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When you want street taco vibes without leaving your kitchen, the Instant Pot delivers. These shredded chicken tacos are tender, juicy, and ready in under 30 minutes—all while giving off that made-to-order flavor you’d expect from your favorite taco spot.
Why These Instant Pot Chicken Tacos Are a Go-To
If you’ve got an Instant Pot and some basic ingredients, you’re halfway to greatness:
- Fast & Flavorful: Pressure cooking infuses tons of flavor in a short time.
- Tender Shredded Chicken: Juicy, pull-apart perfection every time.
- Minimal Effort: Set it, forget it, and shred.
- Street Taco Style: Corn tortillas, onions, cilantro—simple and authentic.
- Perfect for Meal Prep: Make a batch and enjoy all week.
Key Ingredients
A handful of pantry staples come together in minutes. Exact measurements are in the recipe card below.
- Boneless Skinless Chicken Thighs – Juicier than breasts and perfect for shredding.
- Chicken Broth – Helps build pressure and keeps things moist.
- Lime Juice – Brightens everything up.
- Cumin & Chili Powder – Classic taco spices.
- Garlic & Onion – For depth of flavor.
- Corn Tortillas – Traditional street taco base.
- Toppings – Chopped onion, cilantro, avocado, hot sauce.
How to Make Instant Pot Chicken Street Tacos
Your Instant Pot does the heavy lifting:
- Add Ingredients: Place chicken, broth, onion, garlic, lime juice, and spices in the Instant Pot.
- Pressure Cook: Seal and cook on HIGH for 10 minutes. Allow natural release for 5–10 minutes, then quick release any remaining pressure.
- Shred: Remove chicken, shred with forks, and return to pot to soak in the juices.
- Assemble: Warm corn tortillas and fill with chicken. Top with onions, cilantro, and extras.
Chef’s Tips and Variations
- Use Chicken Breasts: Swap thighs for breasts if preferred—just adjust cook time to 8 minutes.
- Add Salsa: For more depth, pour in 1/2 cup of salsa before cooking.
- Crispy Option: Crisp the shredded chicken in a skillet after pressure cooking.
- Make It a Bowl: Serve over rice or salad greens for a low-carb version.
What to Serve With Chicken Street Tacos
Toppings
Diced onions, fresh cilantro, avocado, crumbled queso fresco, or a squeeze of lime.
Sides
Elote (Mexican street corn), tortilla chips with guac, or refried beans.
Veggies
A simple radish and cucumber salad or grilled veggies.
Something Fun
Pair with a cold Mexican beer or agua de jamaica for the full taco truck experience.
Instant Pot Shredded Chicken Street Tacos
These Instant Pot Shredded Chicken Street Tacos are the perfect quick-and-easy dinner packed with bold flavor and authentic street taco vibes. Juicy chicken thighs are pressure-cooked with zesty lime, garlic, and spices, then shredded and served in warm corn tortillas with classic toppings. Ready in just 25 minutes—perfect for weeknights or taco parties!
Ingredients:
- 1.5 lbs boneless skinless chicken thighs
- 1/2 cup chicken broth
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- Juice of 1 lime
- 1 tsp cumin
- 1 tsp chili powder
- Salt, to taste
- Corn tortillas, for serving
- Optional toppings: chopped onion, fresh cilantro, diced avocado, hot sauce
Instructions:
- Add to Instant Pot: Place the chicken thighs in the Instant Pot. Add chicken broth, chopped onion, minced garlic, lime juice, cumin, chili powder, and a pinch of salt. Stir gently to combine.
- Pressure cook: Lock the lid, set the valve to sealing, and cook on HIGH pressure for 10 minutes. Allow a natural release for 5–10 minutes, then carefully perform a quick release.
- Shred: Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the pot and mix it with the remaining juices for extra flavor.
- Serve: Warm the corn tortillas and fill with shredded chicken. Top with chopped onion, cilantro, avocado, or your favorite hot sauce. Serve immediately.
Preparation Time:
5 minutes
Cooking Time:
10 minutes (+ release time)
Total Time:
25 minutes
Serving Size:
1–2 tacos per person
Yield:
8–10 tacos
Cuisine:
Mexican
Course:
Main Course
Nutrition Information:
Per taco (approximate values depending on tortillas and toppings)
Calories: 200
Fat: 8g
Carbohydrates: 15g
Protein: 18g
Additional Notes:
- For extra flavor, use smoked paprika or chipotle powder in place of chili powder.
- Great for meal prep—leftover chicken can be stored in the fridge or freezer.
- Serve with a side of Mexican rice or charro beans for a complete meal.
