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Instant Pot Chicken Tacos

4.5 from 4 votes
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posted: 04/30/18

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

These Instant Pot Chicken Tacos have become a weekly staple in our house! With just three ingredients and done in under 30 minutes, they will become a staple in your house too!

Grab some of my homemade taco seasoning, (and while you are at it, one of my margaritas) and let’s do this!

close up picture of instant pot taco chicken with pico de gallo recipe

For the longest time, this Slow Cooker Taco Chicken has been a fan favorite on Simple Joy. And for good reason. It’s super easy to make and perfect for in tacos, on salads, or stuffed into a burrito with some cilantro lime rice. When friends ask me for easy dinner ideas, I always point them towards that post.

Recently, a reader asked me if I had an Instant Pot version of it, and I thought, “Duuuuuude, I totally should!” Guys. True confession: I use ‘dude’ in my day to day language more than someone in their late (crying) 30’s should. The other day my 10 year old called me ‘dude.’

I might need an intervention.

overhead view of taco chicken in instant pot

Anyway! Instant Pot Chicken Tacos! So I did it. And then I did it again and again and again. Because after I made them once and saw how easy they were I was sold. And after Nathan tried them and felt like the pressure cooker kept the chicken about 10 times more tender than the slow cooker did, he was sold.

overhead view of pressure cooker shredded taco chicken

overhead view of three chicken tacos made in the instant pot

HOW TO MAKE INSTANT POT CHICKEN TACOS

  1. Start off by making some homemade taco seasoning. You are going to want to make the big batch, because these will become a weekly staple for you.
  2. Add three tablespoons of taco seasoning, three cups of chicken stock, and 1 pound of chicken tenders to your instant pot.
  3. Seal the instant pot, make sure that the steam release is set to sealed. And set it to manual, high pressure for five minutes.
  4. It will take a little bit (about 10 minutes) to reach pressure, and then it will count down the 5 minutes. Once it beeps, turn the steam release to venting. Once the float valve drops (about 10 more minutes), you can open the pressure cooker.
  5. Take out the chicken tenders. Shred them, and make the best chicken tacos!

overhead view of three instant pot chicken tacos on a plate with cilantro lime rice

TIPS AND TRICKS FOR THESE PRESSURE COOKER CHICKEN TACOS

  • We’ve made this recipe using both chicken breasts and chicken tenders and the chicken tenders turn out more . . . . tender ???? . . . . every time.
  • Be picky about your chicken stock. Some is SO super salty, and that really will impact your recipe.
  • If your family eats in stages like mine sometimes does (ALL THE ACTIVITIES), keep your chicken unshreded in the instant pot and only pull out chicken tenders and shred it as you make tacos.
  • Obviously you can eat your tacos however you see fit (I don’t micro manage taco consumption), but my favorite way is with this amazing pico de gallo on top and this great cilantro lime rice on the side.
  • This recipe is super flexible. So if you want to make more than one pound of chicken, throw it in and make sure that it is covered by liquid, adding in a little more taco seasoning.

three pressure cooker chicken tacos on a plate with an instant pot

OTHER GREAT INSTANT POT DINNERS

If you make these great instant pot chicken tacos or any of my other recipes, leave me a comment and let me know what you think!

close up picture of instant pot taco chicken with pico de gallo recipe

overhead view of three instant pot chicken tacos on a plate with cilantro lime rice
4.5 from 4 votes

Instant Pot Taco Chicken

Serves: 4 people
(tap # to scale)
Prep: 4 minutes
Cook: 26 minutes
Total: 30 minutes
This Instant Pot Taco Chicken is only three ingredients and done in under 30 minutes! It makes for the most perfect tender chicken tacos every single time.

Ingredients

Instructions

  • Add all of the ingredients to the Instant Pot.
  • Seal the instant pot, make sure that the steam release is set to sealed. And set it to manual, high pressure for five minutes.
  • It will take a little bit (about 10 minutes) to reach pressure, and then it will count down the 5 minutes.  Once it beeps, turn the steam release to venting (quick release, not natural release). Once the float valve drops (about 10 more minutes), you can open the pressure cooker.
  • Take out the chicken tenders. Shred them, top the chicken with pico de gallo and serve in taco shells.
Calories: 180kcal (9%) Carbohydrates: 10g (3%) Protein: 27g (54%) Fat: 4g (6%) Saturated Fat: 1g (6%) Monounsaturated Fat: 2g Cholesterol: 55mg (18%) Sodium: 690mg (30%) Potassium: 189mg (5%) Sugar: 5g (6%) Vitamin A: 250IU (5%) Vitamin C: 2.5mg (3%) Calcium: 30mg (3%) Iron: 1.4mg (8%)
Author: Lisa Longley
Course: Main Course
Cuisine: Mexican

Video

overhead view of three instant pot chicken tacos on a plate with cilantro lime rice

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Instant Pot Taco Chicken

I'd love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Eric says

    I’m comparing to another recipe. The other one says 3 chicken breasts, which is what I’m using. This one says 1lb. Should be about the same. However, the other says to use a lot less broth and c
    Set to cook on “Poulty” for 12 minutes as opposed to this which says “Manual” for 5 minutes. I don’t have a manual setting, so I’m going to use Poulty for the 5 you say and hope that works. Any ideas on that?

    • Lisa Longley says

      I’m sorry, Eric, I can only speak to the way that I’ve done it. If you try it that way let me know how it goes!

  2. Callid says

    Can i our frozen chicken in or does it need to be thawed?

    • Lisa Longley says

      I have not tried it with frozen chicken breasts. But! I recently made shredded chicken with frozen chicken breasts in the IP and it only required me adding time to the cook time.

      • Rachal says

        How much time did you add for frozen?

  3. Morgan says

    I made this last night and it was delicious! My husband is super picky and doesn’t even particularly like chicken all that much but he licked his plate clean and couldn’t stop talking about how good these tacos were! He even said we need to add it into our weekly dinner rotation, they were so good.

    Thanks so much for a delicious, easy and quick recipe!!

    • Lisa Longley says

      I’m so happy you liked them Morgan!

  4. Jen says

    I made the recipe exactly as directed and chicken was very tough and dry. Should the recipe have said natural pressure release for 10 minutes instead of QR? It wasn’t very clear.

    • Lisa Longley says

      I’m really sorry that the recipe didn’t turn out for you Jen. I make this probably once a week and never have that. Make sure that your chicken stock covers the chicken tenders (the amount listed should be enough). And definitely a quick release, not a natural release. In my experience, a natural release can mean longer cooking time, which has made other recipes for me turn out tough dry chicken in the past. I did update the recipe to make it more clear.

  5. Heather says

    These were so delicious!! Thank you!

    • Lisa Longley says

      So happy you liked them Heather!

  6. Erin Blanke says

    5 stars
    Such a good recipe! Pro tip: shred the chicken using your stand mixer. Works great every time!!

    • Lisa Longley says

      So glad you liked it Erin!

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