Juicy, tender, and flavorful Instant Pot Chicken Tacos are perfect for Taco Tuesday, Cinco de Mayo, or an easy weeknight dinner your whole family will love.
Combine the chili powder, smoked paprika, cumin, onion powder, garlic powder, and salt in a small dish.
2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt
Rub the seasoning over the chicken breasts.
2 pounds boneless, skinless chicken breasts
Place the chicken breasts in the Instant Pot.
Pour the salsa and chicken broth over the chicken.
16 ounces salsa, ½ cup low-sodium chicken broth
Press the Manual button and set the timer for 20 minutes.
When the timer is up, release the pressure manually or naturally.
Shred the chicken.
Serve the chicken in tortillas or taco shells, and the load the tacos with all of your favorite fixings.
8 corn tortillas, Taco fixings
Video
Notes
Rub seasoning into the chicken to make sure it’s fully, evenly seasoned.
Try to arrange chicken in an even layer in the Instant Pot, instead of stacking it.
Be sure to use enough liquid–don’t skimp! You can use water or another liquid instead of chicken stock, but the stock will add so much flavor.
Nutritional information does not include taco fixings.
Storage: Store instant pot chicken tacos in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.