Paleo Instant Pot Shredded Chicken Taco Bowls {From Frozen Meat}

A Little of Everything, Instant Pot Recipes, Paleo

This week we are all about Paleo Instant Pot Shredded Taco Chicken Bowls. Easy, quick and unbelievably satisfying!

I have been all over Texas and California the past two weeks. I loved it! Everywhere I go feels like home. Full disclosure? Home is where my apron and chef knives are – which is why I travel with them! (But, real tho.)

Ok so I am back and I want to sleep. And eat. Eating sounds great!

The thought of grocery shopping is slowly killing me but I am so ready for a home cooked meal which is why I always keep frozen chicken thighs and batches of roasted green chilies in my freezer.

Also, as a rule I try to eat Mexican at least once a week.

Girl, if you have an Instant Pot, you have dinner in 20 minutes (frozen meat and all) but if you don’t, you know I’ve got you. Crockpot instructions are in the recipe below.

{Paleo} Instant Pot Shredded Chicken Taco Bowls

I love the versatility of taco meat! Add the meat to lettuce for a salad, top it over gluten-free basmati rice, or stuff that meat into hard shell or soft shell tortillas.

Also, the Instant Pot is becoming my favorite kitchen addition. I took meat from the freezer and made this in the IP in 20 minutes.

This is the Instant Pot I have.

I make my own taco seasoning because it is (1) easy and (2) means my seasoning will not have any added sugars or preservatives in it. It’s so easy! You probably have the spices on hand. I also make my own roasted green chilies (a lot of the canned green chilies are not paleo).

Here’s how to make a batch of roasted green chilies and freeze them to use throughout the season!

Quick tip! If you put your meat straight into the freezer and then remove it to add to the IP but it has that absorbable cloth stuck to the bottom of it, exhibit a:

Just add 1/2 cup of water to a saute pan with a lid. Turn the heat on high. Add the chicken. Cover for three minutes. Use a pair of tongs to remove the cloth.

Just throwing everything into the Instant Pot, because that’s all we have time for.

When it is done, remove the chicken and shred with two forks.

It will fall apart!

This taco chicken meat is 100% paleo! Healthy! But it packs a punch.

Now is the fun part! I like to throw the meat on top of salad greens and load it up with everything I love. Fresh tomatoes, homemade salsa, avocado, fresh limes, fresh cilantro!

If your body allows for sour cream and sharp cheddar cheese, I highly recommend it!

So easy but it is so satisfying and foolproof! Full cooking instructions for the Instant Pot and Slow Cooker Below!


Paleo Instant Pot Shredded Chicken Taco Bowls {From Frozen Meat}

  • Author: Bri McKoy
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


  • 1 1/2 lbs frozen or fresh chicken thighs
  • 2 four oz. cans of green chilies
  • 1 cup chicken broth

Taco Seasoning:

  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder


  • Salad greens or basmati rice
  • Fresh cilantro
  • Avocado
  • Tomatoes
  • Sour Cream
  • Red Onion
  • Homemade salsa


For Instant Pot:

  1. Add frozen* or fresh chicken thighs to instant pot.
  2. Add the broth, green chilies and chicken to the instant pot.
  3. In a bowl, mix together the spices for the taco seasoning. Sprinkle over chicken.
  4. Close the lid, set the valve to “sealing” and set pressure to high for 20 minutes (if frozen, if not frozen set for 10 minutes).
  5. Once the time is up, allow for natural release (about 5-10 minutes).
  6. Set valve to “venting” and open Instant Pot.
  7. Remove chicken to a bowl and pour out all but 1 TBS liquid from the Instant Pot. Set the Instant Pot to sauté.
  8. Shred the chicken in the bowl by pulling meat apart with two forks.
  9. Return chicken to IP and sauté while stirring for 3 minutes.
  10. To serve, top meat on a bed of greens and add fresh cilantro, avocado, hot sauce, tomatoes, and red onion.

For Slow Cooker:

  1. Add frozen chicken and taco seasoning along with with 1/2 cup chicken broth to the slow cooker. Cook on low for 5 hours or on high for 3 hours. Once done, shred chicken with a fork or your mixer. (For fresh chicken, add all ingredients including the chicken broth and cook on low for 3 hours.)


Note: If you are freezing your meat and want to use it straight out of the freezer, be sure to remove the paper at the bottom of the tray the meat came in. It is near impossible to separate it from the frozen meat. If you forgot to do this, add your frozen meat to a skillet with 1/2 cup water. Add lid and turn burner to high. Allow to steam for about 2-3 minutes until the paper separates from the frozen meat.

*Chicken needs to reach 165 degrees when a meat thermometer is inserted into the middle of the thickest part of the chicken.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Sandy says:

    What would be the difference if I used boneless chicken breasts with this recipe instead (in slow cooker)?

Copyright © 2023 Bri McKoy. All Rights Reserved. Terms & Conditions | Privacy Policy. Affiliate Notice.