Instant Pot Shredded Chicken Tacos are cheesy, insanely delicious, and incredibly easy to make — a meal everyone will love.

Instant Pot Shredded Chicken Tacos are a delicious, easy-to-make meal that can be ready quickly. Combine chicken, seasonings, cheese, and cream cheese in the Instant Pot.

To make your tacos, add toppings like lettuce, tomatoes, cheese, or sour cream, and you have a flavorful dish that will surely please the whole family.

You can customize the tacos by adding different vegetables, sauces, and spices.

With Instant Pot Shredded Chicken Tacos, you can enjoy this family favorite any night of the week! Serve it with some chips, queso, guacamole, and salsa for an extra special.

Ingredients

  • Chicken breasts
  • Taco seasoning
  • Salsa; we prefer salsa verde
  • Liquid smoke (secret ingredient)
  • Salt
  • Garlic powder
  • Onion powder
  • Chili powder
  • Cumin
  • Cream Cheese
  • Shredded Cheddar Cheese

How to make Shredded Chicken Tacos

Instant Pot Directions

Grab your instant pot and add all the necessary ingredients. Add seasonings, salsa, and liquid smoke to start with the chicken.

Secure the Instant Pot lid, ensuring the valve is set to “sealing”. Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 20 minutes.

Once the timer beeps, let the pot depressurize for 15-20 minutes, then release any remaining pressure. When the pin drops, remove the lid and set aside.

Remove chicken breasts to a large bowl and shred it. Add chicken with juices back into the instant pot, top with cream cheese, and set on steam mode for 2 minutes. Once the instant pot is done, stir in the cream cheese and the 4 cups of shredded cheddar cheese until well combined.

Slow Cooker

Grab your slow cooker and add all the necessary ingredients. Add seasonings, salsa, and liquid smoke to start with the chicken. Set the crock pot to low and cook for 6-8 hours or on high for 3-4 hours.

Remove chicken breasts to a large bowl and shred.

Add chicken with juices back into the slow cooker, and top with cream cheese and cheddar cheese. Place the lid back on and cook until the cheddar cheese has melted. Once done, stir together until well combined.

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Instant Pot Shredded Chicken Tacos

Prep: 5 minutes
Cook: 20 minutes
Total: 45 minutes
Servings: 15 1/2 cup servings
Calories: 291 kcal
Instant Pot Shredded Chicken Tacos; are insanely delicious and incredibly easy to make, cheesy and full of flavor.

Ingredients
 

  • 3 lbs chicken breasts
  • 4 tablespoons taco seasoning
  • 16 ounces salsa we prefer salsa verde
  • 1/8 teaspoon liquid smoke
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 8 ounces cream cheese
  • 4 cups shredded cheddar cheese

Instructions
 

  • Grab your instant pot and add all the necessary ingredients. Add seasonings, salsa, and liquid smoke to start with the chicken.
  • Secure the Instant Pot lid, ensuring the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 20 minutes.
  • Once the timer beeps, let the pot depressurize for 15-20 minutes, then release any remaining pressure. When the pin drops, remove the lid and set aside.
  • Remove chicken breasts to a large bowl and shred.
  • Remove chicken breasts to a large bowl and shred it. Add chicken with juices back into the instant pot, top with cream cheese, and set on steam mode for 2 minutes. Once the instant pot is done, stir in the cream cheese and the 4 cups of shredded cheddar cheese until well combined.
Calories: 291kcalCarbohydrates: 4gProtein: 28gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 103mgSodium: 915mgPotassium: 466mgFiber: 1gSugar: 2gVitamin A: 781IUVitamin C: 2mgCalcium: 243mgIron: 1mg
Tried this recipe?Let us know what you think!

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