needed (caution: hot steam).
- Open the lid and shred the chicken with two forks or shredding claws. Stir the shredded chicken into the cooking juices to keep it moist.
- Serve the chicken in tortillas, over rice for a taco bowl, or in lettuce leaves for a low-carb option. Add your favorite toppings and enjoy.
Notes
- Nutritional information does not include serving options or optional toppings.
- For extra flavor, sauté sliced onions and peppers separately and add them to your tacos, or stir in chopped cilantro and a squeeze of lime before serving.
Nutrition snapshot (per serving, chicken only)
- Calories: 91 kcal
- Carbohydrates: 1 g
- Protein: 16 g
- Fat: 2 g
- Sodium: 161 mg