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Square photo of Instant Pot Chicken Tacos.

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 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 8
Calories 220kcal


  • Instant Pot


  • 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.


Calories: 220kcal | Carbohydrates: 5g | Protein: 31g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 991mg | Potassium: 605mg | Fiber: 2g | Sugar: 2g | Vitamin A: 929IU | Vitamin C: 9mg | Calcium: 14mg | Iron: 1mg