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These Instant Pot chicken tacos are healthy and delicious. This easy family meal is ready in only 30 minutes, and it can be made with chicken breasts or thighs.

Instant Pot Chicken Tacos

These easy Instant Pot chicken tacos are quick, healthy, and flavorful. The whole family will love them!

Course Main Course
Cuisine American
Keyword easy Instant Pot chicken tacos, electric pressure cooker chicken tacos
Prep Time 10 minutes
Cook Time 15 minutes
Inactive time 10 minutes
Total Time 35 minutes
Servings 4
Author Natasha Bull

Ingredients

  • 1 (14 fluid ounce) can diced tomatoes with juices
  • 1/4 cup chicken broth
  • 1 (4 fluid ounce) can mild diced green chilis with juices
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 2 large chicken breasts

For serving (optional, to taste):

  • Tortillas
  • Tex-Mex cheese blend shredded
  • Fresh cilantro chopped
  • Avocado chopped
  • Red onions chopped
  • Iceberg lettuce shredded
  • Sour cream or Greek yogurt
  • Lime wedges

Instructions

  1. Add all ingredients except for the chicken to your Instant Pot. Give it a good stir.

  2. Add the chicken and spoon some of the sauce over top. 

  3. Close the lid, set the valve on "sealing", and cook on high pressure for 10 minutes. 

  4. While the chicken is cooking, prep the taco toppings.

  5. Once the countdown has finished, let the pressure naturally release for 5 minutes, then do a quick pressure release. 

  6. Take the chicken out of the Instant Pot and let it rest for a couple of minutes. Using 2 forks, shred it, or cut it up using a knife. Add the cut-up chicken back into the Instant Pot and coat with the sauce.

  7. Assemble tacos as desired. 

Recipe Notes

  • Feel free to use pre-made taco seasoning instead of the spices I suggest if you wish.
  • You can definitely add more chicken if needed (keep cooking time the same) - it makes plenty of sauce. I had about a pound of chicken. You can also use chicken thighs if you prefer. I would cook them a bit longer (12-13 mins. so they're fall-apart tender). If using frozen chicken, I'd add on an extra 2 minutes. If ever in doubt, use a meat thermometer to ensure chicken is 165F. 
  • If you want to reduce the sauce: prior to shredding the chicken, take it out of the Instant Pot and press the "sauté" button. Let the sauce bubble away for 5-10 minutes before adding the chicken back in.
  • I use this 6-quart Instant Pot.
  • Inactive time indicates the time it takes the Instant Pot to get up to pressure.