Easy Instant Pot Chicken Tacos
With a handful of inexpensive ingredients, these flavorful Easy Instant Pot Chicken Tacos are ready in just 20 minutes!
Tacos for the Weeknight Win!
One of the things I love about tacos is that you can make them as simple or elaborate as you’d like. Even if making the actual taco meat is simple, as is the case with these easy instant pot chicken tacos, you can go wild with the toppings. Sour cream, queso fresco, cotija cheese, sliced avocado, diced red onions, homemade salsa, hot sauce, pico de Gallo… the possibilities are endless.
I love serving tacos for simple weeknight meals and even family get togethers or parties. Everyone can personalize their tacos and make them just how they like it – which means even less work for you in the kitchen!
What’s In Easy Instant Pot Chicken Tacos?
I think these have to be one of my all-time favorite tacos. Partially because they are seriously delicious, and partially because they are so dang easy to make. You literally just dump everything into your Instant Pot and you have savory, homemade tacos in 20 minutes. And you can even personalize what goes in the Instant Pot!
I love to make these easy instant pot chicken tacos with fresh store bought salsa (I grab it from the freshly prepared foods in my local grocery store); sliced red onion; a little cumin, chili powder, and garlic; and some fresh chopped cilantro.
Now, I know not everyone loves onions as much as I do. And there is a large portion of the population that thinks cilantro tastes like soap (which is weird to me, all I taste is lime…). So, with that being said, you can definitely cut back on the onion or switch it up to a yellow onion. That will give the taco meat a sweeter onion flavor and less of a bite. And, of course, you can always leave out the cilantro.
If you like your tacos on the spicy side, then feel free to use a hot salsa and add a little more chili powder. You could even add some chipotle in adobo or chipotle powder for smoky, spicy kick!
Tips for Making Easy Instant Pot Chicken Tacos?
- To keep these tacos gluten free, be sure to read the label on whatever salsa and spices you use to make sure they are in fact gluten free (which you should always do!). Serve with corn tortillas as well.
- These tacos can easily be made dairy free as well since all toppings are up to the individual (i.e. omit cheese and sour cream, or use lactose free/vegan options).
- I know we all forget to take chicken out the freezer from time to time (me included!), but I wouldn’t recommend using frozen chicken as it will make the sauce very, very watery.
- This recipe yields a lot of shredded chicken, so feel free to cut it in half. Or if you’re like me and love leftover tacos, you’ll have plenty of servings for during the week!
- Speaking of leftovers, this recipe also works great for enchiladas, quesadillas, nachos, you name it! Just be sure you don’t add a lot of sauce from the meat. Otherwise you will wind up with soggy shells or chips.
Let’s Eat!
If you’re ever in a bind and don’t know what to make for dinner, or you’re just craving some darn good tacos, give these a try! I guarantee you and your family will love how easy they are to make and how fun it is to customize until your heart’s content.
If you make these Easy Instant Pot Chicken Tacos, be sure to leave a comment and/or rate the recipe! I love hearing from you and feedback is always welcome. And be sure to tag me on social if you make it. Seeing photos of recipes you’ve made is my favorite!
Cheers to you, friend!
Easy Instant Pot Chicken Tacos
Equipment
- Instant Pot
Ingredients
- 1 medium red onion thick sliced
- 1 lb boneless skinless chicken breasts about 3 large chicken breasts
- 16 ounces store-bought salsa I recommend salsa that has been freshly prepared. You can usually find it near the produce in your local grocery store.
- ½ cup chicken stock
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ cup chopped cilantro optional
Instructions
- Add all ingredients except for cilantro to Instant Pot. Stir well to combine and to ensure the chicken doesn't burn during cooking.
- Lock the lid in place and move the pressure valve to Sealing.
- Select Normal Poultry on the Instant Pot and set the cooking time for 8 minutes. If your Instant Pot does not have the Poultry program, select the Meat/Stew program.
- When pressure cooking is complete, allow the pressure to reduce naturally for 10 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, carefully open the pot and remove the chicken breasts to a cutting board. Shred the chicken, then add back to the Instant Pot with the ¼ cup chopped cilantro, if using. Stir to combine and serve. Taco meat can be stored in an airtight container in the refrigerator for about 5-7 days.
Notes
- To keep these tacos gluten free, be sure to read the label on whatever salsa and spices you use to make sure they are in fact gluten free (which you should always do!). Serve with corn tortillas as well.
- These tacos can easily be made dairy free as well since all toppings are up to the individual (i.e. omit cheese and sour cream, or use lactose free/vegan options).
- I know we all forget to take chicken out the freezer from time to time (me included!), but I wouldn’t recommend using frozen chicken as it will make the sauce very, very watery.
- This recipe yields a lot of shredded chicken, so feel free to cut it in half. Or if you’re like me and love leftover tacos, you’ll have plenty of servings for during the week!
- Speaking of leftovers, this recipe also works great for enchiladas, quesadillas, nachos, you name it! Just be sure you don’t add a lot of sauce from the meat. Otherwise you will wind up with soggy shells or chips.
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