Instant Pot Chicken Tacos

Chicken Tacos made with shredded Instant Pot Chicken Taco Meat topped with lettuce and cheese in flour tortillas.

4.89 from 45 votes

Made with just 5 ingredients, this dump-and-cook Instant Pot Chicken Recipe comes together with minimal effort and spectacular results. Use for tacos, burritos, enchiladas and more.

Prep Time2

Cook Time7

Pressure Build-Up and Release15

Total Time24

Course: Main Course

Cuisine: Mexican

Servings:

Author: Kristen Chidsey

Equipment

Electric Pressure Cooker (6 or 8 quart)

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.

Video

Notes

Control the Spice: Adjust the heat level by choosing mild, medium, or hot salsa.

In Place of Salsa: Feel free to use a can of diced tomatoes with green chiles.

Storage: Store any leftover, cooled chicken taco meat in an airtight container in the refrigerator for up to 4 days. Alternatively, freeze in a freezer-safe bag or container for up to 3 months in the freezer.

Taco Seasoning: In place of prepared or homemade taco seasoning, add ¼ teaspoon each of salt, cumin, garlic powder, onion powder, paprika, and chili powder. Add in a pinch of cayenne pepper for additional heat.

Nutrition