Instant Pot Chicken Tacos
These are the best Instant Pot Chicken Tacos that you can make in your Pressure Cooker! Tender and moist shredded chicken, topped with your favorite toppings! This quick and easy recipe will be a great dinner idea for a family taco night or a big crowd cookout party!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time45 minutes mins
Course: Dinner, lunch, Main Course
Cuisine: Mexican
Servings: 6 people
Calories: 140kcal
- 3 chicken breasts
- ½ cup water or chicken stock
- ⅔ cup salsa medium heat
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
In Instant Pot, add ½ cup water or chicken stock, ⅔ cup salsa, 1 tsp chili powder, ½ tsp garlic powder, ½ tsp onion powder, 1 tsp salt, ¼ tsp cayenne pepper, and stir everything.
Add boneless skinless chicken breasts.
Close the lid and make sure that the valve is fully closed. Cook on manual high pressure for 20 minutes. When done, do a 10 minutes natural pressure release.
When done, remove the lid and shred the meat with two forks.
Top the tortillas with this shredded chicken, add your favorite taco toppings, and serve!
Frozen Chicken. If you use frozen chicken breasts, cook it for 30 minutes instead of 20.
How to store. You can store it with the juices in an air-tight container in the refrigerator for about 4 days or freeze it for up to 3 months. If you decide to freeze, thaw it overnight in the fridge before serving. You can reheat it in microwave or on the skillet.
Leftovers. You can use leftovers for the next couple of days for lunch or dinner in other recipes. You can add it to different meals, like salad, quesadillas, nachos, taco bowl, and many more.
Calories: 140kcal | Carbohydrates: 2g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 729mg | Potassium: 513mg | Fiber: 1g | Sugar: 1g | Vitamin A: 306IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg