Easy Instant Pot Chicken Tacos
With a handful of inexpensive ingredients, these flavorful Easy Instant Pot Chicken Tacos are ready in just 20 minutes!
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.