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Homemade Instant Pot Chicken Tacos photo

Instant Pot Chicken Tacos

Tender shredded chicken cooked in the Instant Pot with salsa and warm spices for easy tacos.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Instant Pot or electric pressure cooker
  • Measuring Spoons
  • Measuring cup
  • Tongs or fork
  • Two forks for shredding

Ingredients
  

  • 4 large chicken breasts about 2 pounds
  • 2 teaspoons olive oil
  • 1 cup onion diced
  • 1 cup salsa
  • 1 teaspoon ground 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 heat the olive oil until shimmering.
  • Add the diced onion and cook, stirring frequently, until softened (about 3–4 minutes).
  • Stir in the salsa, ground cumin, chili powder, garlic powder, salt, black pepper, and chicken broth until combined.
  • Place the chicken breasts into the pot, partially submerging them in the liquid, then close the lid and set the valve to sealing.
  • Cook on high pressure for 10 minutes, then allow a natural pressure release for 5 minutes before doing a quick release for any remaining pressure.
  • Open the lid, remove the chicken to a cutting board or bowl, shred with two forks, and return the shredded chicken to the pot; toss in the cooking juices to coat.
  • Serve the shredded chicken in tortillas or bowls with desired toppings (recipe yields about 8 tacos).

Notes

  • You can cook frozen chicken in the Instant Pot by increasing high-pressure time to 15–20 minutes with a 5-minute natural release.
  • This shredded chicken works well in flour tortillas, corn tortillas, taco bowls, or salads.
  • Popular toppings include diced tomatoes, avocado, sour cream, lettuce, shredded cheese, and cilantro.