Looking for a quick and delicious weeknight dinner that'll have your family running to the table? These Instant Pot chicken tacos recipe are your answer! In just 30 minutes, you'll have tender, flavorful shredded chicken perfect for taco night. The Instant Pot works its magic to infuse the chicken with Mexican-inspired spices while keeping it incredibly juicy.
Why You'll Love This Instant Pot Chicken Tacos Recipe
These Instant Pot chicken tacos have become a staple in countless households, and for good reason. The pressure cooking method infuses the meat with flavor while cutting down cooking time dramatically compared to traditional methods. Whether you're hosting taco Tuesday or need a quick family dinner, this recipe delivers restaurant-quality results with minimal effort.
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Ingredients
the Chicken:
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 (14 oz) can diced tomatoes
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
the Seasoning:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Serving:
- 12-15 corn or flour tortillas
- Fresh lime wedges
- Diced onions
- Chopped cilantro
- Shredded lettuce
- Diced tomatoes
- Shredded cheese
- Sour cream
- Avocado slices
Instructions
Prepare the Ingredients
- In a small bowl, combine all seasoning ingredients and mix well
- Dice the onion and mince the garlic
- If chicken breasts are very thick, cut them in half horizontally for even cooking
Cook the Chicken
- Set Instant Pot to SAUTÉ mode and heat olive oil
- Add diced onions and cook for 2-3 minutes until softened
- Add minced garlic and cook for another 30 seconds until fragrant
- Press CANCEL to turn off sauté mode
- Add chicken breasts to the pot and sprinkle with seasoning mixture
- Pour in chicken broth and diced tomatoes
- Close the lid and set valve to SEALING position
- Cook on HIGH PRESSURE for 12 minutes
- Once cooking is complete, allow for 5 minutes natural release
- After 5 minutes, carefully perform quick release of remaining pressure
Shred and Serve
- Remove chicken from the pot and shred using two forks
- Return shredded chicken to the pot and stir to combine with the cooking liquid
- Let it sit for 2-3 minutes to absorb the flavors
- Warm tortillas and assemble tacos with your favorite toppings
Equipment For Instant Pot Chicken Tacos Recipe
- 6-quart Instant Pot or larger
- Measuring spoons
- Cutting board
- Sharp knife
- Two forks for shredding
- Small bowl for mixing seasonings
Storage and Meal Prep
The cooked chicken can be stored in an airtight container in the refrigerator for up to 4 days. For meal prep, portion the shredded chicken into individual containers and store toppings separately. The chicken also freezes well for up to 3 months – perfect for future taco nights!
Recipe Variations
- Make it spicier by adding extra cayenne pepper or diced jalapeños
- Use chicken thighs instead of breasts for richer flavor
- For a low-carb option, serve over cauliflower rice or lettuce wraps
- Add a can of black beans or corn to the pot for extra texture and nutrition
Top Tip
For extra flavor, toast your tortillas on a dry skillet until slightly charred
Don't skip the natural release time as it helps keep the chicken tender
If the sauce is too liquid after shredding, use the SAUTÉ function to reduce it slightly
Cut chicken breasts into similar sizes for even cooking
FAQ
Can I use frozen chicken?
Yes! Just add 4 more minutes to the cooking time. Pop the frozen chicken right into the pot - no need to thaw. Just make sure the pieces aren't stuck together in a big chunk.
What type of chicken is best for tacos?
Chicken breasts or thighs both work great. Breasts are leaner, while thighs are a bit juicier. Pick what you like best - they'll both make tasty tacos!
Why is my chicken rubbery?
Rubbery chicken usually means it's overcooked. Follow the recipe timing exactly, and always use at least 1 cup of liquid. Don't skip the 5-minute rest after cooking - this helps keep the meat tender.
Does chicken get tough in the Instant Pot?
Nope, not if you cook it right! Just stick to the cooking times in the recipe and let the pressure release naturally for 5 minutes. The chicken should come out nice and tender every time.
Got 30 minutes? That's all you need for these amazing Instant Pot chicken tacos. Load them up with your favorite toppings and dinner is served!
If you loved this recipe, drop a comment below and check out our other easy Mexican recipes.
"If you enjoyed the Easy Instant Pot Chicken Tacos, you’ll love the Easy Instant Pot Chicken Adobo Recipe for another flavorful and effortless meal!"
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Instant Pot Chicken Tacos Recipe
Equipment
- 6-quart Instant Pot or larger
- Measuring spoons
- Cutting board
- Sharp knife
- Two forks for shredding
- Small bowl for mixing seasonings
Ingredients
the Chicken:
- 2 lbs boneless skinless chicken breasts
- 1 cup chicken broth
- 1 14 oz can diced tomatoes
- 2 tablespoon olive oil
- 4 cloves garlic minced
- 1 medium onion diced
Seasoning Mix:
- 2 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne optional
For Serving:
- 12-15 corn or flour tortillas
- Shredded lettuce
- Diced tomatoes
- Sliced jalapeños
- Shredded cheese
- Sour cream
- Fresh cilantro
- Lime wedges
Instructions
- Mix all seasoning ingredients in a small bowl
- Set Instant Pot to SAUTÉ, add oil and cook onions (2-3 mins)
- Add garlic, cook 30 seconds
- Add chicken, seasoning, broth, and tomatoes
- PRESSURE COOK HIGH 12 minutes
- Natural release 5 minutes, then quick release
- Shred chicken with two forks
- Return to pot, stir with sauce
- Serve in warm tortillas with toppings
Notes
- Works with frozen chicken (add 4 mins cook time)
- Keeps in fridge 4 days
- Freezes well up to 3 months
- For mild version, skip cayenne
- Use SAUTÉ mode if too watery after shredding
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