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Instant Pot chicken tacos served with toppings.

Instant Pot Chicken Tacos

These Instant Pot Chicken Tacos feature tender, shredded chicken steeped in a savory blend of tomatoes and spices. Ready in about 30 minutes, this pressure-cooked dish is perfect for busy weeknights and can be easily customized with your favorite taco toppings!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Dish / Taco Filling
Cuisine Mexican
Servings 8 (serves 4 as a main dish or 8 as a taco bar/snack)

Equipment

  • Instant Pot or electric pressure cooker
  • Cutting Board & Sharp Knife
  • Measuring cups/spoons
  • Mixing bowl
  • Slotted spoon
  • Forks (for shredding chicken)

Ingredients
  

  • Chicken & Liquid
  • 2 lbs boneless skinless chicken breasts (or thighs)
  • 1 cup low-sodium chicken broth
  • Vegetables & Aromatics
  • 1 14.5 oz can diced tomatoes (fire-roasted for extra flavor, if available)
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • Spices
  • 2 tbsp taco seasoning store-bought or homemade; see note below for a simple homemade blend
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp salt adjust to taste
  • ¼ tsp black pepper
  • Finishing Touch
  • Juice of 1 lime
  • Optional Add-ins
  • ½ cup salsa for extra sauciness and spice
  • Chopped fresh cilantro for garnish
  • Sliced jalapeños if you like extra heat
  • Homemade Taco Seasoning optional:
  • Combine 1 tsp chili powder ½ tsp cumin, ½ tsp garlic powder, ½ tsp onion powder, a pinch of smoked paprika, and a pinch each of salt and pepper. Adjust proportions to taste.

Instructions
 

  • Prep the Chicken & Veggies:
  • Pat the chicken dry with paper towels and season lightly with salt and pepper.
  • Dice the onion and mince the garlic.
  • Assemble in the Instant Pot:
  • Place the chicken in the Instant Pot.
  • Add the diced tomatoes (with their juices), diced onion, minced garlic, chicken broth, taco seasoning, cumin, chili powder, smoked paprika, and (if using) salsa. Give everything a gentle stir to combine.
  • Pressure Cook:
  • Secure the lid and set the Instant Pot to High Pressure.
  • Cook for 10 minutes (if using fresh chicken; for frozen chicken, increase the time to about 15 minutes).
  • Release Pressure & Shred:
  • Allow a natural pressure release for 5 minutes, then perform a quick release to let out any remaining steam.
  • Remove the chicken pieces using a slotted spoon and transfer them to a cutting board.
  • Shred the chicken using two forks, then return the shredded meat to the pot. Stir to coat the chicken in the flavorful sauce.
  • Finish & Serve:
  • Stir in the lime juice to brighten the flavors.
  • Taste and adjust seasonings if needed.
  • Serve the shredded chicken in warmed tortillas and top with your favorite taco fixings such as shredded lettuce, cheese, sour cream, avocado, and extra cilantro.
  • Details
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (plus 5 minutes natural release; adjust to 15 minutes if using frozen chicken)
  • Total Time: Approximately 30 minutes
  • Yield: About 8 tacos (serves 4 as a main dish or 8 as a taco bar/snack)
  • Category: Main Dish / Taco Filling
  • Method: Pressure Cooking
  • Cuisine: Mexican
  • Diet: Gluten-Free, Dairy-Free (without optional cheese/sour cream)
  • Keywords
  • Instant Pot, Chicken Tacos, Pressure Cooker, Shredded Chicken, Mexican, Easy Dinner, Quick Meal, Taco Night
  • Nutrition (per serving, approx. 1 taco – based on 8 servings)
  • Serving Size: 1 taco (approx. 1/8 of the recipe)
  • Calories: ~200 kcal
  • Sugar: ~3 g
  • Sodium: ~520 mg
  • Fat: ~5 g
  • Saturated Fat: ~1.5 g
  • Unsaturated Fat: ~3.5 g
  • Trans Fat: 0 g
  • Carbohydrates: ~7 g
  • Fiber: ~2 g
  • Protein: ~28 g
  • Cholesterol: ~75 mg
  • Note: Nutritional values are estimates and may vary based on specific ingredients and brands used.

Notes

Chicken Options: Both chicken breasts and thighs work well. Thighs will yield even more tender meat if you prefer.
Frozen Chicken: If using frozen chicken, increase the pressure cook time to about 15 minutes.
Customizations: Feel free to add corn, black beans, or extra diced bell peppers for additional texture and flavor.
Taco Assembly: Serve with warmed tortillas and offer a variety of toppings so everyone can build their perfect taco.
Storing Leftovers: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. Reheat gently on the stovetop or in the microwave.
Enjoy your delicious, hassle-free Instant Pot Chicken Tacos!
Keyword Instant Pot, Chicken Tacos, Pressure Cooker, Shredded Chicken, Mexican, Easy Dinner, Quick Meal, Taco Night