These shredded chicken tacos are quick and easy to make in the Instant Pot. They’re also very healthy and tasty.
With only two simple ingredients, you’ll be sure to have taco night made easy! The simplicity of this recipe makes it easy to satisfy even the pickiest of eaters. Add as much or little of toppings as desired!
Instant Pot Chicken Tacos
This recipe for instant pot shredded chicken tacos is incredibly easy and versatile. We love it because our children can choose their favorite toppings and flavor combinations.
You’ll fall in love with these Shredded Chicken Tacos! Made in the Instant Pot in less than 30 minutes, they’re easy, delicious, flavorful, and healthy!
They’re healthy because they use only 2 clean ingredients. There’s nothing processed or any unwanted ingredients! Serve them with your favorite healthy taco shells, in a taco bowl, or as a taco salad!
These tacos can also be made in any pressure cooker of choice, like a Ninja Foodi or whatever your favorite option is! Pressure cooking makes dinner time a breeze!
This is also an excellent meal prep option for busy weeknights.
Don’t you just love a recipe that calls for only 2 basic ingredients? This taco recipe only requires chicken & salsa! Then you’re free to choose which toppings/flavor combinations you love.
Here’s what you’ll need:
- 1 1/2 pounds boneless skinless chicken breasts — you can substitute for half & half boneless skinless chicken breasts and boneless skinless chicken thighs, if desired.
- 16 oz jarred salsa — use the whole jar & unstrained
- taco shells — use your favorites! Thrive Market offers some really good grain free options that we try to snatch up when we place our monthly order. Or use flour tortillas for soft tacos!
This recipe also works with frozen chicken breast, just increase cook time to 12 minutes.
Place chicken in instant pot and top with salsa. Add the lid, set on manual high pressure for 10 minutes.
The Instant pot will take about 10 minutes to heat up. After cook time is complete, wait 10 minutes before releasing steam valve. Remove chicken from pot and shred with 2 forks or fork and tongs on cutting board.
You could even use a hand mixer or stand mixer to shred the chicken up quickly!
Place chicken back into pot and stir. Before serving, drain excess liquid by straining chicken in colander or fine mesh strainer.
Adding the chicken back in with the juices gives it more flavor and helps the chicken to stay tender until ready to serve.
Straining excess liquid before use prevents tacos from getting soft.
Add your favorite toppings and enjoy!
Here’s some of our favorite topping suggestions:
How to store and reheat leftovers
Have leftover shredded chicken? Store it in an airtight container in the refrigerator up to 3 days. If chicken hasn’t been previously frozen, you can also freeze leftovers in a freezer bag or other freezer-safe container for about 3-4 months. Defrost in refrigerator or place container and contents in a container of cool water to thaw.
Reheat in a sauce pan over medium low heat until warmed through.
Leftover ideas: quesadilla, burrito, nachos, rice bowl, taco salad.
FAQ (frequently asked questions)
Depending on the size of the chicken, you would add about 2-4 minutes of extra cooking time to the Instant Pot. You would then allow the pressure to release naturally for about 10 minutes.
One pound of boneless chicken breasts or thighs would take 10 minutes to cook in the Instant Pot. Note: it takes an additional 10-12 minutes for it to come to pressure. Just be sure to arrange the meat in a single, even layer in the pot. This will allow it to cook more evenly.
want more recipes?
Check out the recipe index where you can discover more homemade recipes from my homestead!
Shredded Chicken Tacos
- Place chicken in instant pot and top with salsa. Set on manual high pressure for 10 minutes.
- Instant pot will take about 10 minutes to come to pressure and cook. After cook time is complete, wait 10 minutes before releasing steam valve. Remove chicken from pot and shred with 2 forks or fork and tongs on cutting board.
- Place chicken back into pot and stir. Before serving, drain excess liquid by straining chicken in colander or fine mesh strainer.
- Heat taco shells in toaster oven for 30-40 seconds on toast (optional). Fill shells with chicken and top with your favorite toppings.