Instant Pot Shredded Chicken Tacos
The ultimate comfort food on a busy weeknight! Instant Pot Shredded Chicken Tacos are juicy, flavorful, and incredibly easy to make. With tender chicken and zesty spices, they’re sure to be a hit at the dinner table. Enjoy taco night like never before!
Equipment
- Instant Pot
Ingredients
- 1 ½ lb chicken breast
- 1 cup chicken broth
- 2 T orange juice
- 2 T lime juice
- 2 tsp chili powder
- ¾ tsp garlic powder
- ½ tsp cumin
- ½ tsp oregano
- ¼ tsp cayenne pepper
- ½ tsp sea salt
- ½ tsp pepper
- ⅓ cup cilantro, freshly chopped
- taco fixings: tortillas, cheese, lettuce, sour cream, etc.
Instructions
- Start by placing the chicken breast in the Instant Pot. Try to overlap the pieces as little as possible for even cooking. If you’re using fresh chicken, consider placing it on a trivet for better results, while for frozen chicken, you can place it directly into the pan.
- Next, pour the chicken broth, orange juice, and lime juice over the chicken. This mixture will keep the chicken moist and infuse it with flavor as it cooks.
- In a separate bowl, whisk together the spices: chili powder, garlic powder, cumin, oregano, cayenne pepper, sea salt, and pepper. Generously cover all of the chicken with this spice mixture, making sure each piece is well seasoned.
- Now, cover the Instant Pot with its lid, locking it in place. Make sure the vent is set to “Sealing” to create proper pressure.
- Set the Instant Pot to “Manual” or “Pressure Cook.” For fresh chicken, set the timer for 8 to 10 minutes; for frozen chicken, aim for 10 to 12 minutes. If your chicken breasts are thicker, you may want to cook them for a little longer, up to 15 minutes.
- Remember, it will take about 10 minutes for the pressure to build up. Once the timer goes off, do a quick release of the pressure by turning the vent to “Venting.”
- Check the temperature of the chicken. It should reach at least 165°F. If it hasn’t, close the lid and cook for another 2 to 3 minutes.
- Once the chicken is cooked perfectly, remove it from the Instant Pot and use two forks to shred it. This should be easy if it's cooked thoroughly.
- Place the shredded chicken back into the Instant Pot along with the juices and stir well to combine the flavors. This will keep the chicken moist until you’re ready to serve.
- Finally, add the freshly chopped cilantro and mix. Keep the heat on warm until you’re ready to serve your delightful tacos.
Notes
- Fresh Chicken Tip: Fresh chicken generally cooks better on a trivet in the Instant Pot, allowing it to cook evenly. However, frozen chicken can go straight into the pot without the trivet.
- Shredding Method: While you can use a hand mixer to shred the chicken quickly, I prefer the classic method using two forks. It gives me more control over the texture.
- Flavor Enhancements: Feel free to add diced tomatoes or jalapeños to the pot for additional flavor. Just strain the juices from canned tomatoes before adding them in.
- Creamy Variation: For a richer taste, stir in 2 to 3 tablespoons of cream cheese after shredding the chicken. This adds a delicious creaminess to the mixture.