Instant Pot chicken tacos are ready in less than 30 minutes! A quick and easy chicken dinner recipe that is perfect for Taco Tuesdays, even on a busy weeknight.

Why you'll love them!

Easy to make. Whether you're a seasoned chef or a novice in the kitchen, this recipe guarantees mouthwatering results every single time.
Quick weeknight dinner. Say goodbye to time spent slaving over a stove, and say hello to a hassle-free taco experience that will undoubtedly become a household favorite.
Full of flavor! Bursting with flavor and incredibly simple to make. Serve with a side of black bean soup drizzled with creamy chipotle sauce or cilantro lime rice.

Get ready to impress your friends and family with the easiest and best shredded chicken tacos they've ever tasted!

Ingredients & Substitutions

Chicken: Our recipe for making Mexican shredded chicken in a pressure cooker calls for boneless, skinless chicken breasts. Skinless chicken thighs can be substituted. This chicken is also great used in a taco salad or enchiladas.
Seasonings: The seasonings include fire-roasted tomatoes, chipotle peppers, chipotle chili powder, cumin, garlic powder, salt, and some lime juice. Paprika or taco seasoning can be used as well.
Tortillas: Nothing beats a homemade tortilla, especially sourdough tortillas, when it comes to taco night. Store-bought tortillas work if you're in a pinch.
Toppings: Feel free to use your favorite taco toppings. I suggest slices of fresh radish and jalapenos, red onion, avocado, queso fresco, and chopped cilantro.

How to make Instant Pot chicken tacos

Place the chicken breasts, fire-roasted tomatoes, chipotle peppers, chipotle powder, cumin, garlic powder, and salt into the Instant Pot. Lock the lid in place making sure the vent is in the SEALED position.
Press the MANUAL button and set the timer for 15 minutes. Once the time is up, release the pressure and use two forks to shred the chicken.

A photo of the ingredients in the Instant Pot and in a bowl after being shredded.

More yummy topping ideas!

All that's left to do is assemble your tacos. Here are more options for dressing them up and making them even more amazing!

salsa
salsa verde
guacamole
shredded cheese
fresh lime juice

tomatoes
lettuce
onions
sour cream
refried beans

Serve

Serve these chicken tacos alongside Instant Pot black bean soup or even a black bean burrito bowl with creamy chipotle sauce for a satisfying meal.

Store/Freeze

Store leftovers covered in the fridge for up to 5 days, or in the freezer for up to 3 months in a freezer-safe container.

More easy chicken recipes

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Instant Pot Chicken Tacos

Instant Pot chicken tacos are ready in less than 30 minutes! A quick and easy chicken dinner recipe that is perfect for Taco Tuesdays, even on a busy weeknight.

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SAVE Print Pin Recipe

Prep Time: 15

Cook Time: 15

Pressure Build: 10

Servings: 6

Author: Amy Duska

INGREDIENTS

Instant Pot Mexican Shredded Chicken

2 lbs. boneless, skinless chicken breast (cut into large pieces)
1 (15 oz.) can fire roasted tomatoes
2 chipotle peppers in adobo sauce
1 teaspoon salt
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chipotle powder
juice on 1 lime

For Serving

12 tortillas (or taco shells)
2 avocados (sliced)
4 radishes (thinly sliced)
2 fresh jalapeños (thinly sliced)
1 cup queso fresco cheese
fresh cilantro
lime juice

INSTRUCTIONS

Instant Pot Chicken Taco Meat

Place the ingredients inside the Instant Pot. Lock the lid into place and press the MANUAL button. Adjust the timer to 15 minutes at HIGH pressure.
When the cooking time is up, release the pressure. Transfer the chicken to a bowl and use two forks to shred the chicken. Moisten the meat with remaining liquid at the bottom of the Instant Pot.
Serve the chicken warm in taco shells or tortillas with desired toppings.

NOTES

Store leftover chicken in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating. Reheat chicken on the stovetop or in the microwave.