Have you ever been casually traipsing through your day, only to be sideswiped by the shocking reveal that you’ve been doing something painfully basic wrong your entire life? That was how I felt the first time I made these easy Instant Pot Shredded Chicken Tacos. This recipe yields the BEST EVER shredded Mexican chicken. Once you try shredded chicken tacos, pressure cooker style, there is no going back.

Instant Pot Shredded Chicken Tacos in hard corn shells on a plate garnished with jalapenos, radish, queso fresco, cilantro and avocado cream

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Other days tantamount to epic Instant Pot Shredded Chicken Taco day:

  • The day I realized the correct phrase is “for all intents and purposes,” not “for all intensive purposes.” (It’s true…and I didn’t find out until I was in my 20s!)
  • The day I peeled a banana from the bottom instead of the top (TRY IT).
  • The day I discovered baked bacon.

Shredded chicken tacos have been a trusty, easy recipe standby in my emergency dinner rotation since I first learned to combine salsa and chicken in a slow cooker and turned it on.

Shredded chicken cooked and seasoned in an Instant Pot for tacos.

5 Star Review

“This was SO good! I had never used the instant-pot, or this dish. But you made it very clear, and the instructions/times were perfect!”

— Ryan —

Come to think of it, salsa chicken has been a trusty, easy recipe standby in my non-emergency dinner rotation too.

Sometimes I’d make it in the slow cooker, and sometimes I’d start with this basic tutorial for How to Make Shredded Chicken and then add salsa. (This Baked Chicken Breast is a new favorite in our house too.)

I thought we’d carry on happily for years, this basic salsa chicken and I, until a few weeks ago when I found myself wanting…more.

  • More flavor.
  • A better, juicier texture.
  • A faster cook time.

I’d gussied the shredded chicken up, but I hadn’t solved the essential problem: how to make truly excellent shredded Mexican chicken that I could use for tacos, burritos, enchiladas, or in any which way I pleased.

Oh, and the prep for this mystery shredded chicken of my dreams still needed to be minimal and the cook time fast too.

Instant Pot shredded chicken tacos in crunchy corn tortillas with avocado sauce, cilantro and cheese on a mint-colored plate

How to Make Instant Pot Shredded Chicken Tacos

Cue the Instant Pot.

In addition to slashing the shredded chicken’s cook time, the Instant Pot’s sauté function made it a one-step snap to brown the chicken before cooking it, which had a profound, positive impact on its final flavor, as did sautéing the onions and spices.

(Another Instant Pot winner with a similar flavor profile: Instant Pot Mexican Casserole!)


Ingredients

  • Chicken. I opted to use boneless, skinless chicken breasts in this recipe. However, if you’re a fan of dark meat, feel free to use boneless, skinless chicken thighs instead.

How to Make Using Frozen Chicken

  • Follow the recipe instructions below, but cook on high pressure for 10 minutes instead of 8. That’s it!
  • Note: you will need to skip searing the chicken, so you will have some loss in flavor; that said, if you forget to thaw your chicken, this is certainly still a workable option.
  • Chipotle Chilis. My other mega-flavor tip for next-level shredded chicken tacos. The chipotle chilis give the chicken a deep, smoky flavor that makes it taste as if you’ve been cooking it for hours low and slow, instead of 8 minutes in the pressure cooker.
  • Avocados. Add a creamy, cool factor that balances the shredded chicken’s spice.

Tip!

I like to blend my avocados with Greek yogurt and fresh lime juice to make a rich but healthy sauce. You can take this extra step if you have time. If you are in a hurry, simply pile your Instant Pot Chicken Tacos high with plenty of fresh avocado slices for a similar effect

  • Diced Tomatoes. Don’t drain these. The tomatoes and their juices functions as the primary cooking liquid for the chicken in the Instant Pot.
  • Onions and Garlic. Provides a great base of flavor when sautéed in the Instant Pot.
  • Chili Powder. Add an additional layer of heat, spice and flavor to the chicken
  • Lime. Add a little zip and acidity to balance the flavors.
Avocados sliced in half and arranged white marble with cilantro

Directions

  1. Season the chicken and then sear on both sides in the Instant Pot, using the sauté function. Remove to a plate and set aside.
  2. Next, sauté the onion and garlic and season with chili powder salt.
  3. Stir in the chipotle peppers, tomatoes, and reserved chicken in a single layer and pour the lime juice over the top.
  4. Lock the lid and cook on manual pressure for 8 minutes.
  5. Manually release the pressure, remove the chicken and switch the Instant Pot back to sauté. Simmer and reduce the cooking liquid by about half. Meanwhile, shred the chicken with two forks.
  6. Return the shredded chicken into the Instant Pot and coat in the sauce.
  7. Serve as desired with your choice of toppings. ENJOY!

Ways to Serve

While tacos are my favorite way to enjoy this recipe, this shredded pressure cooker Mexican chicken is versatile. Try it:

  • Mixed with rice and beans as a burrito bowl.
  • As a filling for enchiladas.
  • On top of this Skinny Taco Salad.
  • Rolled up in a jumbo, low-carb tortilla as a burrito
Three instant pot shredded chicken tacos in crunchy corn tortillas garnished with cilantro and avocado on a mint-colored plate.

I would be hard-pressed to imagine an occasion where easy Instant Pot Shredded Chicken Tacos wouldn’t be welcome.

  • They’re impressive enough to serve your in-laws for a family dinner.
  • A guaranteed crowd-pleaser that would be a hit at any game day party (So would these Flank Steak Tacos).

For maximum hosting ease, you can keep the shredded chicken taco filling warm in the Instant Pot (or transfer it to a slow cooker and keep it warm there), set out the toppings and shells, and let guests build their own tacos. (Or try this Crockpot Mexican Chicken, which can keep warm in the slow cooker.)

Tools to Make Instant Pot Shredded Chicken Tacos

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. #pressurecooker #instantpot #shreddedchicken #healthy

Instant Pot Shredded Chicken Tacos

4.93 from 82 votes
BEST EVER Instant pot shredded chicken tacos! Easy, juicy pressure cooker Mexican chicken that's healthy and full of flavor. Plus, what to serve with it!

Prep: 10 mins
Cook: 45 mins
Total: 55 mins

Servings: 4 –6 servings

Ingredients
  

FOR THE CHICKEN:

  • 1 tablespoon extra-virgin olive oil divided
  • 2 pounds boneless, skinless chicken breasts (about 4 small/medium or 3 medium/large), cut in half if large
  • 2 teaspoons kosher salt divided
  • 1/2 teaspoon black pepper
  • 1 small yellow onion or 1/2 large yellow onion, thinly sliced
  • 4 cloves garlic minced
  • 2 teaspoons chili powder
  • 3 chipotle peppers in adobo individual peppers, NOT 3 cans, finely chopped (if you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can)
  • 1 can diced tomatoes in their juices (14 ounces)
  • 1/4 cup freshly squeezed lime juice from about 1 medium lime

FOR THE AVOCADO SAUCE:

  • 1 ripe avocado peeled and pitted
  • 3/4 cup nonfat plain Greek yogurt
  • 2-4 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt

FOR SERVING:

  • Tortillas or taco shells of your choice
  • Any other bonus toppings: fresh cilantro diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado (either in place of or in addition to avocado sauce above)

Instructions
 

  • Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
  • Set the Instant Pot to sauté. Heat 1/2 tablespoon of the olive oil. Once hot and shimmering, add half the chicken and sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears.  Remove to a plate and set aside. Add the second half of the chicken and sear each side for 2 to 3 minutes each. Remove to the same plate.
  • With the Instant Pot still on sauté, add the remaining 1/2 tablespoon olive oil. Add the onion, garlic, chili powder, and remaining 1/2 teaspoon kosher salt. Let cook 3 minutes, until the onion beings to soften. Turn the Instant Pot off (on my model, I hit CANCEL). Stir in the chipotle peppers, tomatoes, and reserved chicken. Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching). Pour the lime juice over the top.
  • Lock the lid in place. Cook on manual pressure for 8 minutes. As soon as the time is up, vent immediately. Once you can open the lid, turn the Instant Pot off, and then remove the chicken to a large bowl or plate. Turn the Instant Pot to SAUTE. 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.
  • Prepare the avocado sauce (I like to do this while the chicken is pressure cooking): In a food processor, blend together the avocado, Greek yogurt, 2 tablespoons lime juice, and salt until smooth. Taste and add additional salt or lime juice as desired.
  • To serve: Fill the shells or tortillas with the chicken, drizzle with avocado sauce, and add any desired toppings. Enjoy immediately.

Notes

  • Store leftover chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently on the stove with a splash of chicken stock or extra salsa to keep it from drying out.
  • Leftover avocado sauce can be refrigerated in an airtight container or mason jar (press a piece of plastic wrap over the top to protect it from air) for up to 2 days.

Nutrition

Serving: 1taco (in hard shell), with 2/3 cup shredded chicken and 2 tablespoons sauce (no additional toppings)Calories: 251kcalCarbohydrates: 15gProtein: 26gFat: 10gSaturated Fat: 3gCholesterol: 56mgFiber: 4gSugar: 3g

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237 Comments

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    1. Kathy, I’ve never tested this, but I think you could brown the chicken, spices, onions etc. on the stove, then transfer them to a crock pot with a splash of chicken stock. Cook on high for 2 to 3 hours or low for 4 to 6 (depending on your crockpot). Then, remove the chicken and reduce the cooking liquid on the stove. I hope you enjoy them!

  1. Erin, we made this for dinner last night, and it was definitely a winner! The flavor combo for the chicken was excellent (not to mention super tender and juicy – as always, Instant Pot FTW), but the avocado sauce really tied everything together. Also a bonus – as a two-person household, there are plenty of excellent leftovers! :)5 stars

    1. HOORAY Erin, I’m so glad to hear you enjoyed the chicken! Thanks so much for taking the time to leave this awesome review!

  2. This has become a complete staple at our house! Made it once for a “test” batch (which we promptly devoured) and it’s now become my go-to every time we have house guests. It’s so easy and moist and has a ton of flavor. Thank you!!5 stars

  3. Such a good recipe! Came across it looking for IP shredded chicken cook times and gave it a whirl. So glad I did! The avocado sauce too is a perfect complement. My only modification was to serve it with fresh white corn tortillas that I toasted on my diffusor. With all of the condiments, the 2# of chicken can serve a fair amount of people. Such a good use for the IP. Prepping the sides took longer than the chicken itself. Thanks!5 stars

    1. HOORAY Chris, I’m so glad to hear this was a hit! Thank you so much for taking the time to leave this thoughtful review—those tortillas sound delicious!

    1. Hi Jacki, I haven’t tested it, so I can’t say for certain. If you want to experiment, I think you could add a minute or two to be safe. I hope you enjoy!

  4. I have a packet of chicken thighs. Think that would work okay? Not sure how “shreddable” it will be in the end.

    1. Chicken thighs will work great Lili! I’d just reduce the cooking time by a minute or two since thighs will cook more quickly.

  5. Made it tonight and it was fabulous! The avocado cream is such an awesome compliment to the spicy chicken! Y-U-M!5 stars

    1. HOORAY Kerrie! I’m so glad the recipe is a winner. Thanks so much for giving it a try and taking the time to report back!

    2. I just stumbled upon this recipe but don’t have an Instant Pot.  Any thoughts about adapting this recipe for a crock pot or other?  

      1. Hi Ashley! I’ve never tested this, but I think you could brown the chicken, spices, onions, etc. on the stove, then transfer them to a crock pot with a splash of chicken stock. Cook on high for 2 to 3 hours or low for 4 to 6 (depending on your crockpot). Then, remove the chicken and reduce the cooking liquid on the stove. I hope you enjoy!

  6. One of the best chicken taco recipes I have ever made or had.  I added jalapeños, extra lime juice, and extra salt to the avocado spread…really good. Thanks for sharing this recipe. 5 stars

    1. Rob, that’s great to hear! I’m so glad you enjoyed the recipe, and I appreciate your taking the time to leave this awesome review.

  7. I’m sorry. I’m getting confused. The Adobe peppers are in a can? Or are they three dried Adobe:)

    1. Hi Shari, yes, the chipotle peppers in adobo come in a can. And you use 3 of the peppers out of the can. I hope that helps!

      1. These are incredible, the only change I made which enhances the smokiness of the chipotle peppers is to use a can of fire roasted petite diced tomatoes.  And for toppings I add fresh aromatic cilantro, thinly sliced fresh jalapeño and habanero peppers (de-seeded of course!).   The flavor burst in your mouth is amazing!5 stars

  8. I made this today for a Board Games night with my friends and it was delicious! My friends and brother devoured the tacos. The Chipotle peppers definitely add a kick to it ?5 stars

      1. No problem! I wanted to let you know that it was delicious ?. I’m usually quite scared to cook meat and this was my second time cooking chicken so I’m glad it turned out so well! Do you think it’s possible to substitute chicken for fish? I’m also looking for a good fish tacos recipe to try out.

        1. Unfortunately, I don’t have any experience cooking fish in the Instant Pot. I’d suggest looking online for a fish taco recipe using chipotle chili peppers if you’d like a similar flavor profile. I’ll consider fish tacos for a future recipe too!

    1. I’m so glad you enjoyed it, Savindi! Thanks so much for giving it a try and taking the time to report back!

  9. This was so delicious! I used half the chicken but the full recipe of sauce—I cooked it longer so it reduced more. I shredded the chicken using my kitchen aid stand mixer—worked great!5 stars

  10. Hey, life changing tip that Pinterest taught me: shred chicken with a hand mixer. Make sure it’s in a large deep bowl (it’s messy) and then mix away. You don’t have to wait for it to cool and it’s perfectly shredded in under a minute. (I haven’t made this recipe yet, but I’m making it tonight!)

    1. Rachel, I’ve heard that too and need to try it! Thanks so much for sharing. I hope you loved the chicken!

  11. Hi – this recipe is making my mouth drool simply reading it : ) I do not have an insta pot (maybe the only person on earth ha ha ha) has anyone made them in a slow cooker? if not, would you think I would be able to make these in a slow cooker? Thank you : )5 stars

    1. Hi Laura! Yes, I do think you could make these in a slow cooker. I haven’t tried, so you’d be experimenting (and I’d love to hear how it goes!) I’d sear the chicken and cook the onion/spices on the stove, then transfer everything to a slow cooker with the remaining ingredients. You can reduce the sauce on your stove after. If you decide to play around, I’d love to hear how it goes!

      1. Thank you for the added tips – appreciate it !!! I will be making them on Friday will def let you know how they turned out : )

      2. WoW is all I can say !!!! These were beyond yummy and everyone enjoyed !! Thank you again for the notes and help. The searing def was the key before placing in the crockpot! A def remake!5 stars

        1. Laura, I am so thrilled to hear how much you loved the recipe. THANK YOU for trying it and letting me know!

  12. These were so good that I had to leave a comment. I looked at a few recipes for chicken tacos, most of which used salsa chicken, which I wasn’t feeling. Then I read this one and saw that it had chipotle peppers in it, and I was sold. It’s not as easy as throwing it in and walking away, but it was so worth it! The avocado sauce complemented the smoky chicken perfectly. My husband ate 5 tacos and I ate 3 before we forced ourselves to stop.5 stars

    1. Hannah, I am SOOOO happy to hear it! Thanks for taking time to try the recipe and leave this lovely review!

    2. Hannah, this is just the most wonderful compliment. THANK YOU! So so happy to hear how much you all enjoyed this!

  13. Hi! I have a question about this recipe and using the delay on the instapot.  I fixed it all this morning, browning the chicken, etc, and then locked the lid, and set it to delay about 5 hrs later. When I got home, the delay was still counting down but the pot was cold. The browned chicken had sat in there all day. Do you think it’s still okay to eat?  I’m pressure cooking it right now, so I hope it’s okay!!! 

    1. Holly, I am honestly not sure! I’d suggest doing some food safety reading online and see what you can find out. Sorry I can’t be more helpful! I’ve never used that feature.

  14. Lindsay, I’ve never tried this with frozen chicken breasts, so I can’t say. This recipe actually calls for browning the chicken first, so it does need to be thawed. I promise it’s worth the extra step!

  15. So I’ve made these twice now. Really wonderful. This time I only put in 2 chipotle peppers since my diced tomatoes were fire roasted. And this time I used breasts instead of thighs. I actually think I prefer the thighs a bit more. Easier to shred.5 stars

    1. Lili, this makes me so happy to hear! Thanks for letting me know and taking time to leave this fabulous review as well as your thoughts on thighs vs. breasts!! It means a lot and is very helpful to others too.

    1. Hi Joe! I believe the two are the same idea. The name of the button depends on your model. You want to cook on HIGH pressure.

  16. This was amazingly flavorful! There was so much umami, it tasted like I added MSG. I should have made the avocado sauce though, because it was spicy! You really know what you’re doing, there are many cooking blogs with super bland, basic recipes, but not this is not one of them!5 stars

  17. This was awesome!!!  Very flavorful.  I like spice, but only used one Chipotle pepper since I was serving to kids too and it still had a good kick.   Avocado sauce was a big hit. Will definitely make again.  Thanks for the recipe

  18. Just made this. Feeding a crowd so used 9 large chicken breasts. Added an extra can of tomatoes. Threw everything into the instant pot and closed the lid. Came out perfectly. Very flavorful. Thanks for the recipe! 5 stars

      1. Hi Tobi! I have not tried to double it myself, but everything should stay the same, as long as you have enough room in your Instant Pot. However, it will likely take longer to come to pressure. I hope you enjoy the recipe!

  19. Hi! I tried this recipe and have to agree that it was delicious! However, I have a 2 and 4 year old toddler that are picky with spice. Suggestions on how to take down the kick while still maintaining the savory flavors?

    Thanks!4 stars

    1. Hi Nitza, I’d start by reducing the number of chipotle chiles in adobo—you could drop down to one and see how it goes.

  20. Can you use frozen chicken breast? If so, is there any difference in the amount of time it cooks in the instant pot?

    1. Hi Danett! The blog post has my notes on trying this from frozen—cook on high pressure for 10 minutes instead of 8. I hope you enjoy!

  21. The flavors are delicious but my chicken came out really dry! What did I do wrong? Was there supposed to be enough liquid to cover all the pieces or did I let the quick release take too long??

    1. Hi Jane! I haven’t had this happen before—the only thing I can think of is perhaps your chicken pieces were on the small side and got overcooked. The timing of the pressure release may have affected it too. I’m glad the flavors were still tasty, and I hope it comes out better next time if you give it another try!

  22. Excellent, Excellent, Excellent recipe! The chicken was tender and and loaded with wonderful flavors of chipotle chile. Loved this meal, and I will definitely make this again! Quick and easy recipe for a weeknight meal. I didn’t have the opportunity to make the avocado sauce, but I will next time.5 stars

  23. This recipe was so nice! tasted exactly how i hoped and more. we added a tiny bit of crumbled feta with the radishes and cilantro. thank you!5 stars

  24. I made these last night for dinner and they were DELICIOUS! The only change I made was that I added about a tablespoon of cumin to the mix. I will definitely be making these again! Thanks for the amazing recipe!5 stars

  25. This was very good, although it was too spicy for my wife and kids. I used half the chili powder and only 2 chipotle peppers to keep the heat down. I made milder portions by serving some of the chicken immediately after shredding (before returning to the tomato and onion sauce). Greate use of the sauté function on the instant pot. Will definitely make this again.4 stars

  26. Hi,

    Can I substitute ground Chipotle in this recipe and if so how much would you suggest. Hope to make this weekend. Thanks.

    1. Hi Kenny, I haven’t tried that substitution myself, but you could give it a try. It looks like about 1/2 teaspoon per pepper is the conversion, but you could start with a little bit less if you’re not sure how spicy it might be.

  27. I made this chicken but used rice and made burrito bowls out of it instead of tacos. Chicken was perfect for it. Delicious and sooo easy! 5 stars

  28. Best chicken taco recipe EVER!  I don’t like chicken for tacos or salad.  I’ve made this twice in one week!5 stars

  29. I’d love to double this recipe, but I know the Instant Pot can be tricky for things like this. Do you think it’d work?

    1. Hi Chelsey, I have not tried that myself, but in theory I think it should work as long as you have enough room. (Note that it will likely take longer to come to pressure.)

  30. Made this earlier this week. My husband loved it! He added rice to it and then proceeded to demolish three large tacos. Definitely a keeper.5 stars

  31. I made a double batch of these as part of a taco bar for my son’s college graduation party last week. They were a huge hit. I’m making more tonight. Only change was I added some cumin. 5 stars

    1. Can you explain what you did to double it? Did you just double everything in the recipe and cook it for the regular amount of time?

  32. This is the first recipe I try from your blog and I am now obsessed! I was not expecting it to be so delicious! It was so good that with the leftovers today, I made my boys Nachos and added cheese and threw it i the oven.
    I mostly followed the recipe but did have a few ingredient substitutions. For the chili powder, I used a chipotle flavored one and for the chipotle in adobo, I had a small 3.5 oz can and I dumped it all in. As far as the Avocado Sauce, I used sour cream since I didn’t have greek yogurt and added a jalapeno, half a tomato I had leftover and some cilantro. This is now going to be a staple in our home! Can’t wait to try some more of your recipes!

    1. Thanks for sharing this review, Jeanette! I’m glad the recipe was a hit, and I hope you find many more new favorites!

  33. Amazing! I have tried to make the perfect shredded chicken for months and every time something is off. This recipe is exceptional! I like some spice so I used these ingredients with only about 1.5 pounds of chicken breast. Also, it’s husband approved :) he just ate 2 tacos and more chicken on the side!5 stars

  34. Erin, Your Instantpot Chicken Tacos are amazing! I have eaten at some excellent Mexican food restaurants and I have never had anything better than your creation. I bought my Instantpot as a Christmas present to myself and it is the best appliance I have ever purchased. I love your Instantpot recipes because yours are the best. Thank you.5 stars

  35. I have 1.6 lbs of chicken breast tenderloins,do you know If i can do this exact recipe with this chicken i already have? Thanks!

    1. Hi Brittany, yes, I think that would be fine! I would use a slightly less amount of salt in step 1, but otherwise keep everything the same. I hope you love it!

  36. This is in the instant pot as I type this and boy does my house smell good! I did add some cumin and oregano when adding the chili powder, but I just love my spices. Planning to put this shredded chicken over some romaine lettuce along with corn and beans. When my husband called on his way home from work I was happy to tell him, “Dinner is almost ready” =) Will report back on the turn out!

  37. These came out great!  I only had 12.2 oz of chicken, so I halved the sauce recipe and reduced the cook time from 8 to 6 minutes.  I shredded the chicken in my stand mixer with the paddle attachment.  It’s the perfect amount for two people with some left over.5 stars

  38. So I made this chicken and used it in quesadillas instead of tacos.  It was ah-mazing.  I did do half breasts and half thighs and diced the chicken instead of shredding it, just for personal preference.  Thanks for such a delicious recipe!5 stars

    1. I’m so happy to hear that you enjoyed this recipe, Marissa! Thank you for taking the time to share this kind review!

  39. I used frozen chicken tenders right out of the freezer and this worked great. I added a minute to time, but didn’t change anyting else. Wonderful flavor – going to use for enchiladas. TY for recipe.5 stars

    1. Hi Alisa! Since you have half the amount of chicken, I would recommend cutting all the other ingredients in half as well. I hope you love the recipe!

  40. Even though I used boneless skinless thighs, the chicken came out a little bit dry. The flavor was great though, definitely not too spicy.4 stars

    1. Hi Jenna, I haven’t had this happen before. Perhaps your chicken pieces were on the small side and got overcooked, and the timing of the pressure release may have affected it too. I’m glad the flavors were still tasty, and I hope it comes out better next time if you give it another try!

  41. Hi!

    Does this recipe have enough liquid for to make in the 8 qt instant pot?  If not, what kind of liquid would you add to make it enough?  Just water or maybe chicken broth?  

    Thanks!

    1. Hi Marita! I’d suggest adding an additional 1/4 cup water or chicken broth. You need about 1 1/2 cups of liquid for the 8 quart, and even though the chicken will let off some liquid as it cooks and the tomatoes have liquid too, to play it safe, I’d add a bit extra. I hope this helps!

      1. Thanks so much Erin!  I actually ended up adding 3/4 cup vegetable broth just to be extra safe and just sautéd the liquids at the end for an extra 4 minutes. It came out great. My husband said not only is this the best thing I have ever cooked (which isn’t saying that much since I don’t cook much) but also that it rivaled the tacos at one of the fancy taco restaurants in our city :).

        Since I have little kids who wont eat anything spicy I just did one tsp chili powder, and instead of the peppers I did 2 tsp smoked paprika. 

        Thanks!
        Marita

  42. Thanks for a recipe that actually lives up to it’s claim of being the “best ever”!
    It’s so challenging to sift through the multitude of recipes online to find a decent one for any given dish.  I will be returning to this one over and over.  I didn’t have the adobo chiles on hand so I substituted with a can of green diced chiles and it still turned out awesome, everyone loved it for a taco bar potluck at work.  Thanks again!
     5 stars

  43. I did it!  My first time to use my Instant Pot!  I knew one of your recipes would be perfect for me to start with.  This one was easy to follow and tastes delicious!!!  Thank you!!!!5 stars

  44. Soo good. I tired another recipe online and it was completely bland and tasteless. Had to add soany sauces and condiments to it so that it’s eatable.
    This was so delish! I live on dubai and couldn’t find the Chipotle pepper on Adobe. Can you give a substitute for it ? I added jalepenos instead and a little bit of siracha to the diced tomatoes and it was delish! I5 stars

    1. Thank you for sharing this kind review, Hana! I’m so pleased to hear that this was a hit! This website offers a suggestion for making your own adobo sauce at home, and I hope it helps. What you added sounds like a great option as well!

  45. I put the cooked chicken into my kitchen aide mixer with the wide paddle blade and it shreds it perfectly! I’ve also used a pastry cutter to shred chicken. This recipe is fantastic! Thank you!5 stars

        1. Hi Melissa! I have not tried to double it myself, but everything should stay the same, as long as you have enough room in your Instant Pot. However, it will likely take longer to come to pressure. I hope you enjoy the recipe!

  46. Your instructions for cooking from frozen say to follow the recipe instructions but just cook it longer. Does this include searing the chicken breasts while they are still frozen?

    1. Sorry for the confusion Amy! You will need to skip searing the chicken; it’s not nearly as ideal since searing adds flavor, but in a pinch, it’s certainly an option.

  47. Delicious and easy! The chicken had the perfect amount of heat and we’re delicious as leftovers – we had them cold on top of taco salad! The avocado sauce was great on the tacos! I used 3 tbsp lime juice and I think I would only do 2 next time! Thanks for another great recipe! 5 stars

  48. Recipe says not to use canned chipotle peppers, but that’s all i was able to find. Used canned and it came out awesome!! Love this recipe, definitely a keeper and go to. New Favorite!!5 stars

  49. I don’t normally leave a review but I had to this time. This recipe is Awesome!!!! I made it as written with 2 small changes: I used boneless, skinless chicken thighs since it’s what I had on hand and I reduced the peppers by half because I was afraid it might be too spicy….it was perfect!!!! The tip on using my kitchen aid to shred the chicken – thank you!!! This is going in our regular rotation. Thank you so much for sharing your recipe.5 stars

  50. This was sooo good! It was very easy to put together and was well worth it. My husband loved it and went back for seconds. The only thing that we did differently is not using crunchy taco shells. We are not fans. So we used whole wheat flour tortillas, warmed them in the micro and ate them burrito style. Was excellent!5 stars

  51. I loved this recipe! I doubled it and make it for a large group and it was a hit! Not too spicy, but had just the right amount of kick! It cooked so quickly with the instant pot but remained juicy.5 stars

  52. Super tasty, juicy chicken recipe with so much flavour! I couldn’t find chipotle at the store so I just skipped it, but even without it was great. I put it in taco shells, but also ate it as part of a rice bowl.5 stars

  53. Soo yummy! I used chicken thighs and it turned out incredible. I’m new to the instant pot world and feel like I’ve missed out for years now!5 stars

    1. Hi Domi! Yes, I think that would be fine. I would use a slightly decreased amount of salt in step 1, but otherwise, keep everything the same. I hope you love it!

  54. I’ve made this chicken now on multiple occasions and it is a favorite of mine and my boyfriend’s. It is a bit more work than probably other chicken taco recipes for the instant pot but I think the result is so worth it. It also makes a lot of food, which for this two person household means good leftovers! I like making something like a flauta with the left overs in my air fryer.5 stars

  55. Would I be able to double the recipe in a 6 quart instant pot? I would love to use this recipe for my meal prep. Thank you!

    1. Hi Linda! I haven’t tried to double this myself, but you’ll want to make sure you don’t fill your pot past the max fill line. If you decide to try it, I’d love to hear how it goes!

  56. The chicken was delicious, tender and full of flavor. And done in no time with minimal prep. I used only two chipotles, and added some cumin and oregano. A little heat and smokiness without afterburn :-). This is now saved in my favorites!5 stars

  57. Very good recipe. Made it for wife and son and everything was a hit. The Avocado Sauce was a hit my a picky eater, but once he tasted the “lime sauce” he was sold.5 stars

  58. I recently got an instant pot for Christmas and was looking for recipes online when I came across this one. I will never make chicken tacos any other way again! The chicken was so moist and flavorful! The chipotle peppers give it a delicious smoky heat flavor and the avocado cream sauce perfectly balances the heat. My husband was raving over this meal! I am definitely making these again soon and look forward to trying more recipes from wellplated!5 stars

  59. Amazing! By placing the chicken on top, we can make the sauce spicy and the chicken stays mild enough for my kiddo!!5 stars

    1. Definitely, Melody! You can find some instructions and tips in the blog post itself (under the “To Make This Instant Pot Shredded Chicken from Frozen” section). I hope this helps!

  60. This was truly the best taco we’ve ever had. This is now our only go-to for tacos. My husband invited his parents over to show off our new meal. Thank you for sharing.5 stars

  61. So yummy! But if you can’t do spice, I don’t recommend 3 chipotle peppers, maybe one for flavor. I’m a wimp but I ate two tacos and omg! So yummy! I also puréed my sauce after shredding the chicken.4 stars

  62. I threw everything in the instapot and cooked it for 35 minutes high pressure. I didn’t drain the can tomatoes. The avocado dressing was a hit!! I used almond milk instead of Greek yogurt. All my kids enjoyed the tacos. I will definitely make this again. It took no effort.5 stars

  63. This was SO good! I had never used the instant-pot, or this dish. But you made it very clear, and the instructions/ times were perfect!5 stars

  64. I love everything about this recipe! If you use the crock pot method try this after shredding the chicken: heat oil in large pan and without crowding brown til slightly crisp on the bottom. Then flip over and add some of the juice from the crock. That little bit of crispy is a game changer. Thank you for another great recipe!5 stars

  65. This sounds absolutely delicious. I can’t wait to make it for my girlfriend’s birthday dinner tomorrow. Do you add the tomato juices from the can when pressure cooking the chicken or should I drain the tomatoes?5 stars

        1. Hi Angela! Yes you can make the chicken in the oven. Here is a recipe for reference: https://www.wellplated.com/baked-chicken-breast/ Hope you enjoy it!

  66. I have this recipe printed and saved in my recipe binder. I absolutely love this recipe. The chicken is so tasty. Has lots of flavor! I’d like to get the nutrition facts of the chicken without the taco shell included if I may. Thank you for sharing!!!5 stars

    1. I’m so happy that you’ve enjoyed it, Cathy! Thank you for sharing this kind review! Unfortunately, I only have the nutrition information listed. However, you could use an online calculator (like MyFitnessPal) to find an estimate based on your exact ingredients. I hope this helps!

  67. I’ve made this recipe a few times with chicken and also tried it out with brisket beef- all amazing!
    I paired it with a red pepper and pineapple salsa, or cabbage slaw since I love the combination of spicy and sweet, and they really helped balance the flavors!
    This recipe is on repeat in my house!5 stars

    1. I’m so happy that you’ve enjoyed the recipe, Emily! Thank you for sharing this kind review!

  68. These really are the best. SO flavorful and SO easy! If I’m in a hurry, I skip the sauté step and still get an incredible meal.5 stars

    1. I’m so happy that you’ve enjoyed the recipe, Stephanie! Thank you for sharing this kind review!

  69. Made this recipe on the whim! Simple easy ingredients – these were delicious shredded chicken tacos! Had mine on blue corn shells and added some Aardvark hot sauce. Yummy!!5 stars

  70. This recipe looks amazing and there are plenty of great reviews, but I have a question. I know there needs to be enough liquid when pressure cooking (usually at least a cup) and I see that there would be liquid in the tomatoes and the added lime juice but I’m questioning how that’s enough liquid. Can you help me understand? Thanks!

    1. Hi Lindsay! Between the tomatoes, lime juice, and the liquid released from the chicken, there ends up being enough liquid for this recipe to come to pressure. I hope this helps and that you enjoy the tacos if you try them!

  71. Fantastic recipe. Thanks so much. Had to do a few mods cuz it snowing here in MT (5/23) and I didn’t want to go the store. Used a splash of bottled lime and some orange juice. No chipotle so I hacked up a jalapeno. It really didn’t matter so much as with all truly great recipes there is room to adlib. Our goto Mexican chicken from now on, nothing else we know of comes close. Big kudos!!!5 stars

  72. Just made this tonight and WOW!!!!! Delicious. I used a can of fire roasted tomato instead because that’s all I had and I fried my own taco shells and they were a crowd pleaser!!!5 stars

  73. Great, easy delicious recipe that’s easy to change up to suit your needs. I had a yellow bell pepper to use up so I added that with the onion. I used a can of petite diced tomatoes with green chilis. I also stirred in a drained can of black beans and a drained can of corn at the end when you add the chicken back in. So good! We stuffed the mixture into flour tortillas for burritos and will be using it to top nachos tonight! Thanks for the great recipe!5 stars

  74. Better the second day! My chicken did not come out tender so I chopped it into small pieces. It was excellent the second day after the chicken was chopped and the spices blended. 👍😁 I followed the directions exactly for the chicken. Any advice on making the chicken tender?4 stars

    1. Hi Pam, I’m sorry to hear the chicken didn’t turn out as tender as you hope. I’m glad you were able to enjoy it the second day. Thank you for this kind review.

  75. Such flavor!!! My husband is always the cook in the family, and he couldn’t compliment these tacos enough! I’ve brought them to work, he’s brought them to work, all compliments! People want seconds, I never get to bring any leftovers back home! I followed recipe exactly, (we put aside some plain shredded chicken for the kids tacos) and they have just enough spicy flavor for me- hubby adds more chipotle peppers . I added shredded red cabbage with a bolthouse farms avocado cilantro salad dressing- perfect. (I haven’t made her cilantro avocado dressing yet). We make this recipe often! I actually use chicken thighs for a little more fat and a little more flavor. It’s great! Thanks so much for this recipe!5 stars

  76. Never made chicken tacos, decide on this one, it was awesome, I made fresh guacamole for it, was a big hit with my daughter who loves tacos .4 stars

  77. Think you could double to recipe in the same pressure cooker? I think the only thing that would change would be that the chicken would overlap and you’d have to have 2 layers of chicken.

    1. Hi Doug! I haven’t tried to double this myself, but you’ll want to make sure you don’t fill your pot past the max fill line. If you decide to try it, I’d love to hear how it goes!

  78. This was exactly what I was looking for. The chicken is so tender and flavorful. I added extra garlic because I’m a garlic freak but either way absolutely amazing. I also only used 2 Chipotle peppers, because I’m sensitive to heat, and it was just the right amount. Thanks for sharing it!!5 stars

  79. I made this recipe tonight and we loved it! Two changes, I added a sprinkling of garlic powder to the top before cooking the chicken mixture and ONLY one teaspoon of chili powder, plus an additional tablespoon or so of taco seasoning mix and skipped the peppers. I used two LARGE chicken breasts and found I needed to cook for an additional two minutes to get the chicken to shred.5 stars

  80. My family loved it. I did substitute a small jar of salsa instead of the tomatoes (my family likes spicy food), and they raved about it.5 stars

  81. Hi, I’m new to the insta pot my question is if I’m to double or triple this recipe am I to make this in batches ? I’m thinking it cannot be done in one shot can it? My other question is can I mix breast and thighs together ? Thanks so much can’t wait to try!

    1. Hi Maria! I haven’t tried to double or triple this myself, but you’ll want to make sure you don’t fill your pot past the max fill line. If you decide to try it, I’d love to hear how it goes!

  82. I’ve tried quite a few Instant Pot shredded chicken recipes and this is my favorite so far! I made a couple of changes because of what I had on hand. I used chicken thighs instead of breasts and instead of chili powder (we’re out at the moment) I used smoked paprika and cumin. This tasted soooo good in chicken quesadillas. Thanks, Erin!5 stars

  83. I made this for dinner last night and holy smokes – it is DELISH!
    I am not experiences in the kitchen at all, but it was such a simple recipe to follow and impossible to mess up.

    Tasty chicken tacos last night for dinner with my partner… We each made 3 tacos and still have leftovers for shredded chicken taco salads for my lunches!! This will definitely become a regular meal in our rotation.

    I love that Erin always includes info about storing leftovers!!5 stars

  84. Hey Erin,

    Havent tried this recipe yet… wondering if I’d be able to make it in a crock pot instead of the instant pot and how would using a crock pot change, in the way of cook time. Any recommendations?

    1. Hi Natasza! Here are my directions for making crockpot shredded chicken: https://www.wellplated.com/crock-pot-shredded-chicken/ Hope this helps!

  85. Big fan of this recipe, easy & it’s got some heat which we love. Any suggestions for scaling this up for a big group?5 stars

    1. Hi Lainy! So glad you enjoyed the recipe! In the recipe card it allows you to change the serving sizes. It will double or triple the ingredients only. It will not adjust the cook time. The biggest take aways is first, can your instant pot hold double/or triple the ingredients. You will probably need to add time too. I am not able to advise on how much, because I haven’t done it myself. If you decide to experiment, let me know how it goes!

  86. Soooo yummy! The Chile Adobo is the secret weapon in this!! I was out of canned diced tomatoes so subbed for 2 cups diced fresh tomatoes, salted, and about 1/2 cup of so beef broth since that’s what I had on hand. Sooooo good! Will be making again and again :)5 stars

  87. This recipe is delish! Another trick for your tool belt is to use a handmixer to beat the chicken, pork, beef, or whatever meat you want to shred. ;)5 stars

  88. I loved this recipe! I was so tired of boring chicken tacos but this is anything but boring. I used boneless, skinless chicken thighs, added some cumin, cut the recipe in half (there are only 2 of us), and it was perfect. We even have enough for some chicken quesadillas for lunch today. I will definitely be returning for this recipe again!5 stars

    1. Hi Jeni! I can’t say for certain, as I haven’t tried it myself. It will likely take the pot longer to come to pressure, but the cooking time should remain pretty similar. I hope you enjoy it!

  89. This is the BEST taco recipe EVER!!

    We are having a guest that is gluten free, can I serve this to her?

    1. Hi Mary, you should have no problem serving this. Just make sure any seasonings and tortilla shells are gluten free. Thank you!

  90. Outstanding! I NEVER comment on recipes. This one is different. I had a hankering for some tacos from my favorite Mexican taco place for lunch today ( I work from home). I didn’t feel like driving there. I found your recipe and made it. Absolutely perfect! The only slight modifications I did was adding 2 bay leaves and then instead of cooking the sauce on the stove I did it in my instant pot on saute for like 5 minutes, then used my immersion blender to blend the tomatoes and onions (after taking out bay leaves) then added in the shredded chicken. Tasted just like my fav chicken tacos! No really, I’m serious!5 stars

  91. I thought this was delicious although VERY spicy (and I like spice!) I wonder if the brand of chipotle peppers in adobo makes a difference? Next time I would probably scale back to just 2.5 stars

    1. Hi Lynn! So glad you enjoyed the recipe! Thank you for this kind review and feedback about the peppers!