Juicy and flavorful Pressure Cooker Chicken Tacos are a quick and delicious weeknight dinner. Kid-friendly and great for freezer meals and make-ahead dinners.
Place chicken in the Instant Pot insert and add 3 cups of chicken broth or water.
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Poultry>High Pressure>12 minutes.
Allow for a 10-minute natural release and then perform a quick release. Remove the chicken and transfer to a bowl and shred with two forks.
Add 1/4 cup of the cooking liquid from the Instant Pot to the bowl along with 1.5 tbsp of taco seasoning.
If desired, transfer meat to a foil-lined baking sheet and put under the broiler for 2-3 minutes.
Frozen chicken breasts will need 17 minutes at high pressure. Make sure frozen chicken breasts are separated and not in one big clump.
Store cooked shredded chicken taco meat into freezer Ziploc quart-sized bags for quick grab and go meals.
Slow cooker: use 4 cups of broth and cook on low for 4-6 hours.