If you haven’t tried Instant Pot Chicken Tacos yet, you are missing out on one of the easiest pressure cooker recipes out there.
It is a quick and easy way to feed everyone, especially on a busy weeknight. But best of all, every individual can customize their taco exactly how they like them. And that means everyone is happy!
For me, I like the standard shredded chicken taco topped with cheese, lettuce, tomato and onion.
However, for the younger family members, they stick with topping their tacos off with shredded cheese and sour cream.
And for my husband, it wouldn’t be a taco if it didn’t have jalapeños and cilantro scattered on top.
And there is nothing easier than making chicken in the Instant Pot. In fact, we have made several shredded chicken dishes in our 6 quart Instant Pot Duo over the past several years.
Shredded Chicken Instant Pot Recipes:
So when I decided to make Chicken Tacos for dinner, I decided I would pull out the Instant Pot and let it do the work for me!
Instant Pot Chicken Tacos
One of the best things about owning an Instant Pot is that you can cook meat that is still frozen.
And that is important to me because I often either forget to thaw the meat, or I make a last minute decision on what to make for dinner.
However, this recipe will work with both frozen or fresh chicken breasts. Simply put the chicken in the pot and pour chicken broth on top.
We used standard size chicken breasts. If you use large chicken breasts, it would be best to slice them in half horizontally before cooking.
Next, sprinkle the chicken with taco seasoning. Then pour the salsa on top of the chicken. However, do not stir. Allow the salsa to sit on top during the cooking process.
Lock the lid in place and move the valve to the SEALING position. Press the POULTRY button and adjust time based on if you are using fresh or frozen chicken. Press 12 minutes for fresh chicken or 15 minutes for frozen.
*As with all pressure cooker recipes, it will take time for the pot to come to pressure.
Once the cook time expires, carefully move the valve to VENTING position.
Please note that for most meat recipes, I allow for 10 minutes of Natural Pressure Release after the cook time is up. However, because the chicken is going to be shredded and tossed back in the taco juice, a quick release of pressure is acceptable.
Carefully remove the lid and shred the chicken with two forks. Toss the chicken in the remaining juices and serve.
Of course we use the chicken that was cooked in the Instant Pot for tacos. But we also use it for salads, burritos, quesadillas and more! And it also freezes well for a quick and easy meal any day of the week.
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- 3 boneless skinless chicken breasts fresh or frozen
- 2 tablespoons taco seasoning
- ⅓ cup chicken broth
- 1 cup salsa
- taco shells or tortillas
- Place chicken breast in the bottom of the Instant Pot. Pour chicken broth on top of the chicken.
- Sprinkle taco seasoning over chicken breasts and top with salsa. Do Not Stir.
- Lock the lid in place and move valve to SEALING position. Press “Poultry” and cook for 12 minutes if fresh and 15 minutes if froze.
- Once the cook time is up, move the valve to VENTING to quick release pressure. Using two forks, shred chicken breasts and toss in the liquid to coat.
- Serve as tacos with desired toppings. Or use the meat for salads, burritos, quesadillas and more!
Make extra to freeze for a quick meal whenever you need one!
Recipe provided by Make Your Meals
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g