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Made with just 5 ingredients, this dump-and-cook recipe for Instant Pot Chicken Tacos delivers juicy, flavorful shredded chicken with very little effort. Perfect for tacos, burritos, enchiladas and more!
Forget to thaw your chicken and dinner needs to be on the table? No need to stress! Just like my recipes for Instant Pot chicken breast and chicken thighs, this recipe works with fresh OR frozen chicken. Another reason to love the Instant Pot!
Kristen Key's For Instant Pot Chicken Tacos
Paying attention to these tips will ensure tender, perfectly cooked, and flavorful chicken.
- Mix the seasoning with the broth first. This ensures the chicken is evenly seasoned from the start, even when starting with frozen chicken.
- Layer the salsa on top of the chicken. It flavors the chicken, without causing a burn notice.
- Base the cook time on the size of the chicken, not how much you are cooking. Small chicken breasts will need less time than larger pieces of chicken. Just keep in mind that the cook time will remain the same regardless if you are cooking 1 or 6 chicken breasts.
- Finish with lime. Adding the zest and juice of a fresh lime wakes up all the flavors and prevents the chicken from tasting flat.
5-Star Reader Review
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. -CJ
How to Make Instant Pot Chicken Tacos
Whether you are just learning how to use an Instant Pot or a seasoned pro, this section will walk you through the process of making the chicken taco meat using your Instant Pot.
Step One: Layer Ingredients
Add the chicken stock and taco seasoning to the inner pot and whisk to combine. Add the chicken then top with salsa.
👉🏻Important Reminder: Don't stir the salsa into the broth. Simply spoon or dump over the chicken and pressure cook as directed. Stirring the salsa into the liquid, can cause a burn notice.
Step Two: Pressure Cook
The cooking time will be determined by the size of the chicken breasts or thighs and whether or not your chicken is fresh or frozen.
- Small chicken breasts or thighs: 6 minutes on High Pressure or 10 minutes if frozen
- Average chicken breasts or thighs: 7 minutes on High Pressure or 11 minutes if frozen
- Large chicken breasts or thighs: 8 minutes on High Pressure or 12 minutes if frozen
Step Three: Let Pressure Release
Letting the pressure release for at least 10 minutes after the cook time has elapsed keeps the chicken tender, juicy, and finishes cooking it beautifully. Doing a quick release can cause the chicken to seize up and become tough.
Step Four: Shred Chicken
I find it easiest to remove the chicken from the inner pot, place it in a large bowl, add the zest, and juice of a lime, and shred with two forks or a handheld mixer.
👉🏻Not eating right away? Place the seasoned chicken back into the Instant Pot and leave it on the Keep Warm setting. This is especially helpful for entertaining or on those nights when dinner happens in shifts between after-school activities.
Step Five: Serve
The obvious choice is to use this shredded chicken as you would classic taco meat to make tacos. But don't stop there, use the chicken to make chicken enchilada casserole, taco pizza, add to bean burritos and more!
👉🏻Serving Tip: Use a slotted spoon to scoop the chicken into your tortillas or taco shells. This keeps excess liquid out of your tortillas so tacos stay intact and not soggy halfway through dinner.
Recipe Modifications
- No Instant Pot? Use my recipe for stovetop shredded chicken tacos.
- Control the Spice: Adjust the heat level by choosing mild, medium, or hot salsa, or tweaking the cayenne in the homemade taco seasoning.
- No Salsa on Hand? A can of diced tomatoes with green chiles works in a pinch and still delivers solid flavor.
Meal Prep + Storage Suggestions
This Instant Pot Chicken Taco meat is one of my favorite recipes to prep ahead because it holds up beautifully and works in so many meals. Make a batch on Sunday and you're set for tacos one night, burrito bowls or salads the next, and quesadillas or enchiladas later in the week. Same chicken, but the meals feel different.
- To Double: You can make up to 2 pounds of shredded Mexican chicken without increasing the liquid. Simply double the taco seasoning and salsa, and keep the lime as-is, the zest and juice of one lime is still enough to brighten the entire batch.
- To Store: Let the chicken cool slightly, then transfer it to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.
More Tex-Mex Instant Pot Chicken Recipes
Instant Pot Chicken Tacos
Video
Ingredients
- 1½ cups low-sodium chicken broth
- 2 teaspoons taco seasoning
- 1 pound boneless, skinless chicken breasts, or chicken thighs
- ⅓ cup salsa
- 1 medium lime, optional, but highly encouraged
Instructions
- Combine 1½ cups low-sodium chicken broth with 2 teaspoons taco seasoning in the inner pot of your pressure cooker. Nestle 1 pound boneless, skinless chicken breasts into the liquid. Dollop ⅓ cup salsa evenly over the chicken. DO NOT STIR!
- 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 SMALL chicken breasts/chicken thighs (~6 ounces each): Cook for 6 minutes on high pressure OR 10 minutes if frozen.For AVERAGE chicken breasts/chicken thighs (~8 ounces each): Cook for 7 minutes on high pressure OR and 11 minutes if frozen.For LARGE chicken breasts/chicken thighs (~10 ounces each): Cook for 8 minutes on high pressure OR 12 minutes if frozen.
- Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes.
- Once the pressure has been released, remove the lid from the pressure cooker. Transfer the chicken to a large bowl and then shred the meat using 2 forks or a handheld kitchen mixer on low speed.
- Once shredded, add the zest and juice of 1 medium lime and stir well to incorporate. Serve as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally posted in 2019 and updated in 2026.
Please tell me where you found your 6x4 baking pan with removeable bottom. My family is ready for a repeat and the one time I made this, I had to use two smaller pans, stacked. Thanks for a delicious meal idea!
Hi Susan! Here is a 6x3 inch pan with a removable bottom and a 6x4 inch pan (without a removable bottom) It looks like the 6x4 with removable bottom is no longer available 🙁 And I assume this is for the Instant Pot Taco Pie, not chicken tacos 🙂
I have a Ninja Foodi and I make this every Tuesday, for taco Tuesday! My boyfriend LOVES it and I do too! It's super easy and the best part is, if my boyfriend is running late, it can just sit in the pot on the "keep warm" setting. I do add chipotle peppers in adobo to give it a smoky kick with a little heat. Leftovers are frozen and are just as good when cooked later. Easy dinner! Best recipe ever!
I love hearing this is a weekly staple! Thanks so much for sharing your review.
Mine came out unshreddable and a little rubbery. Did I cook it too long or not long enough? I did 2lbs partially thawed for 11 minutes.
Hi Tract! I would say it was overcooked. 11 minutes is for fully frozen chicken breasts. I would suggest cooking for 8-9 minutes in the future and be sure to do a natural pressure release.
Well I followed the directions to a T. Made this last night and it was a huge success. Everyone loved the flavor and the tenderness of the chicken... I did top with cilantro, onion, avocado and sour cream and a slice of lime. This is so simple but yet so quick and easy to make. This one is a keeper. Sided it with refried black beans and Spanish rice..
I love hearing this is now a family favorite! Thanks for sharing Bill!
Kristin,
Going to make this for my kids who are coming over last minute! I just bought 3 lbs of chicken breasts today and saw on an earlier post that it doesn't matter how much chicken you have you cook it for 7-8 minutes. ( Would love to have leftovers ) But, do I triple the spices and salsa from the original recipe?
Thanks!
Hi Robin! You can leave the cooking time the same, but triple all other ingredients. I hope you and your kids enjoy 🙂
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).
So glad you enjoyed Craig. I would say the pico de gallo would make it a bit watery, but glad you still enjoyed.
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?
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.
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.
Thanks for sharing Krista! So glad everyone enjoys this recipe.