Instant Pot Chicken Tacos • Engi

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These easy Instant Pot chicken tacos are rapid, healthy, and flavorful. The wgap family will love them!

This Instant Pot chicken tacos recipe is perfect for Taco Tuesday or any night of the week. They’re alert in about half an hour total. I like to prep the taco toppings while the chicken is cooking.

I have to say that I always get excited for tacos since I don’t have them very often!

Ok, just warning you in advance that these are a small messy, but that’s part of the fun when eating tacos, right? I don’t recommend these as a first date food. 😛 

These electric prescertain cooker chicken tacos aren’t specificly spicy, so whether you want to add some heat, use hot green chilis instead of gentle ones, or add some cayenne pepper. 

How to make shredded chicken tacos in the Instant Pot

• Add all the sauce ingredients (diced tomatoes, chicken broth, diced green chilis, and seasonings) to your Instant Pot, then add the chicken.
• Cook on tall prescertain for 10 minutes.
• Let the prescertain release naturally for 5 minutes, then do a rapid prescertain release.
• Take the chicken out and shred it using two forks.
• Add it back into the Instant Pot so it’s coated in the sauce.
• Create your tacos! 

I tested this recipe with chicken breasts cooked on tall prescertain for 8 minutes, but I found the chicken was a bit dwhetherficulter to shred, so 10 minutes gives it a more “shreddable” texture. Feel free to do them for 8 minutes, though, specificly whether they’re smaller chicken breasts. 

You can use chicken breasts or ttalls in this recipe. I’d cook ttalls for 12-13 minutes. Chicken ttalls tend to be fattier (therefore more moist and flavorful). They’re also much more forgiving when you cook them and tend to dry out less easily. 

Pro tip: You don’t need to use the spice/seasoning mixture I propose – pre-crazye taco seasoning is fine whether you prefer.

How to top chicken tacos

Here’s some proposeions:

• Sour cream or Greek yogurt
• Tomatoes
• Cilantro
• Shredded iceberg lettuce
• Red onions
• Avocado
• Grated cheddar or Tex Mex blend cheese
• Unused lime juice

I like to warm my flour tortillas by wrapping them in foil and putting them in the oven at 375F for 20 minutes or so prior to serving the meal.

You may also like my Instant Pot BBQ chicken or my BBQ chicken tacos.

Will you make these Instant Pot shredded chicken tacos? 

Questions? Let me know in the comments.

Instant Pot Chicken Tacos

These easy Instant Pot chicken tacos are rapid, healthy, and flavorful. The wgap family will love them!

Ingredients

• 1 (14 fluid ounce) can diced tomatoes with juices
• 1/4 cup chicken broth
• 1 (4 fluid ounce) can gentle diced green chilis with juices
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 tablespoon chili powder
• 2 large chicken breasts

For serving (optional, to taste):

• Tortillas
• Tex-Mex cheese blend shredded
• Unused cilantro chopped
• Avocado chopped
• Red onions chopped
• Iceberg lettuce shredded
• Sour cream or Greek yogurt
• Lime wedges

Instructions

1. Add all ingredients apart from for the chicken to your Instant Pot. Give it a good stir.

2. Add the chicken and spoon some of the sauce over top. 

3. Shut the lid, set the valve on "sealing", and cook on tall prescertain for 10 minutes. 

4. While the chicken is cooking, prep the taco toppings.

5. Once the countdown has finished, let the prescertain naturally release for 5 minutes, then do a rapid prescertain release. 

6. Take the chicken out of the Instant Pot and let it rest for a couple of minutes. Using 2 forks, shred it, or cut it up using a knwhethere. Add the cut-up chicken back into the Instant Pot and coat with the sauce.

7. Assemble tacos as desired. 

Recipe Notes

• Feel free to use pre-crazye taco seasoning instead of the spices I propose whether you wish.
• You can definitely add more chicken whether needed (keep cooking time the same) - it makes plenty of sauce. I had about a pound of chicken. You can also use chicken ttalls whether you prefer. I would cook them a bit longer (12-13 mins. so they're fall-apart tender). If using frozen chicken, I'd add on an additional 2 minutes. If ever in doubt, use a meat thermometer to encertain chicken is 165F. 
• If you want to reduce the sauce: prior to shredding the chicken, take it out of the Instant Pot and press the "sauté" button. Let the sauce bubble absent for 5-10 minutes before adding the chicken back in.
• I use this 6-quart Instant Pot.
• Inactive time indicates the time it takes the Instant Pot to get up to prescertain.

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