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–+ servings
Three soft tacos filled with Instant Pot Chicken Tacos, diced avocado, tomato, red onion, cheese, and cilantro on a white plate, garnished with lime wedges and fresh cilantro, with a bowl of chopped tomatoes in the background.
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5 from 29 votes

Instant Pot Chicken Tacos

These Instant Pot Chicken Tacos are made with tender, juicy shredded chicken cooked from frozen with salsa and taco seasoning in the pressure cooker. No thawing required and ready in 30 minutes! The dinner I reach for when I forgot to take anything out and still need to feed my family fast.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Servings: 5
Author: Carrie Barnard
Cost: $8.13, $1.63 per Servings

Ingredients

  • 3 boneless skinless chicken breasts (fresh or frozen)
  • 1 cup salsa
  • 2 Tablespoons Taco Seasoning
  • ½ cup chicken broth

Instructions

  • Place the chicken breasts in the Instant Pot. Pour the salsa and chicken broth over the chicken, then sprinkle the taco seasoning on top.
  • Secure the lid and set the pressure release valve to sealing.
  • Cook on High Pressure (Manual) for: 12 minutes for fresh chicken breasts or 20 minutes for frozen chicken breasts.
  • When the cook time is complete, allow the pressure to naturally release for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
  • Remove the chicken from the Instant Pot and shred it with two forks.
  • Return the shredded chicken to the Instant Pot and stir it into the cooking juices. If there is excess liquid, turn on the Sauté setting and simmer for 2–5 minutes, stirring occasionally, until the liquid is reduced to your desired consistency.
  • Serve the chicken in taco shells or tortillas with your favorite taco toppings. Enjoy!

Notes

  • Store leftover chicken in an airtight container in the refrigerator for up to 5 days.
  • This chicken is also delicious in burritos, quesadillas, taco salads, rice bowls, or nachos.
  • If using very large chicken breasts (10–12 ounces each), increase the cook time for fresh chicken to 15 minutes. For average-sized breasts (6–8 ounces), 12 minutes produces juicier results.
  • If you're short on time, you can carefully perform a quick release instead of a 10-minute natural release. The chicken will still cook through, but a natural release helps keep the chicken more tender and juicy.
 

Nutrition

Calories: 93kcal | Carbohydrates: 3g | Protein: 15g | Fat: 1g | Cholesterol: 43mg | Sodium: 486mg | Potassium: 399mg | Fiber: 1g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 2.1mg | Calcium: 19mg | Iron: 0.5mg
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