These Instant Pot Shredded Chicken Tacos have earned a permanent spot in my weekly menu planning. These are simple and delicious. With just 10 minutes of prep, you can have perfectly cooked chicken breasts ready to shred and load into an epic taco.
Instant Pot Shredded Chicken Tacos
Instant Pot Shredded Chicken Tacos are a speedy, delicious solution for your next taco night. This recipe centers on the artful use of chile lime seasoning and a dash of well-balanced spices, adding a delightful twist to tender chicken breasts. With the Instant Pot, cooking becomes a breeze. The appliance ensures the flavors infuse into the chicken breasts, creating one of the most flavor-packed tacos ever.
Prepping the ingredients is simple. Begin by seasoning the chicken and searing both sides in the Instant Pot. Then a blend of onions, apple cider, and salsa joins the seasoned chicken, infusing the dish with a rich medley of flavors. The Instant Pot transforms these elements into a delectable shredded chicken filling, ready to stuff your taco shells.
More South-of-the-Border Inspired Recipes here!
Instant Pot Shredded Chicken Tacos shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken breasts
- Chile Margarita seasoning
- Salt
- Garlic salt
- Onion powder
- Pepper
- Oil
- Onion
- Dry hard apple cider
- Salsa
- Diced tomatoes with green chilies
- Cilantro
- Taco seasoning
How to make Shredded Chicken Tacos in the Instant Pot
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Season
Season the chicken breasts generously.
2
Brown
With the pot on saute mode, add the oil and let it heat up. Add the seasoned chicken breasts and brown on both sides. Remove from the pot and set aside.
Saute the onions.
3
Pressure Cook
Add the cider, salsa, and canned tomatoes to the pot. Add back in the chicken breasts, and top with the cilantro. Cook on high pressure for 8 minutes.
Once the pot finishes, do a quick pressure release.
4
Shred
Shred the chicken breasts with two forks. Add in the taco seasonings and mix well. Turn the pot to saute and let it simmer until the packet thickens the cooking liquid slightly.
5
Enjoy
Load up into your favorite taco shells or make a fantastic taco salad!
Serve this with my Pressure Cooker Mexican Rice!
More Tacos For Tuesday (and every day!)
More Great Recipes To Love
If you like this recipe, you’ll love my easy shrimp scampi pasta and my chicken with cilantro cream sauce too.
A quick taco bar is a great weeknight meal for those busy after-work evenings, and this one is also perfect for the upcoming school year. Another great easy recipe for those busy weeknights is this Sarma Cabbage Roll Soup recipe. Check it out!
Instant Pot Shredded Chicken Tacos
Quick dinner idea that can even be made from frozen! Super flavorful chicken tacos!
Ingredients
- 5-6 large boneless skinless chicken breasts
- 3 tablespoons Chile Lime seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 3 tablespoons oil
- 1 large onion, sliced
- 1 cup dry hard apple cider
- 1 cup salsa
- 15 ounce can diced tomatoes with green chilies
- 3 tablespoons chopped cilantro
- 1 packet taco seasoning
Instructions
- Place the oil into the bottom of your Instant Pot, and turn on the Saute mode. While it is heating, liberally season your chicken breasts with the chili lime seasoning, salt, pepper, garlic salt, and onion powder. Brown the chicken breasts on each side.
- Once the breasts are browned, remove from the pot, set aside, and add the sliced onion. Saute for 3-4 minutes, stirring frequently.
- Add the dry hard cider, diced tomatoes, cilantro, and salsa. Place the chicken into this mixture, replace the lid, and change the function of your pot to Manual and set the timer to 8 minutes.
- Once the pot is finished, do a quick release of the pressure and remove the chicken from the pot.
- Shred the chicken with two forks, and return to the pot. Turn the pot to saute, and add the taco seasoning packet. Stir constantly for 2 minutes until the mixture is slightly thickened.
- Serve with your favorite taco fixings, and enjoy!
Notes
- You can substitute taco seasoning if you don't have the Chile Margarita seasoning.
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Nutrition Information:
Yield:
8Serving Size:
gAmount Per Serving: Calories: 250Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 77mgSodium: 1044mgCarbohydrates: 13gFiber: 2gSugar: 6gProtein: 29g
Nutrition data provided here is only an estimate.
Melissa
Friday 23rd of March 2018
Can you easily double the recipe? Would that's increase cooking time
Nicole Johnson
Sunday 25th of March 2018
You sure can! It shouldn't increase the cook time unless the chicken is all frozen in a big block.
Olga
Tuesday 31st of October 2017
If I don’t have hard cider, what can I substitute with? Cooking this tonight so I would so appreciate a quick response! Thank you!
Nicole Johnson
Wednesday 1st of November 2017
Apple juice or chicken broth would work well! I emailed you yesterday as well. Hope you got it!
Tina
Tuesday 16th of May 2017
How much time should I do if using boneless skinless chicken thighs?
Nicole Johnson
Saturday 20th of May 2017
I haven't used chicken thighs for this, so I'm not exactly sure. I'd start with the normal amount of time listed, and check at the end to make sure it is cooked all the way and is shreddable. Let me know how it goes!
Marsha Kwasnicki
Tuesday 2nd of May 2017
Frozen or thawed chicken breasts?
Nicole Johnson
Tuesday 2nd of May 2017
Unless otherwise specified, the recipes will be thawed meat. That being said, the IP is very forgiving. If you throw in frozen breasts I'd just add a minute or two onto the cook time and go to town. Let me know how it goes!
Krissie
Thursday 16th of February 2017
I too didn't know what the Hard cider was, so I used apple cider vinegar...then read the comments...and added a half of a beer. Tasted better after the beer!
Nicole Johnson
Thursday 16th of February 2017
:D Yeah, I'd imagine the vinegar would be a bit much! I'm glad it was salvaged by the beer!