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Three vibrant hard-shell tacos filled with Instant Pot shredded chicken, layered with shredded lettuce, cheese, diced tomatoes, and bright green jalapeño slices, arranged on a bed of lettuce with an Instant Pot visible in the blurred background.

Easy 4-Ingredient Instant Pot Shredded Chicken Tacos

Hilary PARKER
The fastest, easiest way to make juicy, flavorful shredded chicken for tacos—even from frozen! This 4-ingredient Instant Pot recipe is a weeknight lifesaver, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 185 kcal

Ingredients
  

For the Chicken:

  • 3 boneless skinless chicken breasts (approx. 18 oz total, fresh or frozen)
  • 1 packet 1 oz taco seasoning
  • ⅓ cup chicken broth or water
  • 1 cup salsa your favorite kind

For Serving (Optional):

  • 12 taco shells or small tortillas warmed
  • Shredded cheese
  • Sour cream or Greek yogurt
  • Shredded lettuce
  • Pico de gallo or guacamole
  • Fresh cilantro
  • Lime wedges

Instructions
 

  • Layer (Do Not Stir): Place the chicken breasts in the bottom of the Instant Pot. Pour the chicken broth over them. Sprinkle the taco seasoning evenly on top of the chicken. Finally, pour the salsa over everything. Do not stir—this prevents the "Burn" notice.
  • Pressure Cook: Secure the lid and set the steam valve to the "Sealing" position. Select "Poultry" or "Pressure Cook" (High Pressure).
  • For Fresh Chicken: Set timer for 12 minutes.
  • For Frozen Chicken: Set timer for 15-16 minutes.
  • Release Pressure: When the cooking time is complete, let the pot sit for 1-2 minutes, then carefully move the steam valve to "Venting" to perform a quick pressure release.
  • Shred Chicken: Once the float valve has dropped, open the lid. The chicken will be perfectly tender. Shred the chicken directly in the pot using two forks or a hand mixer on low (this is the fastest way!).
  • Combine & Thicken (Optional): Stir the shredded chicken into the cooking liquids. If you prefer a thicker sauce, select the "Sauté" function and let the mixture bubble for 2-3 minutes, stirring until it has reduced.
  • Serve: Turn the pot to "Keep Warm" and serve the shredded chicken directly from the pot into warmed taco shells with all your favorite toppings.

Notes

  • Creamy Chicken Tacos: After shredding (with "Sauté" off), stir in 4 oz (1/2 block) of softened cream cheese until it melts into a creamy sauce.
  • Chicken Thighs: You can substitute 1.5 lbs of boneless, skinless chicken thighs. Use the same 12-minute cook time for fresh.
  • Slow Cooker Method: Omit the broth. Layer ingredients in a slow cooker and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
  • Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. It's perfect for meal prep!

Nutrition

Serving: 1gCalories: 185kcalCarbohydrates: 7gProtein: 27gFat: 4gFiber: 1g
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