Instant Pot Mexican Shredded Chicken Tacos (Dump-and-Go Weeknight Recipe)

How to Make Instant Pot Mexican Shredded Chicken Tacos (Dump-and-Go Weeknight Recipe)

1. 1

   Step 1: Prep and season chicken

   Pat the chicken breasts dry and place them in a shallow dish or directly on a cutting board. Sprinkle the kosher salt and black pepper over both sides, then scatter the chopped onion and minced garlic on top of and around the chicken.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts
   • 1/2 cupYellow onion, finely chopped
   • 1 tablespoonGarlic, minced (about 3 cloves)
   • 1 teaspoonKosher salt
   • 1/2 teaspoonFreshly ground black pepper
   
2. 2

   Step 2: Add liquids and spices to Instant Pot

   Pour the salsa and chicken broth over the seasoned chicken in the Instant Pot, then sprinkle the ground cumin and chili powder evenly across the top. Do not stir; the 'dump-and-go' layering keeps flavors concentrated on the chicken while preventing the burn warning.

   For this step

   • 1 cupMedium chunky salsa (your favorite)
   • 3/4 cupLow-sodium chicken broth
   • 1 teaspoonGround cumin
   • 1 teaspoonChili powder
   
3. 3

   Step 3: Pressure cook

   Secure the lid, set the valve to seal, and cook on High Pressure for 12 minutes. Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure and open the lid.
   
4. 4

   Step 4: Shred and finish

   Transfer the chicken to a large bowl and shred quickly with two forks or a stand mixer with the paddle attachment for 30–60 seconds. Return the shredded chicken to the pot, stir to coat with the cooking liquid, and squeeze in the fresh lime juice; taste and adjust salt or spices if needed.

   For this step

   • 1 tablespoonFresh lime juice (about 1 lime)
   
5. 5

   Step 5: Assemble tacos and serve

   Warm tortillas if using and fill each with a generous scoop of the shredded Mexican chicken. Top with your favorite garnishes like cilantro, sliced onion, avocado, or queso fresco and serve immediately for a quick weeknight meal.
   

1. Pat the chicken breasts dry and place them in a shallow dish or directly on a cutting board. Sprinkle the kosher salt and black pepper over both sides, then scatter the chopped onion and minced garlic on top of and around the chicken.
2. Pour the salsa and chicken broth over the seasoned chicken in the Instant Pot, then sprinkle the ground cumin and chili powder evenly across the top. Do not stir; the 'dump-and-go' layering keeps flavors concentrated on the chicken while preventing the burn warning.
3. Secure the lid, set the valve to seal, and cook on High Pressure for 12 minutes. Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure and open the lid.
4. Transfer the chicken to a large bowl and shred quickly with two forks or a stand mixer with the paddle attachment for 30–60 seconds. Return the shredded chicken to the pot, stir to coat with the cooking liquid, and squeeze in the fresh lime juice; taste and adjust salt or spices if needed.
5. Warm tortillas if using and fill each with a generous scoop of the shredded Mexican chicken. Top with your favorite garnishes like cilantro, sliced onion, avocado, or queso fresco and serve immediately for a quick weeknight meal.