Instant Pot Chicken Tacos

Instant Pot chicken tacos are made with perfectly seasoned and shredded chicken that is ready in less than 30 minutes. Serve it in taco shells or on a taco salad for an easy weeknight dinner.

Course Main

Cuisine American

Keyword chicken tacos instant pot, instant pot chicken tacos, pressure cooker chicken tacos

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 83kcal

Author Kat Jeter & Melinda Machado

Ingredients

1 cup Chicken broth
1 pound Chicken breast
2 tablespoons Taco seasoning
1 cup Salsa
¼ cup Cilantro finely chopped
1 Lime juiced
8 Corn or Flour tortillas street taco size

Instructions

Pour the broth into the pot of your Instant Pot.
Sprinkle the chicken breasts with the taco seasoning so each is covered.
Add the chicken to the pot and top with the salsa.
Lock lid in place and turn valve to SEALING. Set to HIGH pressure for 10 minutes.
When the time is up allow the pot to do a 5 minute natural release. After 5 minutes turn valve to VENTING and allow the remaining steam release.
Once the pin drops it is safe to remove the lid. Open up the pot and remove the chicken.
Shred the chicken using two forks.
Reserve ½ cup of the salsa in the pot with a little liquid as possible, and dispose of the rest of the liquid.
Add the shredded chicken and reserved salsa back to the pot and stir together. Add fresh cilantro and lime juice and toss with chicken.
Warm your tortillas and place approximately 2 ounces of chicken on each tortilla.
Top with your favorite taco toppings and serve.

Notes

***This nutritional information is for the shredded chicken taco meat only and does not include the taco shells.

Nutrition