Instant Pot Shredded Chicken Tostadas
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These Instant Pot Shredded Chicken Tostadas cook in minutes, making them perfect for a quick and delicious weeknight dinner. If you don’t have an Instant Pot, don’t worry—you can easily prepare the chicken in your slow cooker instead.
It cooks on low for 4 hours. The result is tender chicken ready to be shredded and piled high on crispy tostadas. This recipe’s versatility means you can adapt it to fit your schedule, whether you prefer pressure cooking for speedy convenience or slow cooking for a slower method.
These tostadas are not only incredibly easy to make, but they’re also a hit with the whole family. With just four simple ingredients, you can create a dish that’s bursting with flavor and satisfying enough to please even the pickiest eaters. The chicken is tender, juicy, and packed with flavor, making it the perfect base for your favorite toppings.
Whether you keep it classic with lettuce, cheese, and salsa or get creative with your own additions, these tostadas are sure to become a go-to meal in your household.
You can buy prepared tostada shells from the store for the base. Personally, I like to make my own with corn tortillas. It only takes a few minutes in the oven. Either way, it will be delicious.
This chicken is good in other things, too. Try it in any Mexican dish, such as burritos, quesadillas, or in a rice bowl.
Ingredients to Make Instant Pot Shredded Chicken Tostadas
- BONELESS SKINLESS CHICKEN BREASTS
- TACO SEASONING
- CANNED DICED TOMATOES WITH GREEN CHILIES (LIKE RO*TEL)
- TOSTADA SHELLS
- TOPPINGS SUCH AS SHREDDED LETTUCE, SHREDDED CHEESE, COTIJA CHEESE, DICED TOMATO, DICED AVOCADO, SOUR CREAM, GUACAMOLE, SLASA, CILANTRO, PICO DE GALLO, ETC.
How to Make Instant Pot Shredded Chicken Tostadas
Start by adding 1/2 cup of water to the insert of your Instant Pot. Place the chicken breasts into the pot, ensuring they are evenly spread out. Sprinkle the taco seasoning evenly over the chicken, then pour the diced tomatoes, along with their juices, over the seasoned chicken.
Secure the lid on the Instant Pot, making sure the pressure valve is set to the sealed position. Set the Instant Pot to cook on high pressure for 8 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully perform a quick release to remove any remaining pressure. Check that the chicken has reached an internal temperature of 165°F to ensure it’s fully cooked.
Remove the cooked chicken from the Instant Pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Once shredded, return the chicken to the Instant Pot and stir it into the remaining juices, allowing it to absorb all the flavorful liquid.
To serve, spoon the shredded chicken onto crispy tostada shells. Top with your favorite toppings, such as shredded lettuce, cheese, sour cream, avocado, or salsa. This recipe makes enough for 8 delicious tostadas, perfect for a family meal or a casual gathering. Enjoy!
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts in this recipe. Increase the cooking time to 12 minutes on high pressure, followed by a natural pressure release for 10 minutes. Make sure the chicken reaches an internal temperature of 165°F before shredding.
How do I keep the tostada shells from getting soggy?
To prevent the tostada shells from becoming soggy, drain any excess liquid from the shredded chicken before spooning it onto the shells. Serving the tostadas immediately after assembling also helps maintain their crispiness.
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs are a great alternative to chicken breasts. They tend to be juicier and more flavorful. The cooking time remains the same when using boneless, skinless chicken thighs.
Can I freeze the shredded chicken?
Yes, the shredded chicken can be frozen for up to 3 months. Let the chicken cool completely, then place it in a freezer-safe bag or container. Thaw in the refrigerator overnight and reheat before serving.
FOR MORE RECIPES LIKE THIS, TRY:
- BBQ Chicken Tostadas
- Chile Lime Chicken Tostadas
- Simple Chicken and Black Bean Tostadas
- Chicken Enchiladas Tostadas
Instant Pot Shredded Chicken Tostadas
Real Mom Kitchen
Ingredients
- 2 ½ lbs bonless skinless chicken breasts
- 1 oz pkg taco seasoning
- 10 oz can diced tomatoes with green chiles undrained (like Ro*tel)
- 16 tostada shells **see notes on how to make your own if desired
- toppings such as shredded lettuce, shredded cheese, diced tomato, diced avocado, sour cream, guacamole, salsa, etc.
Instructions
- Add 1/2 cup water to the insert of the pressure cooker. Add in the chicken and sprinkle with the taco seasoning. Then pour the diced tomaotes over the seasoned chicken.
- Secure the lid on the Instant Pot. Cook on high pressure for 8 minutes. The allow for a naturrual pressure relase for 10 minutes floolowed with a quick release to remove any remaining pressure. Chicken should be an internal temperature of 165 degrees.
- Remove the chicken and shred. Return to the pot and stir to absorb juices. Serve chicken on tostada shells and top with desired toppings. Serves 8.
Notes
-
Preheat your oven to 400 degrees.
-
Lightly brush both sides of corn tortillas with olive oil and place on a baking sheet. Lightly sprinkle the top side with salt if desired. Baked at 400 degrees for 4-5 minutes per side, until crispy.
- Add chicken to slow cooker. Sprinkle with taco seasoning. Top with diced tomatoes and green chiles.
- Cover and cook on low for 3-4 hours until internal temperature reaches 165 degrees.
- Proceed with step 3 above.
Nutrition
This recipe is adapted from Taste of Home.
