Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
The best Instant Pot shredded chicken taco meat! It’s saucy, juicy, full of flavor, and perfectly tender. The best addition to your tacos, burrito bowls, taco salads, tostadas, etc.!
This Instant Pot chicken is SO quick and easy to make, so it makes for the best throw-together weeknight dinner. It’s also perfect for meal prep for the week!
The flavorful sauce for the chicken is made mostly from chopped tomatoes (from the can) and a packet of taco seasoning. So, it’s a great pantry-staple recipe to have in your pocket!
This recipe is:
It is seriously SO good- I am obsessed with the flavor of the sauce!! It also uses chicken thighs (instead of breasts), which tend to be much more tender. Another bonus is that they tend to be more affordable! Win win.
This is the perfect protein to prep for simple lunches or dinners throughout the week. Add this shredded taco chicken meat to your favorite salads, bowls, tortillas, on top of sweet potato fries, or even nachos! So many way to use this versatile recipe 🙂
One of my favorite ways to use this shredded chicken is on a salad with mixed greens, corn, black beans, and avocado. For a dressing, I do a drizzle of olive oil, squeeze of fresh lime juice, salt and pepper, and some salsa! Such a simple and delicious meal for lunch or dinner.
For this recipe, you will need your Instant Pot. I’m sure this could be done in the crockpot- but I haven’t tested it so I can’t say for sure! If you try it, let me know!
Be sure to leave a rating and review if you give this recipe a try 🙂 It’s so helpful to me and other readers! Thank you so much! xo
Season the chicken thighs with salt and pepper. Set your Instant pot to the sauté setting and add your oil. Once heated, add the chicken and sear for 2 minutes per side. Remove from the pot and set aside.
While still on the sauté setting, add another splash of oil and your shallot and garlic. Cook, stirring occasionally, for 2-3 minutes. Turn off sauté setting.
Add your chicken back to the pot, along with the taco seasoning, water, and tomatoes. Set to PRESSURE cook on HIGH for 8 minutes.
Manually release the steam, then allow to cool for a few minutes before using 2 forks to shred the chicken. Leftovers can be stores in the refrigerator for up to 4 days, or in the freezer for up to 2 months.