Go Back
+ servings
Print

Instant Pot Shredded Chicken Tacos

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

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.

Nutrition

Calories: 291kcal | Carbohydrates: 4g | Protein: 28g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 915mg | Potassium: 466mg | Fiber: 1g | Sugar: 2g | Vitamin A: 781IU | Vitamin C: 2mg | Calcium: 243mg | Iron: 1mg