Shredded Chicken Tacos
These shredded chicken tacos are one of our favorite easy recipes for busy weeknight dinners. Not only are they made quickly in an Instant Pot, they are also customizable with your favorite toppings like cheese, sour cream, hot sauce, and guacamole.
Equipment
Ingredients
- 1 1/2 pounds chicken breasts
- 16 oz salsa
Instructions
- Place chicken in instant pot and top with salsa. Set on manual high pressure for 10 minutes.
- Instant pot will take about 10 minutes to come to pressure and cook. After cook time is complete, wait 10 minutes before releasing steam valve. Remove chicken from pot and shred with 2 forks or fork and tongs on cutting board.
- Place chicken back into pot and stir. Before serving, drain excess liquid by straining chicken in colander or fine mesh strainer.
- Heat taco shells in toaster oven for 30-40 seconds on toast (optional). Fill shells with chicken and top with your favorite toppings.
Notes
This recipe also works with frozen chicken breast, just increase cook time to 12 minutes.
Straining excess liquid before use prevents tacos from getting soft.
Leftovers can be stored in refrigerator up to 3 days. If chicken hasn’t been previously frozen, you can also freeze leftovers in a freezer bag or other freezer-safe container for 3-4 months. Defrost in refrigerator or place container and contents in a container of cool water. Reheat covered in microwave or on the stovetop.
Leftover ideas: quesadilla, burrito, nachos, rice bowl, salad