Instant Pot BBQ Chicken Tacos

These Instant Pot BBQ Chicken Tacos are a delicious, smoky twist on traditional Taco Tuesday that your family will love! They take about 30 minutes from start to finish and the instant pot does all the work. They will no doubt become a fast favorite in your family’s meal rotation!

 

You’ll Love These

• They’re so quick and easy to make! We are talking less than 30 minutes from start to finish and LITERALLY, the entire cooking time is completely hands-off. The instant pot does all the work for you. And if you don’t have an instant pot, no worries! There are other cooking methods included below! This recipe can be cooked in a slow cooker or even on the stovetop if you prefer.
• They’re a tasty twist on Taco Tuesday! I’m a real sucker for shredded barbacoa beef tacos, vegan quinoa walnut tacos, or baked fish tacos. But sometimes, I want something a little different. And these BBQ Chicken Tacos fit the bill! They’re the perfect combination of classic taco flavor with sweet, smoky barbecue sauce! They’re basically a fully loaded BBQ sandwich, complete with Cilantro Lime Slaw, served inside a tortilla!
• You can dress them up or dress them down! Add black beans and homemade slaw for a tasty flavor combination. Or keep it super simple with just the shredded barbecue chicken and a sprinkle of shredded cheese. It’s totally up to you. My husband also loves to add a bit of hot sauce for an extra kick.

Instructions

Add BBQ sauce, chicken broth, cumin, chili powder, and garlic powder along with a couple large pinches of salt and pepper to the instant pot insert. Stir to combine.

Nestle chicken breast into the sauce.

Cook on high pressure using the manual setting for 10 minutes. Allow it to naturally release for 10 minutes. Then use the manual release to let the remaining steam escape. Gently shred chicken with two forks. 

Serve on flour tortillas along with my easy Cilantro Lime Slaw and enjoy!

Slow Cooker Instructions

• If you’d prefer to cook these in the slow cooker instead of the instant pot that is totally doable!
• Add all ingredients to a slow cooker and stir them together.
• Cook on high for 2-3 hours or on low for 4-5 hours. You’ll know the chicken is done when it shreds easily with two forks.
• Season to taste with salt and pepper after shredding and enjoy!

Stove Top Instructions

• Cooking these BBQ chicken tacos on the stovetop is also a great option if you don’t have an instant pot.
• Add all the ingredients to a large, heavy-bottom pot like a Dutch oven. Bring to a simmer over medium heat.
• Simmer on low heat, covered, for 1 hour, stirring occasionally until chicken is cooked through and shreds easily with two forks.

Tips

• No matter what cooking method you choose, you’ll know the chicken is done with it shreds easily with two forks. I love the ease of the instant pot, but the slow cooker or stovetop are also great options as well.
• Homemade coleslaw really MAKES this dish! The tender, juicy, shredded barbecue chicken breast pairs well with the slightly crisp, crunchy Cilantro Lime Slaw. The slaw takes just 5 minutes to throw together and it really is the best accompaniment for this barbecue chicken. If you don’t have time for homemade slaw, store-bought will work just as well!
• Use your favorite BBQ sauce for this recipe! And feel free to switch it up next time you make them! I enjoy a sweet, smoky BBQ sauce like Annie’s Organic Smoky Maple BBQ Sauce. But my husband loves a more mustard forward North Carolina barbecue sauce like Lilies Q Carolina Gold Barbecue Sauce. This is a great time to use your old favorite or try something new!
• Feel free to spice it up with chipotles in adobo, chili powder, or crushed red pepper flakes. I usually keep my shredded barbecue chicken pretty mild because then I know my daughter will eat it, but my husband loves the spice so he usually adds crushed red pepper or hot sauce. If your family likes it hot, feel free to add some heat right to the instant pot BBQ chicken when you’re cooking it initially.

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