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A close up of instant pot shredded chicken with taco accessories.

Instant Pot Shredded Chicken For Tacos

These chicken tacos can be as simple or complicated as you want to make them. Regardless, this instant pot chicken tacos are super easy and surprisingly fast!
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Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Servings 8 tacos
Calories 124 kcal


  • Pressure cooker/Instant Pot


  • 1 lb boneless, skinless chicken breasts or thighs frozen or thawed
  • 1 tbsp taco seasoning
  • 4 ½ oz can chopped green chilies
  • ½ cup salsa of choice choose wisely
  • 3/4 cup chicken stock
  • 8 corn tortillas or flour if you prefer


  • Place chicken in the bowl of your instant pot. Distribute taco seasoning evenly over the top of the chicken. You have permission to use more than 1 tbsp if you prefer. Add green chilis, salsa, and chicken stock to the instant pot.
  • Seal your instant pot and set it to high for 12 minutes, if you had time to defrost your chicken, or 15 minutes if you did not. If you add more than a pound of chicken, increase the time by an additional minute or two (depending on the quantity).
  • Check that the chicken has reached 165 °F, then pull it out of the instant pot and allow it to cool slightly before shredding it either with forks or your hands.
  • Serve chicken on your choice of flour or corn tortillas and your favorite toppings.


Serving: 1tacoCalories: 124kcalCarbohydrates: 11gProtein: 15gFat: 1gCholesterol: 33mgSodium: 215mgPotassium: 14mgFiber: 2gSugar: 2gVitamin A: 3IUVitamin C: 6mgCalcium: 1mgIron: 2mg
Keyword chicken tacos, easy chicken tacos, easy tacos, fast chicken, fast tacos, instant pot, instant pot chicken, instant pot chicken tacos, instant pot tacos, pressure cooker, quick tacos, tacos, tortillas
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