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Instant Pot Chicken Tacos

Whip up flavorful, tender instant pot chicken tacos in under 30 minutes for a quick and delicious weeknight fiesta!
Prep Time10 minutes
Cook Time10 minutes
Pressure Release5 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Kristyn Merkley

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.
Store cooked, shredded chicken in an airtight container in the fridge for 3-4 days or in the freezer for up to 4 months. 

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