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Easy Instant Pot Shredded Chicken Tacos Recipe for Perfect Meal Prep

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This easy Instant Pot shredded chicken tacos recipe delivers juicy, tender chicken with simple spices, perfect for quick meals and meal prep. Ready in under 30 minutes, it’s a flavorful and crowd-pleasing taco option.

Ingredients

Scale
  • 2 pounds boneless skinless chicken breasts (fresh or frozen)
  • 1 cup low-sodium chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 8–10 small corn or flour tortillas
  • Chopped fresh cilantro (optional)
  • Lime wedges
  • Favorite taco toppings: diced onions, sliced radishes, shredded cheese, avocado, salsa, sour cream

Instructions

  1. Prepare the spice mix: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Stir well to blend evenly.
  2. Season the chicken: Pat the chicken breasts dry with paper towels. Rub the spice mix evenly over both sides of each breast.
  3. Add broth and chicken to the Instant Pot: Pour the chicken broth into the pot, then place the seasoned chicken breasts inside, partially submerged.
  4. Seal and cook: Close the Instant Pot lid securely and set the valve to ‘Sealing.’ Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 15 minutes on high pressure (20 minutes if chicken is frozen).
  5. Natural release: Once cooking finishes, let the pressure release naturally for 10 minutes, then switch the valve to ‘Venting’ to release remaining steam.
  6. Shred the chicken: Remove chicken breasts using tongs and shred finely with two forks.
  7. Mix shredded chicken with juices: Spoon some cooking liquid back over the shredded chicken and toss gently to combine.
  8. Warm the tortillas: Heat tortillas in a dry skillet over medium heat for 30 seconds per side or microwave wrapped in a damp paper towel for 20 seconds.
  9. Assemble tacos: Spoon shredded chicken onto each tortilla and add favorite toppings like cilantro, lime, diced onions, or avocado slices.

Notes

Use broth instead of water for richer flavor. Do not skip natural pressure release to keep chicken tender. Shred chicken while warm for best texture. Store cooled chicken in airtight containers for up to 4 days in fridge or freeze up to 3 months. Warm tortillas fresh before serving.

Nutrition

Keywords: Instant Pot, shredded chicken, tacos, meal prep, easy dinner, pressure cooker, quick recipe, chicken tacos

Find it online: https://shimmersnack.com/easy-instant-pot-shredded-chicken-tacos-recipe-for-perfect-meal-prep/