Chicken Tacos made with Instant Pot Shredded Mexican Chicken

Instant Pot Chicken Tacos

This recipe for Instant Pot Chicken Tacos uses pantry staple ingredients to create easy, healthy, chicken tacos.
5 from 5 votes
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Course: Main Course
Cuisine: Mexican
Keyword: Chicken Tacos, Instant Pot Chicken Tacos
Prep Time: 2 minutes
Cook Time: 7 minutes
Pressure Time: 15 minutes
Total Time: 24 minutes
Servings: 8
Calories: 92kcal
Author: Kristen Chidsey


  • 1 cup chicken stock
  • 2 teaspoons taco seasoning
  • 1 pound chicken breasts 8 ounces each
  • 1/3 cup salsa
  • 1 fresh lime optional, but highly encouraged


  • Pour chicken stock into pressure cooker. Add in taco seasoning and mix well. Place chicken breasts in chicken stock and top chicken with salsa. 
  • Close pressure cooker and point vent knob to sealed position. Cook on high pressure for 7 minutes for fresh chicken breasts, 11 minutes for frozen chicken breasts. 
  • Let pressure release naturally.
  • Remove lid from pressure cooker and shred chicken using hand held mixer or two forks. Add zest and juice of fresh lime to shredded chicken and mix well.
  • Serve as base for chicken tacos, in burrito bowls or in enchiladas. 


  • For an 8 quart Instant Pot, use 1.5 to 2 cups chicken stock to cook your chicken breasts in. 
Nutrition Facts
Instant Pot Chicken Tacos
Amount Per Serving
Calories 92 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 29mg10%
Sodium 149mg6%
Potassium 162mg5%
Carbohydrates 1g0%
Protein 10g20%
Vitamin A 90IU2%
Vitamin C 0.2mg0%
Calcium 8mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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