Name: Instant Pot Chicken Taco Recipe
Prep time: 3 min
Cook time: 20 min
Total time: 35 min
Yield: 9
Cuisine: Mexican
Ingredients: 2 pounds boneless, skinless chicken breasts; 16 ounces salsa (about 1 3/4 cups); 1 Tbsp taco seasoning (I use homemade taco seasoning); 1/2 tsp salt; 1/2 tsp pepper; 1 tsp garlic powder

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Taco night just got a little easier! This Instant Pot chicken taco recipe just takes 6 ingredients and under 5 minutes of prep. Your entire family will be raving over this juicy chicken taco meat!

You can use it for traditional tacos, but don’t stop there! Enchiladas, burritos, salads, quesadillas, tostadas, and even taco bowls are extra tasty with this flavorful shredded chicken.

I’ll admit that before trying Mexican chicken in the pressure cooker, we very seldom had chicken tacos. Ground beef was so much easier that it was always my default.

But one night we had leftover instant pot salsa chicken, and the next day I shredded the leftover chicken and used it to make myself a taco salad.

It was so tasty that I decided I should adapt it to make shredded chicken for tacos. My whole family immediately feel in love, and now we have this zesty cooked chicken on a regular basis!

HOW TO MAKE PRESSURE COOKER CHICKEN TACOS

PREP – Coat the inside of your Instant Pot with cooking spray for easier clean up.
ASSEMBLE – Place the chicken breasts in the bottom of the pot. Whisk together the salsa, taco seasoning, salt, pepper, and garlic powder. Pour over the top of the chicken.
COOK – Place the lid on your Instant Pot and set it on “manual” high pressure for 15 minutes. When it is done, let it naturally release for 5 minutes, then move the valve to vent to release the remaining pressure.
SHRED – Remove the chicken and shred it into a pan or plate. I like to use 2 forks, but you can use a kitchenaid with the paddle tool, or even a heavy duty hand mixer. Return the shredded meat to the pot and stir to coat with sauce.
THICKEN – This step is optional! If desired, set the Instant Pot to saute and cook to reduce the amount of liquid.
SERVE – Set the chicken out with warmed flour or corn tortillas, white or brown rice, beans, lettuce, tomatoes, salsa, cheese, sour cream, guacamole, and onions. Let everyone assemble their own tacos!

Can I use frozen chicken?

Yes, you can use frozen chicken breasts. Simply add another minute or two to the cooking time. Perfect for days when you need a last minute meal with minimal effort!

FAVORITE TOPPINGS FOR CHICKEN TACOS:

shredded lettuce – We like iceberg or romaine.
diced tomatoes
additional salsa or pico de gallo
shredded cheese – My family likes basic cheddar or colby jack, but you can use any cheese you like!
diced avocadoes or guacamole
warmed black beans, refried beans, or pinto beans
sour cream
sliced green onions
chopped cilantro
lime wedges

Leftover chicken?

Leftover meat stores perfectly in the refrigerator for 3-4 days in an airtight container. You can simply reheat the chicken in the microwave, or even in a saucepan on the stovetop.

You can also freeze the taco chicken. I like to let it chill for a couple of hours, then transfer it to heavy duty zipper bags. It will keep in the freezer for 4-5 months. Let it defrost in the refrigerator.

I like to make a double batch and freeze half for another easy weeknight meal later on.

INSTANT POT CHICKEN TACOS RECIPE VARIATIONS:

For a richer flavor profile, use the saute function to brown the chicken breasts first in a tablespoon or two of olive oil. (Just make sure to scrap up the brown bits to avoid getting the burn notice.)
In place of the salsa, you can use one or two cans of Rotel diced tomatoes and green chilies.
For a fresh citrus taste, you can add the juice of one lime, and even the zest if you really love lime flavor.
Stir in a can of black beans either before or after cooking the chicken.
Sub out the chicken breasts for 2 pounds of boneless chicken thighs instead.
For more heat, you can add diced jalapeno pepper, red pepper flakes, or cayenne pepper.

More Family Favorite Mexican Recipes:

Yield: 9 servings

Instant Pot Chicken Taco Recipe

This easy taco chicken meat is perfect for busy weeknights, and is so versatile! Use it for tacos, burrito bowls, taco salads, quesadillas, and so much more.

Prep Time 3 minutes

Cook Time 20 minutes

Additional Time 12 minutes

Total Time 35 minutes

Ingredients

2 pounds boneless, skinless chicken breasts
16 ounces salsa (about 1 3/4 cups)
1 Tbsp taco seasoning (I use homemade taco seasoning)
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder

Instructions

Spray the interior of the Instant Pot with non-stick cooking spray. Place the chicken breasts in the bottom of the pot.
In a small bowl, whisk together the salsa, taco seasoning, salt, pepper, and garlic powder. Pour over the chicken.
Add the lid to the Instant Pot and make sure the valve is on "sealing". Select HIGH pressure and set to 15 minutes. (Note that it will take 12-15 minutes to come to pressure.)
Let the pressure naturally release for 5 minutes, then carefully move the valve to "venting" and allow the rest of the steam to escape. Remove the lid.
Take out the chicken and shred it. You can either use two forks, or use an electric hand mixer or stand mixer.
Return the shredded chicken to the pot and stir to coat with the sauce.
If desired, you can set the Instant Pot to "Saute", and cook off some of the liquid.
Serve the hot shredded chicken with corn or flour tortillas, shredded cheese, lettuce, tomatoes, and all your favorite toppings.

Notes

TIP: While the chicken cooks, prep all your taco ingredients. Grate cheese, shred the lettuce, chop tomatoes, warm tortillas, etc.

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Easy Instant Pot Chicken Taco Recipe