0 from 24 votes
Instant Pot Chicken Tacos
These shredded chicken tacos are made extra easy thanks to the Instant Pot.
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
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
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.
Cup of Yum
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
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
% 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.