Easy Instant Pot Chicken Tacos

Perfect for taco Tuesdays, these easy instant pot chicken tacos are sure to become a busy week night fave! Why you ask? Lemme tell you. 

One pot? Check. Done in less than an hour? Check. Only 10 minutes hands on cooking time? Check. Juicy, moist, and flavorful? Check, check, check!

A couple tips and tricks for extra delicious results:

1. Saute the chicken! While you can just throw everything in the instant pot and start it up on pressure cooking immediately, you'll miss out on a lot of tasty flavor from sautéing the chicken first and scraping up the browned bits on the bottom of the pot.
2. Use chicken broth over water for the poaching liquid. Again, extra flavor!
3. Dress up the tacos however you want! I used cilantro, white onion, tomatoes, jalapeños, a delicious roasted salsa, cotija cheese, and some freshly squeezed limes all on corn tortillas. Completely up to you!

And there you have it, easy instant pot chicken tacos. Scroll down for the recipe!

Easy Instant Pot Chicken Tacos

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Aberdeen
• Total Time: 30 minutes
• Yield: Serves 4-6 1x

Print Recipe

Save Recipe Recipe Saved

Description

All done in the instant pot, whip up these juicy, flavorful chicken tacos in less than hour! Gluten and dairy free.

---

Ingredients

Units USM Scale 1x2x3x

For the Chicken

• 2 lbs boneless, skinless chicken breasts
• 1 teaspoon coarse salt
• ½ teaspoon ground black pepper
• 2 roma tomatoes, diced
• 1 jalapeño, seeded and minced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon Mexican oregano
• 1 cup chicken broth
• 2 tablespoons extra virgin olive oil

Taco Fixings

• Tortillas
• White onion, diced
• Roma tomato, diced
• Cilantro, chopped
• Cotija cheese, crumbled
• Jalapeño, thinly sliced
• Limes, sliced
• Your favorite salsa

Get Recipe Ingredients

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pat chicken dry with a paper towel. Sprinkle evenly with the salt and pepper.
2. Turn instant pot on sauté and manually adjust to the high setting. Add 1 tablespoon of the olive oil. Sear chicken, about 2-3 minutes per side. Remove to a plate and set aside.
3. Pour ¼ cup of the chicken broth into the instant pot, scraping up any browned bits on the bottom of the pot. Adjust the setting to medium.
4. Add remaining olive oil to the instant pot. Stir in tomatoes, jalapeño, garlic, and cook 2-3 minutes.
5. Stir in all remaining ingredients except for the chicken. Cook for 5 minutes, stirring frequently.
6. Turn instant pot off. Add chicken back to the instant pot. Secure lid and turn vent to sealing. Using the manual setting, turn the instant pot on high pressure for 9 minutes. Let the chicken sit for 5 minutes on warming before quick releasing the valve.*
7. Add salt and pepper to taste. Remove chicken from the instant pot. Shred using tongs,two forks, or a standing mixer.
8. Optional: Place chicken on a greased baking sheet and broil for a couple minutes for extra yums.
9. Serve with taco fixings as desired!

Equipment

Chef's Knife

Buy Now →

Cooking Utensils

Buy Now →

Notes

Make sure to follow all directions from your instant pot! Double check ways to depressurize it: quick release and natural release. Avoid putting your face over the instant pot when removing the lid or turning the steam vent from seal to vent.

• Prep Time: 5 minutes
• Cook Time: 25 minutes