Superfast and delicious shredded chicken tacos made in the Instant Pot. Be sure to check out our step by step photos and awesome serving suggestions above!
In a small bowl, stir together salt, cumin, onion powder, chili powder, paprika, and black pepper.
Sprinkle chicken all over with spice mixture. Set aside.
Set InstantPot to saute; add olive oil and garlic.
When oil is hot and garlic is sizzling, remove garlic and add chicken.
Cook chicken just until browned on both sides, about 3 minutes per side.
Add chicken stock to InstantPot with chicken; return to garlic to InstantPot.
Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
Set InstantPot to cook at High Pressure for 15 minutes.
After cooking is complete, let pressure release naturally for 5 minutes. After that, manually
release the pressure by turning the Steam Release Valve to “venting.”
Using two forks, shred chicken. Squeeze lime over chicken in InstantPot; toss with cooking juices to coat.
Serve shredded chicken with tortillas and assorted toppings.
Notes
Feel free to double this recipe to serve more people. To make it easier, remove the chicken to a cutting board to shred, then return to the InstantPot to combine with the cooking liquid and lime juice.
Substitute boneless skinless turkey breast for the chicken.
If you like spicy tacos, stir ¼ teaspoon cayenne pepper into the seasoning blend, or simply top tacos with hot sauce.
If you’re serving adults, substitute the chicken stock for beer for an extra level of flavor.
Splurge on organic, hormone-free, pasture-raised chicken for the best flavor.