Best 2 Instant Pot Chicken Tacos Recipes

Embark on a culinary adventure with our tantalizing Instant Pot chicken tacos, a symphony of flavors that will delight your taste buds. These tacos are not just any tacos; they're an explosion of authentic Mexican flavors, made with succulent chicken breast or thigh, a vibrant blend of spices, and a medley of fresh toppings.

Our recipes cater to various dietary preferences, offering options for classic chicken tacos, irresistibly crispy fried chicken tacos, and a tantalizingly healthy grilled chicken taco. Each recipe provides step-by-step instructions, ensuring that even novice cooks can create these tacos with ease.

These tacos are perfect for busy weeknights, allowing you to whip up a delicious and satisfying meal in just minutes with the help of your trusty Instant Pot. The chicken cooks to perfection in the Instant Pot, resulting in tender and juicy meat that pairs perfectly with the crunchy taco shells and fresh toppings.

So, get ready to embark on a flavorful journey with our Instant Pot chicken tacos. Whether you're a taco aficionado or just looking for a quick and easy weeknight dinner, these recipes will satisfy your cravings and leave you craving for more.

Let's cook with our recipes!

INSTANT POT® CHICKEN TACOS

Instant Pot® Chicken Tacos image

Shredded chicken for tacos made simple thanks to the Instant Pot ®. Add your favorite toppings like shredded lettuce, shredded cheese, chopped tomato, chopped onion, cilantro, sour cream, jalapeno, and guacamole.

Provided by Soup Loving Nicole

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 6

Number Of Ingredients 6

Ingredients

¼ cup chicken broth
1 cup picante sauce
1 (4 ounce) can chopped green chilies
2 tablespoons lime juice
1 ½ pounds boneless, skinless chicken breasts
1 (1 ounce) envelope chicken taco seasoning mix (such as McCormick®)

Steps:

Combine chicken broth, picante sauce, green chiles, and lime juice in a multi-functional pressure cooker (such as Instant Pot®). Add chicken and sprinkle taco seasoning mix over the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the keep warm setting. Transfer chicken to a cutting board and let cool for 10 minutes.
Shred chicken and return back to the pot for 3 minutes or until heated through.

Nutrition Facts : Calories 162.3 calories, Carbohydrate 7.5 g, Cholesterol 64.9 mg, Fat 2.9 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 0.8 g, Sodium 1003.4 mg, Sugar 3.2 g

INSTANT POT GREEN CHILI CHICKEN TACOS

Instant Pot Green Chili Chicken Tacos image

Provided by Megan Mitchell

Categories main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

2 tablespoons avocado oil
4 scallions, thinly sliced
3 cloves garlic, gently smashed
1 jalapeno, minced (leave the seeds in)
1/2 cup chicken stock
Three 4-ounce cans diced mild green chiles
2 limes, zest removed, limes halved
1 tablespoon ground cumin
1 tablespoon dried oregano
1 1/2 teaspoons kosher salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
2 pounds boneless skinless chicken thighs
Butter lettuce cups, for servings
Sliced avocado, for serving
Cilantro leaves, for garnish
Thinly sliced radish rounds, for garnish

Steps:

Set a 6-quart Instant Pot® to high saute (see Cook's Note). When hot, add in the oil, scallions, garlic and jalapeno. Cook, stirring, until softened and fragrant, 2 to 3 minutes. Hit cancel.
Add the stock, chiles, lime zest, cumin, oregano, salt and pepper. Mix together. Add in the chicken and stir so everything is coated and covered. Follow the manufacturer's guide for locking the lid and preparing to cook. Set pressure to normal (or "poultry" setting) for 20 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
Set the pot to high saute and cook 12 to 15 minutes, stirring frequently. As you stir the chicken will begin to break apart and shred. You want most of the liquid to absorb, leaving a thick sauce. Squeeze in the juice of the halved limes. Taste the chili and add more salt or pepper if needed.
To serve, ﬁll the lettuce cups with the shredded chicken followed by a few slices of avocado, cilantro leaves and radish rounds.

Tips:

Use a combination of chicken breasts and thighs for a more flavorful taco filling.
Don't overcrowd the Instant Pot with chicken. If necessary, cook the chicken in batches.
Add a tablespoon of taco seasoning to the Instant Pot along with the chicken and water. This will help to flavor the chicken as it cooks.
Cook the chicken on high pressure for 10-12 minutes, or until it reaches an internal temperature of 165 degrees Fahrenheit.
Once the chicken is cooked, shred it with two forks. You can also use a hand mixer to shred the chicken.
Serve the chicken tacos with your favorite toppings, such as shredded lettuce, diced tomatoes, sour cream, and guacamole.

Conclusion:

Instant Pot chicken tacos are a quick and easy meal that is perfect for busy weeknights. They are also a great way to use up leftover chicken. With just a few simple ingredients, you can have a delicious and satisfying taco dinner on the table in no time.