Instant Pot Chicken Tacos
User Reviews
4.9
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Total Time
40 mins
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Servings
8 - 12
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Calories
261 kcal
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Course
Main Course, Appetizer, Snacks
Instant Pot Chicken Tacos
Description
This recipe marinates chicken thighs with garlic, cumin, cinnamon, garlic powder, onion powder, paprika, chili powder, soy sauce, and chicken stock before pressure cooking in the Instant Pot. The skin-on, bone-in thighs retain moisture and flavor during cooking.
After cooking, the chicken is shredded, which mixes the spiced seasoning throughout. Cinnamon adds a subtle warmth uncommon in many taco recipes, balancing the savory and smoky spices. The chicken is served in warm corn tortillas with fresh salsa and lime juice for bright contrast.
These tacos provide a tender, juicy filling with complex flavor layers from spice and soy sauce umami. They suit casual meals or gatherings, letting you prepare meat easily with minimal monitoring.
The recipe offers dosing advice for cinnamon intensity, notes on using unsalted chicken stock to control saltiness, and different cooking times depending on chicken cuts. Marinating longer in the fridge is optional for deeper flavor infusion.
Ingredients
- 2 - 3 pounds (1262g) chicken thighs bone-in, skin-on
- 4 (17g) garlic minced, cloves
- 1 teaspoon (2.5g) cumin seed , ground
- ½ teaspoon (1.5g ) cinnamon powder
- 1 teaspoon (2.8g) garlic powder
- 1 teaspoon (2.4g) onion powder
- 1 teaspoon (2.5g) paprika
- 1 - 2 teaspoon (2.5 - 5g) chili powder
- 1 tablespoon (15ml) soy sauce regular
- ½ cup (125ml) chicken stock unsalted
To Serve
- 8 – 12 corn tortillas
- salsa pico de gallo
- 1 lime
Instructions
- Marinate Chicken: Add 1 tsp (2.5g) ground cumin seed, ½ tsp (1.5g) cinnamon powder, 1 tsp (2.8g) garlic powder, 1 tsp (2.4g) onion powder, 1 tsp (2.5g) paprika, 1 - 2 tsp (2.5 - 5g) chili powder, 4 minced garlic cloves, and 1 tbsp (15ml) regular soy sauce in Instant Pot. Add in ½ cup (125ml) unsalted chicken stock. Give the sauce mixture a quick mix. Add in 2lbs - 3lbs bone-in chicken thighs (skin side up). Marinate chicken for 10 - 20 minutes. Amy + Jacky's Tip: If you're marinating the chicken for a longer time, put the whole inner pot in the fridge.
- Pressure Cook Chicken: Close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 12 minutes, then Natural Release for 12 minutes. After 12 minutes, release the remaining pressure by turning the Venting Knob to the Venting position. Remove the lid carefully.
- Shred & Season Chicken: Place cooked chicken in a large mixing bowl. Shred the meat with 2 forks. You can remove the skin when shredding chicken.Amy + Jacky's Pro Tip: If you think the tacos sauce is too oily, use a Fat Separator to remove the oil. Bring the tacos sauce mixture back to a simmer by pressing the "Cancel" button, then "Saute" button. Let the sauce simmer and thicken a bit while you shred the chicken. Taste the sauce and adjust seasoning with more salt. For reference, we used 3 large pinches of salt. Place shredded chicken back in the sauce.
- Serve: Heat up the corn tortillas (optional). Add shredded chicken on top of the warmed tortillas with salsa. Add your favorite toppings like cheese, guacamole, fresh lime juice. Serve these finger-licking chicken tacos immediately. Enjoy!~
Notes
- Using skin-on chicken thighs helps retain moisture during pressure cooking.
- Cinnamon adds a unique flavor and can be adjusted or omitted depending on taste preference.
- Regular soy sauce introduces umami but is not a traditional Mexican ingredient.
- Unsalted chicken stock lets you better control the dish’s saltiness; adjust accordingly if using salted stock.
- For shorter cooking times, boneless or skinless chicken require less pressure cooking time.
- Marinate chicken longer in the fridge for deeper flavor if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 12
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 87mg | 29% |
| Sodium | 171mg | 7% |
| Potassium | 268mg | 6% |
| Fiber | 2g | 8% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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