This Instant Pot Chicken Tacos recipe makes taco night fast and delicious. Tender, perfectly seasoned chicken that's shredded to fill warmed tortillas and then top with your favorite Mexican toppings.
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Easy Pressure Cooker Chicken Tacos
Looking for an easy recipe for your Instant Pot? This one is quick, healthy and hits the spot not only for Taco Tuesday but for busy weeknights anytime.
Taco night doesn't have to be a hectic meal. Even novice chefs can make these mouthwatering chicken tacos with an instant pot. With just a few simple ingredients, the process takes much less time than in a conventional oven or stove, making it a great all-in-one recipe for weeknight meals.
Serve in flour or corn tortillas or even use it for burrito or taco bowls, taco salads or chicken enchiladas too!
✨ Here is why this recipe is amazing:
- The perfect dinner for busy nights that will quickly become a family favorite!
- Super simple to make!
- Wonderful for feeding a crowd!
- Easy to double for meal prep.
🥫 Ingredients needed:
📝 Ingredient notes:
- ½ cup chicken broth
- ¼ cup salsa
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning - Make your own homemade taco seasoning!
- 1 jalapeno and/or chipotle in adobo
🔄 Substitutions
- Use frozen chicken breasts as well as fresh. It's so great in a pinch. Just up the cooking time by 4 minutes.
- You can also use boneless skinless chicken thighs if you prefer or a mix of breasts and thigh
Favorite toppings for tacos
- shredded Mexican cheese or Mexican queso fresco
- mild or hot Salsa or pico de gallo or this roasted tomatillo salsa
- diced avocado or Easy Homemade Guacamole
- black beans or pinto beans
- sour cream
- diced jalapeno peppers
- chopped red onion
- corn or Black Bean Corn Salsa
- lime juice
🔪 How to make Shredded Mexican Chicken in an Instant Pot, basic instructions
- Add the chicken stock and salsa to the Instant Pot and stir to combine.
- Drizzle the chicken breasts with olive oil and sprinkle with taco seasoning then place in Instant Pot.
- Add the diced jalapeno and/ chipotle pepper on top of the chicken, if using.
- Place the lid on the Instant Pot and turn the value to the sealed position.
- Set to Manual cooking, high pressure, for 12 minutes.
- Once the timer goes off, allow the pressure to naturally release for 10 minutes. Then, carefully turn the valve to release the remaining pressure.
- Using two forks, shred chicken in the juices.
❄️ Storage Tips
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. You can also freeze it by placing the cooled chicken in plastic zip closure bags and freeze for up to 2 months.
📝 Frequently asked questions, answers and tips:
Yes, you can make this recipe in a slow cooker as well. You will not need the chicken broth. Just add the chicken to the crockpot and top with the seasonings and salsa. Cook on low for 5-6 hours.
There are a few ways to reheat chicken. 1. In a microwave: place in a microwave safe bowl and cover with a damp paper towel. Heat for 30 seconds on high then stir and repeat if necessary. 2. On the stovetop: Place chicken in a small pot and add a tablespoon of water. Cover with a lid and heat on medium heat for 3-5 minutes, stirring often and checking to make sure there is water. Add another tablespoon at a time if necessary. 3. In the oven: Place chicken in a baking dish, add 2 tablespoons of water and cover with foil. Preheat oven to 325° F and then heat for 5-6 minutes.
👩🍳 Chef Tip
Use a food processor to shred the chicken after cooking. Just pulsing a few times is all it takes.
Use 1 tablespoon of chili powder, one tablespoon garlic powder and one teaspoon of cumin instead of taco seasoning if needed.
What to Serve with Chicken Tacos
- Cilantro Lime Rice
- Honey Jalapeno Mexican Cornbread
- Cilantro Lime Coleslaw
- Pineapple Margarita
- Elote Corn Dip (Street Corn Dip!)
Instant Pot Chicken Tacos
Ingredients
- ½ cup chicken broth
- ¼ cup salsa
- 1 pound boneless skinless chicken breasts
- 1 tablespoon Olive Oil
- 2 tablespoons taco seasoning
- 1 jalapeno and/or chipotle in adobo diced (optional)
Instructions
- Add the chicken broth and salsa to the Instant Pot and stir to combine.
- Drizzle the chicken breasts with olive oil and sprinkle with taco seasoning.
- Place the chicken breasts in the Instant Pot.
- Add the diced jalapeno and/ chipotle pepper on top of the chicken, if using.
- Place the lid on the Instant Pot and turn the value to the sealed position.
- Set to Manual cooking for 12 minutes.
- Once the timer goes off, allow the pressure to naturally release for 10 minutes. Then, carefully turn the valve to release the remaining pressure.
- Using two forks, shred the chicken in the juices.
- Use in tacos, in bowls, burritos, salad or on nachos
Notes
Nutrition
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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this recipe was created by:
Fun Recipe Ideas Kitchen
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