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Instant Pot Shredded Chicken Tacos

Juicy, tender pulled chicken made with just 4 ingredients in 25 minutes. Perfect for taco night or meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts patted dry
  • 2 tbsp taco seasoning 1 packet
  • 10 oz diced tomatoes with green chiles 1 can, such as Rotel Original
  • 1 cup chicken broth low-sodium recommended
  • flour or corn tortillas warmed, for serving
  • toppings of choice Pico de Gallo, avocado, purple cabbage, salsa, sour cream, lime wedges

Equipment

  • 6-quart Instant Pot
  • Two forks for shredding

Method
 

  1. Rub the chicken breasts all over with taco seasoning, coating every side evenly.
  2. Place the seasoned chicken breasts in a single layer in the bottom of a 6-quart Instant Pot.
  3. Pour the can of diced tomatoes with green chiles and the chicken broth over the chicken. Do not stir.
  4. Secure the lid, set the valve to sealing, press Manual or Pressure Cook, and set the timer for 15 minutes on high pressure.
  5. When the timer goes off, let the Instant Pot naturally release pressure for at least 5 minutes, then carefully switch the valve to venting to release remaining steam.
  6. Open the lid and use two forks to shred the chicken directly in the pot. Stir to combine with the tomato juices.
  7. Warm tortillas and serve the shredded chicken loaded with your favorite toppings.

Notes

For spicier tacos, add cayenne, crushed red pepper, or a chopped jalapeno before cooking. Leftover chicken keeps in the fridge for 3 days or freezer for 3 months. Use in burritos, rice bowls, or quesadillas.