Instant Pot Shredded Chicken Tacos for Effortless Weeknight Fun

Enjoy flavor-packed Instant Pot Shredded Chicken Tacos, perfect for busy weeknights.

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Prep Time 10

Cook Time 6

Total Time 15

Servings: 4 tacos

Course: Dinner

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 packet Taco Seasoning Feel free to use homemade blend.
2 pounds Boneless Skinless Chicken Breasts Chicken thighs also work well.
1 cup Chunky Salsa Can swap for fresh tomatoes and onions.
1 cup Chicken Broth Use vegetable broth for vegetarian option.

For the Tacos

4 pieces Flour Tortillas (8 inches) Substitute corn tortillas for gluten-free.

Optional Toppings

1 cup Chopped Tomatoes Adds fresh crunch.
1 medium Chopped Avocado For creaminess.
1 cup Shredded Lettuce Provides refreshing crunch.
1/2 cup Sliced Jalapeños For extra heat.
1 cup Shredded Cheddar Enhances flavors.

Equipment

Instant Pot

Method

Step-by-Step Instructions

Sprinkle taco seasoning generously over the chicken breasts, ensuring even coverage. Place the seasoned chicken in the Instant Pot.
In a mixing bowl, stir together the chunky salsa and chicken broth. Pour mixture over the chicken in the Instant Pot.
Lock the lid and close the valve. Set to pressure cook on high for 6 minutes. Perform a quick release when done.
Check chicken doneness (internal temp should be 165°F). Shred the chicken and return to the pot to mix with salsa.
Assemble tacos by scooping shredded chicken into warm tortillas and adding desired toppings.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 20gProtein: 30gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in airtight containers for up to four days. Reheat and enjoy the tacos again!

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