Instant Pot Chicken Tacos
Make chicken tacos in Instant Pot in 30 minutes! Juicy, tender and flavorful Instant Pot Shredded Chicken Tacos with only 3 ingredients!
Servings: 12 tacos
Calories: 140kcal
Ingredients
- 2 pounds boneless skinless chicken breasts or chicken thighs
- 1 tablespoon taco seasoning low sodium
- 1 cup salsa mild, medium or hot
- 10-14 small corn tortillas or flour tortillas
- Guacamole, pico de gallo, sour cream, lettuce, cheese, cabbage or any of your favorite toppings
Instructions
- To any size Instant Pot, add chicken breasts, sprinkle with taco seasoning and add salsa on top.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual button for 15 minutes for fresh chicken breasts or 18 minutes for frozen chicken.
- After wait 5 minutes and release remaining pressure by turning valve to Venting position.
- Remove chicken breasts into a large bowl and shred with 2 forks. Add 1/2 cup cooking liquid from the Instant Pot and mix.
- Warm up tortillas on a hot skillet or directly on the gas stove for 1 minute or so per side. Assemble Instant Pot chicken tacos with your favorite toppings.
Video
Notes
- Store: Refrigerate leftover shredded chicken (without toppings) in an airtight container for up to 4 days.
- Make sure frozen chicken pieces are separated before cooking.
- You can double or triple the recipe and keep the same cook time.
- Fresh salsa should work as well.
Nutrition
Serving: 2tacos | Calories: 140kcal | Carbohydrates: 11g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 258mg | Fiber: 2g | Sugar: 1g