Instant Pot® Shredded Chicken Tacos


I’m teaming up with Instant Pot® to bring you today’s recipe. All opinions are my own. Thank you for helping me work with brands I love!

These flavorful Instant Pot® shredded chicken tacos are easy to prep and even easier to cook- let the pressure cooker do all the work!

Instant Pot Shredded Chicken Tacos |

Hi guys! It feels like it’s been forever! We’re semi-settled now, just waiting for some furniture to arrive… you know, like couches, chairs, and a dining room table. We’ve been tossing beach towels on the floor and having picnics- the kids are loving it. I thought I’d pop back in and share a recipe we really fell in love with: shredded chicken tacos. It’s made in an Instant Pot® and comes out juicy, tender and crispy! No mess, no fuss, just delicious chicken ready to be piled on tortillas and topped with your favorite fixings!

Instant Pot Shredded Chicken Tacos |

This is the first of MANY Instant Pot® recipes that will be posted here on the blog. I’m just as obsessed as everyone else. It truly is an instant pot! So far we’ve used it for hard boiled eggs, beans, rice, lots of meat and chili. Everything has turned out delicious and fully cooked- kind of a big deal if you ask me. I had a bad experience with my previous slow cooker (it never got hot enough to cook things- yikes), so I’ve been a bit skeptical of slow cookers/pressure cookers ever since. No need to worry. This muti-cooker has you covered. It can do just about everything, although I’m sure you already know that. You’ve probably seen recipes plastered all over Facebook, Pinterest and Instagram.

Instant Pot Shredded Chicken Tacos |

For today’s recipe you’ll need 2 pounds of boneless, skinless chicken (I used a combo of thighs and breasts), fresh citrus juice, a jalapeño, onion, garlic, cilantro, and a blend of seasonings and spices. Using the SAUTE feature you’ll sear the chicken and saute the onions and garlic. It’s like using a skillet set over medium heat, only in your pot. The fewer dishes the better, right?

Instant Pot Shredded Chicken Tacos |

Next you’ll add some additional seasonings along with the juice of 2 limes and 2 oranges, minced jalapeño and a bunch of fresh cilantro. Now comes the fun part. Close your Instant Pot® and select the POULTRY setting. You want it to pressure cook for 12 minutes.

Instant Pot Shredded Chicken Tacos |

Once it is fully cooked, switch the steam release over and let the pressure come down. Pop the lid off, hit SAUTE and cook until the remaining liquid is gone. If you like crispy tacos, let the Instant Pot® do the work! Think carnitas only with chicken instead of pork.

Instant Pot Shredded Chicken Tacos |

Squeeze a little fresh lime juice on top and it’s ready to go! We opted to serve ours on corn tortillas topped with red onion, cilantro, cotija cheese and homemade salsa verde. Not only were they delicious but they looked like something I had spent all day preparing, when in reality in only took 45 minutes!

Instant Pot Shredded Chicken Tacos |

Instant Pot® Shredded Chicken Tacos Recipe

These flavorful Instant Pot® shredded chicken tacos are easy to prep and even easier to cook- let the pressure cooker do all the work!
5 from 6 votes
Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 2 lbs
Calories: 692kcal
Print Recipe


  • 1 tbsp canola oil - OR vegetable OR avocado oil
  • 2 lbs boneless skinless chicken - cubed and lightly seasoned* (I used a combo of breasts and thighs)
  • 1/2 yellow onion - thinly sliced
  • 4 cloves garlic - minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp paprika
  • 1/2 tsp kosher sea salt
  • 1/4 tsp oregano
  • 2 oranges - juiced
  • 2 limes - juiced
  • 1/2 jalapeno - minced (or a whole pepper if you prefer slightly spicier) 
  • 1/2 cup fresh cilantro - chopped
  • corn tortillas
  • red onion - diced
  • cotija - or queso fresco cheese
  • salsa verde
  • cilantro - chopped
  • lime wedges


  • Turn the Instant Pot® on the SAUTE setting. Add oil and sear the chicken until golden brown. You will need to do this in two batches. Transfer chicken to a plat and set aside. Add the onions and cook until translucent, about 2-3 minutes, then add the garlic and cook for an additional minute.
  • Add the chicken back into the pot. Season with chili powder, cumin, coriander, paprika, salt, and oregano. Add the orange juice, lime juice, jalapeño, and cilantro.
  • Place the lid on the Instant Pot® and pressure cook on the POULTRY setting for 12 minutes. After the chicken has fully cooked, carefully turn the steam release vent (I always do this with a long oven mitt on) and let the pressure come down. Once the valve pops, remove the lid and turn the Instant Pot® on SAUTE.
  • Cook the chicken until the almost all of the remaining liquid is gone, or for crispy chicken, cook until the liquid is gone, then stir every 2-3 minutes for 6 minutes, taking care to not let the chicken burn.
  • Using two forks, shred the chicken and toss with extra lime juice, if desired. Serve immediately.


*You can season the chicken however you'd like. I used a blend of salt, pepper, chili powder and cumin.


Serving: 2g | Calories: 692kcal | Carbohydrates: 29g | Protein: 99g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 290mg | Sodium: 1137mg | Potassium: 2113mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1455IU | Vitamin C: 105mg | Calcium: 124mg | Iron: 3mg