Simple and delicious healthy shredded chicken tacos in the instant pot with just 4 ingredients. These pressure cooker pulled chicken tacos are a delicious kid-friendly dinner idea any day of the week.
I recently purchased an Instant Pot and was a bit skeptical. I wasn’t sure I wanted to learn how to use what looked to be a complicated kitchen gadget. If you’re familiar with Create Kids Club, you know how much I LOVE my crockpot. I felt like a traitor trying the Instant Pot.
Turns out I now have two favorite tools at my disposal to get quick, tasty, and simple dinners on the table!
Kitchen Tip: If you don’t have an instant pot, simply place all the ingredients into your crockpot and cook on low for 6-8 hours or high for 2-4 hours.
Check out step-by-step instructions on how to make this Shredded Chicken Tacos instant pot recipe!
HOW TO MAKE HEALTHY SHREDDED CHICKEN TACOS:
- Add all ingredients into the bottom of the instant pot.
- Cover and make sure it’s set to “SEALING”.
- Cook on high pressure for 8 minutes.
- Quick release and shred chicken with two forks.
- Serve with flour or corn tortillas and your favorite taco toppings.
Start by adding the skinless chicken breasts and chicken broth to your Instant Pot.
CAN I USE CHICKEN THIGHS?
You can absolutely replace the chicken breasts with chicken thighs in this recipe. Chicken thighs tend to be more flavorful and tender than chicken breasts because of the higher fat content. Also, chicken thighs are typically a cheaper cut of meat than chicken breasts.
If you are going to buy chicken thighs, I recommend buying boneless skinless chicken thighs because with both the skin and bone removed shredding the chicken will be much easier.
Next, add the taco seasoning and a can of Rotel tomatoes.
I usually keep a few cans of Rotel in my pantry because it is a great way to add extra flavor to recipes. If you don’t have a can at home and are dying to get started with this recipe, simply swap the Rotel with a jar of your favorite salsa.
KITCHEN TIP: Make a large batch of taco seasoning to keep in the pantry to use with a variety of recipes. My Chicken Taco Seasoning combines a variety of spices to create a flavorful seasoning great for this recipe or any other taco dish!
Then, secure the lid and set the timer for 8 minutes. Once the steam has been released, use two forks to carefully shred the chicken.
The fact that I can make this recipe from start to finish in less than 20 minutes is the #1 reason that this taco dinner is a top pick for my family.
CAN I FREEZE LEFTOVERS?
Yes! This is a great recipe to use to meal prep for future nights when you come home & need a quick meal. After the chicken is cooked, add to a freezer bag and lay flat in your freezer.
I freeze the leftovers to use for chicken tacos or to create other dishes. I love to use the leftover shredded chicken to make my Southwest Chicken Chili or Creamy Chicken Enchiladas!
WHAT ARE YOUR FAVORITE TACO TOPPINGS?
You can almost always find lettuce, Cotija cheese & tomatoes in my fridge because I like to keep these ingredients handy.
Here are a few taco toppings that I will add to the dinner table:
- Avocado slices
- Sour cream
- Queso
- Finely chopped jalapeños
- Pico de Gallo
- Pickled red onions
- Freshly squeezed lime juice
- Cilantro
One of my new favorite toppings is Pineapple Guacamole. The sweet pineapple combined with the creamy avocado makes a tasty taco topping. When it comes to toppings, I recommend being adventurous & trying something different on each taco!
Looking for more healthy instant pot recipes?
Try these:
- Instant Pot Chinese Honey Chicken
- Instant Pot Chicken Stew
- Instant Pot Colcannon
- Instant Pot Pulled Pork
- Instant Pot Frozen Chicken Thighs
If you enjoyed this recipe, make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
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PinDescription
Simple and delicious healthy shredded chicken tacos made in the instant pot with just 4 ingredients. These Mexican chicken tacos are a delicious kid-friendly dinner idea any day of the week.
Ingredients
- 2 lbs. chicken breasts
- 1o oz. can Rotel tomatoes
- 1 package taco seasoning
- 3/4 cup chicken broth
Instructions
- Add all ingredients into the bottom of the instant pot.
- Cover and make sure it’s set to sealing.
- Cook on high pressure for 8 minutes.
- Quick release and shred chicken with two forks.
- Serve with flour or corn tortillas and your favorite taco toppings.
Notes
Crockpot Instructions
Place all the ingredients into your crockpot and cook on low for 6-8 hours or high for 2-4 hours.
Holly says
This will be the second recipe I make in my instant pot- perfect!
★★★★★
Create Kids Club says
I hope you find it as easy and tasty as I do, Holly!
Create Kids Club says
This one is a keeper, Geri!
Bethany says
Can I use frozen chicken?
Jodi Danen, RDN says
Hi Bethany! Yes, you can use frozen chicken. Simply add 4 minutes to the cooking time. I’d love to hear how you like it!
Patty says
I cooked 2.10 lbs of boneless chicken breasts with all other ingredients listed, for 8 minutes. My chicken wasn’t cooked all the way through.
Jodi Danen, RDN says
Hi Patty, I’m sorry to hear this! Did you cook at high pressure? Was the chicken thawed before cooking? Lastly, what instant pot do you have? I will update the post to reflect this – thank you for sharing!