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Instant Pot Chicken Tacos

This recipe uses the pressure cooking method to tenderize chicken with cumin and garlic, resulting in juicy, shredded meat perfect for tacos. The chicken’s moist texture and flavorful spices create a savory filling that is easy to prepare and visually appealing with tender, pull-apart strands.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 teaspoon ground cumin
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Equipment

  • Instant Pot
  • Cutting board

Method
 

  1. Place the chicken breasts in the Instant Pot and sprinkle with cumin, salt, and black pepper. Add the minced garlic on top.
  2. Pour in the chicken broth to create steam and help tenderize the meat.
  3. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
  4. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to venting to release remaining steam.
  5. Open the lid to reveal beautifully tender, cooked chicken that easily pulls apart with a fork, filling the kitchen with warm, savory aromas.
  6. Use two forks to shred the chicken directly in the pot or on a cutting board until it reaches the desired consistency.
  7. Toss the shredded chicken with additional seasonings or lime juice if desired, then serve in warm tortillas for tacos.