Instant Pot Shredded Chicken Tacos
Use fresh or frozen chicken when making these 5 minute prep Instant Pot Shredded Chicken Tacos. Juicy shredded chicken that can be used for quesadillas, taco salads, fajitas and so much more. A delicious dinners that requires minimal effort.
Ingredients
- 1 ½ lbchicken breast
- 1 cchicken broth
- 2 torange juice
- 2 tlime juice
- 2 tspchili powder
- ¾ tspgarlic powder
- ½ tspcumin
- ½ tsporegano
- ¼ tspcayenne pepper
- ½ tspsea salt
- ½ tsppepper
- ⅓ ccilantro, freshly chopped
- taco fixings: tortillas, cheese, lettuce, sour cream, etc.
Directions
- 1
Place the chicken breast in Instant Pot trying to overlap as little as possible. For fresh chicken, place on trivet and for frozen chicken, place directly into the pan. Pour the chicken broth, orange juice, and lime juice over top.
- 2
Whisk together all of the spices, salt and pepper and generously cover all of the chicken. Cover the Instant Pot with the lid and lock it. Set the vent to "Sealing."
- 3
Set the Instant Pot to "Manual" or "Pressure Cook" for: 8-10 minutes for fresh and 10-12 minutes for frozen. Aim for the higher amount of time for thicker chicken. It will take about 10 minutes for pressure to build up. If your chicken breasts are on the larger side (12-14 oz.) you can cook up to 15 minutes.
- 4
When the cycle is complete, do a quick release and check the temperature of the chicken. If it has not reached 165°F yet, close the lid and cook for another 2-3 minutes. If it is very close, you can shut and allow it to rest until it reaches the temperature.
- 5
When the chicken is cooked, remove it from the Instant Pot and shred it using two forks. Place back in the instant pot with the juices and stir. Add the freshly chopped cilantro and stir in.
- 6
Keep the heat on warm until ready to serve and enjoy. Save leftovers in an air tight container in the refrigerator for about 5 days and in the freezer for 2 months.