Instant Pot 5-Ingredient Chicken Tacos
Quick, flavorful shredded chicken tacos made in the Instant Pot with just five ingredients.
Equipment
- Instant Pot or electric pressure cooker
- Tongs or slotted spoon
- forks for shredding
- Measuring cups and spoons
- Mixing bowl or serving dish
Ingredients
- 18 to 24 ounces boneless skinless chicken breasts if using frozen, thaw before using
- 14 to 16 ounces chunky salsa jar; no sugar added
- 1/4 cup dark balsamic vinegar
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
Instructions
- Remove any packaging from the chicken. Place the chicken breasts in the Instant Pot insert in a single layer.
- Pour the chunky salsa over the chicken, then add the dark balsamic vinegar, chili powder, and ground cumin on top.
- Close the Instant Pot lid and set the steam release valve to the sealed position.
- Select the Poultry preset and adjust to High pressure using the Adjust button if needed, then set the cook time to 25 minutes.
- When cooking completes, let the pressure sit for 5 minutes (natural release), then carefully quick-release any remaining pressure and open the lid.
- Use tongs or a slotted spoon to remove the chicken to a cutting board or bowl. Shred the chicken with two forks.
- Return the shredded chicken to the Instant Pot and stir to coat it thoroughly in the sauce.
- Serve the shredded chicken in corn or whole wheat flour tortillas with your favorite taco toppings.
Notes
- Use thawed chicken if possible for even cooking.
- Adjust chili powder to taste for spice level.
- Chunky salsa adds texture; smooth salsa can be used instead.