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5.0 from 3 votes

Easy Instant Pot Chicken tacos

These Instant Pot chicken tacos are ridiculously easy to make and delicious served with pico de gallo and creamy avocado.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6
Course: Dinner
Cuisine: American , Mexican

Ingredients

  • 4 chicken breasts (approximately 500g/1lb)
  • ½ cup salsa
  • ½ cup chicken stock
  • 2 tbsp taco spice
  • 1 tsp smoked paprika
  • ¼ tsp chilli powder (optional)
To serve
  • taco shells / tortillas
  • Pico de Gallo
  • Sliced avocado
  • Cilantro / coriander
  • sour cream

Instructions

    Cup of Yum
  1. Place the chicken breasts, salsa, chicken stock and seasonings in the bowl of an Instant Pot.
  2. Cover with the lid and turn the vent to sealing position. Cook on the meat function on high pressure for 8 minutes. 
  3. Quick release the pressure once cooking has finished. Remove the chicken from the broth then set the Instant Pot to saute function.
  4. Allow the cooking liquid to simmer and reduce for 5 minutes.
  5. Shred the chicken with two forks (or pop the meat into a stand mixer and shred with the paddle attachment).
  6. Place the shredded chicken back into the Instant Pot and stir to coat in the sauce. 
  7. Serve the shredded chicken in taco shells/tortillas with your choice of toppings.