Instant Pot Chicken Tacos
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Main Course
Instant Pot Chicken Tacos
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Taco night just got even better (and quicker!) with the juiciest, most flavorful shredded salsa chicken!
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Ingredients
- 2 pounds boneless, skinless chicken thighs or chicken breasts
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon canola oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup restaurant-style salsa
- ½ cup Mexican beer such as Modelo*
For serving
- tortillas flour or corn
- Pico de Gallo
- Sliced avocado
- Sliced Jalapenos
Instructions
- Set a 6-qt Instant Pot® to the high saute setting.
- Season chicken with 1 1/4 teaspoon salt and 3/4 teaspoon pepper. Heat canola oil; working in batches, add chicken and cook until golden brown, about 3-4 minutes per side; set aside.
- Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, chipotle chili powder, cumin and oregano until fragrant, about 1 minute.
- Stir in salsa and beer, scraping any browned bits from the bottom of the pot.
- Return chicken to the pot and gently toss to combine.
- Select manual setting; adjust pressure to high, and set time for 8 minutes for chicken thighs or 13 minutes for chicken breasts. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
- Serve immediately in tortillas with desired toppings.
Notes
- *Chicken stock can be used for Mexican beer as a non-alcoholic substitute.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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