Instant Pot Chicken Tacos

Chicken Tacos made with Instant Pot Shredded Mexican Chicken

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4.89 from 44 votes

This recipe for Instant Pot Chicken Tacos uses pantry staple ingredients to create easy, healthy, chicken tacos.

Prep Time2 mins

Cook Time7 mins

Pressure Time15 mins

Total Time24 mins

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 92kcal

Author: Kristen Chidsey

Equipment

Electric Pressure Cooker (6 or 8 quart)

Ingredients

1 cup chicken stock or 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

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 the pressure cooker and point the vent knob to the sealed position. Cook on high pressure for 7 minutes for fresh chicken breasts or 11 minutes for frozen chicken breasts. *See time guidelines in recipe notes.
Once the cook time has elapsed, let the pressure release naturally for at least 10 minutes.
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 a 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 instead of 1 cup of chicken stock.

Storage: 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 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