Instant Pot Shredded Chicken Tacos
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- Total Time
- 55mins
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- Serves
- 6
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- Calories
- 372
The BEST EVER Instant Pot Shredded Chicken Tacos! Easy, juicy pressure cooker Mexican chicken that's healthy and full of flavor. Use it for tacos, burritos, taco bowls, or mix with black beans and rice.
Inspired by: https://www.wellplated.com/instant-pot-shredded-chicken-tacos/recipe updated Nov 17, 2021
Ingredients
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- Jalapeño pepper
- as needed
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- Radish
- as needed
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- Avocado
- as needed
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- Chicken breast
- 910 g
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- Kosher salt
- 2 ¼ teaspoons
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- Black pepper
- ½ teaspoon
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- Extra virgin olive oil
- 1 tablespoon
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- Yellow onion
- 1
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- Chili powder
- 2 teaspoons
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- Garlic clove
- 4
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- Chipotle peppers in adobo sauce
- 3
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- Canned diced tomatoes
- 395 g
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- Lime juice
- 60 ml
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- Avocado
- 1
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- Low-fat greek yogurt
- 185 g
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- Lime juice
- 4 tablespoons
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- Taco shells
- as needed
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- Cilantro
- as needed
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- Fresh salsa
- as needed
Tools
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Food processor
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Instant Pot
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Plate
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Food processor bowl
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Inner pot
Step preview
- Season both sides of the chicken with kosher salt and black pepper
- Pre-heat the inner pot - Sauté, Normal
- Then add extra virgin olive oil to the inner pot
- Once hot and shimmering, add half the chicken
- Sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through
- Remove to a plate and set aside
- Add the second half of the chicken
- Sear each side for 2 to 3 minutes each
- Remove to the same plate
- With the Instant Pot still on sauté, add the remaining olive oil
- Add the onion, garlic, chili powder, and remaining kosher salt
- Let cook 3 minutes, until the onion beings to soften
- Turn the Instant Pot off
- Stir in the chipotle peppers, tomatoes, and reserved chicken
- Arrange the chicken pieces in a single layer
- Pour the lime juice over the top
- Close and lock the lid and turn the steam release handle to Sealing
- Pressure cook, High, 8 min, then quick-release the pressure
- Once you can open the lid, turn the Instant Pot off
- Then remove the chicken to a large bowl or plate
- Pre-heat inner pot - Sauté, Normal
- Bring the cooking liquid to a simmer
- Let simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half
- Meanwhile, shred the chicken with two forks (or, once it is cool enough, your fingers)
- Once the liquid is reduced, turn the instant pot off, return the chicken into the instant pot, and then stir the chicken to coat in the sauce
- Add avocado, low-fat greek yogurt, lime juice and kosher salt to a clean food processor bowl
- Blend until smooth
- Taste and add additional salt or lime juice as desired
- To serve: fill the shells with the chicken, drizzle with avocado sauce, and add any desired toppings