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We eat Mexican food ALL the time not only because it’s our heritage, but because it’s so delicious. We especially love ALL things taco, but these instant pot chicken tacos may just be our ultimate weeknight win.
They’re seriously so easy to throw together – just 10 minutes of prep AND they are on the dinner table in UNDER 30 minutes! Plus, they’re totally customizable, so everyone can load them up with their favorite toppings.
It’s a guaranteed crowd-pleaser for even the pickiest eaters. Just add some of our favorite sides like fresh Pico de Gallo, Refried Beans, and Spanish Rice!
For more chicken tacos, try our Slow Cooker Chicken Tacos or classic crunchy Chicken Tacos.
Why we think you’ll love it:
- A 30-minute meal! With about 10 minutes of prep, this easy dinner is on the table in no time.
- Pile them high with your favorites. You can go mild or spicy with your chicken seasoning, use corn or flour tortillas, and the topping options are practically limitless.
- Use frozen chicken. Unlike a crock pot, you can cook frozen chicken in the Instant Pot for those nights you forgot to thaw the chicken! (see instructions below)
Instant Pot Chicken Tacos Ingredients
- 4 large chicken breasts, about 2 pounds – or about 2 pounds of boneless skinless chicken thighs
- 2 teaspoons olive oil – Any neutral cooking oil like vegetable oil, canola oil, or avocado oil also works.
- 1 onion, diced – Yellow or white onion, or use 1 teaspoon of onion powder if you don’t have fresh onion.
- 1 cup salsa – Store-bought or Homemade Salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth – or chicken stock or vegetable broth
How to Make Instant Pot Chicken Tacos
- PREP. Heat the olive oil in the instant pot on the sauté function.
- Add the onion and cook until softened, stirring frequently. Add the salsa, cumin, chili powder, garlic powder, salt, pepper, and chicken broth to the pot, and stir to combine. Add the chicken to the pot. Cover and turn the knob to seal.
- COOK. Cook the chicken on high pressure for 10 minutes, then let the pressure naturally release for 5 minutes. Quick release the remaining pressure.
- SERVE. Shred the chicken using two forks, then toss the chicken in the juices before serving. We get 8 tacos using this recipe.
Kristyn’s Recipe Tips
- Unlike a crock pot, you can cook frozen chicken in the Instant Pot. Increase the high-pressure cooking time to 15-20 minutes, with a natural release of 5 minutes.
- We love to use this flavorful shredded chicken in soft Flour Tortillas, warm corn tortillas, in a Taco Bowl, or Chicken Taco Salad.
- Some of my favorite taco toppings include diced tomatoes, avocado, sour cream, lettuce, shredded cheese, and cilantro.
Instant Pot Chicken Tacos
Whip up flavorful, tender instant pot chicken tacos in under 30 minutes for a quick and delicious weeknight fiesta!
Ingredients
- 4 large chicken breasts, about 2 pounds
- 2 teaspoons olive oil
- 1 onion, diced
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
Instructions
- Heat the olive oil in the instant pot on the sauté function.
- Add the onion and cook until softened, stirring frequently. Add the salsa, cumin, chili powder, garlic powder, salt, pepper, and chicken broth to the pot, and stir to combine. Add the chicken to the pot. Cover and turn the knob to seal.
- Cook the chicken on high pressure for 10 minutes, then let the pressure naturally release for 5 minutes. Quick release the remaining pressure.
- Shred the chicken using two forks, then toss the chicken in the juices before serving. We get 8 tacos using this recipe.
Video
Notes
Recipe tips.
- Unlike a crock pot, you can cook frozen chicken in the Instant Pot. Increase the high-pressure cooking time to 15-20 minutes, with a natural release of 5 minutes.
- We use this flavorful shredded chicken in soft Flour Tortillas, warm corn tortillas, in a Taco Bowl, or Chicken Taco Salad.
- Some of our favorite taco toppings include diced tomatoes, avocado, sour cream, lettuce, shredded cheese, and cilantro.
Nutrition
Calories: 192kcal, Carbohydrates: 9g, Protein: 27g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 72mg, Sodium: 1167mg, Potassium: 708mg, Fiber: 2g, Sugar: 4g, Vitamin A: 502IU, Vitamin C: 5mg, Calcium: 41mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to store?
Cooked shredded chicken can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 4 months.
Complete The Meal
Sides
Homemade Spanish Rice Recipe
45 mins
Refried Black Beans
15 mins
Mexican Corn Salad
25 mins
How to Make Guacamole
10 mins
Dessert
Churro Cheesecake Bars
35 mins
Chocolate Tres Leches Cake
4 hrs 45 mins
Bunuelos
1 hr
Mexican Crinkle Cookies
1 hr 25 mins
