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Close up of juicy Instant Pot Shredded Chicken in a wooden bowl with bright green cilantro and purple diced onion.

Ultimate Instant Pot Shredded Chicken for Taco Night

Master this ultimate Instant Pot Shredded Chicken recipe featuring a moist, orange-red taco seasoning. Garnished with fresh cilantro, diced red onion, and lime, it is perfect for fast, high-protein weeknight meal prep and taco nights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs (900g) boneless skinless chicken breasts Trimmed of excess fat
  • 1 tbsp (15ml) olive oil For blooming spices
  • 1 cup (240ml) chicken broth Low sodium preferred
  • 2 tbsp (30g) tomato paste Provides the rich orange-red color
  • 3 tbsp (21g) taco seasoning Store-bought or homemade blend
  • 1/4 cup (40g) red onion Finely diced for garnish
  • 1/4 cup (15g) fresh cilantro Finely chopped
  • 1 medium fresh lime Cut into wedges

Equipment

  • 1 Electric Pressure Cooker (6 or 8 Quart) Essential for tenderizing and infusing flavor quickly.
  • 1 Silicone-Tipped Tongs Used for tossing and shredding the meat in the pot.

Method
 

Cooking Process
  1. Set pressure cooker to the Sauté function and add olive oil. Stir in tomato paste and taco seasoning, cooking for 1 minute until fragrant.
  2. Pour in chicken broth and scrape the bottom of the pot to release browned bits. Submerge the chicken breasts in the liquid.
  3. Seal the lid and cook on High Pressure for 10 minutes. Allow a 5-minute natural pressure release before venting the remaining steam.
  4. Shred the chicken directly in the pot using two forks. Toss in the sauce until coated. Transfer to a bowl and garnish with diced red onion, fresh cilantro, and a lime wedge.

Notes

Do Not Skip the Bloom: Sautéing your spices and tomato paste in oil wakes up dormant flavors.
Shred in the Sauce: Tearing the meat apart directly inside the cooking liquid forces it to absorb the maximum amount of moisture.