Instant Pot Chicken Tacos

Name: Instant Pot Chicken Tacos
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 (14 fluid ounce) can diced tomatoes; 1/4 cup chicken broth; 1 (4 fluid ounce) can mild diced green chilis; 1/2 teaspoon smoked paprika; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon ground cumin; 1 tablespoon chili powder; 2 large chicken breasts; tortillas; Tex-Mex cheese blend; fresh cilantro; avocado; Red Onions; iceberg lettuce; Sour Cream or Greek yogurt; Lime wedges

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Inactive time
10 mins
Total Time
35 mins
Servings
4
Course
Main Course
Cuisine
American

Instant Pot Chicken Tacos

Nina Acevedo

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These easy Instant Pot chicken tacos are quick, healthy, and flavorful. The whole family will love them!

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Ingredients

Servings

1 (14 fluid ounce) can diced tomatoes with juices
1/4 cup chicken broth
1 (4 fluid ounce) can mild diced green chilis with juices
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 tablespoon chili powder
2 large chicken breasts

For serving (optional, to taste):

tortillas
Tex-Mex cheese blend shredded
fresh cilantro chopped
avocado chopped
Red Onions chopped
iceberg lettuce shredded
Sour Cream or Greek yogurt
Lime wedges

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Instructions

Add all ingredients except for the chicken to your Instant Pot. Give it a good stir.
Add the chicken and spoon some of the sauce over top.
Close the lid, set the valve on "sealing", and cook on high pressure for 10 minutes.
While the chicken is cooking, prep the taco toppings.
Once the countdown has finished, let the pressure naturally release for 5 minutes, then do a quick pressure release.
Take the chicken out of the Instant Pot and let it rest for a couple of minutes. Using 2 forks, shred it, or cut it up using a knife. Add the cut-up chicken back into the Instant Pot and coat with the sauce.
Assemble tacos as desired.

Notes

Feel free to use pre-made taco seasoning instead of the spices I suggest if you wish.
You can definitely add more chicken if needed (keep cooking time the same) - it makes plenty of sauce. I had about a pound of chicken. You can also use chicken thighs if you prefer. I would cook them a bit longer (12-13 mins. so they're fall-apart tender). If using frozen chicken, I'd add on an extra 2 minutes. If ever in doubt, use a meat thermometer to ensure chicken is 165F.
If you want to reduce the sauce: prior to shredding the chicken, take it out of the Instant Pot and press the "sauté" button. Let the sauce bubble away for 5-10 minutes before adding the chicken back in.
I use this 6-quart Instant Pot.
Inactive time indicates the time it takes the Instant Pot to get up to pressure.