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Instant Pot Shredded Chicken Tacos (Gluten-Free and Paleo) Recipe

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4.2 from 9 reviews

Delicious and easy Instant Pot Shredded Chicken Tacos that are both gluten-free and paleo-friendly. This recipe uses tender shredded chicken cooked under pressure with a homemade taco seasoning, served with a refreshing cilantro lime cabbage slaw, perfect for a quick and flavorful meal.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 1 tbsp butter, ghee, or avocado oil
  • 1/2 cup onion, finely minced
  • 3 cloves garlic, minced
  • 2 pounds boneless, skinless chicken (mix of breasts and thighs)
  • 1 and 1/2 tbsp taco seasoning
  • 1/4 tsp salt
  • 3/4 cup bone broth
  • Juice from one lime

Cilantro Lime Cabbage Slaw

  • 2 cups shredded or thinly sliced cabbage (mix of green and purple)
  • 1/4 cup cilantro, chopped
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • Pinch of salt

Taco Assembly

  • Your favorite taco shells (such as Siete gluten and grain free tortillas)
  • Avocado (for topping)

Instructions

  1. Saute Aromatics: Press the SAUTE function on your Instant Pot and add one tablespoon of your chosen fat (butter, ghee, or avocado oil). Sauté the finely minced onions for 2-3 minutes until they become translucent, then add the minced garlic and cook for another 30 seconds. Turn the Instant Pot off to stop cooking.
  2. Prepare Chicken: Sprinkle the chicken pieces with the taco seasoning and salt, coating them evenly. Add the seasoned chicken to the Instant Pot. Pour in the bone broth and fresh lime juice to add moisture and flavor.
  3. Pressure Cook Chicken: Secure the lid on the Instant Pot and set it to MANUAL or PRESSURE COOK on HIGH pressure for 15 minutes. This will cook the chicken thoroughly and infuse it with the seasoning.
  4. Shred Chicken: Once cooking is complete, perform a quick release of the pressure by carefully turning the valve. Open the lid, then shred the chicken directly in the Instant Pot using two forks for juicy shredded chicken. For a drier texture, remove the shredded chicken to a large bowl, turn the Instant Pot back to SAUTE, and reduce the liquid for 3-4 minutes. Return shredded chicken to the pot and mix well.
  5. Make Cilantro Lime Cabbage Slaw: In a bowl, combine shredded cabbage, chopped cilantro, lime juice, olive oil, and a pinch of salt. Toss well to create a refreshing slaw that can be prepared up to two days in advance.
  6. Assemble Tacos: Warm your favorite taco shells and fill them with the shredded chicken. Top generously with the cilantro lime cabbage slaw and sliced avocado for a fresh, flavorful taco experience.

Notes

  • You can use either chicken breasts, thighs, or a mix depending on your preference for flavor and texture.
  • For a spicier taco seasoning, feel free to add a pinch of cayenne or chili powder.
  • Cilantro lime slaw can be made ahead and stored in the refrigerator for up to 2 days.
  • Use gluten-free tortillas like Siete brands to keep the recipe gluten-free.
  • Adjust the amount of lime juice in the slaw or chicken to your taste preference.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://avascooking.com/instant-pot-shredded-chicken-tacos-gluten-free-and-paleo-recipe/