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Cook up a delicious Mexican feast in a fraction of the time with this Instant Pot chicken taco recipe. Seasoned shredded chicken is cooked quickly in the Instant Pot so that you can have dinner on the table in 30 minutes. Loaded with flavor and so easy to make!
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Table of Contents
- Why you will love this recipe!
- Ingredients
- How to make Instant Pot Chicken Tacos
- Recipe Notes and Tips for the Best Instant Pot Chicken Tacos
- Chicken Taco Toppings
- Serving Suggestions
- How to Store and Reheat Chicken Tacos
- Ways to Use Leftover Chicken Tacos
- Frequently Asked Questions
- More Instant Pot Chicken Recipes
- Instant Pot Chicken Tacos Recipe
If taco Tuesday is a thing in your house, like mine, then you are going to love this easy recipe!
All cooked in the Instant Pot, these chicken tacos are loaded with all of your favorite Mexican flavors, and you can use frozen or raw chicken breasts so it’s super convenient!
After a long day, this is such a great go to – the hardest part of this recipe is choosing your toppings!
Love tocos? Be sure to try my Salmon Tacos, Shrimp Tacos and my favorite Beef Tacos too!
Why you will love this recipe!
- Quick and easy: Thanks to the Instant Pot, your shredded taco chicken is crazy quick to cook, and you only need a few basic ingredients.
- Less clean up: It’s a one-pot wonder which means less cleanup, leaving you more time to enjoy your meal.
- Make ahead: This chicken is perfect for meal prep! Make extra to freeze for an easy dinner in the future.
- So flavorful: This shredded chicken is so tasty! Cooked in broth in the pressure cooker, it’s tender, juicy and every bite is hands down delicious! No more bland or dry meat. The Instant Pot locks in moisture and flavor while speeding up the cooking process.
Ingredients
- Chicken: Use boneless and skinless chicken breasts or thighs for this recipe. You can use fresh or frozen.
- Taco seasoning: Use your favorite store bought or homemade taco seasoning. You can make your own mix with these spices: Chili powder, cumin, paprika, garlic powder, oregano and cayenne pepper. You can adjust the seasoning to your liking.
- Broth: The chicken breasts cook in chicken broth for extra flavor and it helps to keep them from drying out. Vegetable broth or water can also be used.
- Salsa: The chicken cooks with tomato salsa for extra flavor. It takes these tacos over the top! You can use either mild or hot salsa.
- To serve: you can serve your taco chicken in shells or tortillas. Top it with favorites like shredded cheese, lettuce, tomatoes and avocado. You can also add fresh cilantro and lime juice for a zesty finish.
How to make Instant Pot Chicken Tacos
- Season chicken breasts with taco seasoning on both sides. Add them to the inner pot of the Instant pot.
- Add chicken broth and salsa on top.
- Close the lid, turn the valve to ‘Sealing’ and pressure cook the chicken for 6 minutes on High Pressure.
- When the cooking cycle is complete, carefully release the pressure manually. When all the pressure has released, open the lid and shred the chicken.
- Assemble the taco shells or tortillas with shredded chicken, lettuce, tomatoes, avocado, and cheese on top.
How to Make Using Frozen Chicken
You can make these Instant Pot Chicken Tacos using frozen chicken breasts if you forget to thaw your chicken ahead of time. Follow the recipe directions, just cook it on High Pressure for 10 minutes instead of 6 minutes.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for the Best Instant Pot Chicken Tacos
- If making ahead of time, let the chicken cool fully before storing. Make sure that it is fully heated through before serving.
- Manually release the pressure when cooking is done.
- Shred the chicken with two forks. You can also quickly do it with a handheld food mixer in a large bowl.
Chicken Taco Toppings
When it comes to toppings, the possibilities are endless. The classics are always a hit:
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Sliced jalapeños
- Fresh cilantro
- Chopped red onion
- Avocado slices
But why not get a little creative? Try adding some of my other favorite taco toppings:
- Pickled onions for a tangy crunch
- Crumbled queso fresco for a salty bite
- A drizzle of chipotle crema for smoky heat
The key is to balance flavors and textures—think creamy avocado, crisp radishes, and a squeeze of lime to tie everything together. The right toppings can take your tacos from simple to spectacular.
Serving Suggestions
No taco night is complete without some stellar side dishes. Whip up a quick guacamole with ripe avocados, lime juice, and a hint of garlic for a creamy, tangy complement to your tacos. A zesty slaw made with cabbage for crunch, cilantro for freshness, lime vinaigrette for zing. Or a fresh Pico de Gallo.
This adds a refreshing balance to the richness of the chicken. For something a little different, try a black bean and corn salad, or even a simple Mexican rice or Cilantro Lime Rice. These sides not only round out the meal but also bring additional flavors and textures to the table.
How to Store and Reheat Chicken Tacos
Store any leftover shredded chicken in an airtight container, making sure to include some of the sauce to keep it moist. It will keep in the fridge for up to 4 days or in the freezer for up to 3 months.
Thaw the frozen chicken in the fridge overnight and reheat it with the sauce in a pot on the stovetop to serve. The chicken will be just as tender and flavorful as when it was first cooked.
Ways to Use Leftover Chicken Tacos
There are countless tasty ways to enjoy this shredded chicken beyond just making tacos:
- Rolled up in a large tortilla with beans and rice as a burrito.
- Mixed with rice and beans as a Burrito Bowls or Taco Bowls
- Add to a Taco Salad
- Make Chicken Quesadilla
- As a filling for Chicken Enchiladas
Frequently Asked Questions
When making shredded chicken, I prefer to use breast meat as it’s easier to shred. You can make this with skinless chicken thighs if you prefer, but add an extra couple of minutes to the cooking time.
Use two forks to pull the meat apart while it’s still warm – this ensures that the chicken shreds easily and evenlyy. If you want super fine shreds, you can even use a hand mixer on low speed.
The level of the spice in these Instant Pot shredded chicken tacos come from the taco seasoning and salsa. If you like things spicy, choose a hot variety of them for extra heat. If using a store bought taco mix, you can add in some extra cayenne pepper for an extra kick of spice.
More Instant Pot Chicken Recipes
- Instant Pot Chicken Tikka Masala
- Instant Pot Honey Sesame Chicken
- Instant Pot Chicken and Wild Rice Soup
- Instant Pot Chicken Cacciatore
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Instant Pot Chicken Tacos
Save This Recipe
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Ingredients
- 1 lb boneless skinless chicken breasts fresh or frozen
- 2 tablespoons store bought or homemade taco seasoning
- ⅓ cup chicken broth
- ½ cup salsa
FOR SERVING
- taco shells or tortillas
- Chopped lettuce
- Diced tomatoes
- Diced avocado
- Shredded cheese
Instructions
- Season chicken breasts with taco seasoning on both sides. Add them to the inner pot of the Instant pot.
- Add chicken broth and salsa on top.
- Close the lid, turn the valve to ‘Sealing’ and pressure cook the chicken for 6 minutes on High Pressure.
- When the cooking cycle is complete, carefully release the pressure manually. When all the pressure has released, open the lid and shred the chicken.
- Assemble the taco shells or tortillas with shredded chicken, lettuce, tomatoes, avocado, and cheese on top.
Notes
- If making ahead of time, let the chicken cool fully before storing. Make sure that it is fully heated through before serving.
- Manually release the pressure when cooking is done.
- Shred the chicken with two forks. You can also quickly do it with a handheld food mixer in a large bowl.
