Instant Pot Mexican Shredded Chicken for Tacos
Instant Pot Mexican Shredded Chicken is your ultimate solution for a quick and delicious meal that’s bursting with flavor. Perfectly seasoned and cooked to tender perfection, this chicken makes an ideal filling for tacos or can be enjoyed atop salads and quesadillas. With minimal prep time, you’ll transform any ordinary weeknight into a festive taco night, complete with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 medium onion, diced
- 1 cup low-sodium chicken broth
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp chili powder
Instructions
- Place chicken breasts in the Instant Pot.
- Add minced garlic, diced onion, chicken broth, cumin, paprika, and chili powder; stir to combine.
- Seal the lid and set the Instant Pot to high pressure for 15 minutes.
- After cooking, perform a quick release of steam and open the lid.
- Remove chicken breasts and shred using two forks.
- Serve in warm tortillas with your favorite garnishes.
Nutrition
- Serving Size: 1 taco (approx. 150g)
- Calories: 260
- Sugar: 0g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 80mg
Keywords: - For added depth of flavor, consider searing the chicken before adding other ingredients. - Customize your dish by incorporating diced bell peppers or swapping salsa for your preferred hot sauce. - Store leftovers in an airtight container for up to four days or freeze for up to three months.