Instant Pot Chicken Tacos
Instant Pot chicken tacos is just 4 easy ingredients and minutes to prep, but has such delicious flavor! Use the shredded chicken mix for tacos, nachos, grain bowls, sliders, salads and more!
Yield: 6 -8 servings
Ingredients
- 3 (6-7 oz.) boneless, skinless chicken breasts
- 2 tablespoons taco seasoning
- 1 cup salsa
- ½ cup low sodium chicken broth
Instructions
- Season the chicken breasts on both sides with the taco seasoning. Place in the Instant Pot insert and add the salsa and chicken broth. Seal the pot.
- Set the Instant Pot to cook on high pressure for 8 minutes. (If you are using frozen chicken breasts, increase this to 12 minutes.)
- Once the cook time is complete, move the valve to quick release.
- Once the pot is safe to open, remove the chicken breasts and shred using two forks (or a stand mixer). Return the chicken to the Instant Pot and stir to mix well with the salsa. Let sit for a few minutes to soak up the liquids and flavor. Serve and enjoy!
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Notes
Serving: Use this chicken for hard or soft shell tacos. Add rice and/or black beans to the tacos or on the side, if desired. Or use this shredded chicken for nachos, burritos, enchiladas, rice or grain bowls, wraps, salads or sliders.
Leftovers: Leftover chicken, once cooled, can be stored in a covered container in the refrigerator for up to 5 days. It also freezes great! Let the chicken cool, then place in a labeled freezer-safe ziptop bag or container and freeze for up to 6 months. Defrost overnight in the fridge and it’s ready to use or reheat.
Add-ins: See below for some ideas of ways to build on this base recipe to change up the flavors a bit more.
Nutrition
Serving: 1serving | Calories: 58kcal | Carbohydrates: 5g | Protein: 7g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 534mg | Fiber: 1g | Sugar: 2g
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