Instant Pot Chicken Tacos (Pressure Cooker)


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Instant Pot Chicken is one of the quickest (and easiest) ways to cook chicken!

Just a few simple ingredients (and fresh or frozen chicken) are tossed into your electric pressure cooker, push a button and voila, dinner is ready!

You can barely prepare all of the toppings in the time it takes to make perfect Instant Pot Chicken breasts!

Two Instant Pot Chicken Tacos in crisp taco shells and topped with lettuce, tomatoes and jalapenos

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I love my Instant Pot (and if you don’t have an instant pot, you need one)!  If you’re asking yourself, what is the Instant Pot you’re going to love this! It’s an easy to use (aka super safe) pressure cooker that takes all of the “scary-ness” out of pressure cooking.  (Check them out on Amazon here).

I love being able to grab chicken breasts right from the freezer, pop them into the Instant Pot and have a meal ready to go in just a few minutes.  Not only is it healthy, it’s delicious and crazy tender!

If you use a crock pot regularly, you know you need to thaw frozen meat first and then the recipe usually takes several hours to cook (like my Crockpot Chicken Tacos).

Cooking chicken in the slow cooker is perfect for when I’m gone all day and want to come home to a meal that’s ready to go but the Instant Pot cooks a meal from frozen in just minutes.  I mean, I do TRY to plan meals but sometimes it’s 5pm and I really haven’t even thought about dinner (please tell me I’m not the only one)!

Instant Pot Chicken Tacos shredded in the Instant Pot

In this recipe, you cook fresh chicken for 12 minutes and frozen chicken for 16! Are you beginning to see what I mean when I want to call it the Miracle Pot?

4 ingredients, that’s all it takes to get started. Chicken breast, taco seasoning (I prefer homemade taco seasoning), chicken broth and salsa – that’s it! Once cooked, you simply shred the chicken and you are ready to serve!

Instant Pot Chicken Tacos in the Instant Pot before shredding the chicken breast

Traditional taco fillings and hard shells are perfect, but I also love to use soft tortilla shells or even to serve this over a bed of lettuce for the perfect taco salad!

We set out a whole tray of toppings, sour cream, Homemade Salsa, lettuce, tomatoes, guacamole… pretty much whatever you want! Have a little fun with your toppings to see what you can create!

I love to make this recipe not only because it is so simple, but because everyone in my family is satisfied! Seriously, who doesn’t love tacos?!

If you’re serving a crowd, this makes the perfect taco bar… and putting the Instant Pot on warm means your guests can serve themselves whenever they want.

Add in a simple tossed salad while the chicken is cooking and you have a complete meal ready in minutes!

Two Instant Pot Chicken Tacos served in tortilla shells on a white plate

This recipe both freezes and reheats perfectly!  Left overs can be frozen in freezer bags to use later (if there is actually any left-over!) and microwaved until hot for a quick meal. We’ve also used this chicken to make a Nacho Platter for last minute guests!

Instant Pot Chicken is so easy to make and truly one of the most versatile recipes I have ever come across (and one you’ll pull your pressure cooker out for any day of the week). Super-fast, incredibly delicious and crowd pleasing…all reasons to whip up Instant Pot Chicken Tacos tonight!

4.1 from 10 votes
Review Recipe

Instant Pot Chicken Tacos

Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
Servings 4 servings
Author Holly
Course Dinner
Cuisine American
Just 4 ingredients and a few minutes of time make this Instant Pot chicken one of the best weeknight recipes we’ve ever had!

Ingredients

  • 3 boneless skinless chicken breasts fresh or frozen
  • 2 tablespoons store bought or homemade taco seasoning
  • 1/3 cup chicken broth
  • 1 cup salsa
FOR SERVING
  • taco shells or tortillas
  • cheese
  • lettuce
  • tomatoes

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Instructions

  1. Place chicken breast in the bottom of the Instant Pot. Add chicken broth.
  2. Sprinkle taco seasoning over chicken breasts. Top with salsa.
  3. Press “Poultry” and cook for 15 minutes if frozen and 12 minutes if fresh.
  4. Once done, release pressure and shred chicken with two forks. Combine with sauce in Instant Pot and serve as desired.

Recipe Notes

Nutrition information does not include taco shells or toppings. If your chicken breasts are on the smaller size, you will want to reduce the timing by about 2-3 minutes.
Nutrition Information
Calories: 118, Fat: 2g, Cholesterol: 54mg, Sodium: 729mg, Potassium: 514mg, Carbohydrates: 5g, Fiber: 1g, Sugar: 2g, Protein: 19g, Vitamin A: 9.1%, Vitamin C: 5.1%, Calcium: 2.4%, Iron: 3.7%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword instant pot chicken tacos, salsa chicken

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Instant Pot Chicken Tacos require 4 ingredients, that’s all it takes to get started. Chicken breast, taco seasoning, chicken broth and salsa – that’s it! Once cooked, you simply shred the chicken and you are ready to serve with your favorite taco toppings. #spendwithpennies #chicken #chickentacos #instantpot #easyrecipe #weeknightmeal #quickrecipe
Instant Pot Chicken Tacos require 4 ingredients, that’s all it takes to get started. Chicken breast, taco seasoning, chicken broth and salsa – that’s it! Once cooked, you simply shred the chicken and you are ready to serve with your favorite taco toppings. #spendwithpennies #chicken #chickentacos #instantpot #easyrecipe #weeknightmeal #quickrecipe

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I just made this and followed the instructions exactly. The chicken turned out so dry and rubbery that I could barely swallow it. I’m not sure what to do with it now, actually. The chicken was also lacking flavor. Any idea what went wrong (or ideas for how to save it)?

    1. How disappointing for you! I can’t say for sure why this didn’t work out for you as I’ve had great success with this recipe. If your chicken breasts were on the smaller side, did you reduce the cook time as mentioned in the recipe? Did you use homemade or store bought taco seasoning/salsa or low sodium products?

    1. I have only made the recipe as written. Omitting the salsa would change the taste and you may need to add more liquid for the Instant Pot to cook correctly.

  2. Tried this recipe tonight and it was a total bust :( I’m a sure it has good flavor, but I had to set the timer for 6 more minutes after the first time (chicken wasn’t done), then another 8 after that. The chicken was rubbery and did not shred (was basically I edible). I may try it again and make sure my chicken is thawed first. Maybe that would help? 

    1. Boneless chicken breasts cook in the pressure cooker in minutes. If you added 6+8 minutes to the initial 15 minutes your chicken would be overcooked making it rubbery as that would double the cooking time.

  3. Love this – thank you! I have made chicken with salsa in the pressure cooker, but adding the taco seasoning and chicken broth made it so moist and tasty. Definitely a go-to for all our favorite Mexican dishes!

  4.   I am going to triple the recipe.  Do   I need to triple the chicken broth?    I know sometimes the water stays the same.  Thanks.

    1. I can’t say for sure because I haven’t tried it, but I would suggest you would want more liquid to mix the chicken with afterwards. Please let us know if you try it Nancy!

  5. Thank you, Thank You, Thank Youuuuu!!! This is my new favorite “go to” recipe! So simple and so delicious. Once it’s done cooking, I shred my chicken right in the pot with an electric beater and it works great. You are a lifesaver! I am a busy mom so my family truly appriciate you sharing this.  

  6. Not a fan. 12 minutes and the chicken was borderline done – probably underdone. Who wants undercooked chicken?

    Liquid from salsa was not absorbed at all. Had to simmer afterwards to cook down.

    Taste was pretty meh.

    1. Sorry you didn’t enjoy this, we make it frequently and always love it!

      The liquid will not be absorbed until the chicken is shredded and placed back into the juices (as you can see from the 3rd photo, there is a lot of juice). The timing is fairly standard for boneless chicken breasts however if yours were on the larger size you could potentially add a minute extra.

  7. Made and redone several times! They are very good! !!! Now I’m in the oven for a dinner with friends

    1. I haven’t tried it, but I’d expect the cooking time to be the same, or maybe slightly more, a couple of minutes, for this recipe. Be sure to keep your Instant Pot under the maximum level. It will take longer to reach temperature with doubling or tripling. I’d suggest you check at the regular time, and add a few minutes if needed.

  8. Tried this recipe tonight and it was fantastic! I do not cook well, but got an instant pot for Mother’s day and so far, this has been the easiest, most flavorful meal yet. My husband loved it. Thank you for sharing!!

  9. On my IP says that I need to use, at least,  2 cups of water to generate steam. Would I need to double the recipe or this doesn’t apply for this recipe? Thank you!

    1. I was wondering about this too, but I just made it as written and had no problem. Used frozen chicken breasts and cooked 15 minutes. Perfect!

  10. Should this recipe be finished with a slow pressure release or is quick release ok? I’m new to pressure cooking:)

  11. easy & yummy, thank you for sharing this recipe for the Instant Pot! I’ll be back to try more of your recipes :)

  12. Thanks for a yummy, quick family dinner idea, Holly!
    If I need to double recipe, or triple it actually, how long should it take in the Instant Pot?
    I’m an IP newbie and haven’t worked with enough to know if it’s simply double, or triple the time, or…
    Melissa :)

    1. I haven’t tried it, but I’d expect the cooking time to be the same, or maybe slightly more, a couple of minutes, for this recipe. Be sure to keep your Instant Pot under the maximum level. It will take longer to reach temperature with doubling or tripling. I’d suggest you check at the regular time, and add a few minutes if needed.

  13. My dad actually bought me a pressure cooker for my birthday last month, and I’ve been wanting to try it out. Will definitely be giving this a go this weekend!