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    You are here: Crunchy Creamy Sweet / Dinner / Instant Pot Chicken Tacos Recipe

    Instant Pot Chicken Tacos Recipe

    Published: Aug 15, 2018 · Modified: Jan 13, 2020 by Anna 65 Comments · This post may contain affiliate links.

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    Instant Pot Chicken Tacos Recipe - the easiest dinners you can make in your pressure cooker. The perfect way to make deliciously seasoned chicken for meal prep!

    You can use my Homemade Enchilada Sauce to turn this into chicken enchiladas or my Instant Pot Chicken Tortilla Soup!

    Overhead shot of chicken taco cooked in Instant Pot, served in flour tortillas.

    One of my go-to dinners is of course tacos! It's Taco Tuesday at our house every week and it never fails.

    Well, Taco Tuesdays just got better! I can quickly make delicious Chicken Tacos right in my own Instant Pot for an easy family dinner on busy weeknights. Served with all of our favorite toppings and we are ready to enjoy this Mexican feast.

    HOW TO MAKE CHICKEN TACOS IN INSTANT POT?

    Simply pour chicken broth into your Instant Pot. Place chicken in broth. Sprinkle with seasoning. Top with salsa and do not stir. Close the lid and set the valve to sealing position. Set the IP to poultry setting and timer to 12 minutes. That's it! Your Instant Pot will beep when it's ready and it will start coming to pressure. When the time is up, release the pressure and carefully open the lid. Place chicken on plate or cutting board and shred. Place back in your IP and stir with the seasoned salsa. Fill soft tortillas or taco shells with chicken and top with your favorite toppings.

    Making taco chicken in the Instant Pot is really as easy as placing everything in the insert and setting the IP to cook. That's it! No taco seasoning on hand? No problem! I am also sharing my quick seasoning mix you can whip up for these tacos!

    Overhead shot of taco chicken in Instant Pot.

    CHICKEN BREASTS VS. CHICKEN THIGHS

    You can use what you have on hand. Chicken thighs have more flavor and more fat than chicken breasts. You can use chicken tenders too!

    CAN I FREEZE THE TACO CHICKEN?

    Yes! This is a perfect make ahead dish. If you do meal prep, you need to add this recipe to your list. Cook the chicken according to instructions, cool completely, place in freezer-safe containers or bags and store in a freezer. When ready, thaw and reheat.

    Close up side shot of chicken tacos in flour tortillas.

    More easy Instant Pot recipes:

    Instant Pot Chicken Fajitas

    Instant Pot Salsa Verde Chicken

    Instant Pot Sweet Garlic Chicken

    Instant Pot Roasted Chicken

    –>> Follow me on Pinterest, Facebook and Instagram for latest recipe updates!

    If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

    Check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance!

    INSTANT POT CHICKEN TACOS RECIPE

    Instant Pot Chicken Tacos recipe

    Author: Anna
    The easiest dinners you can make in your pressure cooker! The perfect way to make deliciously seasoned chicken for meal prep!
    More easy Instant Pot recipes: www.crunchycreamyweet.com
    4.96 from 24 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 12 mins
    coming to pressure 7 mins
    Total Time 17 mins
    Course Main Dish
    Cuisine Mexican
    Servings 4 people
    Calories 216 kcal

    Ingredients
     
     

    • 1.5 lbs boneless skinless chicken breast
    • ¼ cup chicken broth
    • 2 tablespoons taco seasoning see note
    • 1 cup salsa
    • 1 garlic clove minced

    Instructions
     

    • Make sure the stainless steel insert is in your Instant Pot.
    • Pour chicken broth into Instant Pot. Add chicken.
    • Sprinkle seasoning over chicken. Add garlic. Top with salsa and do not stir.
    • Close lid of the Instant Pot, switch the valve to "sealing" position.
    • Press "poultry" or "manual" setting and adjust the timer to 12 minutes. The Instant Pot will beep and start coming to pressure.
    • When the timer is done, the Instant Pot will beep. Press "off/cancel" button. Carefully switch the valve to “venting” position and release the pressure. When the done, carefully open the lid.
    • Remove the chicken onto a cutting board and shred with two forks. Place back into the Instant Pot and stir in with the sauce.
    • Serve chicken in flour or corn tortillas, topped with chopped tomatoes, onions and avocados.

    Notes

    Homemade taco seasoning:
    1 tablespoon chili powder 1.5 teaspoons ground cumin ½ teaspoon garlic powder 1 teaspoon ground paprika ¼ teaspoon dried oregano ¼ teaspoon onion powder ½ teaspoon salt ¼ teaspoon black pepper 1 teaspoon cornstarch
    Mix all the spices together. Store in a jar with lid for up to 6 months. Use 2 tablespoons in Instant Pot Chicken Tacos recipe.

    Nutrition

    Calories: 216kcal | Carbohydrates: 5g | Protein: 37g | Fat: 4g | Cholesterol: 108mg | Sodium: 810mg | Potassium: 826mg | Fiber: 1g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 5.1mg | Calcium: 28mg | Iron: 1mg
    Tried this recipe?Leave a comment with rating below!

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    Reader Interactions

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      Recipe Rating




    1. Tanya says

      April 28, 2022 at 2:55 pm

      Hello,
      Can I use bone-in thighs? If so, what would the cook time be?

      Reply
    2. Heather says

      January 20, 2022 at 7:10 pm

      Does anyone know what would be causing me to get the burn message every time I make these lately? I make them so often because they are so delicious, but it’s been happening every time. Usually right before it gets up to pressure. The only thing I do differently from the recipe is double it. We love the left-overs so much!

      Reply
      • Will says

        February 28, 2022 at 8:45 pm

        Usually happens when there’s not enough fluid.

        Reply
    3. Vania says

      August 01, 2021 at 4:30 pm

      Sooo yummy!!! One of my favorites now to make, so simple and easy! Thank you for sharing!!

      Reply
    4. Heather Hoherchak says

      July 20, 2021 at 11:40 pm

      5 stars
      I absolutely love this recipe! If I were to quadruple the recipe in my 8 qt instant pot, I was wondering how much liquid I should add & also if i would need to increase the cook time.

      Reply
      • Anna says

        July 21, 2021 at 12:00 am

        Hi Heather! Thank you for the comment! I am so glad you are loving the recipe! If you are using the large Instant Pot, the cooking time stays the same, it may just take longer to build the pressure. The 8 qt also requires twice the amount of liquid than the 6 qt, so I suggest doubling it. I hope this helps! Let me know how it turns out!

        Reply
    5. Suzy K says

      May 19, 2021 at 3:21 pm

      5 stars
      This is now my 2nd time making this dish and it is fabulously delicious and soooo easy! My teenage boys love it! I did 4 chicken breasts, added an extra tablespoon of taco seasoning and a little bit more chicken stock. Thank you for an awesome and simple recipe!

      Reply
      • Anna says

        May 31, 2021 at 11:11 pm

        That's fantastic! Thank you for making my recipe, Suzy!

        Reply
    6. Lori says

      April 09, 2021 at 7:25 pm

      5 stars
      This recipe is so easy and delicious! It’s one of the rare dinners my three teenagers, my husband and I all love! A regular in my rotation- thanks!

      Reply
      • Anna says

        April 11, 2021 at 9:33 pm

        I am so glad! That's wonderful! Thank you, Lori!

        Reply
    7. Emily says

      July 24, 2020 at 7:59 pm

      5 stars
      Made these tonight, and they were delicious! I did two breasts and two thighs (skinned and deboned). Instead of 1/4 cup chicken broth I did 1/2 cup. And I added an extra heaping spoonful of salsa. Topped with thinly sliced radish, cheese, diced onion, tomato and lettuce and a tiny bit of sour cream. SOOOOOOOO good! Cooked exactly as the directions say.

      Reply
      • Anna says

        July 27, 2020 at 1:14 pm

        That's fantastic! Thank you for trying my recipe, Emily!

        Reply
    8. LISA KAYFISH says

      June 08, 2020 at 6:44 pm

      5 stars
      This was super easy and super delicious, I added about a tablespoon of Sundried Tomato pesto to the salsa and topped with a fresh mango salsa, coleslaw with lime, salt and pepper, mayo and jalapeno monterey jack cheese. Family LOVED it!!

      Reply
    9. Tracy says

      May 22, 2020 at 5:11 pm

      5 stars
      I used chicken thighs and roasted green Chile salsa, so delicious!! Not to mention simple and quick.

      Reply
      • Anna says

        May 23, 2020 at 10:47 pm

        Awesome! Thank you so much, Tracy!

        Reply
    10. Cheryl Firestone says

      May 18, 2020 at 5:28 pm

      4 stars
      Usually I let the chicken natural release instead of quick release. I find it it more thoroughly cooked and more flavorful. Great recipe for weeknight tacos

      Reply
    11. Emily says

      May 18, 2020 at 5:14 pm

      I followed the recipe exactly except I used only 1lb of chicken. After 12 mins the chicken was extremenly tough and I couldn't shred it. Did I cook it for too long or not long enough?

      Reply
      • Crystal W says

        September 14, 2020 at 5:18 pm

        Sounds like you didn't use enough water.
        I would totally recommend chicken thighs with a recipe like this.
        Honestly this is really what I only use chicken thighs for because I normally prefer the breast.

        Reply
        • Suzy says

          May 06, 2021 at 7:22 pm

          5 stars
          Just made this tonight and everyone loved it! I used 4 chicken breasts, 1/2 cup broth, 3 tablespoons of taco seasoning and kept everything else as directed. Amazing and so incredibly easy. I used a hand mixer to shred the chicken right inside the instant pot. This is a keeper! Thank you for making my life easier!

          Reply
    12. Bob says

      December 13, 2019 at 9:08 am

      First, I will admit I am a newbie to the IP. In fact, this was the first recipe I made using our new IP. And while it eventually turned out great, I found after 12 minutes the 2 chicken breasts (totaling 1.5 pounds), were still extremely raw. I followed the recipe to a T, I think. I put them back in for aqnother 12 minutes and they were cooked through. Did I do something wrong?

      Reply
      • Alison says

        January 21, 2020 at 7:46 am

        If only two equaled 1 1/2 lbs., I’m guessing they were just really thick, while this recipe probably assumes thinner breasts (in the 6-8 oz. per breast range). I buy bags of frozen b/s chicken breasts from Costco, and those were just the right size and thickness for the cooking time.

        Reply
    13. Jen says

      October 16, 2019 at 8:54 am

      What kind of salsa do you use?

      Reply
      • Anna says

        October 16, 2019 at 10:39 pm

        You can use any salsa, really. We use mild so it's not too spicy for the kids.

        Reply
    14. Suzy H says

      July 18, 2019 at 4:55 pm

      5 stars
      I made this with frozen chicken breasts (Ok, so I forgot to pull the chicken out of the freezer). I cut the breasts into 4ths, but followed the recipe on everything else. I cooked for 17 minutes on high then I let it set for 5 minutes before I released the steam. It turned out great and I will make it again.
      I used the leftovers the next day for a taco salad and it was yummy!

      Reply
      • Anna says

        July 22, 2019 at 12:28 pm

        Hi Suzy! I am so glad the tacos were a success! Thank you for sharing your tips for cooking frozen chicken!

        Reply
    15. Tay says

      May 24, 2019 at 7:19 pm

      If I triple or quadruple the recipe, is the cook time the same?

      Reply
    16. Candace says

      April 30, 2019 at 5:11 pm

      I use my inexpensive hand mixer right into the IP pot and shred the chicken that way. Fast and neat as the pot is deep enough to catch any splatters.

      Reply
      • Elaine says

        January 05, 2020 at 7:30 pm

        Great suggestion, will try tonight

        Reply
    17. Kylee says

      April 22, 2019 at 5:21 pm

      Hi, can I use chicken thighs instead of chicken breast? Can I make it the same way but with the chicken thighs?

      Reply
      • Anna says

        April 22, 2019 at 6:10 pm

        Hi Kylee! Yes, you can use chicken thighs (skinless, boneless), just make sure you use 1.5 lbs of them. I hope this helps!

        Reply
    18. Susan T says

      March 25, 2019 at 4:48 pm

      Are you using a 6qt pot? I have an 8qt pot,I might need to use more liquid?

      Reply
      • Anna@CrunchyCreamySweet says

        March 28, 2019 at 5:16 pm

        Hi Susan! I use a 6qt Instant Pot. I would check the manual for 8qt to see if it requires more liquid.

        Reply
    19. Susan says

      March 17, 2019 at 1:51 am

      5 stars
      So I set the recipe for 16 servings and unfortunately I don't think I added enough broth - once I set it for 16 it said 1 cup of broth but that gave me the dreaded burn notice. I released pressure, added another 6.5oz of broth and scraped at the bottom (nothing seemed burned) and reset the pressure cooker. Once I did that no more burn notice and everything cooked great! Fall apart perfect! I think I could have used little more taco seasoning but still tastes great! Excited to see what people say!

      Reply
      • Sam Mud says

        February 25, 2021 at 10:59 pm

        5 stars
        This was delicious, easy and fast! My 3 year old loved it = extra win! This is now my go-to chicken taco recipe. Thank you for sharing 🙂

        Reply
    20. Angela says

      January 13, 2019 at 4:54 pm

      If I want to double this recipe would it need more cook time?

      Reply
      • Katy Austin says

        January 28, 2019 at 4:50 pm

        No. Think about it this way, if you doubled a cookie recipe would you also double the bake time? That always helps me.

        Reply
    21. Alyssa says

      January 09, 2019 at 8:36 pm

      5 stars
      I just made this tonight and it was a hit with the whole family. My husband and I liked it better than our trusty crock-pot chicken taco recipe, and both kids loved it too (5 yrs old and 16 mos old). Thanks!

      Reply
      • Anna@CrunchyCreamySweet says

        January 11, 2019 at 12:37 pm

        Hi Alyssa! Wow! That's fantastic! I am so happy to know your whole family loved the tacos! Thank you so much!

        Reply
    22. Kendahl says

      January 07, 2019 at 5:45 pm

      This recipe is just what I need for a Taco Tuesday. Using the manual setting, is it high or low pressure?

      Reply
      • Anna@CrunchyCreamySweet says

        January 07, 2019 at 6:10 pm

        Hi Kendahl! It should be on HIGH pressure. Hope this helps!

        Reply
    23. Ginna says

      January 07, 2019 at 8:18 am

      "Make sure insert is in instant pot." True. That. I would totally be that person that put ingredients straight into the pot itself. My ability to pay attention functions in direct correlation the amount of coffee I've had to drink. I'm making this tonight!

      Reply
      • Anna@CrunchyCreamySweet says

        January 08, 2019 at 12:48 am

        Haha! Right? I've been there so I always make sure to include that. Nothing worse than pouring the water down the heating element. I hope you love the tacos, Ginna!

        Reply
    24. Alan says

      October 22, 2018 at 9:40 am

      If coming to pressure is 7 minutes, and cook time is 12 minutes, + 5 prep then the total time is 24 minutes not 17.

      Reply
    25. Shauna says

      September 09, 2018 at 5:49 pm

      I see minced garlic in the list of ingredients, but it does not say anything about garlic in the instructions. Where/how would this be used in the recipe?

      Reply
      • Christina says

        November 30, 2020 at 6:20 pm

        It's #3 in the instructions 🙂

        Reply
    26. Lisamarie Sanchez says

      August 26, 2018 at 1:56 pm

      Hi. Your receipe looks great. Can it be done with frozen chicken breasts. If yes, how would bI adjust the time?
      Thank you

      Reply
      • Anna@CrunchyCreamySweet says

        September 03, 2018 at 11:45 pm

        Hi Lisamarie! I didn't test this recipe with frozen chicken but I would recommend setting the cooking time to 17 minutes. Let me know if you give it a try!

        Reply
    27. Belle says

      August 25, 2018 at 5:27 pm

      Can frozen chicken be used in this recipe? If so, should the cooking time be adjusted?

      I'm forward to giving this recipe a try!

      Reply
      • Anna@CrunchyCreamySweet says

        September 03, 2018 at 11:46 pm

        Hi Belle! I didn't test it with frozen chicken but I would set the time to 17 minutes. I hope this helps! Let me know if you try it!

        Reply
        • Ashley says

          January 08, 2019 at 5:11 pm

          17 mins is not long enough. Just tried and the middle was still raw.

          Reply
          • Kris says

            May 31, 2019 at 4:37 pm

            When I do frozen chicken I do it on high pressure for 30 min amd then let it sit for 20 minuntes before hitting the pressure release with a wood spoon. Comes out cooked theough and tender for me.

            Reply
            • Anna says

              June 06, 2019 at 9:48 pm

              Hi Kris! Thank you so much for sharing! That is super helpful!

    28. Abeer Rizvi says

      August 20, 2018 at 12:23 am

      5 stars
      I love that this can also be frozen for later meals... such a time saver!

      Reply
    29. Allyson Zea says

      August 17, 2018 at 1:52 pm

      5 stars
      I love using my instant pot! This looks so flavorful!

      Reply
      • Anna@CrunchyCreamySweet says

        August 18, 2018 at 10:48 pm

        Thank you, Allyson!

        Reply
    30. Carolyn says

      August 17, 2018 at 12:39 pm

      5 stars
      Seriously yummy!

      Reply
      • Anna@CrunchyCreamySweet says

        August 18, 2018 at 10:48 pm

        Thanks, Carolyn!

        Reply
    31. Catalina says

      August 16, 2018 at 12:37 pm

      5 stars
      I love this idea! This is so awesome for our tacos night!

      Reply
    32. Amy says

      August 16, 2018 at 11:08 am

      5 stars
      This is a great recipe that comes out of the instant pot!

      Reply
    33. Sabrina says

      August 16, 2018 at 10:13 am

      5 stars
      Now that the kids are back in school, this looks like th perfect dinner for our crazy schedule! Love that this could be a freezer meal too!

      Reply
    34. Jamielyn says

      August 16, 2018 at 9:25 am

      5 stars
      So easy! Perfect for those busy weeknights!

      Reply
    35. Erin says

      August 15, 2018 at 11:37 pm

      5 stars
      That is one delicious looking chicken! Great idea for our next tacos night!

      Reply
    36. Delaney says

      August 15, 2018 at 9:53 pm

      5 stars
      These tacos are so vibrant!

      Reply
    37. Amanda says

      August 15, 2018 at 5:37 pm

      5 stars
      I will be making these every Tuesday for taco Tuesday !!

      Reply
    38. Jacque Hastert says

      August 15, 2018 at 2:04 pm

      5 stars
      Time to dust of the Instant Pot and make these next week for Taco Tuesday! Chicken tacos are my fave.

      Reply

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