Instant pot taco chicken is an easy shredded chicken taco recipe with some unexpected ingredients for amazing flavor that will knock your socks off!
This recipe was first seen at The Salty Marshmallow!
So, I'm getting more into this whole instant pot thing! My Instant Pot Tuna Noodle Casserole is really popular and I've had great reviews of my Instant Pot Broccoli Chicken Pasta so I decided to venture out once again and come up with another Instant Pot recipe of my own! I had been wanting to make a shredded chicken recipe that could be used in a variety of Mexican type recipes. I had a couple different recipes in my book that I decided to combine and then convert into an instant pot recipe. One ingredient in particular may sound really odd but trust me you will be pleasantly surprised with the flavor of this Instant Pot Taco Chicken!
What do you do with Instant Pot Taco Chicken?
You can use this shredded taco chicken for tacos, burritos, enchiladas or chimichangas! You could even use it for a taco salad bar! This chicken taco meat goes really well with any toppings or ingredients I've used it with. This well flavored shredded chicken is really versatile.
How to make Instant Pot Taco Chicken:
- Place the chicken breasts in the instant pot.
- Combine and sprinkle the seasonings over the chicken.
- Pour the broth, Italian dressing (I always use the Olive Garden brand) (and yes, Italian dressing sounds weird but just go with on this one) and lime juice in and stir everything around once or twice.
- Close and seal the instant pot lid.
- Cook on high pressure for 15 minutes and allow the steam to naturally release for 15 to 20 minutes.
- Carefully open the instant pot and shred the chicken with two forks.
- Stir the shredded chicken up in the liquid in the instant pot and serve!
How do you shred chicken with two forks?
Use one fork to hold a piece of chicken steady. With the other hand, use another fork to scrap and tear the chicken into small shreds. Continue doing this until all the chicken is shredded.
How much chicken do I need for tacos?
For tacos or burritos I would use between a ¼ and ⅓ cup of taco chicken meat per taco/burrito. It really doesn't take much because you'll want to leave room for sour cream, cheese, rice beans, and lots of other yummy things.
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Instant Pot Taco Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes (plus time to bring pot to pressure)
- Total Time: 35 minutes
- Yield: 8- ½ cup servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Description
Instant pot taco chicken is an easy shredded chicken taco recipe with some unexpected ingredients for amazing flavor that will knock your socks off!
Ingredients
- 1.5-2 lbs Boneless Skinless Chicken Breasts (This is 6-8 chicken breasts)
- ¾ cup Chicken Broth
- ½ cup Italian Dressing (I ALWAYS use the Olive Garden Brand)
- 1 Tbs. Lime Juice
- 1 Tbs. Chili Powder
- 2 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1 tsp Salt
- ½ tsp White Pepper
Instructions
- Place the chicken breasts in the instant pot.
- Combine and sprinkle the seasonings over the chicken.
- Pour the broth, Italian dressing and lime juice in and stir everything around once or twice.
- Close and seal the instant pot lid.
- Cook on high pressure for 15 minutes and allow the steam to naturally release for 15 to 20 minutes.
- Carefully open the instant pot and shred the chicken.
- Stir the shredded chicken up in the liquid in the instant pot and serve!
- You can use this taco chicken for tacos, burritos, quesadillas, chimichangas....pretty much whatever you can think of!
Keywords: instant pot, tacos, chicken taco
KiMee Nicole Price
This was one of the best dinners!
★★★★★