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.
Jump to:
- Why You'll Love This Instant Pot Chicken Tacos Recipe
- Ingredients
- Instructions
- Equipment For Instant Pot Chicken Tacos Recipe
- Storage and Meal Prep
- Recipe Variations
- The One-Step Upgrade That Will Transform Your Instant Pot Chicken Tacos Recipe
- FAQ
- Why This Instant Pot Chicken Tacos Recipe Will Be Your New Weeknight Favorite
- Related
- Pairing
- Instant Pot Chicken Tacos Recipe
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
The One-Step Upgrade That Will Transform Your Instant Pot Chicken Tacos Recipe
Want to take your Instant Pot Chicken Tacos Recipe from great to unbelievable? Here’s a little trick that makes all the difference—after shredding your chicken, don’t just toss it back into the pot. Hit the SAUTÉ button for 2-3 minutes and let the chicken simmer in its flavorful juices. This quick step does two things: it thickens the sauce just enough to coat every bite in rich, bold flavor, and it helps the meat absorb all those spices even more deeply. The result? Juicier, more flavorful tacos that taste like they’ve been slow-cooked for hours—except they were done in just 30 minutes. Trust me, once you try this, you’ll never skip it again!
FAQ
Why does my Instant Pot chicken taste rubbery?
Rubbery chicken usually means it’s overcooked or lacks moisture. Be sure to follow precise cooking times, use enough liquid (at least 1 cup), and allow a 5-minute natural pressure release before opening the lid. If your chicken still feels tough, shred it and let it sit in the warm cooking juices for extra tenderness.
Is chicken taco seasoning the same as taco seasoning?
Not exactly! While similar, chicken taco seasoning is usually milder and balanced for poultry, often including garlic, onion powder, and less chili powder. Regular taco seasoning tends to have a bolder, spicier kick with more cumin and paprika. If using regular taco seasoning for chicken, adjust the spice level to your taste.
What to marinate chicken for tacos?
For extra flavor, marinate chicken in a mix of lime juice, olive oil, garlic, cumin, paprika, chili powder, and oregano for at least 30 minutes (or overnight for deeper flavor). Adding yogurt or a splash of vinegar helps tenderize the meat, making it even juicier when cooked—perfect for tacos that burst with flavor!
Should you brown chicken before putting it in the Instant Pot?
Browning chicken first isn’t required, but it adds depth and enhances flavor. Sautéing the chicken in a little olive oil before pressure cooking creates a richer, more complex taste. If you're short on time, you can skip this step—but if you want that extra boost of flavor, it's definitely worth it!
Why This Instant Pot Chicken Tacos Recipe Will Be Your New Weeknight Favorite
There’s a reason this Instant Pot Chicken Tacos Recipe keeps making its way onto dinner tables everywhere—it’s fast, flavorful, and foolproof! In just 30 minutes, you get tender, juicy shredded chicken infused with bold Mexican spices, ready to pile high on warm tortillas with your favorite toppings. Whether you're cooking for a crowd or just need a quick, satisfying meal, this recipe delivers every time.
Looking for more easy, delicious chicken dishes? Try our Chicken Stuffed Shells for a cheesy, comforting dinner or spice things up with our Chicken and Yellow Rice Recipe for a vibrant, one-pot meal. No matter what’s on your menu, these recipes will keep your kitchen full of flavor!
Related
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Pairing
These are my favorite dishes to serve with Instant Pot Chicken Tacos Recipe
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 Can use thighs for extra juiciness
- 1 cup chicken broth Low-sodium preferred
- 14 oz can diced tomatoes Canned, with juices
- 2 tablespoon olive oil For sautéing
- 4 cloves garlic minced
- 1 medium onion diced
Seasoning Mix:
- 2 tablespoon chili powder Adjust to taste
- 1 tablespoon cumin Adds depth
- 1 teaspoon paprika Smoked or regular
- 1 teaspoon oregano Mexican oregano preferred
- 1 teaspoon salt To taste
- ½ teaspoon black pepper Freshly ground
- ¼ teaspoon cayenne Optional for heat
For Serving:
- 12-15 corn or flour tortillas Warmed
- Shredded lettuce
- Diced tomatoes
- Sliced jalapeños
- Shredded cheese Cheddar, Monterey Jack, or Cotija
- Sour cream
- Fresh cilantro
- Lime wedges For serving
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
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