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–+ servings
Close up of a trio of crunchy taco shells stuffed with seasoned shredded chicken mixed with salsa.
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4.34 from 12 votes

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!
Prep Time3 minutes
Cook Time8 minutes
Additional Time15 minutes
Total Time26 minutes
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!

Notes

Chicken: I use boneless, skinless chicken breasts but you could substitute boneless, skinless chicken thighs if you prefer.
Frozen chicken: You can also use frozen chicken breasts for this recipe. You’ll just need to increase the cook time under pressure to 12 minutes.
Salsa: I prefer a chunky, jarred salsa for this. It will break down into the sauce without becoming too runny or liquidy like a fresh salsa or a more pureed salsa might.
Salsa part 2: Feel free to use a mild, medium or hot salsa depending on your tastes. You could also use a flavored salsa if you want to change up the flavor here.
Taco seasoning: You can use store-bought taco seasoning or make my easy homemade taco seasoning.
Add-ins: Feel free to saute some onions or peppers before adding the chicken. Or stir in some green chilies to cook with the chicken. You can also stir in some corn or black beans at the end for serving. Or stir in some Greek yogurt to make creamy chicken tacos.
Serving: Use this chicken for hard or soft shell tacos. Or use 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.

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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