Instant Pot Shredded Chicken (for tacos)
This is the BEST shredded chicken you will ever eat! SO GOOD! Making shredded chicken for tacos in the Instant Pot requires only FOUR ingredients. The meat turns out flavorful, tender and juicy every single time. Perfect for taco night!
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Servings: 8
Calories: 333kcal
Ingredients
- 1.25 oz taco seasoning or 2 tablespoons Homemade Taco Seasoning
- 4 chicken breasts boneless, skinless, fat removed
- 3 tbsp olive oil
- 14.5 oz chicken broth or stock, or 2 cups water
- 8 flour tortillas or corn tortillas
- 1 cup cheddar cheese shredded
- Shredded lettuce, tomatoes, avocados and taco sauce for topping
Instructions
- Rub the taco seasoning over the surfaces of the chicken breasts. Set Instant Pot to saute. Heat the olive oil and add the chicken to the pot. Cook for 3 minutes/side. Do this in batches, if needed, and transfer chicken to a cutting board.
- Pour the chicken broth into the Instant Pot and deglaze the pot (scrape the bottom with a spoon). Place a trivet into Instant Pot and Place the chicken breasts in a single layer on top of the trivet.
- Place the cover on the pot and set timer to 5 minutes on high pressure (pressure cook setting). It will take the IP around 10 minutes to build up pressure before it begins cooking.
- When cooking time is done, let the pressure release naturally for 5 minutes then set to Quick Release. Let the float valve drop and remove the cover. Transfer the chicken breasts to a cutting board. Using two forks, shred the chicken and add it back to the pot. Mix well.
- Divide the meat between the tortillas and top with cheese and toppings of your choice!
Notes
Swap out the olive oil for vegetable or canola oil, if desired.
I highly recommend using broth over water for this recipe. It adds a flavor that water could never achieve. In a pinch, though, water works!
Go crazy with toppings! Sour cream, lettuce, tomatoes, cilantro, lime wedges, avocados, guacamole, salsa and taco sauce are all delicious options!
Cook the tortillas in a bit of olive oil in a hot skillet for a few minutes per side for a deliciously crispy taco!
If you only have frozen chicken breasts on hand (and no time to thaw them), add 5 minutes to the cooking time.
Try using the slow cooker feature on your pressure cooker to see how the meat compares to cooking chicken on the pressure cook setting! Cook on “normal” setting for 6 hours.
For darker, juicier meat, replace the chicken breasts with chicken thighs. Go boneless!
Nutrition
Calories: 333kcal | Carbohydrates: 18g | Protein: 30g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 970mg | Potassium: 519mg | Fiber: 2g | Sugar: 2g | Vitamin A: 591IU | Vitamin C: 7mg | Calcium: 142mg | Iron: 2mg
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