Easy Instant Pot Chicken Tacos

Instant Pot Shredded Chicken Tacos are super versatile, so you can get as creative as you like!

Course Main

Cuisine American, Mexican

Keyword tacos

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 220kcal

3 tablespoons butter
¼ cup taco seasoning
2 tablespoons tomato paste
2 cloves garlic minced
1 ½ cups chicken broth
2 ½ pounds of boneless skinless chicken
For Serving: Tortillas salsa, avocado or guacamole, shredded cheese, shredded lettuce, chopped tomatoes, sour cream.

Set your Instant Pot to high saute.
When it is preheated, add the butter and cook until melted.
Add the taco seasoning, tomato paste, and garlic, and stir for 30 seconds, until fragrant.
Hit cancel.
Add the broth and scrape up any bits that have stuck to the bottom of the Instant Pot.
Add the chicken, and close the lid.
Set the Instant Pot to sealing and set to high pressure for 8 minutes.
When the time is up, let the pressure release naturally for 10 minutes and then do an instant release.
Shred the chicken using forks or a stand mixer.