Shredded Chicken Tacos
featured in 4 Easy Instant Pot Dinners
These tacos are a crowd-pleaser! Tender shredded chicken is seasoned with a blend of spices, then served on warm tortillas and topped with fresh salsa, avocado, and a squeeze of lime. Perfect for a quick and easy weeknight meal.
Tasty Team
97% would make again
Total Time
23 minutes
23 min
Prep Time
10 minutes
10 min
Cook Time
13 minutes
13 min
Total Time
23 minutes
23 min
Prep Time
10 minutes
10 min
Cook Time
13 minutes
13 min
Ingredients
for 4 servings
- 3 boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon pepper
- 2 cloves garlic, minced
- 2 cups salsa (475 mL), or 1 16 oz jar
- tortilla, to serve
- pico de gallo, to serve
- guacamole, to serve
- sour cream, to serve
Nutrition Info
- Calories 222
- Fat 4g
- Carbs 8g
- Fiber 2g
- Sugar 4g
- Protein 36g
Estimated values based on one serving size.
Preparation
- Place chicken breasts inside the Instant Pot.
- Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
- Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o’clock and turn right.
- Press “Poultry” and set time to 13 minutes. Set pressure knob to “Sealing”.
- Steam will release and the screen will say “On” before it starts counting down.
- Once the timer goes off, carefully turn the pressure knob to “Venting”. Let all of the stream release before opening the lid.
- Shred the chicken with two forks.
- Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
- Enjoy!
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