
Instant Pot Chicken Tacos
User Reviews
4.1
24 reviews
Good
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Additional Time
20 mins
-
Total Time
43 mins
-
Servings
6 people
-
Calories
182 kcal
-
Course
Main Course
-
Cuisine
Mexican

Instant Pot Chicken Tacos
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These shredded chicken tacos are made extra easy thanks to the Instant Pot.
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Ingredients
- 1 3/4 pounds boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 packet ranch seasoning
- 1/2 cup salsa
- 1/2 cup chicken broth
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Instructions
- Add all of the ingredients to your pressure cooker and stir to combine.
- Close the pressure cooker and set the vent to 'sealing.'
- Cook on high pressure for 18 minutes.
- Allow pressure to release naturally before removing the lid and shredding the chicken.
- Serve with your favorite taco fixings.
Equipments used:
Notes
- This recipe will also work well with chicken thighs.
- Be sure to use ranch seasoning and not ranch dip mix. The ranch dip has quite a bit more sodium than the seasoning and the result will be pretty salty.
- We love our restaurant style salsa here, but any jarred salsa you like will work fine. We've also used just canned diced tomatoes and it's delicious as well.
Nutrition Information
Show Details
Serving
1
Calories
182kcal
(9%)
Carbohydrates
7g
(2%)
Protein
29g
(58%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
85mg
(28%)
Sodium
1199mg
(50%)
Potassium
567mg
(16%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
690IU
(14%)
Vitamin C
6mg
(7%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 182 kcal
% Daily Value*
Serving | 1 | |
Calories | 182kcal | 9% |
Carbohydrates | 7g | 2% |
Protein | 29g | 58% |
Fat | 4g | 6% |
Saturated Fat | 1g | 5% |
Cholesterol | 85mg | 28% |
Sodium | 1199mg | 50% |
Potassium | 567mg | 12% |
Fiber | 1g | 4% |
Sugar | 2g | 4% |
Vitamin A | 690IU | 14% |
Vitamin C | 6mg | 7% |
Calcium | 13mg | 1% |
Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
24 reviews
Good
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