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pulled chicken tacos served

Pulled Chicken Tacos With Black Bean Sauce (Pressure Cooker Tacos)

If you’re looking for a quick and easy dinner, these pulled chicken tacos are just what the doctor ordered. In less than 30 minutes they will be ready to eat–and once topped off with your favorite toppings or fillings it’s sure to satisfy any appetite!

Tortillas

Of course, you will need some tortillas for your tacos! I recommend using street taco-sized flour tortillas for this recipe and I am using a carb-smart version of these but you can use any tortilla you prefer.

Chicken

chicken breast

For these tacos, I recommend using boneless, skinless chicken tenderloin or boneless skinless chicken breasts. However, you could also use thighs if you prefer. Just make sure that whichever chicken you use is cooked through before shredding it. Otherwise, your tacos will be dry and bland if you have to cook them further after.

Broth/Salsa

pulled chicken tacos chicken

You will need some chicken broth or salsa to help moisten the chicken as it cooks in the pressure cooker. This will also add some flavor to the tacos. If you want a little bit of heat, you can use salsa with diced jalapeños or hot sauce in it. Otherwise, just use your favorite salsa or even tomato sauce.

Black Bean Sauce

black bean sauce

I am making a black bean sauce for these pulled chicken tacos using blended/pureed black beans, hot sauce, and some seasonings. This is a great sauce to add to these tacos but if you aren’t a fan of black beans you can use another store-bought or homemade taco sauce.

Toppings

cook veggies

I am making a cooked topping mixture of corn, bell pepper, jalapeno, and cilantro for these tacos that is delicious and goes great with the black bean sauce. I am also topping it all off with some shredded Mexican Cheese and guacamole. 

Pulled Chicken Tacos

Servings 

5

Prep Time

10 Minutes

Calories 

440

Cook Time

20 Minutes

Total Time 30 Minutes

*Please note that the nutritional information provided is an estimate only and may vary depending on the ingredients used. Calories listed are per serving.*

Ingredients

Chicken Mix

  • 10 Street Taco Sized Tortillas (tortillas of choice)
  • 2 LBS – Chicken Breast or Tenderloin
  • 1 Cup – Chicken Broth
  • 1/2 Cup – Salsa

Topping Mix

  • 1 15oz Can – Corn
  • 1 – Bell Pepper 
  • 1 – Jalapeno
  • 1/2 – White Onion
  • Olive Oil
  • Cilantro to Taste
  • Salt to Taste
  • Tajin Seasoning to Taste

Black Bean Sauce

  • 1 15oz Can – Black Beans 
  • 1/2 TSP – Garlic Powder
  • 1/2 TSP – Cumin
  • 1/2 TSP – Chili Powder
  • Hot Sauce (optional)
  • Salt to Taste
  • Guacamole
  • Fat-Free Shredded Mexican Cheese

*Disclosure, below are affiliate links to products we recommend. We do not include links to products we have not used or honestly recommend*

What Tools You Will Need

Directions

Step 1

Place the chicken breast, broth, and salsa in the pressure cooker and pressure cook on high for 8-10 minutes with a quick release. Once the chicken is done, shred it with forks, a spatula, or a mixer. Let the chicken sit in the liquid mixture and drain the liquid when ready to serve. 

Step 2

While the chicken cooks, dice the bell pepper, onion, jalapeno, and cilantro. Add the veggies to a skillet heated to medium-high heat with a drizzle of oil. Season with salt, and tajin. Cook 5-8 minutes or until tender to your liking.

Step 3

Next we are making the sauce. Add the black beans to a blender or food processor and blend until smooth. Add the black beans to a saucepan with salt, garlic powder, cumin, chili powder, and hot sauce. Stir and heat on low for 5 minutes.

Step 4

Build your tacos. Lay out your tortilla and add guacamole, chicken, corn mixture, black bean sauce, and top it off with some shredded Mexican Cheese.

Step 5

Serve and Enjoy!

Notes

  • Use a plastic or silicone spatula to pull the chicken. It will save you from scratching the surface in your pressure cooker.
  • Meal prep by cooking the chicken and storing it in the fridge to make quick and easy meals during the week.

FAQ

Can You Shred Raw Chicken?

No, you should not shred raw chicken. Not only is it unsafe to eat, but it will also be very difficult to shred. That’s because raw chicken is tough and chewy, making it nearly impossible to shred with a fork or chop into small pieces. So make sure your chicken is cooked through before attempting to shred it! If your chicken is raw when attempted to shred it and you have to cook it further it is very likely going to dry out.

What's The Easiest Way To Shred Chicken?

In our opinion, the easiest way to shred chicken is with a fork. Simply remove the cooked chicken from the heat and use a fork to pull it apart into small pieces. If you find that your chicken is too tough to shred, you can also chop it into small pieces with a knife. However, this will result in less uniform tacos.

 

pulled chicken tacos served

Pulled Chicken Tacos

David
If you're looking for a quick and easy dinner, these pulled chicken tacos are just what the doctor ordered. In less than 30 minutes they will be ready to eat--and once topped off with your favorite toppings or fillings it's sure to satisfy any appetite!
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 5
Calories 440 kcal

Ingredients
  

  • 10 Street Taco Sized Flour Tortillas I used a carb smart version
  • 2 lb Chicken Breast or Tenderloin
  • ½ cup Salsa I used Kirkland salsa
  • 1 Cup Chicken Broth
  • 1 TSP Olive Oil
  • 1 15 Oz Can Whole Kernel Corn
  • 1 Bell Pepper I used green
  • 1/2 White Onion
  • 1 Jalapeno
  • Cilantro to Taste
  • Salt to Taste
  • Tajin Seasoning to Taste
  • 1 15 Oz Can Black Beans
  • 1/2 TSP Garlic
  • 1/2 TSP Cumin
  • 1/2 TSP Chili Powder
  • Hot Sauce to Taste
  • Guacamole I used about a tablespoon per taco
  • 1/2 Cup Fat-Free Mexican Cheese

Instructions
 

  • Place the chicken breast, broth, and salsa in the pressure cooker and pressure cook on high for 8-10 minutes with a quick release. Once the chicken is done, shred it with forks, a spatula, or a mixer. Let the chicken sit in the liquid mixture and drain the liquid when ready to serve. 
  • While the chicken cooks, dice the bell pepper, onion, jalapeno, and cilantro. Add the veggies to a skillet heated to medium-high heat with a drizzle of oil. Season with salt, and tajin. Cook 5-8 minutes or until tender to your liking.
  • Next we are making the sauce. Add the black beans to a blender or food processor and blend until smooth. Add the black beans to a saucepan with salt, garlic powder, cumin, chili powder, and hot sauce. Stir and heat on low for 5 minutes.
  • Build your tacos. Lay out your tortilla and add guacamole, chicken, corn mixture, black bean sauce, and top it off with some shredded Mexican Cheese.
  • Serve and Enjoy!

Video

Notes

  • Use a plastic or silicone spatula to pull the chicken. It will save you from scratching the surface in your pressure cooker.
  • Meal prep by cooking the chicken and storing it in the fridge to make quick and easy meals during the week.

Nutrition

Calories: 440kcal
Keyword chicken, easy, tacos
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Summary

Thank you for reading and I hope you enjoyed this pulled chicken tacos with black bean sauce recipe. If you have any questions or comments go ahead and leave them in the comments below or feel free to email us. What are your favorite tacos recipes? Did these pulled chicken tacos make it into the list of your favorite meal recipes?  Let us know in the comments below. For more awesome recipes check below. 

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My name is David, Kitchunlimited is a food blog for recipes and reviews as well as tips and tricks. Our mission is to make it easy for you to find the best recipes and cooking advice out there. Whether you’re looking for a new dish to add to your rotation or just want to know what’s worth trying, we’ve got you covered. Plus, we’ll give you the inside scoop on all things kitchen-related, from must-have gadgets to the latest food trends. So come on in, have a seat at our table, and let us show you what we’ve got cooking!

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