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Instant Pot Shredded Chicken Tacos

These Instant Pot Shredded Chicken Tacos are a life saver on nights when dinner’s the last thing on your mind!

It’s dinner time and everyone should be eating but you’ve lost track of time and don’t have a gosh darned clue what to make. These Shredded Chicken Tacos are one of my favorite meals to make for my family when I don’t have enough time to cook a large meal.

I love that they are so simple to make, and most of the ingredients are already in my pantry. The tacos go well with almost anything you can think of. I love making this recipe alongside my homemade guacamole recipe.

I start this recipe by dumping 1.5 lbs of organic chicken breasts, 1 cup of my favorite hot salsa, 1/2 cup green salsa and 1/4 cup taco seasoning into my Instant Pot. Once my chicken is done cooking, I let the pressure release naturally. Then I use my hand mixer to shred all of the chicken from my Instant Pot. Now the fun begins and you can enjoy tacos without all of the guilt.

These tacos are great for parties, family get togethers and can easily be frozen to be used on a hectic night. I frequently will make a large batch of the chicken taco meat to put on salads, into soups and put onto sandwiches for my kids. The possibilities with this recipe are endless and that’s what makes it so versatile.

I hope your family finds these Shredded Chicken Tacos as delicious as my family does. Make sure you leave your favorite way to use this taco meat in the comments below. It’s sure to be a hit!

For more quick and easy Instant Pot Recipes, click here!

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For a variety of other amazing recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight just hit stores and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook!

4.88 from 8 votes

Instant Pot Shredded Chicken Tacos

Print Recipe


  • 1.5 lbs pastured raised organic chicken breasts
  • 1 cup favorite red salsa I use Great Value Brand, HOT salsa
  • 1/2 cup favorite green salsa I use Mrs. Renfros jalapeño green salsa
  • 1/4 cup taco seasoning homemade or organic store bought
  • 12 organic gmo free corn tortillas warmed
  • 1 large head romaine lettuce chopped
  • 1 recipe homemade guacamole


  • Add all of the ingredients in the order listed, except for the corn tortillas, lettuce and guacamole, to you Instant Pot Pressure Cooker. Do not stir. Place the lid on your pot and make sure the vent knob is in the SEALING position.
  • Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- arrows until the time reads 15 minutes. When the pot has finished cooking let it naturally release the pressure, about 12 minutes.
  • Using a hand mixer, carefully shred the chicken inside the pot. Spread tortillas with guacamole, top with lettuce and chicken. Serve with your favorite hot sauce.


You may use frozen chicken breasts for this recipe.  When using frozen chicken be sure to extend your cooking time to 25-30 minutes depending on the size and thickness of the chicken breasts.
Servings: 6
Author: Brittany Williams


    1. Recipe reads…Add all of the ingredients in the order listed, except for the corn tortillas, lettuce and guacamole, Pretty much the same thing.

  1. Just curious if that’s a plate or a skillet in the picture. If it’s a plate where is it from? Thanks!

  2. Probably a silly question but the taco seasoning, you mean a dry seasoning; correct? 1/4 cup just sounds like a lot if it’s a dry ingredient so wanted to make sure.

  3. When I don’t have a clue, I usually have no meat thawed. Is it safe to assume I can use frozen, maybe add a few minutes?

  4. I haven’t read anything on portion sizes, and I know that’s part of my problem. What is the recommended portion size? Also, do the meal plans have a portion size recommendation?

  5. I’m new to the Instant Pot! I’m assuming when you say use manual pressure cook you just mean at the normal level, which is he default? Thanks!!!

  6. Help! I followed directions except for the green salsa, I added 1/2 cup extra of red salsa, but my IP keeps saying “burn” before it even pressurized.

    1. User error! I had forgotten to put the seal back on the lid after cleaning! Take two worked perfectly. 😋

  7. If I double this recipe and use 3 large chicken breast’s (3 lbs chicken) how long should I pressure cook for?

  8. Made this for dinner this week. Wow! It was a HUGE fit with the fam. They were picture perfect on the plate too. It was requested to make this often! I made the instant pot refried beans too and we put a layer of that on the tortilla before pilling on the other goodness. Yum.

  9. 5 stars
    This is on repeat in our house. We have taken it to two dinner gatherings with friends as well. We eat the chicken over rice, cauliflower rice, salads and sometimes tacos. Delicious and easy! Kids love and request it.

  10. 5 stars
    I couldn’t believe how easy and how delicious this was! I used frozen cutlets following your cooking time suggestion (25 minutes)–perfect! I’m looking forward to making this again soon.

  11. 5 stars
    Wow. These were a HIT. I plan to make this chicken again asap for my meal prep and turn it into burrito bowls. I made them for dinner this past Monday and used the corn tortilla’s however we ate all of them and only had romaine left, turned it into burrito bowls with brown rice and romaine. The flavor of the chicken was to die for. REALLY amazing.

  12. Yum! If you have a tomato allergy, would you do 1.5 cups of green salsa? I’m new to not adding tomatoes to things..

  13. 5 stars
    I made this for the family and even my fussy son loved it. I have been cooking out of your two cookbooks the last two weeks and everything is a hit. Thank you!

  14. 4 stars
    Great recipe! One note, when I added the ingredients as listed and turned on the IP, I got a BURN notice. I turned it off and added chicken broth ( maybe 1/2 cup) to the pot and turned it back on. It cooked perfectly then. It was a bit soupy so I drained it wi5h a slotted spoon.

    Flavors are even better the next day!

    1. Hello Sheryl,
      Where you using an 8 quart Instant Pot by any chance? If you are using a larger pot it will require more liquid in order to come to pressure.

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