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tortilla filled with shredded chicken, cherry tomato, and cheese

Instant Pot Chicken Tacos

5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Mexican
Servings 4
Calories 169 kcal


  • ½ cup chicken broth
  • ¼ cup salsa
  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 tablespoons taco seasoning
  • 1 jalapeno and/or chipotle in adobo diced (optional)


  • Add the chicken broth and salsa to the Instant Pot and stir to combine.
  • Drizzle the chicken breasts with olive oil and sprinkle with taco seasoning.
  • Place the chicken breasts in the Instant Pot.
  • Add the diced jalapeno and/ chipotle pepper on top of the chicken, if using.
  • Place the lid on the Instant Pot and turn the value to the sealed position.
  • Set to Manual cooking for 12 minutes.
  • Once the timer goes off, allow the pressure to naturally release for 10 minutes. Then, carefully turn the valve to release the remaining pressure.
  • Using two forks, shred the chicken in the juices.
  • Use in tacos, in bowls, burritos, salad or on nachos


Store leftovers in an airtight container in the refrigerator for 3-4 days.
Use homemade taco seasoning or store bought packets.
Use chicken thighs if desired.
Nutritional information does not include tortillas or other optional toppings.


Serving: 1servingCalories: 169kcalCarbohydrates: 2gProtein: 24gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 73mgSodium: 448mgPotassium: 467mgFiber: 1gSugar: 1gVitamin A: 230IUVitamin C: 2mgCalcium: 11mgIron: 1mg
Keyword Instant Pot chicken tacos, Instant pot shredded chicken
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