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Instant Pot Shredded Chicken Tacos

Succulent pulled chicken in a zesty broth with fire roasted tomatoes, spicy chipotle sauce, and a bit of punch from freshly squeezed lime juice all ready to make the best tacos in 20 minutes with your pressure cooker! Taco night couldn't be easier.
Course Main Course
Cuisine American, Latin
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Servings 6
Calories 113kcal


  • Pressure Cooker / Insta Pot


For the Shredded Chicken Filling:

  • 1 lb Boneless Skinless Chicken Breasts
  • ½ Head Country Chipotle BBQ Sauce
  • 1 14 oz can fire-roasted tomatoes
  • ½ cup chicken broth
  • ¼ Onion chopped
  • 1 clove Garlic minced
  • ½ poblano pepper
  • 3 tablespoon canned diced green chiles drained
  • 1 lime

For the Tacos

  • Tortillas
  • Jalapenos sliced
  • Avocado sliced
  • Pickled red onion
  • Cotija
  • Fire-roasted corn
  • Diced cherry tomatoes


Prep the chicken

  • Place the chicken in the instant pot and toss with the Head County Bar-b-que sauce, fire-roasted tomatoes, broth, onion, garlic, poblano peppers, and canned chiles.
  • Set the pressure cooker to 12 minutes and allow it to cook.

Release steam

  • When done, allow the steam to release naturally for 5 minutes before carefully releasing the remaining steam manually.

Shred Chicken

  • With 2 forks, shred the chicken into small bite-sized pieces.
  • Squirt the juice of one lime over the chicken and stir.

Assemble tacos and Serve

  • Assemble your shredded chicken tacos by using a slotted spoon to drain additional juices from the chicken before filling tortillas.
  • Top with desired toppings like sliced jalapenos, avocados, pickled red onion, crumbled fresh cotija, fire-roasted corn kernels, and cherry tomatoes.
  • Drizzle additional chipotle BBQ sauce over top if you’re feeling feisty.



  • If you don't have chicken breasts, chicken thighs work perfectly in this recipe as well. 
  • Forgot to thaw the chicken? Cook right from frozen! Just be sure to add 5 more minutes to the pressure cooker time.
  • If you open your pressure cooker and find the chicken not easily shredded, shut the lid and cook for another 4 minutes. 


Serving: 1g | Calories: 113kcal | Carbohydrates: 6g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 300mg | Potassium: 339mg | Fiber: 1g | Sugar: 2g | Vitamin A: 352IU | Vitamin C: 18mg | Calcium: 31mg | Iron: 1mg