Home » Recipes » Dinner » Chicken » Instant Pot Shredded Chicken Tacos

Instant Pot Shredded Chicken Tacos

Instant Pot shredded chicken tacos are the easiest tacos you’ll ever make! Combine just two ingredients for the filling, tuck it into warm tortillas, and add all your favorite toppings.

Overhead view of shredded chicken tacos on plate

I am all about that meal prep life and these Instant Pot shredded chicken tacos are exactly the kind of recipe I love having in my arsenal. You can make a big batch of shredded chicken on Sunday, use half to make chicken noodle soup on Monday, then use the rest for tacos on Tuesday or Wednesday. 

As with all taco recipes, whether it’s blackened chicken tacos or salmon tacos, these shredded chicken tacos are highly customizable and always a hit. Trust me when I say, you’re going to put these on frequent menu rotation!

Overhead view of Instant Pot shredded chicken taco filling on 2 tortillas with toppings

Why You’ll Love These Instant Pot Shredded Chicken Tacos

  • Two ingredient taco filling. All you need is shredded chicken and salsa and you’ve got zippy chicken for adding to tortillas and piling high with toppings.
  • Practically effortless. Stir together the salsa and chicken and your work is pretty much done.
  • Kid-friendly dinner. And adult-friendly too! This is the best kind of recipe because it’s super quick and easy, but it’s not something that tastes low effort.
Overhead view of ingredients for Instant Pot shredded chicken tacos

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For The Tacos:

  • Shredded chicken – I use my juicy Instant Pot shredded chicken, but you can shred any chicken you like, or buy rotisserie chicken.
  • Salsa – Here you have a lot of options. Choose spicy salsa or mild; one with corn or black beans, or maybe even one with chunks of pineapple or mango. 

To Serve:

How to Make Shredded Chicken Tacos in the Instant Pot

  • Combine. Stir salsa into the shredded chicken.
  • Assemble. Add the chicken to warm tortillas and top as desired.
  • Devour. That's all there is to it!

Variations and Additional Topping Ideas

  • Make spicy shredded chicken. Use hot salsa, or add cayenne pepper or your favorite hot sauce.
  • Use salsa verde. It has a tangy flavor that’s delicious in tacos.
  • Add cheese. Queso fresco is great with these chicken tacos, or try shredded Monterey Jack.
  • Top with pickled veggiesPickled onions are always delish on tacos, or try other pickled summer vegetables.
  • Add refried beans. Spread refried beans onto the tortillas before adding the chicken.
Instant Pot shredded chicken and toppings on toasted tortilla for taco

More Ways to Use Shredded Chicken Taco Filling

How to Store Leftovers

Store leftover shredded chicken taco filling in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet set over medium heat or in the microwave.

Can I Freeze This Recipe?

Freeze the salsa chicken in a freezer bag or airtight container for up to 3 months. Let it thaw in the refrigerator, then reheat according to the instructions above.

Overhead view of 3 Instant Pot shredded chicken tacos on plate

More Chicken Dinner Ideas

Instant Pot Shredded Chicken Tacos

Instant Pot shredded chicken tacos are the easiest tacos ever! Combine just two ingredients for the filling and add your favorite toppings.
author: Alyssa
yield: 4 servings
Overhead view of shredded chicken tacos on plate
Prep: 10 minutes
Cook: 1 minute
Total: 8 minutes


For the tacos:

  • 3 cups shredded chicken
  • 1/2 cup jarred salsa

To serve:

  • 8 tortillas
  • Avocado
  • Shredded cabbage
  • Cilantro
  • Lime
  • Sour cream


  • Mix the shredded chicken with the jarred salsa.
  • Then assemble the tacos: warm the tortillas and place the chicken in the center. Top with desired toppings and enjoy!


Calories: 368kcal | Carbohydrates: 32g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 79mg | Sodium: 734mg | Potassium: 399mg | Fiber: 3g | Sugar: 3g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 4mg
cuisine: American, Mexican
course: Dinner, Main Course

Filed Under:

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Recipe Rating:

This site uses Akismet to reduce spam. Learn how your comment data is processed.