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The Best Instant Pot Shredded Chicken Taco Meat

  • Author: Mia Swinehart
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 6 servings 1x
  • Category: Lunch, Dinner


The best easy shredded chicken taco meat!


  • 1 tbsp olive or avocado oil
  • 1.5 lbs boneless and skinless chicken thighs
  • 1 large shallot, finely diced
  • 2 cloves of garlic, minced
  • 1 packet of taco seasoning
  • 1/4 cup water
  • 1 (14.5 oz) can of chopped tomatoes
  • Salt + pepper, to taste


  1. 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.
  2. 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.
  3. Add your chicken back to the pot, along with the taco seasoning, water, and tomatoes. Set to PRESSURE cook on HIGH for 8 minutes.
  4. 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.