Instant Pot Chicken Tacos
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!
Servings: 4 servings
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
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.
Video
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.
Nutrition
Calories: 358kcal | Carbohydrates: 27g | Protein: 29g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 546mg | Potassium: 1010mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1062IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 2mg
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