• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Instant Pot » Instant Pot Chicken Tacos

    Instant Pot Chicken Tacos

    Published: July 12, 2019 · Modified: Oct 6, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Enjoy Taco Tuesday any day of the week with these superfast shredded Instant Pot Chicken Tacos. Super easy, made with simple pantry staples, and ready in just 20 minutes! Serve with a platter of toppings so everyone can build their personal favorite tacos.

    An overhead shot of chicken tacos with jalapenos and vegetable slaw
    224 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    A pinterest graphic of instant pot chicken tacos
    A pinterest graphic of Instant Pot chicken tacos
    A pinterest graphic of Instant Pot chicken tacos
    instant pot chicken tacos on parchment paper

    Once you’ve made these Instant Pot Chicken Tacos with the juiciest and most succulent shredded chicken you’ll never go back! It’s packed full of delicious spices and seasoning and best of all takes only 15 minutes to cook in the pressure cooker with virtually zero prep work.

    Tacos don’t just need to be served on Tuesdays especially when you can make them this quickly on busy weeknights. All you need to do is prepare your favorite Mexican toppings and dinner is served.

    And if you love tacos as much as I do be sure to check out my Shrimp Tacos, Lobster Tacos and Taco Soup!

    Some ingredient notes

    Chicken – Boneless and skinless chicken breasts are best for shredding, if possible splurge on organic, hormone-free, pasture-raised chicken for the best flavor.

    Chicken stock – Always use high quality and low-sodium chicken stock for best results. It’s always best to add salt to taste.

    Spices – I used a mix of cumin, onion, chili, and smoked paprika powder. I find that this mix of spices is so delicious and gives the chicken an authentic Mexican feel. You can easily adjust the spices to your taste!

    How to Make Instant Pot Chicken Tacos

    Two photos showing how to prepare chicken to cook in the instant pot

    1. Sprinkle the seasoning mixture all over the chicken.

    2. Saute the olive oil and garlic in the Instant pot for a few minutes.

    Two photos showing how to prepare instant pot chicken tacos

    3. Add the chicken and brown on all sides.

    4. Add chicken stock to InstantPot with chicken then cook at High Pressure.

    Two photos showing cooked and shredded chicken in an instant pot

    5. After cooking is complete, let the pressure release

    6. Shred the chicken and toss with lime and cooking juices.

    A close up of a chicken taco

    Tips and ideas for making this recipe

    • Feel free to double this recipe to serve more people. To make it easier, remove the chicken to a cutting board to shred, then return to the InstantPot to combine with the cooking liquid and lime juice.
    • Substitute boneless skinless turkey breast for the chicken.
    • If you like spicy tacos, stir ¼ teaspoon cayenne pepper into the seasoning blend, or simply top
      tacos with hot sauce.
    • If you’re serving adults, substitute the chicken stock for beer for an extra level of flavor.

    An overhead shot of chicken tacos

    Frequently Asked Questions

    What’s the best chicken to use?

    For this recipe, I used boneless and skinless chicken breasts. Chicken breasts are a better cut of chicken for shredding and with this recipe, it’ll be super juicy and flavorful.

    You want to make sure that there is no skin on so there is no extra fat in the juices and that the chicken is boneless to reduce the cooking time. If you get chicken breasts with the skin and bone on then make sure to remove it first.

    What else can I serve with chicken tacos?

    Fill your tacos with your favorite toppings for the ultimate Mexican feast! Here are some ideas to choose from:

    • Black beans
    • Slaw
    • Salsa
    • Diced avocado
    • Sour cream thinned with a little lime juice
    • Toasted pepitas (pumpkin seeds)
    • Chopped fresh cilantro and green onion
    • Baby arugula
    • Quick-pickled onions
    • Pickled jalapeño slices
    • Queso fresco
    • Crumbled goat cheese
    • Hot Sauce

    Can I freeze leftovers?

    Absolutely, you can freeze any leftover chicken in freezer bags and then thaw completely before re-using. Refrigerated leftovers will keep well, covered in the fridge for 4-5 days.

    If you love this recipe try these out!

    • A plate with three shrimp tacos with a dip on the side with cotija cheese sprinkled on top of the tacos.

      Shrimp Tacos

    • An overhead shot of black beans and salsa in two blue dishes

      Instant Pot Black Beans

    • A scratch margarita in a tumbler garnished with a lime wedge.

      Margarita Recipe

    • A freshly made fish taco on a blue and white plate in front of a platter of fish tacos.

      Fish Taco Recipe

    • A plate of three lobster tacos in front of filling ingredients and a cocktail.

      Lobster Tacos

    If you’ve tried this Instant Pot Chicken Tacos recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

    Print
    5 from 5 votes

    Instant Pot Chicken Tacos

    Superfast and delicious shredded chicken tacos made in the Instant Pot. Be sure to check out our step by step photos and awesome serving suggestions above!
    Course Main Course
    Cuisine Mexican
    Prep Time 5 minutes
    Cook Time 21 minutes
    Total Time 26 minutes
    Servings 6 servings
    Calories 303kcal
    Author John Kanell

    Ingredients

    • 2 ½ tsp. kosher salt
    • 1 tsp. ground cumin
    • 1 tsp. onion powder
    • 1 tsp. chili powder
    • ½ tsp. smoked paprika
    • ½ tsp. ground black pepper
    • 2 ½ lb. boneless skinless chicken breasts
    • 3 Tbsp. olive oil
    • 2 cloves garlic smashed
    • 1/2 cup chicken stock
    • 1 lime halved
    • Corn tortillas and assorted toppings to serve

    Instructions

    • In a small bowl, stir together salt, cumin, onion powder, chili powder, paprika, and black pepper.
    • Sprinkle chicken all over with spice mixture. Set aside.
    • Set InstantPot to saute; add olive oil and garlic.
    • When oil is hot and garlic is sizzling, remove garlic and add chicken.
    • Cook chicken just until browned on both sides, about 3 minutes per side.
    • Add chicken stock to InstantPot with chicken; return to garlic to InstantPot.
    • Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
    • Set InstantPot to cook at High Pressure for 15 minutes.
    • After cooking is complete, let pressure release naturally for 5 minutes. After that, manually
    • release the pressure by turning the Steam Release Valve to “venting.”
    • Using two forks, shred chicken. Squeeze lime over chicken in InstantPot; toss with cooking juices to coat.
    • Serve shredded chicken with tortillas and assorted toppings.

    Notes

    • Feel free to double this recipe to serve more people. To make it easier, remove the chicken to a cutting board to shred, then return to the InstantPot to combine with the cooking liquid and lime juice.
    • Substitute boneless skinless turkey breast for the chicken.
    • If you like spicy tacos, stir ¼ teaspoon cayenne pepper into the seasoning blend, or simply top tacos with hot sauce.
    • If you’re serving adults, substitute the chicken stock for beer for an extra level of flavor.
    • Splurge on organic, hormone-free, pasture-raised chicken for the best flavor.

    Nutrition

    Calories: 303kcal | Carbohydrates: 4g | Protein: 41g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 122mg | Sodium: 1060mg | Potassium: 780mg | Fiber: 1g | Sugar: 1g | Vitamin A: 515IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1.7mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Instant Pot Pulled Pork
    Instant Pot Sweet Potatoes »

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    224 shares