Description
A quick and flavorful Instant Pot shredded chicken recipe perfect for tacos, nachos, salads, and more. This recipe uses simple ingredients like chicken breasts, low-sodium chicken broth, salsa, and taco seasoning to create tender, juicy shredded chicken with minimal effort and cooking time.
Ingredients
Scale
Chicken and Seasoning
- 1 lb. boneless, skinless chicken breasts (about 2 breasts; thighs can also be used)
- 1 tbsp olive oil
- 2 tbsp taco seasoning
- 1 jalapeño and/or chipotle in adobo, diced (optional)
Liquid
- ½ cup low-sodium chicken broth
- ¼ cup salsa
Instructions
- Prepare the Instant Pot: Add the chicken broth and salsa to the Instant Pot and stir to combine.
- Season the chicken: Drizzle the chicken breasts with olive oil and sprinkle the taco seasoning evenly over all sides. Rub the seasoning into the chicken to ensure it is fully coated.
- Arrange in pot: Place the seasoned chicken breasts in an even layer inside the Instant Pot.
- Add optional heat: Scatter the diced jalapeño and/or chipotle pepper over the top of the chicken if you want extra spice.
- Seal the Instant Pot: Attach the lid and make sure the valve is set to the sealing position.
- Pressure cook: Set your Instant Pot to Manual or Pressure Cook mode and cook on high pressure for 12 minutes.
- Release pressure: Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully switch the valve to venting to release any remaining pressure. Confirm the chicken’s internal temperature is at least 165°F before proceeding.
- Shred and serve: Remove the chicken from the pot and shred with two forks. Use the shredded chicken in tacos, on nachos, in salads, or as desired.
Notes
- You can substitute chicken thighs for breasts if preferred; adjust cooking time accordingly if thighs are particularly large.
- Use low-sodium chicken broth to keep the sodium level balanced when combined with taco seasoning and salsa.
- For a spicier version, include both jalapeño and chipotle pepper or adjust according to your heat preference.
- Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Ensure the Instant Pot’s valve is properly sealed before cooking to avoid steam leaks and ensure proper pressure build-up.
