Instant Pot Chicken Tacos
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 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
Description
Instant Pot Chicken Tacos feature chicken thighs or breasts seasoned with salt and pepper, browned in canola oil for extra flavor and texture. Aromatics including diced onion and minced garlic are sautéed, then combined with ground chipotle chili powder, cumin, and oregano to create a fragrant base. Adding salsa and Mexican beer introduces moisture and depth of flavor. Pressure cooking the mixture in the Instant Pot tenderizes the chicken quickly, allowing it to be shredded easily once cooked.
The resulting shredded chicken filling is juicy and well-seasoned, suited for stuffing into corn or flour tortillas. Typical toppings such as Pico de Gallo, sliced avocado, and jalapeño provide freshness, creaminess, and spice contrasts. The recipe uses beer for additional flavor but allows for chicken stock as a non-alcoholic substitute.
This approach provides a quick and hands-off way to prepare richly spiced chicken tacos using an electric pressure cooker. The method ensures moist shredded chicken that holds up well in tacos, making it versatile for weeknight meals or gatherings.
Ingredients
- 2 pounds chicken thighs boneless, skinless, or chicken breasts
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 tablespoon canola oil
- 1 onion diced, small
- 3 cloves garlic minced
- 1 teaspoon chipotle chili powder
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1 cup salsa restaurant-style
- ½ cup Mexican beer such as Modelo*
For serving
- tortillas flour or corn
- Pico de Gallo
- avocado sliced
- jalapeño sliced
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
- For a non-alcoholic alternative, substitute the Mexican beer with chicken stock without changing the overall flavor profile significantly.
User Reviews
Overall Rating
5
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