Instant Pot Shredded Chicken Tacos
Ingredients
- 1 tablespoon extra-virgin olive oil
divided
- 2 pounds boneless
skinless chicken breasts, cut in half if large), (about 4 small/medium or 3 medium/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
- 1 can diced tomatoes in their juices)
(14 ounces
- 1/4 cup freshly squeezed lime juice
from about 1 medium lime
- 1 ripe avocado
peeled and pitted
- 3/4 cup nonfat plain Greek yogurt
- 2-4 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
- Tortillas or taco shells of your choice
- Any other bonus toppings: fresh cilantro
Directions
- 1
Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
- 2
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.
- 3
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.
- 4
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).
- 5
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.
- 6
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.
- 7
To serve: Fill the shells or tortillas with the chicken, drizzle with avocado sauce, and add any desired toppings. Enjoy immediately.
Instant Pot Shredded Chicken Tacos
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About this Recipe
Craving flavorful, juicy tacos that come together effortlessly on a weeknight? These Instant Pot Shredded Chicken Tacos deliver the best ever Mexican chicken, making dinner a breeze without sacrificing taste.
The magic of the Instant Pot truly shines here, transforming simple chicken breasts into succulent, shreddable perfection infused with rich, smoky chipotle and bright lime. This pressure cooker method guarantees tender chicken every time, soaking up all the delicious spices and aromatics for an explosion of flavor in every bite.
Get ready for a vibrant taco experience where tender, seasoned shredded chicken takes center stage. You'll savor the savory depth from garlic and chili powder, a delightful smokiness from chipotle peppers in adobo, and a refreshing tang from fresh lime juice. Paired with a creamy, zesty avocado-lime crema, each taco offers a harmonious balance of texture and taste that's both satisfying and surprisingly light. This recipe is designed to bring a festive yet easy meal to your table, perfect for family dinners or casual gatherings.
Customization & Variations
Feel free to personalize your tacos! While this recipe calls for chicken breasts, you can easily use your favorite tortillas or taco shells, from soft corn to crispy hard shells. Enhance your serving experience with bonus toppings like fresh cilantro, adding a burst of color and herbaceous freshness. For the creamy avocado-lime crema, if you don't have nonfat plain Greek yogurt, you can substitute with sour cream for a similar rich texture. Adjust the chipotle peppers to your preference for more or less heat.
These Instant Pot Shredded Chicken Tacos are ideal for a fun and easy weeknight dinner or a relaxed weekend meal. Serve them buffet-style with all the fixings, letting everyone build their perfect taco. The vibrant flavors pair beautifully with a simple side salad or some fresh salsa.