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All PostsCreateCrock-PotGluten-FreeInstant PotMainRecipesHome / All Posts / Instant Pot: Shredded Chicken Tacos & Bowls

Instant Pot: Shredded Chicken Tacos & Bowls

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April 5, 2018 By //  by Brie OCD Leave a Comment

ip shredded chicken tacos

Instant Pot shredded chicken tacos? I’m in! Over the past 14 yrs Mexican food has become a favorite. Growing up in RI all we had was Taco Bell, so needless to say when I moved to San Diego I was in for a nice treat!  A lot of Mexican food is jam packed with calories so a great way to avoid that is to cook it yourself. You can control the portion size and the added fat.

HOORAY FOR THE INSTANT POT

This was the second time using my instant pot and it was much easier! I didn’t have to read the manual (that much) to know what to do and it was so much quicker than using the crock-pot.

I am new to the instant pot game, so I kept this recipe simple. Chicken, seasoning, salsa. Boom! This made about 10 tacos for my husband and I. It obviously depends on what kind of shell you get and how much you stuff them. If you buy a large tortilla to make a chicken burrito you are going to have less servings.

NUTRITION

The macros per taco are as follows! 180 calories, 4g of fat, 17g of carbs, 18g protein. If you are gluten-free just make sure to find a straight up corn tortilla. I love the tortillas from Trader Joe’s (shown below) but unfortunately for you gluten-free folk, they have wheat in them.

HELPFUL KITCHEN GADGETS

Make sure to buy shredding claws to shred the chicken because it makes life so much easier. (you will still get a good bicep pump regardless). I have learned over the years that having the right tools (especially a good set of knives) is crucial.  I used to wrestle with the food when cutting it until I got this Calphalon set for my wedding. It is an investment BUT so worth it. Another great tool that I only discovered last year is an Avocado slicer. Genius!!

CROCK-POT INSTRUCTIONS

I know some of you don’t own an Instant Pot but have no fear! You can still make this recipe in the crock-pot! Simply follow the instructions below and instead of placing the chicken breasts in the instant pot, just place them in the crock-pot, season and cover with salsa! Set it on low for 5-6 hours, or until you can easily shred the chicken with the claws mentioned above or two forks!

REAL TALK

I have to admit I am not the best at toasting the taco shells. I have no clue why, but I struggle. One night, my husband wasn’t home for dinner and I didn’t feel like dealing with it so I turned this into a Chicken Taco Bowl! Just take all of the ingredients you use in this recipe (lettuce, avocado, chicken, tomato, cheese, hot sauce, greek yogurt) and add white or brown rice. Mix it up and Voila!

Overall this was a very easy and healthy recipe to make. You get your fill of protein, veggies and carbs all in one shot.

TRY THESE OTHER TACO INSPIRED RECIPES

If you love this recipe try some of my other Mexican dishes by clicking on each title! 10 Minute Taco Salad, 10 Minute Turkey Tacos, Cilantro Lime Chicken, Burrito Bowl, Taco Spaghetti Skillet, Mexican Stuffed Sweet Potatoes and so many more!

shredded chicken tacos ingredients

Products I love to use when cooking this recipe:

Instant pot

Hamilton Beach Crock-pot

Taco Holders

Flexible Cutting Boards

OXO Tongs

OXO Shredding Claws

OXO Avocado Slicer

shredded chicken tacos bowls
Print
Instant Pot: Shredded Chicken Tacos & Bowls
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
 
Course: main
Cuisine: Mexican
Keyword: chicken bowls, chicken tacos
Servings: 10 Tacos
Calories: 180 kcal
Ingredients
  • 1.5 lb organic chicken breast
  • 1 tsp minced garlic
  • 12 oz mild salsa
  • 1 tsp chili powder
  • 1/2 tsp ground coriander
  • 1/4 tsp salt
  • 1 tsp ground cumin
  • taco shells (or rice if making a bowl!)
TOPPINGS
  • pico de gallo
  • shredded lettuce
  • greek yogurt
  • 1 avocado
  • lite shredded mexican cheese
  • lime wedges
  • cholula hot sauce
Instructions
  1. lightly spray bottom of Instant Pot with cooking spray and place chicken breasts in pot. 

    shredded chicken tacos spray ip and place chicken breasts in bottom
  2. mix together spices (cumin, coriander, salt, chili powder) in a small bowl or Tupperware.

    shredded chicken tacos mix spices together in a tupperware
  3. season both sides of chicken breasts and top with minced garlic. 

    shredded chicken tacos season chicken with spices and add garlic
  4. cover breasts with container of salsa. 

    shredded chicken tacos cover with salsa
  5. close lid and make sure vent is in the sealing position. set Instant Pot on manual high pressure for 13 minutes. use quick release method (immediately press cancel and release steam)

    set the instant pot for 13 minutes
  6. shred chicken with shredding claws and put chicken back into Instant pot. Stir with juices. 

    IP-Chicken-tacos-step-5
  7. toast taco shells and layer with chicken and the rest of the toppings! Enjoy!

    instant pot shredded chicken tacos
Recipe Notes

Per Taco:

  • 180 cal
  • 4g fat
  • 17g carbs
  • 18g protein



Filed Under: All Posts, Create, Crock-Pot, Gluten-Free, Instant Pot, Main, Recipes Tagged With: chicken taco recipes, chicken tacos, easy instant pot recipes, easy taco recipes, gluten-free, healthy diet, healthy taco recipes, instant pot, instant pot recipes, preparation is the key to success, recipe, recipes with chicken, shredded chicken tacos

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