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.