Easy Instant Pot shredded chicken for tacos or bowls — and it meal-preps perfectly for next-day leftovers.
Cuisine: Latin · Dish Type: Main Dish · Prep: 10 min · Cook: 25 min · Servings: ~12 tacos (4–6 servings) · Rating: ⭐⭐⭐⭐⭐
Ingredients
- 2 lb boneless, skinless chicken breasts (or thighs)
- 1 cup chicken broth (or water)
- 1 packet taco seasoning (or 3 tbsp taco seasoning)
- 1 cup salsa (mild for kids)
- 1 small onion, sliced (optional)
- 2 tbsp lime juice (about 1 lime)
- 1 tbsp vegetable oil (for sauté, optional)
- Tortillas
- Toppings: shredded cheese, sour cream, cilantro, diced tomato, shredded lettuce
- For bowls: cooked rice + sautéed peppers/onions
Instructions
- Optional sauté (more flavor): set Instant Pot to Sauté. Add 1 tbsp vegetable oil, then sauté sliced onion 2–3 minutes.
- Load pot: add 1 cup broth, 2 lb chicken, taco seasoning, and 1 cup salsa. Stir to coat.
- Pressure cook: cook on High Pressure 12 minutes (fresh chicken). Natural release 10 minutes, then quick release remaining pressure.
- Shred: remove chicken and shred, or shred directly in the pot with tongs.
- Finish: stir in 2 tbsp lime juice. If liquid is high, use Sauté 3–5 minutes to reduce to your preferred sauciness.
- Serve:
- Tacos: fill tortillas and top as desired.
- Bowls: rice + chicken + peppers/onions.
- Meal prep: portion chicken into containers with a few spoonfuls of cooking liquid. Reheat covered so it stays juicy.
Tips
- For kids: use mild salsa and let adults add hot sauce.
- Don't overcook: 12 min HP + 10 min NR keeps chicken shredable without drying.
- Store in cooking liquid for best next-day tacos.