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Instant Pot Chicken Tacos

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!

Instant Pot Chicken Tacos on a white plate.

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.

Instant Pot Chicken Tacos ingredients on a table.

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.
Raw uncooked chicken with spices in an Instant Pot pot.
Shredded chicken in a pot.

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 Chicken Tacos being picked up.

Instant Pot FAQ

An Instant Pot is an electric multi-cooker that can be used to sauté, as a slow cooker, and of course, pressure cook.

There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.

They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.

Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!

Instant Pot is a brand name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.

I have also used the crockpot version electric pressure cooker with equally delicious results.

This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.

When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure.

Many recipes call for the pressure cooker to naturally release for a period of time because this helps the recipe cook just a little longer.

Since the pressure cooker will be slowly losing pressure you do not have to do anything; it will eventually lose all its pressure and the lid will unlock.

When a recipe calls for quick release, this means you will manually be letting the pressure out of the Instant Pot.

You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT.

This will then immediately unlock the lid and the food can be served.

Instant Pot Chicken Tacos topped with cheese and peppers.

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.

Instant Pot Chicken Tacos on a plate.

More Tex Mex recipes

Instant Pot Pulled Chicken Tacos

These Instant Pot pulled 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!
5 from 3 votes
Print Pin
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

Ingredients

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. 

Nutrition

Serving: 1g | Calories: 181kcal | Carbohydrates: 3g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 382mg | Potassium: 493mg | Fiber: 1g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
Course Main Course
Cuisine Tex Mex
Keyword instant pot chicken, instant pot shredded chicken
Did you try this recipe?Leave a comment and 5 star review!
Instant Pot Chicken Tacos pin for Pinterest.
Brandy

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating




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!

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