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If I had to play favorites, tacos would definitely be in my top five foods — I mean truly, what’s not to love?!
They’re easy to make, packed with hormone healthy nutrients (especially protein and healthy fats like guac), satisfying and ultra delicious. We have taco night MINIMUM once a week in our house, and I don’t discriminate, I love all types.
But there’s something to be said for these instant pot shredded chicken tacos, which are super simple to make but incredibly saucy, tender and flavorful. This recipe is a sure-fire crowd-pleaser, guaranteed to please all of the picky eaters. It also makes a huge batch and tastes great as leftovers or in taco bowls or burritos.
AND if you don’t have an instant pot that’s totally cool, the recipe includes slow cooker and stovetop cooking instructions as well (I’ve tried it ALL ways, but typically do instant pot from a timing/convenience standpoint).
Get the recipe and details below!
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Super Saucy Instant Pot Shredded Chicken Tacos
These super saucy instant pot shredded chicken tacos are healthy, high protein, easy to make & DELICIOUS. Slow cooker + stovetop options included.
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PREP TIME: |
TOTAL TIME: |
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10 Mins |
00:40 Mins |
Ingredients
For The Shredded Chicken:
- 2 pounds organic, boneless skinless chicken thighs
- 2 teaspoons sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 2 to 4 tablespoons avocado oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 12 ounce jar organic salsa, I love this brand
- 1 cup bone broth
For The Cabbage Slaw:
- 1/2 of a small red cabbage, shredded
- 1/4 cup cilantro leaves, chopped
- 1 to 2 tablespoons extra virgin olive oil
- Juice of 1 lime
- sea salt + black pepper to taste
For the Lazy Guacamole:
- 2 large avocados, pitted and roughly chopped
- Juice of 1 lime
- Sea salt to taste
- Garlic powder to taste
For The Tacos:
- Gluten-free tortillas of choice (I love this brand)
- Optional cilantro and cotija cheese for topping
Instructions
- Rinse and pat your chicken thighs dry and add to a bowl. Sprinkle all spices over the chicken and use your hands to coat evenly.
- Add 1 tablespoon of avocado oil to your instant pot and select the SAUTE function on the instant pot. Once the instant pot has heated, add your seasoned chicken thighs to the pot and use tongs sear for about 2 minutes on each side, until golden brown *you will most likely need to do this step in batches and add more avocado oil as needed to keep the chicken from sticking to the pot.
- Once all of the chicken is seared, add another tablespoon of avocado oil along with the onion and garlic into the instant pot and continue to saute until translucent, about 3 to 5 minutes. Stir in the salsa and bone broth, using a wooden spoon to scrape up any crispy bits from the bottom of the pan. Let the mixture simmer for 3 to 5 more minutes, stirring occasionally.
- Add the chicken back into the pot with the liquid and switch the setting to manually pressure cook on high for 8 minutes.
- While the chicken is cooking, add together your slaw ingredients in a small mixing bowl and set aside.
- Using another small bowl, mash the avocado with the lime juice and sprinkle in sea salt and garlic powder to taste. Set aside.
- Once the timer goes off for the chicken, manually release the pressure and when finished carefully remove the lid. Using tongs, transfer the chicken to a bowl or cutting board to let cool, then shred.
- Before shredding your chicken, make sure to turn your instant pot back to SAUTE and let the sauce mixture continue to simmer another 5 to 10 minutes, until sauce has thickened and reduce by about half.
- Add the shredded chicken back into the instant pot with the thickened sauce and stir to coat evenly.
- Warm your tortillas (I like to do this over an open flame on the stovetop for about 30 seconds on each side) then layer with the lazy guac, shredded chicken and top with the cabbage slaw. Option to garnish with lime wedges, more cilantro and cotija cheese.**For slow cooker or stovetop options see instructions above.
Notes
**For slow cooker or stovetop cooking instructions for the shredded chicken taco meat, see above under HOW TO COOK SHREDDED CHICKEN TACO MEAT IN A SLOW COOKER and HOW TO COOK STOVETOP SHREDDED CHICKEN TACO MEAT.
***This makes a huge batch of shredded chicken and it tastes amazing as leftovers in taco bowls, burritos, breakfast tacos with fried eggs, etc.
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Download this recipe now and cook it later!
Download this recipe now and cook it later!
Download this recipe now and cook it later!
