Instant Pot Chicken Taco Recipe
The ultimate comfort food, the Instant Pot Chicken Taco Recipe is an easy weeknight dinner that delivers flavor-packed shredded chicken in no time. Perfect for customizing with your favorite toppings!
Equipment
- Wooden Spoon
- Cutting Board
- Mixing Bowl
- Instant Pot
Ingredients
- 4 pieces boneless skinless chicken breasts (about 1 ½ – 2 lb)
- 1.25 ounces low-sodium taco seasoning
- 1.5 cups thick and chunky salsa
- 0.5 cups water or chicken broth
- 1 pack Taco Toppings: Corn or Soft Shell Tortillas and optional toppings such as: shredded lettuce, diced tomatoes or pico de gallo
Instructions
- Place chicken breasts in the bottom of an Instant Pot.
- Sprinkle taco seasoning on top of chicken breasts.
- Pour salsa over the top followed by water or chicken broth.
- Close pressure cooker, making sure the vent knob is pointing to a sealed position. Cook on high pressure for 7 minutes for fresh chicken breasts, 11 minutes for frozen chicken breasts.
- After it is done cooking, allow it to release naturally for 5 minutes, and then do a quick release if needed.
- When the chicken is done cooking, shred with two forks in the Instant Pot. Stir to mix all ingredients together.
- Serve on corn or soft shell tortillas and top with favorite taco toppings.
Notes
- Tip 1: Leftovers will keep well in the refrigerator for three to four days!
- Tip 2: Cool leftover meat and place in a resealable plastic bag and squeeze all the air out. Then place it in the freezer for up to 3 months for an easy dinner!
- Tip 3: Use it to make a taco salad– just toss it with lettuce, corn, chopped bell peppers and your other favorite veggies. Add some shredded cheese and dressing, too!
- Tip 4: Make some quesadillas– grab your tortillas, pile on the meat and cheese and cook them in a skillet until they’re nice and crispy.
- Tip 5: It’s great for nachos, too! Tortilla chips, cheese sauce and all of your favorite toppings – yum!