Instant Pot Chicken Tacos
This recipe for Instant Pot Chicken Tacos uses pantry staple ingredients to create easy, healthy, chicken tacos.
Servings: 8
Calories: 92kcal
Ingredients
- 1 cup chicken stock
- 2 teaspoons taco seasoning
- 1 pound boneless, skinless chicken breasts or chicken thighs
- 1/3 cup salsa
- 1 fresh lime optional, but highly encouraged
Instructions
- 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. *See time guidelines in recipe notes.
- Let pressure release naturally.
- Remove the lid from the pressure cooker and shred chicken using handheld 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.
Video
Notes
- Cooking Time for Chicken Breasts/Thighs
- 6 ounces each: 6 minutes on high pressure for fresh, 10 minutes for frozen
- 8 ounces each: 7 minutes on high pressure for fresh, 11 minutes for frozen
- 10 ounces each: 8 minutes on high pressure for fresh, 12 minutes for frozen
- For an 8 quart Instant Pot, use 1.5 to 2 cups chicken stock to cook your chicken breasts in.
- The chicken meat will last 3-4 days in the fridge or you can freeze leftover Instant Pot Mexican Shredded Chicken for up to 3 months in the freezer.
- In place of taco seasoning, add in 1/4 teaspoon each of salt, cumin, garlic powder, onion powder, paprika, and chili powder.
Nutrition
Calories: 92kcal | Carbohydrates: 1g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 149mg | Potassium: 162mg | Vitamin A: 90IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.5mg