Homemade taco seasoning and a quick cook in the instant pot are the secrets behind this INCREDIBLY tender and flavorful taco shredded chicken! Perfect for topping tacos and salads!
In case you were wondering…..yes, the boring ol’ beef has gotten the official harsh boot out of my tacos.
I mean, CAN YOU EVEN one-up taco shredded chicken? Made in mere instants in the instapot. With homemade freaking taco seasoning, guys.
I’m telling ya, going all out for tacos is really nice when there’s no actual work involved.
I too have been longing for the day where my tacos make themselves and that day is TODAY.
So here’s the scoop on this taco shredded chicken, guys. First thing ya need to know is that it’s about the easiest thing you’ll ever put on your dinner agenda. PERIOD.
- Taco seasoning. A whole mess ‘o seasonings and that’s that. Its 1000x better than packets, promise.
- CHIX. Toss a few chicken breasts with all that seasoning goodness and throw it in the instant pot with a little chicken broth. Cook on high pressure 15 minutes. Release for 5. Shred ‘er up and DONE!
Guys. Its about the most tender chicken you’ll ever fill your tacos with. BOLD on the flavors and you can definitely tell it was scratch-made.
Pile it on top of yo salads. Pile it even higher into your taco. Heck, eat it straight for all I care.
PS, this taco pulled chicken freezes beautifully. Aka, FILL THAT FREEZER STAT.
Instant Pot Taco Shredded Chicken
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Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- Warmed tortillas and taco fillings for serving
Instructions
- Place chicken breasts in the bottom of an instant pot. In a small bowl, combine spices and rub evenly all over chicken breasts. Pour chicken broth on top and seal lid.
- Cook chicken on high pressure 15 minutes then let release steam naturally for 5 minutes. Remove chicken from instant pot and place on a cutting board. Use two forks to shred chicken and then toss back into instant pot coating in remaining juices.
- Serve chicken immediately and serve with tortillas and taco toppings, store in refrigerator up to 5 days, or freeze up to 2 months.
Jeff Shft says
We shared this instant pot taco with shredded chicken today. Everyone in the family loves it! Every bite burst with happiness, it’s like the heaven opened its gates. This is so good, so thumbs up!
Indrani says
How many tacos does this recipe make? I read it was six servings but I couldn’t tell how many tacos per serving. Looking forward to making this, just want to figure out how many I will be cooking up and it’s enough for all my guests.
Sarah says
This recipe will make enough meat for about 6-8 tacos, Indrani. 🙂
Indrani says
Thank you!
Gina says
Tried this today . Easy and had all ingredients on hand . Very tasty ! Family enjoyed . Thanks for posting an easy recipe with common ingredients
CC says
I was looking for a recipe with no tomatoes/tomato sauce in it. Can’t wait to try this tonight!
Sarah says
Perfect! Let me know how it goes!
Dan says
How long do I add to the cook time for frozen chicken breasts?
Sarah says
Hi Dan – I haven’t tried this recipe with frozen chicken myself, but I would recommend adding an additional 8 minutes of cook time. If your breasts are a little larger, you may want to up the additional time to 11-12 minutes.
Angie says
Can I use a whole chicken in the insta pot to do shredded tacos ?
Sarah says
Hi Angie – I would not recommend using this recipe in particular for a whole chicken as there are a lot of timing adjustments that would need to be made. Sorry!