3 Instant pot chicken tacos on a plate garnished with avocado, tomatoes, and sour cream.

Instant Pot Chicken Tacos

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Instant Pot chicken tacos are so easy to make and have so much flavor. All you have to do is put a few ingredients in your pressure cooker. Then in less than 15 minutes, you will have the most delicious tacos ever. This is a great dinner recipe for a busy family on the go.

Instant Pot chicken tacos on a plate with a pressure cooker in the background.

Ingredients For Instant Pot Chicken Tacos

One of the great things about these Instant Pot chicken tacos. Is that that they only need a handful of ingredients to make them. I typically have them all on hand except for the chicken breasts.

  • Chicken: You can use fresh or frozen chicken breasts. I have included the cook times for both in the recipe card.
  • Salsa: You can use your favorite salsa. I recommend one that has chunks of veggies in it.
  • Taco Seasoning: This is what adds most of the flavor and I like to use my Homemade Taco Seasoning.
  • Chicken Broth: The liquid used to add pressure in the Instant Pot and makes the chicken pop.
  • Olive Oil: I recommend using virgin olive oil.
  • Lime: Use freshly squeezed lime juice. It has so much more flavor than the bottled stuff.

How To Make Instant Pot Chicken Tacos

  • Add the chicken stock into the Instant Pot. Then, add taco seasoning, olive oil, and mix. Next, add the chicken breasts, top with salsa, and freshly squeezed lime juice.
  • Put the lid on Instant Pot and set the valve to sealing. Select pressure cook, high pressure. Set the time to cook for 14 minutes for fresh chicken and 17 minutes for frozen chicken.
  • When the chicken is done cooking. Turn off the Instant Pot and open the valve to release pressure.
  • Remove the lid and shred chicken with two forks. Stir the shredded chicken into the broth until well combined.
  • Serve on tortillas or hard taco shells with your favorite ingredients. Enjoy!
Shredded chicken for tacos in an Instant Pot.

Topping Ideas

When making these tacos I will set out separate bowls of all my family’s favorite toppings. So that they can make them just how they like them. Here are just a few of our favorites.

  • Shredded Cheese: I like to use a 4 cheese Mexican blend or a mild cheddar cheese.
  • Lettuce: I like to use Romaine lettuce and chop it up. But feel free to use your favorite kind of lettuce.
  • Tomatoes: Cherry tomatoes or Roma tomatoes are my go-to. I like them because they are firm and have a low juice content.
  • Pico De Gallo: This my favorite topping and I love to use my homemade Pico De Gallo recipe.
  • Sour Cream: You can use regular or light here.
  • Cilantro: Fresh chopped cilantro adds so much flavor and color.
  • Onion: You can use any type of onion that you like. I prefer to use red onions for their flavor and color.
  • Jalapenos: They are a great way to add a little heat and color.
  • Avocado: You can slice them up or dice them up. Either way adds so much flavor.
  • Salsa: I recommend using my homemade salsa. It has so much flavor and takes less than 5 minutes to make.

Tips

Tip Number 1. Use an electric hand mixer to shred the chicken. To do this remove the chicken breasts and place them in a large mixing bowl. Then, press the beaters of the mixer into the chicken. Turn the hand mixer onto low and let the paddles shred the chicken.

Tip Number 2. If you have a gas range. Char the flour or corn tortillas over the open flame. This adds such a delicious and unique flavor profile to the tacos.

Tip Number 3. Double the recipe and put the leftovers in the freezer. The Mexican shredded chicken tastes amazing on salads, burritos, tostadas, quesadillas and more.

Storage Instructions

Let cool completely and store in an airtight container. The shredded chicken will stay good in the fridge for up to 3 days and will last up to 3 months in the freezer.

More Great Mexican Food Recipes

3 Instant pot chicken tacos on a plate garnished with avocado, tomatoes, and sour cream.

Instant Pot Chicken Tacos

Instant Pot chicken tacos are so easy to make and have so much flavor. All you have to do is put a few ingredients in your pressure cooker. Then in less than 15 minutes, you will have the most delicious tacos ever. This is a great dinner recipe for a busy family on the go.
5 from 1 vote
Prep Time 2 mins
Cook Time 14 mins
Time To Get To Pressure 14 mins
Total Time 30 mins
Course Chicken, Dinner
Cuisine American, Mexican
Servings 6
Calories 209 kcal

Ingredients
  

Chicken Taco Filling

  • 4 boneless, skinless medium chicken breasts (fresh or frozen)
  • 1 cup salsa
  • 2 tbsp taco seasoning (store-bought or homemade)
  • cup low sodium chicken broth
  • ½ tbsp olive oil
  • 1 lime (fresh squeezed)

Instructions
 

  • Add the chicken stock into the Instant Pot. Then, add taco seasoning, olive oil, and mix. Next, add the chicken breasts, top with salsa, and freshly squeezed lime juice.
  • Put the lid on Instant Pot and set the valve to sealing. Select pressure cook, high pressure. Set the time to cook for 14 minutes for fresh chicken and 17 minutes for frozen chicken.
  • When the chicken is done cooking. Turn off the Instant Pot and open the valve to release pressure.
  • Remove the lid and shred chicken with two forks or shred with an electric mixer. Stir the shredded chicken into the broth until well combined.
  • Serve on tortillas or hard taco shells with your favorite ingredients. Enjoy!

Notes

*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.

Nutrition

Serving: 1tacoCalories: 209kcalCarbohydrates: 20gProtein: 4gFat: 14gSaturated Fat: 2gSodium: 729mgPotassium: 514mgFiber: 6gSugar: 11gVitamin A: 1745IUVitamin C: 7mgCalcium: 78mgIron: 1mg
Keyword Instant Pot Chicken Tacos
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