These Instant Pot chicken tacos use boneless, skinless chicken breasts, smoky chipotles in adobo, and taco seasoning to create the easiest and most delicious pulled chicken in no time!
When you don’t feel like cooking in the middle of the week, turn to your Instant Pot!
These Instant Pot chicken tacos couldn’t be easier! Using boneless, skinless chicken breasts, smoky chipotles in adobo, olive oil, salsa, and taco seasoning, you dump everything in the Instant Pot and let it do all the work for you.
This Instant Pot pulled chicken can also be used to prep meals for the week for individual dinners or lunches.
Whether it’s back-to-school time or in the middle of a busy week at work, these Instant Pot chicken tacos are an easy go-to that will make the whole family happy!
Are you craving more tacos? Try my Baked Ground Beef Tacos, Baked Ground Chicken Tacos, Ground Pork Tacos with Pineapple Salsa, or Easy Fish Tacos with Citrus Greek Yogurt Slaw.
Table of Contents
Ingredients for Instant Pot pulled chicken tacos
- Boneless skinless chicken breast – A blank canvas packed with easily shreddable protein that will absorb all the delicious flavors we add.
- Chicken stock – Feel free to use either homemade or your favorite store-bought variety.
- Salsa – This will add moisture and flavor from all the delicious tomatoes, onions, and seasoning. Use your favorite if the spice level is up to you–mild, medium, or hot!
- Olive oil – This will add some necessary fat to cook the chicken.
- Chipotles in adobo – These canned chipotles in adobo are found in the Mexican food aisle in most major grocery stores.
- Taco seasoning – Taco seasoning will add a blend of herbs and spices to make this chicken extra flavorful.
Meal prep with Instant Pot chicken
Using this chicken for meal prep is a great way to get ahead of meals throughout the week!
Add this shredded chicken to some white or brown rice with extra salsa, guacamole, and black beans for a tasty taco bowl!
If you’re low-carb, replace the rice with cauliflower rice!
And if salad is more your speed, this chicken works wonderfully over a bed of mixed greens with some scallions, tomatoes, red onions, and my Greek yogurt green goddess dressing.
Making your taco seasoning
Most store-bought taco seasonings are perfectly fine, but if you prefer to have control over the ingredients (whether it be to monitor levels of spice or avoid certain allergies,) it’s super simple to make your taco seasoning at home!
My favorite blend is 1 tbsp of chili powder, 1 tsp of cumin, garlic powder, onion powder, and paprika, ½ tsp of oregano, black pepper, and red pepper flakes.
This is a fairly mild blend and not too spicy.
You’ll see I’ve left out salt, and that’s on purpose. I like to control the amount of salt separately in the dish.
Feel free to add other spices like ground chipotle powder, smoked paprika, or more or less crushed red pepper flakes as you see fit.
Instant Pot FAQ
Storage and leftovers
Any leftover chicken can be stored in an airtight container and kept in the refrigerator for up to 4 days.
To reheat, place in a microwave-safe dish covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.
More Tex Mex recipes
- Looking for a fabulous pasta recipe? Try my One Pot Ground Chicken Fajita Pasta.
- Want something cozy and comforting? Try my Ground Pork Tacos with Pineapple Salsa.
- Feeding a hungry crowd for dinner? Try my Baked Ground Chicken Tacos.
- Love all things soup? Try my Slow Cooker Beef Chorizo Taco Chili.
Instant Pot Pulled Chicken Tacos
Equipment
Ingredients
- 1/2 cup chicken stock
- 1/4 cup salsa
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 1 chipotle peppers in adobo seeded and diced
Instructions
- Add the chicken stock and salsa to the Instant Pot and mix to combine.
- Drizzle the chicken breasts with olive oil and sprinkle over the taco seasoning. Rub the taco seasoning into the meat so the chicken is fully covered in seasoning.
- Place the chicken breasts in the Instant Pot.
- Add the diced chipotle pepper over the chicken.
- Attach the lid and ensure the valve is in the sealing position.
- Set the Instant Pot to Pressure Cook-Manual for 12 minutes.
- Once the Instant Pot has finished cooking, allow the pressure to naturally release for 10 minutes.
- Then, release any additional pressure manually by switching the valve to the “venting” position.
- Shred the chicken and serve as desired. It's great in tacos, on nachos, or in a salad!
- Store any leftover chicken in an airtight container in the fridge for up to three days.
Romi
Tuesday 10th of January 2023
These are fantastic! So flavorful. My entire family loves them!
Natalie
Friday 30th of September 2022
Your chicken tacos are a great family meal. Kids loved it, I will surely be making this soon again, thanks!