30 minutes + a few simple ingredients = the BEST shredded chicken tacos EVER.
My Instant Pot is my best friend. Seriously. It saves me so much time and energy in the kitchen, and for that, I am so grateful.
I’m not one for lots of gadgets in the kitchen. I love my old school Le Creuset pots and pans and am a huge fan of cast iron. But my Instant Pot is something I never want to live without. (I have the 6 quart DUO model.)
Especially when it comes to Taco Night. Because it’s so freaking easy to whip up a batch of shredded chicken. Raise your hand if you love tacos? ?
I used to make shredded chicken in the slow cooker. It would cook for several hours and make my house smell divine. This recipe can still be made in the slow cooker but is light years faster in an Instant Pot.
And the chicken comes out juicy, moist, and so full of flavor. Here’s the recipe deets:
chicken… I use a mix of boneless, skinless chicken breasts and thighs. I’m a dark meat girl and the rest of my family likes white meat. You can use just one or combine them both.
spices… I use a homemade taco seasoning that is full of flavor without having too much heat. See recipe below. My favorite store-bought taco seasoning is from Primal Palate.
bone broth… I use bone broth for the liquid to add a bit of flavor. You can use water if that’s what you have.
onions and garlic… I mince up a bit of onion and garlic for extra flavor and saute them up on the SAUTE feature of the Instant Pot before I cook the chicken. Another brilliant reason why I lobe my Instant Pot: the saute feature.
lime… to add a bit of zest
That’s it! Just a few simple ingredients and just 15 minutes of cook time. And you’ve got a whole lotta shredded chicken for amazing tacos.
This recipe is super family-friendly. It’s packed with flavor without too much heat. Feel free to add some cayenne or hot sauce if that’s your jam. And it feeds a crowd. No one is left hungry when you have this around and all the taco fixings.
How to make Instant Pot Shredded Chicken Tacos
- Saute onions and garlic in the Instant Pot.
- Add chicken, bone broth and juice from one lime.
- Close lid and press MANUAL (or PRESSURE COOK on newer models) and cook on HIGH for 15 minutes.
- Quick release and shred chicken with 2 forks.
- To assemble tacos, gather your favorite taco shells (I use gluten and grain free Siete Cassava Tortillas) and whatever fixings you like. My favorite toppings are Cilantro Lime Cabbage Slaw and avocado.
Can I freeze the shredded chicken?
Yes! Freeze shredded chicken in batches (I use THESE glass containers) or in individual servings (I use THESE large silicone molds) for easy meals later on.
What else can I use the shredded chicken for besides tacos?
- lettuce wraps
- soups
- protein for salads
- nachos (with Siete chips)
- enchiladas
- on top of sweet potatoes
I get a lot of comments from folks who have an Instant Pot but don’t use it much. I’m telling you now: dig that thing out and put it to use. Make this recipe and see just how easy it is to have delicious tacos in just 30 minutes. Because in my mind, tacos are life. ❤️?❤️
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Instant Pot Shredded Chicken Tacos (gluten free and paleo)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
- Category: Instant Pot
- Method: Instant Pot
Description
Instant Pot Shredded Chicken Tacos are full of flavor, moist and juicy, and require only 15 minutes of cooking on high pressure. Easy weeknight meal.
Ingredients
- 1 tbsp butter, ghee, or avocado oil
- 1/2 cup onion, finely minced
- 3 cloves garlic, minced
- 2 pounds boneless, skinless chicken (I use a mix of breasts and thighs)
- 1 and 1/2 tbsp taco seasoning (homemade recipe below and my FAV brand)
- 1/4 tsp salt
- 3/4 cup bone broth
- juice from one lime
CILATRO LIME CABBAGE SLAW
- 2 cups shredded or thinly sliced cabbage (I like a mix of green and purple)
- 1/4 cup cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- pinch of salt
TACO FIXINGS
- your favorite taco shells (I use Siete gluten and grain free tortillas)
- avocado
Instructions
- Press SAUTE on Instant Pot and add one tablespoon of fat. Saute onions for 2-3 minutes, until translucent. Add garlic and cook for another 30 seconds. Turn IP off.
- Sprinkle chicken with 1 and 1/2 tablespoons of taco seasoning and salt. Add to IP. Pour in 3/4 cup bone broth and juice from one lime.
- Close lid and press MANUAL (or PRESSURE COOK on newer models) and cook on HIGH for 15 minutes.
- Turn the knob to quick release and once steam has escaped, open lid. Shred chicken with 2 forks right in IP if you like juicy shredded chicken. If you prefer dryer shredded chicken, remove chicken from IP with slotted spoon and place into large bowl. Shred with 2 forks and turn IP to SAUTE and allow liquid inside IP to reduce for 3-4 minutes. Add shredded chicken back into IP and mix.
- To make cilantro lime cabbage slaw, combine slaw ingredients in a bowl and mix. Slaw can be made a day or two ahead of time.
- To assemble tacos, gather your favorite taco shells and whatever fixings you like. My favorite toppings are Cilantro Lime Cabbage Slaw and avocado.
Notes
Homemade taco seasoning recipe: 2 tbsp chili powder, 1 tbsp cumin powder, 2 tsp garlic powder, 1 tsp paprika, 1 tsp oregano, 1/4 tsp black pepper, 1 tsp salt.
Instant Pot will take 5-8 minutes to come to full pressure before it starts the timer, so actual cooking time is closer to 20 minutes.
Slow cooker directions: Place ingredients into slow cooker and cook on LOW for 6-8 hours. You will have to saute onions and garlic on stove top if you want them cooked beforehand
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How did you know I didn’t feel like roasting the chicken breasts for tacos tonight and wanted something easier? This is perfect, I’ll let you know how much we love them! 🙂
Hope you love them. So easy, right???