Taco night just got a whole lot easier with this recipe for Instant Pot Chicken Tacos! Made with just 5 ingredients, this dump-and-cook Instant Pot Chicken Breast Recipe comes together with minimal effort and spectacular results.
Serve Instant Pot Chicken Tacos with a Pina Colada Smoothie and a side of Instant Pot Mexican Rice and Instant Pot Refried Beans for a dinner everyone will love!
Just like many of you, my family loves tacos! From classic beef tacos to sweet potato black bean tacos to taco pizza to taco salad, we can't get enough taco-inspired meals.
But the easiest taco recipe that I find myself turning to time and time again, is this recipe for Instant Pot Chicken Tacos.
Why You Will Love Instant Pot Chicken Tacos
- Simple, Yet Flavorful. This only calls for 4 simple ingredients! But each ingredient has been carefully selected to make the most flavorful shredded chicken taco meat.
- Fast. From start to finish, Instant Pot Chicken Tacos are ready in under 30 minutes!
- Allergy-Friendly. Instant Pot Chicken Taco Meat is gluten-free, dairy-free, nut-free, egg-free, and soy-free.
- Works with Frozen Chicken. Forget to thaw your chicken? No problem! With an electric pressure cooker, you can still enjoy chicken taco meat in record time.
- Versatile. While tacos are the obvious choice, you can serve up this shredded Tex-Mex-flavored chicken in salads, burrito bowls, or enchiladas. The options are endless.
Notes on Ingredients
- Chicken Stock: For the cooking liquid use homemade chicken stock, instant pot chicken stock, or quality store-bought stock for the best flavor.
- Chicken: Use boneless, skinless chicken breasts, or chicken thighs for this recipe. The cooking times include modifications for using fresh or frozen chicken.
- Taco Seasoning: I always keep homemade taco seasoning on hand. It is simple to make, free from preservatives and simply tastes better. But feel free to use a store-bought Taco Seasoning mix or just add garlic powder, cumin, chili powder, paprika, and onion powder to bump up the flavor of the chicken.
- Salsa: Use your favorite brand of store-bought or homemade salsa. Keep in mind using hot salsa, will result in spicy taco meat.
- Limes: You do not want to overlook the fresh lime and zest in this recipe. This addition adds brightness and dimension, making this recipe for Instant Pot Chicken Tacos the best!
Substitutions/Modifications
- Spice Level: You can control the level of spice by using mild salsa and omitting the cayenne pepper from the homemade taco seasoning. Alternatively, you can increase the heat level by using medium or hot salsa and adding up to ¼ teaspoon of additional cayenne pepper.
- No Salsa? The salsa adds the perfect flavor to this recipe, as the flavor is already developed and nuanced. However, you can use a can of diced tomatoes with green chiles in place of the salsa if needed.
Tips for Perfect Instant Pot Chicken Tacos
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Tip #1: Combine Taco Seasoning with Chicken Broth. I recommend mixing the broth and taco seasoning before adding the chicken. That way whether your chicken is fresh or frozen, it will be evenly seasoned.
Tip #2. Top the Chicken with Salsa. You want to dollop the salsa over the uncooked chicken. This will prevent the salsa from potentially triggering a burn notice.
Tip #3: Pressure Cook According to Size. Just like my recipe for Instant Pot Chicken Breast, the cooking time for Instant Pot Chicken Tacos is determined by the size of the chicken breasts or thighs and whether or not your chicken is fresh or frozen.
- For chicken breasts/chicken thighs that are about 6 ounces each: Cook for 6 minutes on high pressure if thawed/fresh and 10 minutes if frozen.
- For chicken breasts/chicken thighs that are about 8 ounces each: Cook for 7 minutes on high pressure if thawed/fresh and 11 minutes if frozen.
- For chicken breasts/chicken thighs that are about 10 ounces each: Cook for 8 minutes on high pressure if thawed/fresh and 12 minutes if frozen.
Tip #4: Allow Pressure to Release Naturally. To keep the chicken tender, be sure to let your pressure cooker be for at least 10 minutes after the cooking time has elapsed.
Tip #5: Shred the Chicken with a Handheld Mixer. While you can use 2 forks to shred the chicken, using a handheld kitchen mixer or 2 forks, shred the chicken right in the cooking juices.
Tip #6: Add Lime Zest and Juice. Don't forget to add the lime zest and fresh lime juice to the shredded chicken taco meat. This will take this recipe from good to exceptional!
Tip #7: Serve with a Slotted Spoon. To keep your tacos from getting soggy, use a slotted spoon to dish out the taco meat.
Serving Suggestions
The options are endless for how you serve this chicken taco meat. I love to serve the shredded chicken on homemade tortillas and top it with guacamole and lettuce. You can also use this Mexican Shredded Chicken as the base for Chicken Enchiladas or to top a Taco Pizza.
How to Double the Recipe
Shredded Chicken Taco Meat is great to have on hand for lunches, and busy nights, and to stock in your freezer. This is why I always double or triple my recipe for Instant Pot Chicken Tacos.
- To Double the Recipe: To make up to 2 pounds of shredded Mexican Chicken, you do not need to increase the amount of liquid, but you will want to double both the taco seasoning and salsa. The juice and zest of one lime will still be enough to brighten this Chicken Taco Meat.
- To Triple the Recipe: Use 2 cups of chicken stock, ¼ cup of taco seasoning, and 1 cup of salsa. Use the zest and juice of two full limes when preparing 3 pounds of chicken.
Storage Directions
- Refrigerate: The best way to store leftover Instant Pot Shredded Mexican Chicken is to allow it to cool and then transfer it to an airtight container and store it in the refrigerator for up to 4 days.
- Freeze: If you won't be enjoying the leftovers within 4 days, store the taco meat in a freezer-safe container or freezer bag in the freezer for up to 3 months.
- Reheat: If needed, thaw the chicken in the refrigerator overnight. Reheat by sauteeing on low heat on the stove, using the saute function on the Instant Pot, or for 1-2 minutes per serving in the microwave.
More Tex-Mex Instant Pot Chicken Recipes
- Instant Pot White Chicken Chili
- Instant Pot Chicken Tortilla Soup
- Instant Pot Burrito Bowl
- Instant Pot Chicken Fajitas
- Instant Pot Chicken Chili
I hope you enjoy this simple recipe for Instant Pot Chicken Taco Meat. Please leave a comment and review below.
Instant Pot Chicken Tacos
Ingredients
- 1- 1½ cups low-sodium chicken broth see note
- 2 teaspoons taco seasoning see note
- 1 pound boneless, skinless chicken breasts or chicken thighs
- ⅓ cup salsa
- 1 fresh lime optional, but highly encouraged
Instructions
- Combine 1 cup of chicken broth and 2 teaspoons of taco seasoning in the inner pot of a 6-quart instant pot. If using an 8-quart model, combine 1½ cups of broth with 2 teaspoons of taco seasoning. Nestle the chicken into the liquid. Dollop the salsa evenly over the chicken.
- Place the lid on the pressure cooker, being sure the vent knob is sealed and/or the lid is locked. Using the manual or pressure cook button, select the desired cooking time.For chicken breasts/chicken thighs that are about 6 ounces each: Cook for 6 minutes on high pressure if thawed/fresh and 10 minutes if frozen.For chicken breasts/chicken thighs that are about 8 ounces each: Cook for 7 minutes on high pressure if thawed/fresh and 11 minutes if frozen.For chicken breasts/chicken thighs that are about 10 ounces each: Cook for 8 minutes on high pressure if thawed/fresh and 12 minutes if frozen.
- Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes. That means just leaving the pressure cooker alone. It is okay if it is on keep warm.
- Once the pressure has been released, remove the lid from the pressure cooker. Using 2 forks or a handheld kitchen mixer on low speed, shred the chicken right inside the inner pot. If you are worried about scratching the inner pot or juices flying everywhere, transfer the chicken to a large bowl and then shred the meat.
- Serve as a base for chicken tacos, in burrito bowls, or in enchiladas.
- Once shredded, add the zest and juice of the fresh lime and stir well to incorporate.
Craig S
Tender and delicious. Used 2.5 lbs of chicken breast, 1 cup of broth, 1 package of TB Taco seasoning, and some fresh pico de gallo from the garden. It was a little juicy, probably due to the pico... but delicious and easy. Set the pot to Poultry and 20 minutes (breasts were frozen but seperated).
Kristen Chidsey
So glad you enjoyed Craig. I would say the pico de gallo would make it a bit watery, but glad you still enjoyed.
Rosie
I did 2 7oz breasts but to be sure did 7 mins (like it says for 8oz) and did natural release for 11 and they were still raw in the middle… maybe I should’ve pounded them out or cut them up?
Kristen Chidsey
Hi Rosie! I am sorry this happened. It may have been that your chicken was not fully thawed (even purchased fresh, some chicken breasts are previously frozen and if super thick, not fully thawed). Next time you notice the middle is not cooked, pop the lid back on the inner pot and add 1-2 minutes of cook time. It won't take as long to come to pressure.
Krista
I've made this a few times now. It's so quick, easy, and delicious. Took it to a potluck and everyone wanted the recipe. I remove the chicken at the end and add rice to the liquid (top up with water or chicken broth if needed, pressure cook on high x 6 minutes and natural release x 10) and it makes a delicious Mexican rice to go along with.
Kristen Chidsey
Thanks for sharing Krista! So glad everyone enjoys this recipe.
Peter Worden
I am making this tonight. Very excited! I am a little confused by your cooking times chart. I plan to do 1.5 lbs of boneless thighs and 1.5 lbs of boneless breasts at the same time. Fresh NOT frozen. How many minutes do I set the pressure cooker for?
Kristen Chidsey
Hi Peter! If your chicken breasts and thighs are average size, cook for 7 minutes on high pressure--regardless of how many pounds you cook. If your chicken is on the small size, cook for 6 minutes. If on the large size, cook for 8. I hope that helps. Enjoy!
wilhelmina
I am obsessed with this chicken! I made a double batch on Sunday and we had the bet tacos ever and then I used the remainder last night to make a Mexican lasagna and it worked so well! This is a keeper!
Kristen Chidsey
What a fabulous idea to use the leftovers for Mexican Lasagna--I am SO doing that myself! Great idea!
Zoe Beech
Hi! I don't have a pressure cooker, how long would I pop this in the oven for in a casserole dish? Looks yummy!
Kristen Chidsey
Hi Zoe! You can prepare in a slow cooker and cook on high for 3-4 hours or on low for 6-7 hours and keep ingredients the same. OR you can make in the oven by spreading some salsa on bottom of the pan. Season chicken with taco seasoning and then sear in skillet. Place seared chicken on top of salsa and top with additional salsa. Bake at 350 for 25-30 minutes or until the chicken reaches 165 degrees. TOp with fresh lime juice after baking.
Zoe Beech
Thank you Kristen! I will do definitely try that!
Lauri
If I want to make 2 pounds of chicken, should I double the cook time?
Kristen Chidsey
Hi Lauri! Cook time will remain the same--it will just take a bit longer to come to pressure. Enjoy!
CJ Black
These Chicken Tacos have insanely good flavor!! I made them using homemade Taco Seasoning, and I could not believe the flavors that came alive. My four picky eaters devoured these and asked for more. Everyone of them thanked me for making dinner which rarely happens. This recipe got placed on our family top ten list by the kids tonight. Very easy and quick to make on a busy evening!! Thanks as always.
Kristen Chidsey
I am honored that this recipe made it on your top ten! And since it is so easy, that is a great thing for you as well! Thank you so much taking the time to leave a review. And I hope you enjoy these tacos again and again 🙂
Laura
What is the white sauce on top?
Kristen Chidsey
Sour cream 🙂 Totally optional!
Kathy Lund
we had a "Spring Break" day at my Elementary School. We celebrated with lunch in the break room with a Taco Bar. I had googled recipes the night before and made this in an hour from start to cleanup!! Brought it to work the next morning and heated it on the crock pot setting! Rave, rave, rave reviews! Everyone loves it and want the recipe! DO NOT LEAVE OUT THE LIME!! (I did about 5 lbs adjusting the ingredients accordingly)
Kristen Chidsey
I am so so glad you all enjoyed Kathy! Thank you for sharing with us how much you enjoyed!
Michelle
My kids (7 & 5) loved the chicken. They said I could make it again. Served it with whole black beans, cheese and sour cream.
Kristen Chidsey
YAY!!! When the kids are happy, and dinner is SO easy--it really makes for a successful night. Thanks for letting me know how this recipe went for you Michelle!
Malia
We make this for our family at least once a week!! It’s so fast and so good!
Kristen Chidsey
I am so glad this a family favorite Malia! Thank you so much for taking the time to leave a review 🙂
Trish
Made four lbs of chicken taco meat tonight. Some for dinner and extra to freeze. It was full of flavor and enjoyed by all. The lime does add a nice extra layer of flavor. Thank you for sharing!
Kristen Chidsey
I am so glad you enjoyed Trish! Thanks for taking the time to leave a review 🙂
Lisa
My kids are grown and gone, but I still really love your site! SO many fun and delicious recipes to try that I can actually handle. This is a great one!! Wish I had access to these when my kids were young!
Kristen Chidsey
Oh I am so glad you enjoyed Lisa! I love providing easy meals!
Jackie
I followed this recipe exactly and even made the homemade salsa! I was terrified of the instant pot and this was the first recipe I made! I’m a believer!! This recipe was delicious and I will never buy another taco seasoning packet from the store! Thank you so much for this recipe and keep them coming!
Jackie
Homemade taco seasoning, not salsa 😂
Kristen Chidsey
WAHOO!!! Thank you so much for sharing your success with this recipe! I LOVE LOVE when I can help people make meals at home they love.
Milisa
Chicken tacos are my absolute favorite and they have never been so easy! Thanks for the great recipe!
Kristen Chidsey
I am so glad you enjoy this recipe Milisa 🙂
Renee Goerger
This is a foolproof recipe for when you want something fast and flavorful on the dinner table with no fussing!
Kristen Chidsey
And we all need that now and then!! Glad you enjoyed Renee!