Instant Pot Shredded Chicken Tacos Recipe
Ready for the easiest, tastiest taco night ever? Instant Pot Shredded Chicken Tacos deliver tender, seasoned chicken stuffed into warm tortillas effortlessly—bringing restaurant-quality tacos straight to your kitchen.
Servings: 2 lbs
Calories: 693kcal
Equipment
Ingredients
- 1 tbsp canola oil OR vegetable OR avocado oil
- 2 lbs boneless skinless chicken cubed and lightly seasoned* (I used a combo of skinless chicken breasts and skinless chicken 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 jalapeños minced (or a whole pepper if you prefer slightly spicier)
- 1/2 cup fresh cilantro chopped
Extras
- corn tortillas
- red onion diced
- Cotija or queso fresco cheese
- salsa verde
- cilantro chopped
- lime wedges
Instructions
- 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 plate 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 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.
Notes
*You can season the chicken however you'd like. I used a blend of salt, pepper, chili powder, and cumin.
STORE leftover shredded chicken in an airtight bag or container in the refrigerator for 2–4 days. For longer storage, place it in a freezer-safe container and FREEZE for up to 3 months.
To REHEAT, thaw in the refrigerator if frozen, then warm on the stovetop or in the microwave until heated through. To avoid drying out, consider keeping the meat in some of its cooking liquid. Make sure the chicken is fully reheated before serving.
Nutrition
Serving: 2serving | Calories: 693kcal | Carbohydrates: 29g | Protein: 99g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 290mg | Sodium: 1132mg | Potassium: 2136mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1333IU | Vitamin C: 104mg | Calcium: 139mg | Iron: 4mg
