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shredded chicken tacos on plate
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Instant Pot Shredded Chicken Tacos

Flavorful and easy tacos with simple ingredients
Cook Time40 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: crockpot, instant pot, shredded chicken, tacos
Servings: 5
Calories: 471kcal
Author: Chelsea Jackle, RDN


  • pressure cooker or crockpot


Shredded Chicken

  • 16 oz chicken breast
  • 1/2 container salsa
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • t tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp dried oregano


  • 10 whole wheat soft taco shells
  • 1 cup mixed greens
  • 1 cup diced tomatoes
  • 5 tbsp sour cream
  • 10 slices avocado


  • Add chicken breasts, salsa, and spices (cayenne pepper, salt, black pepper, garlic powder, ground cumin, chili powder, and dried oregano) to the Instant Pot.
  • Set Instant Pot to manual (high pressure) for 20 minutes. Let your Instant Pot do a natural release (aka let it sit for 10 minutes after the timer goes off), then quick release the pressure valve.
  • Shred chicken with a hand mixer or with two forks. Drain any excess liquid. Keep warm.
  • (optional step) Briefly toast tortillas in a pan heated over medium heat or in a toaster oven until light brown spots begin to show. Don't over-toast!
  • Assemble your toppings. Assemble each taco or serve family-style.


To make in a slow-cooker: Cook on high for 4 hours then shred, drain excess liquid, and serve.


Serving: 2tacos | Calories: 471kcal | Carbohydrates: 63.8g | Protein: 29.8g | Fat: 12.7g | Saturated Fat: 4.6g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 2.3g | Cholesterol: 60mg | Sodium: 1839mg | Potassium: 297mg | Fiber: 9g | Sugar: 15.1g