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Instant Pot Shredded Chicken for Tacos

This dish uses the Instant Pot to cook chicken breasts under high pressure until tender and easy to shred. The cooked chicken develops a juicy, flaky texture with fragrant hints of garlic, cumin, and chili. It serves as a versatile filling for tacos, salads, or bowls, with a flavorful, moist finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 2 pounds chicken breasts boneless, skinless
  • 4 cloves garlic minced
  • 1 teaspoon cumin ground
  • 1 teaspoon chili powder
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Instant Pot
  • Tongs

Method
 

  1. Place the chicken breasts into the Instant Pot and sprinkle with salt, pepper, cumin, and chili powder. Add the minced garlic on top.
  2. Pour in the chicken broth, ensuring the liquid covers at least the bottom of the pot to generate steam and pressure.
  3. Close the lid securely and set the valve to sealing. Select high pressure and cook for 10 minutes.
  4. Once the cooking cycle completes, carefully perform a quick release by turning the valve to vent, listening for the steam to escape.
  5. Open the lid and transfer the cooked chicken breasts to a plate. Use tongs to shred the chicken into bite-sized pieces; it should be juicy and easily pull apart.
  6. Return the shredded chicken to the Instant Pot and stir it into the flavorful juices. Let it sit for a minute so it absorbs the spices and stays moist.
  7. Transfer the tender, flavorful shredded chicken to a serving bowl or directly use it as a filling for tacos, salads, or bowls. Enjoy the juicy texture and aromatic spices.