Instant Pot Chicken Tacos

5 from 9 ratings

from kristineskitchenblog.com

Let your Instant Pot do the work for you with this Instant Pot Chicken Tacos recipe! You'll need just a few ingredients and 10 minutes of prep time to make this easy dinner. Use fresh or frozen chicken in this recipe.

Prep Time10

Cook Time16

Total Time48

Servings: servings

Calories: 141kcal

Ingredients

For the Instant Pot Salsa Chicken:

2 pounds boneless, skinless chicken breasts or boneless, skinless chicken thighs
1 ½ teaspoons chili powder
1 teaspoon cumin
½ teaspoon garlic powder
1 cup salsa

For Serving:

tortillas, shredded cheese, shredded lettuce, avocado, tomatoes, sour cream, limes, etc.

Instructions

Put the chicken in the bottom of the Instant Pot. Sprinkle on the chili powder, cumin and garlic powder. Pour the salsa over the top of the chicken.
Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the pressure cook time to 16 minutes at high pressure. (The cook time is the same for fresh and frozen chicken. See the note at the end of the recipe for more cook time information.)
The Instant Pot will take about 12 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pot to naturally release for 10 minutes by leaving the Instant Pot alone (no need to press anything). Then carefully move the steam release valve to the venting position to release any remaining pressure. When the pin drops down, open the Instant Pot lid.
Let the chicken cool slightly and then shred it using two forks, a stand mixer, or your fingers. Stir some of the salsa and juices from the Instant Pot into the shredded chicken (add more or less cooking liquid depending on how moist you want your shredded chicken to be). Serve chicken in tortillas with toppings as desired.

Notes

You can substitute the individual spices (chili powder, cumin and garlic powder) with 1 1/2 tablespoons of taco seasoning.
If your chicken breasts are very large AND frozen, increase the pressure cook time to 18 minutes, plus a 10 minute natural release.
If your chicken breasts are very small and not frozen, reduce the pressure cook time to 12 minutes, plus a 10 minute natural release.
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.
Nutrition information is for salsa chicken only, as tortillas and taco toppings will vary.

Nutrition

Nutrition information is only an estimate.