Make any night a taco night with Instant Pot chicken tacos. With minimal effort, you can have mouthwatering chicken tacos ready in a flash! Simply add everything to your Instant Pot and let it work its magic. All that’s left to do is put the tacos together.
Set up a “build your own taco” bar in your kitchen and let everyone assemble their shredded chicken taco with their favorite toppings, like diced avocado, sour cream, and shredded cheese. For more delicious Mexican dinner recipes, be sure to check out my shrimp ceviche, chicken enchilada soup, and birria tacos!
Ingredients
Salsa — use mild, medium, or hot salsa and a flavor you like best! This is such a great and easy way to add tons of flavor to shredded chicken without needing a big spice pantry or multiple ingredients.
Broth — high-quality chicken broth adds the best flavor and the necessary liquid in the Instant Pot to help it pressurize.
Seasoning — Store-bought or homemade taco seasoning both work well to add big flavor to the chicken.
Lime — lime juice and zest add a bright citrus element to the shredded chicken. Serve tacos with more lime wedges for extra flavor.
Chicken — boneless skinless chicken breasts are my go-to, but you can substitute boneless skinless chicken thighs if you prefer dark meat.
How To Make Instant Pot Chicken Tacos
1. Add the salsa to the Instant Pot.
2. Stir in the broth, taco seasoning, olive oil, lime juice, and lime zest.
3. Nestle the chicken breasts into the salsa mixture.
4. Secure the lid, making sure the steam valve is sealed. Cook on high pressure for 10 minutes, then quick release the steam. Remove the chicken, reserving the liquid in the pot, and shred. If you want to reduce the cooking liquid, turn the Instant Pot onto the “Saute” setting and simmer until the liquid has reduced. Press ‘Cancel’ to turn off the pot.
5. Return the shredded chicken to the pot and stir until heated through.
6. Fill corn or flour tortillas with the shredded chicken and serve Instant Pot chicken tacos with your desired toppings.
How To Make With Frozen Chicken
If you forget to thaw out the chicken (been there!), you can cook it from frozen in the Instant Pot. The cooking time will simply change from 10 minutes to 12 minutes at high pressure. The Instant Pot will also take longer to pressurize, so keep that in mind.
Toppings And Serving Suggestions
There are so many ways to dress up these simple Instant Pot chicken tacos. Serve the chicken in homemade corn tortillas or hard taco shells, and add any of these toppings:
- Salsa or salsa verde
- Diced avocado or guacamole
- Sour cream
- Diced tomato and red onion
- Shredded lettuce or cabbage
- Shredded cheese or queso fresco
- Chopped fresh cilantro
- Pico de gallo
- Pickled onions or jalapeño
- Hot Sauce
- Lime wedges
I love serving shredded chicken tacos with Mexican rice and a pre-made batch of instant pot black beans, usually after having chips and queso dip to start. The perfect taco Tuesday spread!
Ways To Use Leftover Shredded Chicken
Leftover shredded chicken is one of my favorite things because I can use it in so many different ways. Make chicken enchiladas, throw together a batch of nachos, swap the ground beef for shredded chicken in taco salads, or serve it with rice and beans for filling burrito bowls.
To store leftovers, wait for the chicken to cool completely and transfer to an airtight container. It will keep in the fridge for up to 4 days.
How Do You Keep Chicken From Getting Tough In Instant Pot?
Pressure cookers like the Instant Pot cook very quickly, and overcooking is one reason you may end up with tough chicken breast. Stick to the recipe cooking times. Adding even a couple of extra minutes to the cooking time can hugely impact the texture of the cooked chicken.
Chicken is fully cooked when it has an internal temperature of 165°F. Cooking it for too much longer after it reaches that temperature can dry it out and turn it stringy. I find cooking the boneless chicken at high pressure for 10 minutes and then quick-releasing the steam makes it succulent and tender enough to easily shred with a fork.
Can I Make This In A Crock Pot?
Yes, you can make Instant Pot chicken tacos in a slow cooker. Place the chicken breasts in the slow cooker. Combine salsa, taco seasoning, and lime. Cook on low for 4 to 6 hours before shredding.
If you have an Instant Pot pressure cooker, remember it also has a slow cooker setting that you can use if you need a “set it and forget it” dinner.
Pro Tips For Making This Recipe
- If you like heat: Stir ¼ teaspoon cayenne pepper in along with the taco seasoning blend, or choose a spicy salsa and taco seasoning. You can also top your tacos with hot sauce.
- If there’s too much liquid: After removing the chicken, change to the Saute setting and simmer until the sauce reaches your desired consistency. To save time, reduce the liquid while shredding the chicken.
Frequently Asked Questions
Yes, Instant Pot chicken taco meat is an ideal candidate for meal prep because it freezes very well. Transfer the cooled, shredded chicken to freezer bags or freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
Yes, you can use boneless, skinless chicken thighs if you prefer. The recipe does not need to be changed at all.
A 4- or 6-quart Instant Pot would work for this recipe. If you are using an 8-quart pot, I recommend doubling the recipe to avoid to getting a “burn message” from having too little liquid in the pot.
If you love this recipe try these out!
If you’ve tried this Instant Pot chicken tacos recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Instant Pot Chicken Tacos Recipe
Equipment
- Instant Pot
Ingredients
- 1 cup salsa (240mL)
- ½ cup chicken broth (120mL)
- 2 tablespoons taco seasoning
- 2 teaspoons olive oil
- 1 lime juiced and zested
- 1½ pounds boneless skinless chicken breasts (675g)
For Serving (optional):
- Tortillas
- Sour cream
- Shredded cheese
- Pico de gallo
- Avocado
- Cilantro
Instructions
- In the Instant pot, stir together the salsa, broth, taco seasoning, oil, lime juice and zest. Nestle the chicken breasts into the salsa mixture.
- Secure the lid, making sure the steam valve is sealed. Cook on high pressure for 10 minutes. Quick release the steam.
- Remove the chicken, reserving the liquid in the pot, and shred using 2 forks.
- If you want to reduce the cooking liquid, turn the Instant Pot onto the “Saute” setting and simmer until the liquid has reduced by about half or your desired consistency, about 10 minutes. Press ‘Cancel’ to the pot off.
- Return the shredded chicken to the pot and stir until heated through. Fill tortillas with the shredded chicken and serve with your desired toppings.
Notes
- If you like heat: Stir ¼ teaspoon cayenne pepper in along with the taco seasoning blend, or choose a spicy salsa and taco seasoning. You can also top your tacos with hot sauce.
- If there’s too much liquid: After removing the chicken, change to the Saute setting and simmer until the sauce reaches your desired consistency. To save time, reduce the liquid while shredding the chicken.
Delicious and straightforward recipe. I kept the liquid it cooked in to reheat leftovers on the stove without drying out later. Will definitely keep this in my recipe binder for next time.
I made these and followed the directions exactly as written. I was impressed with how perfectly the chicken cooked! I felt like these are a “grown up” and healthier version of regular tacos. Next time I think I will add cayenne pepper as suggested to increase the spice level, but overall I found that doubling the recipe gave the perfect amount for dinner for two and plenty of leftovers.