Instant Pot Chicken Taco Meat requires only 3 ingredient and takes only 30 minutes, from start to finish!
The recipe is basically the same as our Crockpot Chicken Taco Meat, but here we provide you with the detailed instructions on how to make it in the Instant Pot.
How to make Instant Pot Chicken Taco Meat
- Add all ingredients into the Instant Pot. (Flip chicken around a few times to coat with seasoning/broth.) Secure the lid, and set valve to "sealing".
- Turn the Instant Pot onto "Manual" mode for 10 min, (or pressure cook on HIGH).
- Once the time is up, allow a 10 min natural release (meaning: leave it alone!) followed by a "quick release" (set the valve to venting).
- Transfer the chicken breast to a large bowl, and shred with two forks (or use a stand mixer).
- Whisk the reserved juices in the instant pot until well blended. Then scoop out a ½ cup, and mix into the shredded chicken.
- Ready to Serve!
Need less Chicken?
We wanted to make this chicken one night, but we only had a couple of chicken breast. So we tested this recipe out in our 6qt. Instant Pot for half the recipe. That is:
- 1.5 lb chicken breast (2 large breast)
- ½ cup chicken broth
- 2 tablespoon taco seasoning
Cooked it for the same amount of time, and it came out perfect!
We also used our stand mixer to shred it in less than 1 minute!
It took only a minute to throw ingredients into the Instant pot, 8-10 minutes to come to pressure, 10 minutes to cook, 10 minute natural release, and 1 minute to shred.
Warmed up some tortillas for tacos while the chicken was cooking, so we had dinner ready in less than 35 minutes!
Don't forget to top your tacos with some Taco Shop Red or Green Hot Sauce!
Ways to Use
This chicken taco meat is so versatile! We've used it on tacos, quesadillas, salads, burritos, taquitos, and enchiladas.
Try it in some of our recipes in place of the recommended chicken or protein, for an extra flavor-boost! Like our:
- Green Enchiladas
- Red Enchiladas
- Baked Chiles Rellenos (in place of the ground turkey)
- Crispy Baked Bean Tacos (in place of the beans)
Storing Instant Pot Chicken Taco Meat
- FRIDGE: Store the chicken taco meat in an airtight container for up to 4 days.
- FREEZER: Freeze in an airtight container, or freezer-bag for up to 3 months.
- Freezer Tip: Store and flatten it out in freezer zip-loc bags. Takes up less space in the freezer, and helps it thaw quicker when it's time to use!
Enjoy! 🙂
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Instant Pot Chicken Taco Meat {3-Ingredient, 30 minute Recipe}
Equipment
Ingredients
- 3 lbs chicken breast (boneless, skinless)
- 1 cup chicken broth (or use water)
- 4 tablespoon homemade taco seasoning (or 2 packets store-bought)
Instructions
- Add all ingredients into the Instant Pot. (Flip chicken around a few times to coat with seasoning/broth.) Secure the lid, and set valve to "sealing".
- Turn the Instant Pot on "Manual" mode for 10 min (or pressure cook on "HIGH").
- Once the time is up, allow a 10 min natural release (meaning: leave it alone!) followed by a "quick release" (set the valve to "venting").
- Transfer the chicken breast to a large bowl, and shred with two forks (or use a stand mixer).
- Whisk the reserved juices in the instant pot until well blended. Then scoop out a ½ cup, and mix into the shredded chicken. (see notes)
- Ready to serve!
Notes
- For easy shredding: Use a stand-mixer. The fork method works just fine, but it takes only 1 minute to shred in my Kitchen-Aid! (I like using the paddle attachment.)
- After shredding chicken: You can add more than the recommended amount of reserved broth, until desired consistency/flavor is reached.
Nutrition Facts
