Print

Instant Pot Chicken Tacos

5 from 25 reviews

Instant Pot Chicken Tacos are the most easy tacos with fresh or frozen chicken breasts. 30 minute healthy dinner idea I promise will become your go-to!

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 tacos 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Mexican
Scale

Ingredients

  • 1 1/2 lbs chicken breasts or thighs, boneless & skinless
  • 1 tbsp low sodium store bought or homemade taco seasoning 
  • 3/4 cup salsa
  • 1014 small corn or flour tortillas
  • Diced avocado, tomato, red onion and shredded lettuce, fixings for serving
  • Guacamole, cheese and yogurt, for serving (pick and choose)

Instructions

  1. To any size Instant Pot, add chicken breasts, sprinkle with taco seasoning and add salsa on top.
  2. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 12 minutes for fresh or 15 minutes for frozen.
  3. 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.
  4. After release pressure right away by turning valve to Venting position, wait until the float pin drops down and open the lid.
  5. Remove chicken breasts into a medium bowl and shred with 2 forks. Add 1/2 cup cooking liquid from Instant Pot and stir.
  6. Warm up tortillas on a hot skillet for 1 minute or so per side. Or directly on a gas burner.
  7. Assemble tacos with desired toppings.

Store: Refrigerate leftover shredded chicken (without toppings) in an airtight container for up to 4 days.

Notes

  • Make sure frozen chicken pieces are separated – not one blob. It helps to place them in a bowl with hot water for 5 minutes.
  • You can double the recipe and keep same cook time.
  • Fresh salsa should work as well.

 Did you make this recipe? Please give it a star rating in the comments.