Skip to Content

Instant Pot Pulled Chicken Tacos

Sharing is caring!

These Instant Pot pulled chicken tacos use boneless, skinless chicken breasts, smoky chipotles in adobo, and taco seasoning to create the easiest and most delicious pulled chicken in no time!

Instant Pot Pulled Chicken Tacos on a plate with lime and jalapeno.

When it’s the middle of the week and you don’t feel like cooking, turn to your Instant Pot!

These Instant Pot pulled chicken tacos couldn’t be easier! Using boneless, skinless chicken breasts, smoky chipotles in adobo, olive oil, salsa, and taco seasoning, you simply dump everything in the Instant Pot and let it do all the work for you.

This Instant Pot pulled chicken also can be used to meal prep for the week for individual dinners or lunches. 

Whether it’s back-to-school time, or in the middle of a busy week at work, these Instant Pot pulled chicken tacos are an easy go-to that will make the whole family happy!

Ingredients to make pulled chicken tacos on a table.

Ingredients for Instant Pot pulled chicken tacos

  • Boneless skinless chicken breast – A blank canvas packed with protein that is easily shreddable and will absorb all the delicious flavors we add.
  • Chicken stock – Feel free to use either homemade or your favorite store-bought variety.
  • Salsa – This will add moisture as well as flavor from all the delicious tomatoes, onions, and seasoning. The level of spice is up to you–mild, medium, or hot–use your favorite!
  • Olive oil – This will add some necessary fat to cook the chicken.
  • Chipotles in adobo – These canned chipotles in adobo are found in the Mexican food aisle in most major grocery stores. 
  • Taco seasoning – Taco seasoning will add a blend of herbs and spices to make this chicken extra flavorful.
Shredded Instant Pot chicken in a container.

Meal prep with Instant Pot pulled chicken

Using this chicken for meal prep is a great way to get ahead of meals throughout the week!

Add this shredded chicken to some white or brown rice, with a little extra salsa, guacamole, and black beans for a tasty taco bowl! (If you’re low-carb, just replace the rice with cauliflower rice!)

And if salad is more your speed, this chicken works wonderfully over a bed of mixed greens with some scallions, tomatoes, and red onions, and my Greek yogurt green goddess dressing.

Making your own taco seasoning

Most store-bought taco seasonings are perfectly fine, but if you prefer to have control over the ingredients (whether it be to monitor levels of spice, or avoid certain allergies,) it’s super simple to make your own taco seasoning at home!

My favorite blend is 1 tbsp of chili powder, 1 tsp of cumin, garlic powder, onion powder, and paprika, ½ tsp of oregano, black pepper, and red pepper flakes.

This is a fairly mild blend and not too spicy. 

You’ll see I’ve left out salt, and that’s on purpose. I like to control the amount of salt separately in the dish. 

Feel free to add other spices like ground chipotle powder, or smoked paprika, or more or less crushed red pepper flakes as you see fit. 

Instant Pot Pulled Chicken Tacos served with fresh limes.

What is an Instant Pot?

An Instant Pot is an electric multi-cooker that can sauté, slow cooker, and of course, pressure cook.

There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.

They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.

Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!

What is the difference between an Instant Pot and an electric pressure cooker?

Instant Pot is a brand name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.

I have also used the crockpot version electric pressure cooker with equally delicious results.

This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.

A hand holding a Instant Pot Pulled Chicken Taco.

What is the difference between natural release and quick release?

When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure.

Many recipes call for the pressure cooker to naturally release for a period of time because this helps the recipe cook just a little longer.

Since the pressure cooker will be slowly losing pressure you do not have to do anything it will eventually lose all its pressure and the lid will unlock.

When a recipe calls for quick release this means you will manually be letting the pressure out of the Instant Pot.

You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT.

This will then immediately unlock the lid and the food can be served.

Storage and leftovers

Any leftover chicken can be stored in an airtight container and kept in the refrigerator for up to 4 days.

To reheat, simply place in a microwave-safe dish covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.

Instant Pot Pulled Chicken Tacos on a serving plate.

More Tex Mex recipes

Instant Pot Pulled Chicken Tacos

Instant Pot Pulled Chicken Tacos

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These Instant Pot pulled chicken tacos use boneless, skinless chicken breasts, smoky chipotles in adobo, and taco seasoning to create the easiest and most delicious pulled chicken in no time!


  • 1/2 cup chicken stock
  • 1/4 cup salsa
  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 tablespoons taco seasoning
  • 1 diced chipotle in adobo


  1. Add the chicken stock and salsa to the Instant Pot and mix to combine. 
  2. Drizzle the chicken breasts with olive oil and sprinkle over the taco seasoning. Rub the taco seasoning into the meat so the chicken is fully covered in seasoning. 
  3. Place the chicken breasts in the Instant Pot. 
  4. Add the diced chipotle pepper over the chicken.
  5. Attach the lid and ensure the valve is in the sealing position. 
  6. Set the Instant Pot to Pressure Cook-Manual for 12 minutes. 
  7. Once the Instant Pot has finished cooking, allow the pressure to naturally release for 10 minutes.
  8. Then, release any additional pressure manually by switching the valve to the “venting” position. 
  9. Shred the chicken and serve as desired. It's great in tacos, on nachos, or in a salad! 
  10. Store any leftover chicken in an airtight container in the fridge for up to three days. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 254Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 97mgSodium: 569mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 37g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram using the hashtag #nutmegnanny

Instant Pot Pulled Chicken Tacos pin for Pinterest.

Instant Pot Italian Beef Sandwich - Nutmeg Nanny

Friday 3rd of February 2023

[…] Craving tacos? Try my Instant Pot Pulled Chicken Tacos […]


Tuesday 10th of January 2023

These are fantastic! So flavorful. My entire family loves them!


Friday 30th of September 2022

Your chicken tacos are a great family meal. Kids loved it, I will surely be making this soon again, thanks!

Skip to Recipe