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featured instant pot chicken tacos.
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5 from 3 votes

Instant Pot Chicken Tacos Recipe

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Mexican
Servings: 4
Author: Becky Hardin

Equipment

  • Instant Pot (click for my favorite)

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 16 ounces salsa store-bought or homemade (1 jar)
  • ½ cup low-sodium chicken broth
  • 8 corn tortillas or flour tortillas, for serving
  • Taco fixings lettuce, tomato, onion, cheese, etc.

Instructions

  • 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.
    raw seasoned chicken breasts in an instant pot.
  • Pour the salsa and chicken broth over the chicken.
    16 ounces salsa, ½ cup low-sodium chicken broth
    salsa poured over seasoned chicken breasts in an instant pot.
  • 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.
    shredded instant pot chicken taco meat in an instant pot.
  • 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.

Nutrition

Serving: 2tacos | Calories: 418kcal | Carbohydrates: 33g | Protein: 54g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1348mg | Potassium: 1301mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1163IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 3mg