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Instant Pot Chicken Tacos with Shredded Cabbage

Two delicious Instant Pot Chicken Tacos filled with shredded chicken and topped generously with shredded cabbage.
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Make fast, flavorful shredded chicken tacos using your Instant Pot. This recipe includes instructions for a simple cabbage topping.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro (optional)
  • 12 small corn or flour tortillas
  • 2 cups shredded green cabbage
  • 1/4 cup lime juice
  • 1 tablespoon olive oil

Instructions

  1. Place the chicken breasts in the inner pot of your Instant Pot.
  2. In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Sprinkle the spice mix evenly over the chicken.
  3. Pour the chicken broth over the seasoned chicken.
  4. Secure the lid and set the vent to sealing. Select Manual or Pressure Cook on High for 10 minutes.
  5. When the cooking cycle finishes, allow the pressure to naturally release for 10 minutes, then carefully move the valve to quick release any remaining pressure.
  6. Remove the chicken from the pot and place it on a cutting board. Shred the chicken using two forks.
  7. Return the shredded chicken to the Instant Pot liquid. Stir in the chopped cilantro, if using, and let the chicken absorb the juices for 5 minutes.
  8. While the chicken rests, prepare the cabbage topping. In a medium bowl, combine the shredded cabbage, lime juice, and olive oil. Toss to coat.
  9. Warm your tortillas according to package directions.
  10. Assemble your tacos by filling each tortilla with the shredded chicken mixture and topping with the shredded cabbage mixture.

Notes

  • For extra flavor, add one teaspoon of taco seasoning mix instead of the individual spices.
  • You can substitute chicken broth with water if needed, but the flavor will be less rich.
  • Make the chicken ahead of time and store it in the refrigerator for up to 4 days for quick meal prep.

Nutrition

Find it online: https://sundayflavor.com/instant-pot-chicken-tacos-with-shredded-cabbage/