Instant Pot Shredded Chicken Tacos – Quick and Easy Dinner for All


 
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If you’re looking for a quick and easy dinner, these Instant Pot Shredded Chicken Tacos are exactly what you need! With rice, corn, and black beans, mixed into your typical taco fixings, you simply can’t go wrong!

Instant Pot Shredded Chicken Tacos

There’s no denying that the Instant Pot is an amazing appliance. You can literally take almost any recipe, and use your Instant Pot to make it in half the time. I recently put together this Instant Pot Shredded Chicken Taco recipe, and I’m already hooked!

Taco Tuesday is always a huge family tradition, but I’m gonna be honest with you…I’m tempted to have Taco Monday-Friday now as well thanks to this amazing Instant Pot recipe.

In under 30 minutes, you’ll have delicious shredded chicken tacos to serve your family, all while you had to do minimal work to help prepare. For those nights when there never seems to be enough time to get anything done, rest easy knowing that you have a solid dinner recipe in place to feed your entire family with ease.

It’s always a good idea to try new recipes, and this Instant Pot Shredded Chicken Taco recipe is no exception. Once you make this for your family, you’ll be getting requests for it to be made and served over and over again!

Ingredients for Instant Pot Shredded Chicken Tacos

  • 3 boneless, skinless chicken breasts
  • 2 1/4 cups of chicken broth
  • 1 pack of taco seasoning
  • 1 can of sweet corn (drained)
  • 1 can of black beans (rinsed and drained)
  • 1 can of Rotel
  • 1 medium green bell pepper (sliced)
  • 1 medium red bell pepper (sliced)
  • 1 medium onion (sliced)
  • 2 cups of rice

Instant Pot Shredded Chicken Tacos

How to make Instant Pot Shredded Chicken Tacos

  • In the Instant Pot, pour just enough chicken broth to cover the bottom of the pot. Then place the chicken breasts along the bottom of the pot.

Instant Pot Shredded Chicken Tacos

  • Sprinkle the taco seasoning evenly over the chicken.

Instant Pot Shredded Chicken Tacos

  • Pour the corn, black beans, and Rotel into the pot. Try to pour them in different sections of the pot, so everything doesn’t pile up in one place.

Instant Pot Shredded Chicken Tacos

  • Add both the green and red bell peppers and the onion. Again, spreading them evenly along the top, so they don’t pile up too much.

Instant Pot Shredded Chicken Tacos

  • Add the rice evenly to the pot. Then add the remaining chicken broth. Try to push the rice down so that it’s covered by the broth.

Instant Pot Shredded Chicken Tacos

  • Using your Instant Pot’s instructions, pressure cook for 8 minutes. Once it’s done cooking, allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure.
  • Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.

Instant Pot Shredded Chicken Tacos

  • Stir well to incorporate all the ingredients and place the lid back on. Do not turn the Instant Pot on, but let it sit with the lid sealed for at least 5 minutes. This will finish cooking any rice that may have been sitting on the top and not cooked all the way through.
  • Enjoy in a bowl by itself, in a soft tortilla, or with tortilla chips. And don’t forget your favorite toppings!

Instant Pot Shredded Chicken Tacos

Instant Pot Shredded Chicken Tacos
Ingredients
  • 3 boneless, skinless chicken breasts
  • 2 1/4 cups of chicken broth
  • 1 pack of taco seasoning
  • 1 can of sweet corn (drained)
  • 1 can of black beans (rinsed and drained)
  • 1 can of Rotel
  • 1 medium green bell pepper (sliced)
  • 1 medium red bell pepper (sliced)
  • 1 medium onion (sliced)
  • 2 cups of rice
Instructions
  1. In the Instant Pot, pour just enough chicken broth to cover the bottom of the pot. Then place the chicken breasts along the bottom of the pot.

  2. Sprinkle the taco seasoning evenly over the chicken.

  3. Pour the corn, black beans, and Rotel into the pot. Try to pour them in different sections of the pot, so everything doesn't pile up in one place.

  4. Add both the green and red bell peppers and the onion. Again, spreading them evenly along the top, so they don't pile up too much.

  5. Add the rice evenly to the pot. Then add the remaining chicken broth. Try to push the rice down so that it's covered by the broth.

  6. Using your Instant Pot's instructions, pressure cook for 8 minutes. Once it's done cooking, allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure. 

  7. Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.

  8. Stir well to incorporate all the ingredients and place the lid back on. Do not turn the Instant Pot on, but let it sit with the lid sealed for at least 5 minutes. This will finish cooking any rice that may have been sitting on the top and not cooked all the way through.

  9. Enjoy in a bowl by itself, in a soft tortilla, or with tortilla chips. And don't forget your favorite toppings!

 


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Hi, there! I’m Heather Bowen, and I am so glad you’re here.

My passion lies in helping homeschool moms balance marriage, motherhood, homemaking, and homeschooling all while remaining sane!

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