Instant Pot Shredded Chicken Tacos
Warm corn tortillas are piled high with juicy chicken taco meat, homemade cilantro lime crema, salsa, and your favorite taco toppings! These Instant Pot Shredded Chicken Tacos are done in less than 45 minutes and are easy enough to make on busy weeknights!
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These quick and easy shredded chicken tacos draw inspiration from my shredded pork taco recipe.
The chicken taco meat is boldly seasoned with chili powder, coriander, paprika, and chili powder, while salsa verde adds moisture and lime zest adds even more flavor.
Using an Instant Pot ensures that the chicken turns out perfectly tender and moist every time. As a bonus, it keeps the recipe super simple because everything gets cooked in the one pot.
I loaded up my Instant Pot chicken tacos with homemade cilantro lime crema (recipe provided below!), salsa, onion, cilantro, and avocado, but you’re welcome to use any toppings you like.
Save this recipe for busy weeknights when you need to get dinner on the table fast!
Why You’ll Love this Recipe
✔ Perfect Weeknight Dinner: The taco meat takes around 30 minutes to cook, and you can prep your favorite toppings and sides in the meantime.
✔ Basic Ingredients: The shredded chicken tacos are made using ingredients you likely have in your fridge and pantry.
✔ Customizable: Use your favorite taco toppings to make this recipe your own!
Tools You’ll Need
- Instant Pot — I used my 6-quart Instant Pot in this recipe.
- Cutting Board and Knife — For chopping the vegetables and aromatics.
- Measuring Cups and Spoons — For measuring the ingredients.
- Citrus Juicer — Helps to get the most juice from your limes. (Here’s a full guide to juicing limes.)
Recipe Ingredients
There are quite a few herbs and spices required for making shredded chicken tacos in the Instant Pot, but everything is easy to find at your local grocery store.
And don’t forget to reference the FREE printable recipe card at the bottom of the post for exact measurements and step-by-step instructions.
For the chicken taco meat:
Dried Herbs and Spices – Ground cumin, coriander, chili powder, paprika, Mexican oregano, salt, and pepper
Lime Juice and Zest – Adds brightness and zing
Chicken Breasts – Boneless, skinless work best
Olive Oil – For sautéing the aromatics
Onion – Adds savory depth
Jalapeño – Optional, for a little heat
Chicken Broth – Helps build the sauce
Roasted Salsa Verde – Use homemade or store-bought
Fresh Cilantro – For a fresh, herby finish
For assembling the tacos:
- Cilantro Lime Crema – A quick blend of sour cream, milk, lime juice, cilantro, salt, and pepper
- Corn Tortillas – Or swap for flour if you prefer
- Avocado – Sliced or mashed
- Red Onion – We love pickled red onions here!
- Fresh Cilantro – More for garnish
- Salsa – Your favorite kind works perfectly
Have leftover shredded chicken? Use it the next night to make chicken burrito bowls, sheet pan nachos, or chicken taco salad!
How to Make Instant Pot Shredded Chicken Tacos
You’ll be making the chicken taco meat in the Instant Pot, and everything else is prepared while that cooks.
- Season the chicken: The chicken breasts are coated with a blend of dried herbs and spices, as well as lime zest.
- Saute the onion, jalapeño, and garlic: Set the Instant Pot to the “saute” function and cook until the onion is tender and the aromatics are fragrant.
- Pressure cook the chicken: Add the chicken broth, lime juice, half the cilantro, salsa, and chicken to the Instant Pot. Pressure cook on high for 20 minutes.
- Shred the chicken: Slow release the steam, then remove the chicken from the Instant Pot and shred (I use two forks to do this).
- Cook again: Return the shredded chicken to the Instant Pot and pressure cook on high for 5 minutes. Quick release the pressure once done.
- Assemble the tacos: Serve the shredded chicken taco meat atop warm corn tortillas and top with cilantro lime crema and your favorite taco toppings.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making This Recipe
- To make the taco meat spicier — Leave the seeds in the jalapeño pepper to amp up the spice level.
- Customize the toppings — I listed our favorite chicken taco toppings in the recipe card below, but you can use any you like.
- Change the salsa for a different flavor profile — We love cooking the chicken taco meat in roasted salsa verde, but you can use any red or green salsa you like. Experiment with different types of salsa to change the flavor of your tacos!
- Warm up the tortillas — Corn tortillas break easily when they’re cold or at room temperature, so I suggest warming them in a large skillet or tortilla steamer before serving.
Recipe FAQs
Got questions about how to make Instant Pot Shredded Chicken Tacos? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can this recipe be made with chicken thighs?
Yes! You can make the Instant Pot pulled chicken tacos with 8 to 10 boneless, skinless chicken thighs. Trim off any excess fat and discard before pressure cooking.
Can a different type of salsa be used to cook the chicken?
Of course! My family is obsessed with this scratch salsa verde, but restaurant-style red salsa works too.
Or, use your favorite store-bought salsa! My favorite store brands are:
- Red salsa: Amazon Kitchen Fire Roasted Tomato Salsa and Amazon Kitchen Mild Salsa
- Green Salsa: Frontera Tomatillo Salsa, Herdez Roasted Salsa Verde, and Late July Snacks Salsa Verde
Can this recipe be made in a slow cooker?
If you’d rather make the taco meat in an Instant Pot, follow my Slow Cooker Salsa Chicken recipe instead.
Can this recipe be prepared in advance?
Definitely! The chicken taco meat reheats well in the microwave and will last up to 5 days in the fridge. You’re welcome to make the taco meat now and reheat it later to minimize prep time when you’re ready to serve.
Storage Instructions
Let any leftovers cool before transferring to an airtight container. You can refrigerate the shredded chicken for up to 5 days or freeze it for up to 3 months.
If you freeze the chicken, let it thaw overnight in the fridge before reheating and enjoying.
What to Serve with Shredded Chicken Tacos
To make a full Mexican-inspired feast, pair your chicken tacos with one or more of the following:
- Sides: Cilantro Lime Kale Slaw, Cilantro Lime Broccoli Slaw, Chips and Guacamole
- Salads: Mexican Black Bean Salad, Mexican Street Corn Pasta Salad
- Drinks: Lemon Margaritas, Strawberry Agua Fresca (non-alcoholic), Pineapple Margaritas
Try Making Shredded Chicken Tacos!
Next time you’re looking for an Instant Pot taco recipe, give this shredded chicken version a try!
Did You Try This Recipe? I’d love to hear how it turned out! Leave a comment and a review below. Your feedback helps others and makes my day.
Share Your Taco Night
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your tacos!
More Easy Taco Recipes
Looking for more Taco inspiration? These crowd-pleasing recipes are perfect for trying on your next taco night! You can also browse all of the Mexican recipes in the Recipe Index.
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Instant Pot Shredded Chicken Tacos
Flavorful and juicy, this Instant Pot shredded chicken taco meat is the perfect quick-fix for busy weeknights. Made with a zesty blend of spices and finished with lime and cilantro, it’s great for tacos, burrito bowls, or meal prep.
Ingredients
For the Chicken
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon coriander
- ½ teaspoon paprika
- 1 ½ teaspoon Mexican oregano
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon lime zest
- 4 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 jalapeño, seeded and minced
- 4 garlic cloves, minced
- ⅓ cup chicken broth
- ⅔ cup roasted salsa verde
- 2 limes, juiced
- ½ cup (packed) cilantro leaves, chopped
For the Crema
- ¾ cup sour cream
- 2 tablespoons milk
- 2 tablespoons fresh minced cilantro leaves
- 2 tablespoon lime juice
- salt and pepper, to taste
For Serving (Optional)
- Cilantro lime crema
- Avocado
- Red Onion (quick pickled onions are especially good)
- Fresh Cilantro
- Salsa
Instructions
Make the taco meat:
- In a bowl, combine the cumin, chili powder, coriander, paprika, Mexican oregano, salt, black pepper, and lime zest. Stir until well mixed.
- Sprinkle the chicken on all sides with the spice mixture, then transfer to a plate and set aside.
- Heat the olive oil in the instant pot insert using the sauté function.
- Add the onion and saute until it becomes tender and translucent.Then, add the jalapeno and garlic cloves and saute for about 1 minute, until fragrant.
- Add the chicken broth, salsa, and lime juice, scraping the bottom of the instant pot with a wooden spoon to remove any browned bits.
- Add half of the cilantro, then add the chicken to the instant pot and top the chicken with the remaining cilantro.
- Lock the lid in place, and cook over high pressure for 20 minutes. Slow release the pressure from the Instant Pot. After all the pressure has released, open the lid, tilting it away from you to block any escaping steam.
- Transfer the chicken to a serving platter or cutting board. Using two forks, shred the meat.
- Return the shredded chicken to the cooker with the liquids and spices (which should still be in the cooker). Lock the lid in place and cook over high pressure for 5 more minutes.
- Remove from heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam.
To serve:
- Drain excess liquid from the meat into a bowl, setting aside in the event you want to add any of it to your tacos.
- Serve the shredded chicken on warmed corn tortillas with sliced avocado, red onion, fresh cilantro leaves, cilantro lime crema, and your choice of salsa.
Notes
Recipe Tips
- For extra spice, leave the seeds in the jalapeño.
- Feel free to mix and match toppings—use your favorites!
- We love using roasted salsa verde, but any red or green salsa works. Try different varieties to change the flavor.
- Warm corn tortillas before serving to help prevent them from tearing. Try a large skillet or tortilla steamer tortilla steamer
FAQs Covered in the Post
- Can I use chicken thighs instead of chicken breasts?
- Is it okay to use a different salsa for cooking the chicken?
- Can I make this shredded chicken taco recipe in a slow cooker?
- Is this recipe good for making ahead of time?
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 333Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 90mgSodium: 1075mgCarbohydrates: 17gFiber: 5gSugar: 6gProtein: 28g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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