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Instant Pot 5-Ingredient Chicken Tacos

Juicy, shreddable chicken cooked in the Instant Pot with salsa and spices for quick, easy tacos.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 6 servings

Ingredients

  • 18 to 24 ounces boneless skinless chicken breasts if using frozen, thaw before using
  • 14 to 16 ounces chunky salsa jarred, no sugar added
  • 1/4 cup dark balsamic vinegar
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin

Instructions

  • Place the chicken breasts in the Instant Pot insert in a single layer.
  • Pour the chunky salsa and dark balsamic vinegar over the chicken, then sprinkle the chili powder and ground cumin evenly on top.
  • Close the lid and set the vent to sealed.
  • Press the Poultry button, use Adjust to set pressure to High, and set the timer for 25 minutes; the cooker will preheat and then cook.
  • When cooking finishes, let the pressure sit for 5 minutes, then carefully quick-release remaining pressure and open the lid.
  • Remove the chicken to a cutting board or bowl and shred with two forks.
  • Return the shredded chicken to the Instant Pot and stir to coat with the sauce.
  • Spoon the chicken into corn or whole wheat flour tortillas and top as desired.

Equipment

  • Instant Pot or Electric Pressure Cooker
  • Tongs or Slotted Spoon
  • Forks (for shredding)
  • Measuring Spoons

Notes

  • Use thawed chicken for even cooking if breasts were frozen.
  • Adjust chili powder to taste for spiciness.
  • Chunky salsa provides texture; smooth salsa will also work.
  • Let the chicken rest briefly after shredding for easier handling.