Instant Pot Shredded Chicken – Perfect for Taco Night

When its a lazy night, nothing beats making instant pot shredded chicken. It falls apart, juicy, and goes in just about anything!

This is incredibly simple, using a method similar to my 5 minutes Spanish rice – vegetable broth, onion, garlic and tomato sauce.

For the tomato sauce, you can either use the standard stuff, or sometimes I like to add some heat using el pato. Its spicy so its not something I can use all the time until the kids are fully acclimated to spicy food.

It’s funny because my wife and I LOVE spicy food, but Brayden can’t stand it.
He still freaks out if there is pepper in his food! One day he’ll learn to love it.. one day..

I don’t always bust out the instant pot. I have a love/hate relationship with it. Mostly because of the misleading instant in the name. Call it what it is – a pre-programmed pressure cooker and I’m fully on board.

But when you have to wait 10-15 minutes to preheat, don’t make me think this is instant.

But where it shines is the texture you get from pressure cooking. And of course – having shredded chicken done in 30 minutes that falls apart is a win. And maybe somewhat instant. So touche instant pot.. touche.

Instant pot shredded chicken is perfect for tacos, enchiladas, flautas, or even nachos. And if you have a vacuum sealer, make a big batch vacuum seal and freeze.

Let it thaw over night in the fridge and boil in the bag for 5 minutes and you have an easy dinner ready to go!

If you’re in the market for an instant pot here’s a link to the one I use!

Instant Pot Shredded Chicken

Course: Dinner

Cuisine: Mexican

Keyword: chicken, instant pot, quick and easy

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 8 people

Calories: 177kcal

Instant Pot Shredded chicken with a Mexican style seasoning. This is perfect for tacos, nachos, burritos or anything your heart desires!

Print Recipe

Ingredients

• 2 tbsp extra virgin olive oil
• 2 cloves garlic
• 1/2 cup yellow onion chopped
• 2 lbs chicken breast boneless skinless
• 2 cups vegetable broth
• 8 oz tomato sauce
• 1 tbsp kosher salt
• 1/2 tbsp oregano
• 1 tsp ground cumin

Instructions

• Set your instant pot to saute, brown onion and garlic for 2-3 minutes. add chicken continue to saute until cycle is complete
• Set instant pot to pressure cook for 18 minutes. Add vegetable broth until chicken is covered. Add salt, oregano and cumin. lock lid and let cook.
• Release pressure and strain liquid. Shred chicken with a fork. Add more salt to taste and serve. Enjoy!

Nutrition

Sodium: 1388mg | Calcium: 20mg | Vitamin C: 4.3mg | Vitamin A: 280IU | Sugar: 2g | Fiber: 1g | Potassium: 532mg | Cholesterol: 73mg | Calories: 177kcal | Saturated Fat: 1g | Fat: 7g | Protein: 25g | Carbohydrates: 4g | Iron: 1mg