Instant Pot Chicken Tacos
Juicy shredded chicken cooked in the Instant Pot with salsa and spices for quick, flavorful tacos.
Servings: 4 servings
Ingredients
- 4 large chicken breasts about 2 pounds
- 2 teaspoons olive oil
- 1 medium onion diced
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
Instructions
- Set the Instant Pot to Sauté and add the olive oil.
- Add the diced onion and cook, stirring frequently, until softened, about 3–4 minutes.
- Turn off Sauté. Add the salsa, cumin, chili powder, garlic powder, salt, black pepper, and chicken broth to the pot and stir to combine.
- Place the chicken breasts into the liquid, turning to coat with the sauce.
- Secure the lid and set the valve to sealing. Cook on High Pressure for 10 minutes.
- Allow a natural pressure release for 5 minutes, then perform a quick release for any remaining pressure.
- Open the pot, transfer the chicken to a cutting board or bowl, and shred with two forks.
- Toss the shredded chicken with the cooking juices, then serve in tortillas or as desired.
Equipment
- Instant Pot or Electric Pressure Cooker
- Measuring Spoons
- Measuring cup
- Tongs or Forks
- Cutting Board
- Chef’s knife
Notes
- You can cook frozen chicken by increasing pressure time to 15–20 minutes with a 5-minute natural release.
- Great served in flour or corn tortillas.
- Also works well in taco bowls or chicken taco salad.
- Popular toppings: diced tomatoes, avocado, sour cream, lettuce, shredded cheese, and cilantro.