Instant Pot Chicken Tacos (Pressure Cooker)

This post may contain affiliate links. Please read my disclosure policy.

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!

Plate with two Instant Pot Chicken Tacos


Pin it to your DINNER BOARD to SAVE it for later!

Follow Spend With Pennies on Pinterest for more great tips, ideas and recipes!

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)!

Chicken for Instant Pot Chicken Tacos

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

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 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!

Plate with two Instant Pot Chicken Tacos
4.83 from 265 votes
Review Recipe

Instant Pot Chicken Tacos

Prep Time 2 minutes
Cook Time 12 minutes
To Get to Pressure 15 minutes
Total Time 29 minutes
Servings 4 servings
Author Holly Nilsson
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!



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

Follow Spend with Pennies on Pinterest


  • Place chicken breast in the bottom of the Instant Pot. Add chicken broth.
  • Sprinkle taco seasoning over chicken breasts. Top with salsa.
  • Press “Poultry” and cook for 15 minutes if frozen and 12 minutes if fresh.
  • 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, Carbohydrates: 5g, Protein: 19g, Fat: 2g, Cholesterol: 54mg, Sodium: 729mg, Potassium: 514mg, Fiber: 1g, Sugar: 2g, Vitamin A: 455IU, Vitamin C: 4.2mg, Calcium: 24mg, Iron: 0.7mg

(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

REPIN This Instant Pot Taco Recipe Here

Instant Pot Chicken Tacos on a plate with writing

More Recipes You’ll Love


mashed potatoes with text

Chicken Enchilada Soup in bowl with text


Instant Pot Hard Boiled Eggs with a title

Slow Cooker Chicken Enchilada soup

Instant Pot Chicken Tacos on a plate and in the instant pot with writing
Instant Pot Chicken Tacos on a plate with writing

More Recipes You'll Love

About the author


pinterest facebook twitter instagram

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!

More Posts by Holly

Latest & Greatest Dishes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I make this all the time, families favorite taco recipe. I want to try skinless/boneless chicken thighs, or even a pork butt. Are any type of cooking time and/or liquid differences needed? Thank you.

    1. I would suggest following the cook time for pork butt as found in our Instant Pot Pulled Pork Recipe and adding slightly more liquid than you would with chicken. Once cooked, skim the fat from the liquid and only add as much as needed (there will be extra).

      Boneless chicken thighs will need about 10 minutes. Let us know how it goes!

  2. I noticed in the comments you mentioned each chicken breast you use was about 6oz and I wanted to double the recipe. With that knowledge I used two large chicken breast (came out to about 28oz), 3 tbsp of taco seasoning (4 seemed a bit much), 2/3 cup chicken broth and 2 cups of salsa. I was preoccupied when it finished and took out the chicken 8 mins after the initial 12 mins. This was all done in the 6qt Instant pot and I followed the regular instructions. Everything came out great and I’d say it makes about 16 tacos this way. Hope this helps!!5 stars

  3. These were amazing!!!! My 5yo loved them so much she couldn’t stop eating them and ended up over eating and being super uncomfortable lol! And she wanted them again the next day! Thanks for the recipe! Super easy and convenient for a busy single mom :)

  4. If I wanted to double the recipe how much time would I need to add? Love this recipe! I make it for my family all of the time.

    1. I haven’t tried it yet but the cooking time will probably be the same or a couple of minutes longer. 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.

  5. I have tried this recipe twice now and both times the “burn” message appeared. The second time I used twice as much chicken broth because I read adding more liquid would help avoid the message. Do you have any tips on how to stop this from happening? I have the insta spot ultra mini5 stars

    1. Hmm… Things that cause the burn notice are usually stuck-on food from browning (which this doesn’t have) and if there isn’t enough liquid among other things of course.

      If you’ve added extra liquid, I can’t say for sure what is causing it but you could try putting the chicken on a little rack if you have one and ensuring the salsa is on the chicken (and not directly on the bottom of the pot). I hope that helps!

  6. I made this tonight with one pound frozen boneless chicken breast and the time required wasn’t enough but that’s okay… I put it back in for a few more. Shredded the chicken put it back in the instant pot heated through. also used the recommended homemade taco seasoning that she had a recipe for. Definitely worth taking an extra minute to make that. I’ve never made chicken tacos before that I really liked. These I really like a lot. Needed a little bit of kick so I added (on the taco itself) some hot sauce. I’m sure they’ll probably taste a whole lot better even tomorrow after sitting in the sauce overnight in the refrigerator. Definitely a keeper.4 stars

  7. The recipe itself was pretty good. Although, I read reviews prior and made some modifications. I used chicken thighs because they tend to be more flavorful and juicy. I used a premmade hot taco seasoning mix and then added a few more spices. The cook time went as follows: poultry setting for 10 mins, natural release for 5 mins, shredded the chicken and then sautéed for 5 mins (since reviews said it was too runny which turned out to be true). This method turned out amazing!4 stars

  8. I’ve made this twice now and it’s SOO good and incredibly easy. I make it exactly as is (with fresh chicken breasts). There’s a bit of leftover juice at the bottom so I always dump the whole thing into my kitchenaid, lock the top and turn it on low for a couple of minutes – it shreds the chicken perfectly and combines the juices for added flavor. :) Seriously the moistest shredded chicken I’ve ever had. Thanks for the great recipe5 stars

  9. I made this with frozen chicken thighs and it was a bit watery, so I simply set it to saute mode and reduced it. Took an extra 10 minutes or so. BEST chicken taco’s I’ve ever had! My review would be 5 stars if you mentioned reducing the sauce :)4 stars

    1. Can this same recipe be done in an Air Fryer? I can set the temperature and time manually as there is no Poultry option, but does an Air Fyer cook the same as an instant pot?

      1. An Instant Pot is a pressure cooker while an Air Fryer cooks like a small convection oven so it wouldn’t cook the same. This can be made in the slow cooker.

  10. So easy, and they were a big hit in our home. We added lettuce, tomatoes, avocado, and jalapeños on top of the tacos.5 stars

  11. It came out really watery and bland. It’s not awful but I felt like I should have cooked the chicken in the broth, shredded it and simmered it in the salsa2 stars

  12. Very good flavor! The chicken was a bit tough but I’ll try again using thawed chicken next time. Will definitely make again.4 stars

  13. This was seriously the easiest, yummy dinner for my family. I had some chicken breasts that needed to be used and already had the rest of the stuff to have tacos. I used a very mild store brand taco seasoning and a can of stewed tomatoes that I diced up since it’s what I had and my kids don’t like anything spicy. The chicken was juicy and flavorful. My whole family enjoyed it, thanks for sharing!

  14. I read all the comments prior to trying this one because I am so new to Instant Pot and was scared I would mess it up, since I don’t have the “poultry” setting. I used 3 chicken breasts, approx. 1.5-2 lbs. fresh, NOT frozen. On my 8qt. Instant Pot: Manual setting on 12 min. with a quick release. Super tender and juicy.
    Turned out AMAZING!
    So happy I found this one!5 stars

  15. Please add 15 minutes for Instapot to come to pressure on the cook. Someone who has never used the Instapot or a pressure cooker may not know that. It’s a big difference in cook time when a person is trying to keep a schedule with a hungry family.2 stars

  16. I made this for my 4 kids who are picky eaters and who rarely will all eat the same dish. We only had medium salsa, which is a bit too much for my kids, so I added chili-ready canned tomatoes instead, and this worked out perfectly. They all loved it with tacos, quesadillas, and a Mexican rice dish that my wife is quite fond of. We will definitely be making this again (cooked 6 breasts in the 8-quart IP, 15 min high pressure, 10 min natural release).
    I also used the homemade taco seasoning recipe mentioned in this recipe and that was fantastic, as well!5 stars

  17. I’ve used my insta pot numerous of times, so therefore I knew how long for my chicken to cook. I love the homemade taco seasoning. That was a 1st time for that & we Loved it!! Everything turned out Perfect!! Even my picky teenager loved it!! A new favorite in my house!5 stars

  18. Just finished this recipe for my lunch. I used a package of chicken breast tenderloins I had thawed overnight. After reading some of the other comments about chcken not getting completely cooked through I gave mine extra time. I cooked for a total of 18 minutes. After releasing I took the chicken out and it shred easily.5 stars

    1. Sorry to hear that Aaron! Did you use the Poultry setting on your Instant Pot? This recipe is usually a success for readers, so I am not sure what went wrong.

      1. Cooked my 3 breasts for 15 minutes on poultry setting and they were still frozen and raw In the middle, wouldn’t even shred. Tried cooking another 6 minutes on poultry and still not cooked. Very disappointed in the wasted chicken and dinner being a complete bust.1 star

        1. I’m sorry it didn’t work out for you, that’s disappointing! If the chicken wasn’t cooked yet it could still be cooked a bit longer so it isn’t wasted.

          Chicken breasts can range in size from 5oz to 10oz so if they were large, they certainly could need a bit of extra time. Also, if the chicken breasts were frozen in a clump (instead of individually frozen), that could cause it to need more time to cook through. I hope that helps.

    2. My chicken was thawed! 2 large breasts 2.47lbs total. I don’t see where the recipe tells size. 1 breast finally was able to be pulled apart after the second 12 minute span. Yes I used the poultry setting! On my third 12 minute cook time now… Really getting hungry at this point. I assumed it would be very tender and fall apart. I’m about the throw the pot away!

      1. If the chicken breasts were frozen in a clump or frozen together, this would increase cook time. Hopefully they were tender and ready on the third cook time!

  19. Fantastic!
    I served this on Indian naan bread with oven roasted sweet peppers, onions and garlic topped off with sour cream and sharp cheddar cheese. My girlfriend loved it, as did I.

    Easy and fast.5 stars

  20. I loved it!!! Have you converted this to slow cooker by chance? I told my mom about it and she wanted to try but she doesn’t have a pressure cooker. I’ve been searching online to figure out how to convert and I’m scared it won’t be as good if I don’t get it right.

  21. This recipe was beyond easy to make and flavor was amazing. I may try a natural pressure release next time though, I think this may make the chicken a little more tender. But delicious!!!!5 stars

  22. i whisked the salsa and seasoning into a little extra broth and let it marinate in the fridge a few hours before cooking, and used the stew option on my pot as my model doesnt have a poultry button, but it still came out fantastic!

  23. Very delicious and easy weeknight dinner. I used 4 frozen chicken breasts so I adjusted the recipe to add 1/2 cup of chicken broth and kept everything else the same; it turned out perfectly. Chicken was cooked fully by using the poultry option for 15 minutes on my instant pot. My husband has been raving about how delicious it was all night! I even caught him eating the “left overs” with some chips. Not sure there will be any left in the morning. We will definitely be adding this to our staple recipes! Thanks!5 stars

  24. This was my first electric pressure cooker meal. It was delicious. I did have to cook the chicken about 6 additional minutes but that was most likely me just learning how to use this new machine. I am excited to try more of your recipes.5 stars

  25. I made this recipe for fry bread tacos tonight; it was delicious! I did have to add an additional 10 minutes as my frozen chicken wasn’t completely done at 15. Great recipe, thank you!5 stars

  26. I use this recipe regularly now and it’s a hit every single time. I just shared it with my niece and explained that the recipe is deceptively simple. “Stupid easy” is actually the way I phrased it. Because who knew that this simple combination of ingredients would create such a fantastic dish? Well, obviously Holly did, and thank goodness for that, because it’s saved my family from some pretty plain meals, I’ll tell you what! I have an 8 qt Instant Pot, so I double the recipe. And I always use the frozen chicken breasts from Costco (but not Kirkland brand. Personally, I prefer the Tyson boneless skinless frozen breasts because they are not individually wrapped, thank goodness. Who has the time or desire to peel away the wrapping on every single breast?!), but I do love the Kirkland brand salsa. Inexpensive, tender, moist and tasty! Since I use 5 or 6 of the gigantic frozen chicken breasts from Costco, I usually do 20 minutes on the Instant Pot. That might be a little too long for some, but nonetheless, they are still juicy and tender and fall apart easily for shredding.
    I’ll make tacos as described in this recipe, but I’ll also use this chicken for pollo fundido and chicken nachos. The sky is the limit with this recipe. Thanks, Holly, for jazzing up my chicken game!5 stars

    1. So happy you love it, Courtney. It is so simple yet so so delicious! Those are great suggestions on how to use the shredded chicken, thanks for sharing!

  27. This was the perfect kind of assemble and go recipe I love in instant pots! I even used frozen chicken breasts – even less prep work! I added extra broth as I was worried about burn and did about 5 minutes NPR. They shredded super easy and were super yummy! This is definitely going in the regular dinner cycle!!5 stars

  28. If I’m making this for a taco bar for 12 people is the cooking time the same if I use more chicken? Do you know how I would adjust? Thanks!!

    1. While I haven’t tried extra chicken breasts with this recipe, cook time should remain the same (as long as your chicken breasts are around 6-7 oz each). Larger might need more, smaller might need less. I would toss each chicken breast with seasoning before putting in the IP instead of adding it on top.

      Once cooked release the pressure and check the temperature. It should be at least 165, if it’s under a few degrees, it’ll finish cooking if you let it rest a couple of minutes. If it is under more than a few degrees, replace the lid and cook a couple minutes more on high pressure.

      Let us know how it goes!

  29. I love this recipe, but do not have a poultry setting on my IP. I used my Meat/stew setting to see if that would work, but that is a low cook temp and I could not change it to high. How would I cook this using the Manual setting – how many minutes.

    1. Hi Maggie, on high, you would want to cook it for 15 minutes if frozen and 12 minutes if fresh as indicated in the recipe.

  30. I used 2 large chicken breast and followed the recipe as if were 3 chicken breasts cutting 3 minutes off the time. The meat came out with great flavor but not enough liquid to have the texture for taco’s. Going to add salsa to see if it helps. Next time I’ll double the recipe for 2 chicken breast. (2lbs)3 stars

    1. I think it would be delicious! I can’t say for sure how it would work in the pressure cooker but I bet the flavor would be great. If you try it, let us know how it goes!

  31. We love this recipe in our house, including my 11 year old! Sometimes I don’t open it when it’s done so I let it naturally release pressure. I think the extra time helps it be more tender and easier to shred. It’s a simple recipe with great flavor!! Love it!!5 stars

    1. If your chicken breasts are on the smaller size, you will want to reduce the timing by about 2-3 minutes as mentioned in the notes of the recipe.

    2. I’ve had the same issue with my instant pot and cooking chicken. Have yet to have it come out tender and moist. Is it safe to say that Different brands of Instant pots must cook way differently? Or else, I’m really not sure what I’m doing wrong. Determined to keep trying though until I get mine figured out! Thanks for the recipe. :)

      1. You might want to try higher quality chicken breasts (organic, free range, local farmer, etc.) Unfortunately, many chickens are now raised to grow too quickly, which creates an issue called woody breast. Or try chicken thighs (which is what I did since I find the flavor so much better).

  32. This was my very first recipe in my new Instant Pot!

    Only modification I made was i added 2/3 cup of chicken broth, 1/3 didn’t look like enough in the bottom, and I was happy I did. I also bumped it up to 15 mins with fresh not frozen and everything pulled apart easily.
    I don’t have a poultry mode, so just did the manual Pressure Cook mode on high for 15 mins and slowly released pressure over 5-7 mins.4 stars

  33. Really yummy! Had two larger chicken breasts, did 12 but could have used 15 for optimal shreddiness. That said I was using a mini. Took the chicken out to shred, cooked a little extra liquid down on saute while shredding, and it was perfect! Great recipe, thanks!5 stars

  34. My instant pot seems to hate tomatoes lol! I got the dreaded BURN message, but not all is lost when this happens. I turned off the instant pot and released the pressure. Moved everything over to a bowl, scraped up the burnt pieces and wiped out the pot. Then I simply put the veggie basket in and put everything back in. I learned this trick when trying a chili recipe. My chicken turned out delicious!4 stars

    1. Thanks for sharing this tip Bug! I know this is going to be really helpful to other readers! Glad you enjoyed the chicken!

  35. Always looking for a quick, after work recipe that doesn’t involve a whole lot of prep. This perfectly accomplishes that with an AMAZING chicken at the end (followed the recipe to a T and used frozen chicken). Thanks for the recipe!5 stars

  36. Is the chicken broth necessary? I have a 16oz jar of salsa, would I be able to just use that for the liquid? I am new to using the instant pot.

    1. Hi Gabrielle, we have only made this recipe as listed, and since pressure cookers can be tricky, I don’t want to say for sure. If you try it please let us know how it turns out.

  37. Excellent recipe, thank you Holly! I worked with the darker cuts of meat and it came together so nicely in this recipe. Shredded the chicken, threw it back in the pot, and reduced the sauce on the saute function for 5ish minutes.

    Chopped white onion, cilantro, and slices of lime. I don’t need to go out for street tacos any time soon. Definitely adding this to my weekly dinner rotation.5 stars

  38. Turned out so good! trying to cook more heart healthy for the family and have to be gone for dinner – so wanted this done and in the fridge. Came out exactly like photograph. My only switch up was to add corn kernels from an ear I picked this morning with the salsa.

    Did garlic brown rice for side….this quick pot is amazing!5 stars

  39. I used this recipe except I modified a little – I used 3 1/2 fresh, LARGE boneless/skinless chicken breasts (like you get from Sam’s Club – 7 breasts were just over 6 pounds), 3 Tbsp of taco seasoning, 1 cup mild salsa and 1 cup chicken broth. I did 20 minutes on high and then 12 minute natural release and then let off the rest of the pressure. I did 4 batches like this tonight.

    The chicken so easy to shred and I put in a large container and put the liquid back on it. I will be using this tomorrow for an event so I will be reheating. It has a good flavor – if I were doing it for my family (instead of an event) I would use a little more seasoning and maybe medium salsa instead of mild.

  40. I just made this using 4 frozen chicken breasts and adjusting the recipe accordingly. I don’t have a poultry button so I just used the pressure cooker button. It wasn’t cooked through after 15 min and I ended up cooking it for 30. Otherwise it was a hit with the family!4 stars

  41. I used Trader Joe’s Pineapple Salsa. It is not that watery so next time I would use more chicken broth but this was delicious. Thank you!5 stars

  42. Undercooked chicken breasts, 12min not enough for fresh chicken unless it’s cut into pieces. Had to place back in the IP for 8min + natural release.2 stars

    1. Sorry you didn’t enjoy this Joe, I make it frequently and always love it! If your chicken breasts were on the larger side that may account for the extra time needed.

  43. Love this recipe. .can it be tripled? I have quite a few guest coming and want to make sure I have enough5 stars

  44. Disappointed. Took the lid off the pot and it’s full of liquid. Now I have to put it in a skillet to cook it out before I can eat it. Not sure if I’ll make it again. And the chicken wasn’t tender enough to shred.3 stars

    1. There should be liquid in the bottom of the Instant Pot as you can see from the 3rd image in the post. You can add some or all of the liquid (depending on how much you have, I usually add all of it) into the shredded chicken. Once shredded the chicken will absorb a lot of it.

      I haven’t had trouble shredding my chicken but a hand mixer or stand mixer can help to shred it quickly and easily. I hope that helps!

  45. Yaaaassssss!!! This was the second ever recipe I’ve attempted in my pressure cooker (I’m using Elite brand, but it’s basically the same as Instant Pot) and I’m officially in love with this method of cooking! In the time it took to prepare all the toppings, the chicken was finished cooking! Tender, flavorful, my boyfriend joked that he wanted to drink the juices that were left over in the pot, and also said that was the best meal he had all month! As toppings, I served shredded romaine, shredded purple cabbage, cooked quinoa, green onions, cilantro, fresh homemade salsa, sharp cheddar, Greek yogurt, fresh homemade guacamole, black olives, raw onions, and taco sauce! It was quite a meal!!5 stars

  46. I had a bad experience with an instant pot last year and packed mine away for good… or until I found this recipe! So happy I braved the instant pot one more time for this one! It was beyond delicious and so fast to make! My husband basically licked the pot clean!! :05 stars

  47. If I wanted to make this with bone in chicken thighs (as that is what I currently have in my freezer), how should the cooking time be adjusted? Please advise, thanks.

    1. While I have only tried this recipe as written, other readers have had success with chicken thighs. Frozen chicken will add 4 minutes to the cook time. Enjoy Garrett!

  48. I love the homemade seasoning. It tastes great. This is such an easy and quick meal, it’s definitely my favorite to make now!5 stars

  49. Made this yesterday and both my kids loved it. They said this is the best taco ever, even better than restaurant :-) I think I need to double the quantity next time. Thanks a lot Holly for such an easy recipe.5 stars

    1. This can vary based on the size but I usually cook a whole chicken (4 to 4.5 lbs) in the IP for about 20-25 minutes on high pressure. Allow to natural release for 15 min.

  50. what the crap is with the preface to the recipe? I dont care about the trip to Santa Anna’s tomb or your grandmothers cure for syphilis. homt crap just post the recipe.4 stars

    1. There are actually no personal stories included in the preface to the recipe, only tips to ensure success or answers to common questions.

      There is also a “jump to recipe” button at the top of each page. If you click it, it’ll skip you past the writing right to the recipe. Hope that helps and enjoy!

    2. The recipe is for free… And there is a little button called jump to recipe…

      Trying this today for a Mexican themed party… Using whole Chicken..3 stars

  51. I made this recipe for my husband for lunch and he’s STILL raving about how wonderful it turned out, and he doesnt even know how simple it was to make, but that will be our little secret ;) thanks for posting.5 stars

  52. These look great! When I make a recipe using boneless, skinless chicken breasts that need to be shredded, I put them in my Kitchen Aid stand mixer after cooking and it shreds them in seconds and I don’t have to handle the hot food. Hopefully a tip someone else can use.

  53. I put 2 partially frozen chicken breasts
    1 cup salsa
    1/2 cup water
    1 pack of fajita mix
    Set to poultry setting and it said BURN before coming to pressure. I took everything out of the pot and cleaned the burnt stuff off the bottom of the pot. I’m trying to recook it. Not sure if it’s going to turn out?

    1. I think it has to do with the Instant Pot size. Looking at the ingredients, I knew right away it wasn’t enough liquids for mine because the minimum liquid amount for my 8qt pot is 2 cups. Anything less than that and whatever is inside will burn. I didn’t have salsa at the time, so I just used two cups of chicken broth!4 stars

  54. I used fresh boneless chicken breast tenderloins. Brought them home from the grocery store and froze them last weekend thawed them a bit but they were still a little frozen when I put them in the pot. Set the timer for 14 minutes and it came out perfect! Didn’t even need forks to shred, just used a plastic slotted spoon! Perfect! Thanks for the recipe!

  55. I have cooked boneless frozen chicken breast would that work in this receipt?
    I am trying to find dinner ideas using cooked frozen boneless chicken breast.

  56. Can you double this recipe? Would it change the cooking time? I like to have enough left over for work lunches the next day.

  57. Love this recipe, quick, easy and delicious! I used a package of fresh chicken thighs because that’s what I had on hand, and 12 minutes with a quick release was perfect, the chicken was juicy and tender, and shredded up perfectly. This is my new go-to recipe for chicken taco night, thank you!5 stars

  58. Do not use quick release pressure on this. I did exactly as the recipe here said and my chicken was not done in the middle.

    1. If the chicken breasts are extra large or cold from the fridge, they can take a bit more cook time. I usually use a chicken breast approximately 6oz in this recipe and they are cooked through.

    2. I followed this recipe with fresh chicken but did not do quick release. My chicken still wasn’t done in the middle. Author should re-evaluate her cook times because they are wrong.

      1. I’ve made this recipe many times and it works for me as written. It is possible that your chicken breasts were bigger than mine and required extra cooktime.

  59. This is a new favorite recipe!! So simple and so yummy!

    We tried the 12-15 times and on a couple occasions actually had to restart the whole process to cook the chicken longer because it wasn’t done. We now do 20-25 depending on frozen or fresh and it’s perfect!

    We like to then mix in a can of corn and black beans once it is shredded.

    Thank you!!5 stars

    1. I’m so glad you loved it Tara! Thank you for sharing your cook times, chicken breasts can vary from 5oz to 10oz so size can definitely affect cook times. Love the corn and bean additions!

  60. 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 star

    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.

  61. 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? 3 stars

    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.

  62. 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!5 stars

  63.   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!

  64. 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.  5 stars

  65. My instant pot doesn’t have a poultry option. Can I use manual? And for the same 12 minutes? Thanks!! 

  66. 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.2 stars

    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.

  67. Made and redone several times! They are very good! !!! Now I’m in the oven for a dinner with friends5 stars

    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.

  68. 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!!5 stars

  69. 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!

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

  71. easy & yummy, thank you for sharing this recipe for the Instant Pot! I’ll be back to try more of your recipes :)5 stars

  72. 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.

  73. I love my Instant Pot especially for cooking chicken in it. These tacos look absolutely incredible!5 stars

  74. 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!