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a close up of 3 instant pot chicken tacos topped with cilantro, onion and salsa with limes in the background.

Shredded Instant Pot Chicken Taco Recipe (3 Ingredients)

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This easy Instant Pot chicken tacos recipe is a great option for busy nights. With just three ingredients and a short cook time, it’s perfect for Taco Tuesday or any time you need a quick Mexican food fix!
Course Main Course
Cuisine American, Mexican
Keyword easy dinner, easy recipe, instant pot, tacos
Prep Time 10 minutes
Cook Time 10 minutes
Release Time 10 minutes
Servings 6 people

Equipment

Ingredients

FOR THE CHICKEN

FOR THE TACOS

  • Taco Shells hard or soft, corn or flour, warmed
  • ½ cup White or Red Onion roughly chopped
  • ½ cup Fresh Cilantro roughly chopped
  • 1 recipe Spicy Salsa
  • 1 large Fresh Lime cut into wedges

Instructions

  • Pour half of the enchilada sauce into the bottom of the instant pot.
  • Add the chicken thighs and sprinkle with salt.
  • ​Pour the remaining sauce over the top, secure the lid and steam valve, and cook on high pressure for 10 minutes.
  • Let the pressure cooking process finish with a natural release (or wait 10 minutes before a quick release).
  • Shred the chicken. If you're using a hand mixer you can shred the chicken right in the instant pot. But if you're using a stand mixer or forks to shred them, remove the chicken and do it in a bowl or on top of a cutting board then place it back in the instant pot.
  • Turn on the sauté function to cook the shredded chicken in the sauce for about 10 minutes.
  • Serve with warm tortillas and your favorite taco toppings like onion, cilantro, salsa, and hot sauce with a squeeze of lime juice.. If the amount of liquid makes the chicken too saucy, you can use a slotted spoon to separate the chicken from the sauce.