Instant Pot Chicken Tacos Recipe

A quick and flavorful Instant Pot Chicken Tacos Recipe ready in just 30 minutes! Juicy, shredded chicken infused with bold Mexican spices, perfect for taco night. This easy dinner is a guaranteed crowd-pleaser with minimal effort.

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Course: Dinner, Main Course

Cuisine: Mexican

Prep Time: 10

Cook Time: 20

Natural Release: 5

Total Time: 30

Servings: tacos

Calories: 280kcal

Cost: $15

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

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition