Pressure Cooker Shredded Chicken Taco Meat

For stovetop pressure cookers, cook for 12 minutes at high pressure and perform a quick pressure release after cooking. Reduce the cooking liquid over high heat on the stovetop.

  • Prep time: 5 minutes
  • Cook time: 40 minutes
  • Yield: 4 to 6 servings


For the spice rub:

  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cayenne

For the chicken:

  • 2 1/2 pounds (about 8 medium) boneless skinless chicken thighs
  • 3/4 cup (6 ounces) pineapple juice
  • 2 tablespoons ketchup

For the tacos:

  • 1 dozen corn tortillas
  • 1 to 2 cups shredded red cabbage
  • 1/2 cup sliced radishes
  • 2 large avocados, cut into chunks
  • 1/4 cup chopped cilantro
  • 2 limes, cut into wedges

Special equipment:


 1 Make the spice rub: In a small bowl, whisk together the ingredients for the spice rub.

How to Make Chicken Taco Meat in the Pressure Cooker mix the spices

2 Combine everything in the pressure cooker: Add the chicken to the pressure cooker. Arrange the thighs in a single layer in the pot. Sprinkle with the spice blend, then pour over the pineapple juice and ketchup. Stir to coat the chicken evenly.

Instant Pot Shredded Chicken combine all ingredients in the pressure cooker Instant Pot Shredded Chicken add the chicken

3 Pressure cook the chicken: Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Poultry” or “Manual” program and set the time to 15 minutes at high pressure.

It will take about 15 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. The total time from when you seal the pressure cooker to the finished dish is about 30 minutes.

Pressure Cooked Shredded Chicken pressure cook the chicken

4 Release the pressure: You can either perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or you can let the pot depressurize naturally (this takes about 15 minutes).

How to Make Chicken Taco Meat in the Pressure Cooker release the pressure

5 Separate the chicken and cooking liquid: Use tongs or a slotted spoon to transfer the chicken thighs to a plate or cutting board.

Instant Pot Chicken Taco Meat cook the chicken Instant Pot Chicken Taco Meat separate the chicken from the liquid

6 Reduce the cooking liquid: Select the “Sauté” program on the pressure cooker and let the cooking liquid reduce for 10 minutes.

Instant Pot Shredded Chicken reduce the liquid

7  While the liquid is reducing, use a pair of forks to shred the chicken thighs.

Pressure Cooker Shredded Chicken shred the chicken with forks

8 Toss the shredded chicken with the reduced liquid and serve: Return the chicken to the pot with the reduced cooking liquid and toss it to coat the chicken evenly. Serve it in tortilla shells with the fixings listed above.

Leftover shredded chicken will keep in the fridge for 3 to 4 days, or in the freezer for up to three months.

How to Make Chicken Taco Meat in the Pressure Cooker combine the chicken and the juices