There is nothing quite as comforting and flavorful as a great taco night, and this Instant Pot Shredded Chicken Tacos Recipe is my go-to for an easy, satisfying meal that never disappoints. Tender chicken breasts simmered with smoky chipotle peppers, vibrant lime, and a medley of spices come out juicy and perfect every single time thanks to the magic of the Instant Pot. This recipe effortlessly balances bold flavors with creamy avocado sauce, making weeknight dinners or casual gatherings a total hit with minimal fuss.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, fresh ingredients, each bringing a unique layer of flavor and texture that builds the perfect shredded chicken taco. From the aromatic garlic to the zesty lime juice, every element contributes to a deliciously balanced and colorful dish.
- Extra-virgin olive oil: Adds a smooth richness and helps in browning the chicken to lock in flavor.
- Boneless, skinless chicken breasts: The lean protein base that shreds beautifully after pressure cooking.
- Kosher salt: Enhances every flavor in the dish; dividing it ensures balanced seasoning throughout.
- Ground black pepper: A subtle heat that compliments the spices without overpowering.
- Yellow onion: Brings sweetness and depth when sautéed with the garlic and spices.
- Garlic cloves: Infuses a savory note that’s essential in Mexican-inspired dishes.
- Chili powder: Provides warmth and a hint of smokiness to the chicken.
- Chipotle peppers in adobo: These smoky, spicy peppers add a deep, smoky heat that is the heart of this recipe.
- Diced tomatoes in juice: Provide acidity and moisture to the chicken while enriching the sauce.
- Fresh lime juice: Adds a burst of brightness and helps balance richer flavors.
- Ripe avocado: For creamy, luscious avocado sauce that cools and complements the spice.
- Nonfat plain Greek yogurt: Adds tanginess and creaminess to the avocado sauce without extra heaviness.
- Kosher salt and fresh lime juice (for avocado sauce): Fine-tunes the avocado sauce for perfect balance.
- Tortillas or taco shells: Choose your favorite to hold all this delicious filling.
- Bonus toppings like fresh cilantro: Add freshness and a pop of herbal brightness.
How to Make Instant Pot Shredded Chicken Tacos Recipe
Step 1: Season the Chicken
Start by seasoning your chicken breasts generously with kosher salt and pepper. This simple step is crucial as it lays the foundation for a flavorful dish — every piece of chicken should be seasoned to ensure every bite is tasty all the way through.
Step 2: Sear the Chicken
Set your Instant Pot to sauté and heat half of the olive oil until hot and shimmering. Brown the chicken in batches without touching it too much to get a beautiful crust that intensifies flavor. This quick sear locks juices and adds personality to the meat before pressure cooking.
Step 3: Sauté Aromatics and Combine
Using the remaining olive oil, sauté your onion, garlic, and chili powder right in the Instant Pot for a few minutes until fragrant and soft. Then add the smoky chipotle peppers, diced tomatoes, and arrange the seared chicken back into the pot. Pour fresh lime juice over everything to brighten the flavors just before sealing the lid.
Step 4: Pressure Cook and Shred
Lock the lid and cook the mixture on manual pressure for 8 minutes. Once done, release the pressure immediately and open the pot. Remove the chicken and shred it while the liquid simmers and reduces, concentrating the sauce flavors for a few more minutes. This step creates tender, juicy chicken infused with a smoky, tangy sauce.
Step 5: Return Chicken to Sauce
Turn the Instant Pot off and stir the shredded chicken back into the thickened sauce, making sure every morsel is coated in that incredible, rich sauce that makes this recipe unforgettable.
Step 6: Make the Avocado Sauce
While the chicken is cooking, blend ripe avocado, Greek yogurt, lime juice, and kosher salt until silky smooth. This creamy sauce provides a refreshing counterpoint to the smoky chipotle chicken, creating a perfect harmony of flavors on your tacos.
Step 7: Assemble and Enjoy
Fill your tortillas or shells with the luscious shredded chicken, drizzle generously with avocado sauce, and pile on any extra toppings you love. From fresh cilantro to a squeeze of lime, each bite is a fiesta of taste, texture, and comfort.
How to Serve Instant Pot Shredded Chicken Tacos Recipe
Garnishes
Fresh cilantro, sliced jalapeños, diced onions, or crumbled queso fresco will all elevate your tacos with bursts of flavor and texture. These garnishes add a fresh contrast to the savory chicken and creamy avocado sauce, making each bite exciting.
Side Dishes
Crisp Mexican street corn, zesty black bean salad, or classic Spanish rice are perfect companions. These sides provide additional textures and flavors that round out the meal without stealing the spotlight from your star dish.
Creative Ways to Present
Try serving these tacos on crispy tostada shells or hearty lettuce wraps for a fun twist. You can also place the shredded chicken on a platter and let everyone build their own tacos with assorted toppings — it’s a festive and interactive meal experience.
Make Ahead and Storage
Storing Leftovers
Store leftover shredded chicken and sauce in an airtight container in the refrigerator for up to 4 days. Keeping the sauce and chicken together helps the meat stay moist and flavorful when reheated.
Freezing
This recipe freezes beautifully. Portion the shredded chicken and sauce into freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the fridge before reheating to preserve the texture and taste.
Reheating
Reheat on the stovetop over low heat, stirring occasionally until warmed through. Adding a splash of water or broth can help loosen the sauce if it thickens too much in the fridge. Alternatively, reheat in the microwave covered, stirring every 30 seconds for even heating.
FAQs
Can I use chicken thighs instead of breasts for this Instant Pot Shredded Chicken Tacos Recipe?
Absolutely! Chicken thighs will yield a slightly richer, more tender result thanks to their higher fat content. Just adjust the cooking time to 10 minutes for best results.
How spicy are these tacos?
The chipotle peppers add a smoky heat that’s balanced by the creamy avocado sauce. If you prefer milder flavors, start with fewer peppers or remove the seeds before adding them.
Can I make the avocado sauce ahead of time?
You can, but it’s best fresh. If made ahead, store it tightly covered with plastic wrap pressed onto the surface to prevent browning and refrigerate for up to 24 hours.
Is it necessary to sear the chicken before pressure cooking?
Searing adds extra flavor and a lovely browned texture. However, if you’re short on time, you can skip this step, and the chicken will still be delicious, just slightly less caramelized.
What type of tortillas work best?
Corn tortillas are traditional and offer a slightly nutty flavor which complements the smoky chicken well, but flour tortillas work just as beautifully if you prefer a softer, chewier base.
Final Thoughts
I can’t recommend this Instant Pot Shredded Chicken Tacos Recipe enough for those busy nights when you want incredible flavors with minimal hassle. It’s a recipe that’s as fun to make as it is to eat, bringing friends and family together around a table filled with comfort and joy. Give it a try and watch it become one of your favorite taco night staples!
Print
Instant Pot Shredded Chicken Tacos Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 to 6 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Low Fat
Description
This Instant Pot Shredded Chicken Tacos recipe offers a flavorful, tender chicken filling cooked quickly under pressure and complemented by a creamy avocado yogurt sauce. Perfect for an easy weeknight meal, these tacos bring together smoky chipotle peppers, fresh lime juice, and a blend of spices for a vibrant Mexican-inspired dish.
Ingredients
Chicken and Cooking
- 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
- 1 1/2 teaspoons kosher salt (divided)
- 1/2 teaspoon ground 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
- 1 can diced tomatoes in their juices (14 ounces)
- 1/4 cup freshly squeezed lime juice (from about 1 medium lime)
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
To Serve
- Tortillas or taco shells of your choice
- Any other bonus toppings: fresh cilantro
Instructions
- Season the Chicken: Season both sides of the chicken breasts with 1 teaspoon kosher salt and ground black pepper, ensuring an even coating to enhance flavor.
- Sear the Chicken: Set the Instant Pot to sauté mode and heat 1/2 tablespoon olive oil. Sear half of the chicken pieces for 2 to 3 minutes on each side without disturbing until browned but not cooked through. Remove to a plate and repeat with the remaining chicken.
- Sauté Aromatics: With the Instant Pot still on sauté, add the remaining 1/2 tablespoon olive oil. Add the sliced onion, minced garlic, chili powder, and remaining 1/2 teaspoon kosher salt. Cook for about 3 minutes until the onion softens, then turn the Instant Pot off. Stir in the chipotle peppers, diced tomatoes, and place the seared chicken back into the pot in a single layer. Pour freshly squeezed lime juice over the chicken.
- Pressure Cook the Chicken: Lock the lid in place and cook on manual pressure for 8 minutes. Once the cooking time is complete, perform an immediate release of pressure. Open the lid, turn the Instant Pot off, and transfer the chicken to a large bowl or plate. Set the Instant Pot to sauté again and simmer the cooking liquid for 5 to 10 minutes, stirring occasionally, until it reduces by about half. Meanwhile, shred the chicken using two forks or your fingers once cool enough.
- Coat Chicken in Sauce: Turn the Instant Pot off, return the shredded chicken to the pot, and stir to coat thoroughly in the reduced sauce to infuse flavor.
- Prepare Avocado Sauce: While the chicken cooks, blend the avocado, Greek yogurt, 2 tablespoons lime juice, and 1/4 teaspoon kosher salt in a food processor until smooth. Taste and adjust with additional lime juice or salt as desired.
- Assemble and Serve: Fill tortillas or taco shells with the shredded chicken mixture, drizzle with the creamy avocado sauce, and garnish with fresh cilantro or other preferred toppings. Serve immediately for best flavor and texture.
Notes
- You can adjust the number of chipotle peppers based on your spice preference.
- Using fresh lime juice instead of bottled juice markedly improves the brightness of the dish.
- Allow the chicken to rest briefly before shredding to retain moisture.
- This recipe can be doubled and the cooking time remains the same due to Instant Pot pressure cooking efficiency.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- For gluten-free tacos, opt for corn tortillas or gluten-free taco shells.
