Instant Pot Chicken Tacos

I think what makes tacos is warm corn tortilla. You can pretty much wrap anything common sense into it and it will taste like taco. And the fixings or fix-ins – I’m always confused. The key with tacos is not to go crazy about the amount of ingredients because you might hate making them like I did. Tacos can be overwhelming with the amount of chopping and specific toppings you might think you have to get. You don’t have to. You don’t owe anyone to explain your tacos.

I made these Instant Pot chicken tacos last Friday in between packing the house for the move in 20 minuets flat. I kept chicken amount on a low side on purpose to cut back on meat consumption and rather “beef up” tacos with vegetables and beans aka vitamins and fiber. Everything gets combined in one pot, then served with warmed up directly on gas stove corn tortilla and sprinkled with Kerrygold Dubliner cheese.

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And if you are still wondering if you need to buy Instant Pot, I personally think in a few years slow cookers will be extinct. You will end up buying it anyways. So why miss out on all those years of easy cooking?!

How to Make Instant Pot Chicken Tacos

1. To the Instant Pot, add chicken breasts (if using frozen make sure they are separated) and salsa on top (no extra liquid necessary – it will work!). Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 15 minutes for fresh or 20 minutes for frozen. Display will say ON, Instant Pot will take about 10 minutes to come to pressure, you will see a bit of steam coming out from a release valve, then float pin will rise and countdown will begin. 
2. After 15-20 minutes your chicken is ready, Instant Pot will beep and display will say OFF. Turn the release valve to Venting position, wait until the float pin drops down and open the lid. 
3. Remove chicken breasts onto the plate and transfer liquid to a bowl. Shred chicken with 2 forks.
4. Return shredded chicken to Instant Pot along with beans, corn, cilantro, cumin, salt, lettuce and 1/4 cup liquid from cooking. 
5. Stir. 
6. Serve with warmed up tortillas and your favourite toppings.

Instant Pot Chicken Tacos

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★★★★★

5 from 1 reviews

20 Minute Instant Pot Chicken Tacos with fresh or frozen chicken breast and chockfull of vegetables. I cooked them in between packing for the move, that’s how easy this pressure cooker recipe is. You gotta try, and you gotta buy an Instant Pot!

• Author: Olena of ifoodreal.com
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 tacos

Ingredients

• 1 lb chicken breasts, boneless & skinless
• 3/4 cup salsa
• 14 oz can low sodium black beans, rinsed & drained
• 2 cups corn
• 1/2 cup cilantro, finely chopped
• 1 tsp cumin
• 1/2 tsp salt
• 1 Romaine lettuce heart, shredded
• 10 small corn or whole wheat tortillas
• Cheese and yogurt, for serving

Instructions

1. To the Instant Pot, add chicken breasts (if using frozen make sure they are separated) and salsa on top. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 15 minutes for fresh or 20 minutes for frozen. Display will say ON, Instant Pot will take about 10 minutes to come to pressure, you will see a bit of steam coming out from a release valve, then float pin will rise and countdown will begin.
2. After 15-20 minutes your chicken is ready, Instant Pot will beep and display will say OFF. Turn the release valve to Venting position, wait until the float pin drops down and open the lid.
3. Remove chicken breasts onto the plate and transfer liquid to a bowl. Shred chicken with 2 forks and return to Instant Pot along with beans, corn, cilantro, cumin, salt, lettuce and 1/4 cup liquid from cooking. Stir.
4. Serve with warmed up tortillas and your favourite toppings.

Notes

You can use fresh or frozen chicken breasts.

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1532.8 g285.1 mg2 g0.4 g0 g22 g4.9 g12.9 g27.6 mg

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