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Homemade Easy Chicken Tacos Instant Pot photo

Easy Chicken Tacos Instant Pot

These Easy Chicken Tacos Instant Pot are a quick, flavorful meal perfect for busy nights!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Tacos:
  • 2 lbs Chicken breasts boneless and skinless
  • 2 tbsp Olive oil
  • 1 Onion chopped
  • 3 cloves Garlic minced
  • 1 cup Chicken broth
  • 2 tbsp Chili powder
  • 1 tbsp Cumin
  • 1 tbsp Smoked paprika
  • to taste Salt and pepper
  • 8 Taco shells or tortillas for serving
  • Toppings such as lettuce, cheese, salsa, avocado, or sour cream

Equipment

  • Instant Pot
  • Cutting Board
  • Chef’s Knife
  • Measuring cups and spoons
  • Mixing spoon
  • Tongs

Method
 

Directions:
  1. Set your Instant Pot to the sauté function. Add the olive oil and chopped onion. Sauté for 3 minutes until translucent, then add minced garlic and cook for an additional 30 seconds.
  2. Season the chicken breasts with chili powder, cumin, smoked paprika, salt, and pepper, coating evenly.
  3. Add the seasoned chicken to the pot, mixing with the sautéed onion and garlic. Pour in the chicken broth.
  4. Close the lid, set the valve to sealing, and pressure cook for 10 minutes. Allow for a natural pressure release for 5 minutes, then manually release the remaining pressure.
  5. Remove the chicken, shred with two forks, then return to the pot and mix with the juices.
  6. Warm taco shells or tortillas and fill with shredded chicken. Top with your favorite toppings.

Notes

  • For a low-carb option, use lettuce wraps instead of tortillas.
  • Store shredded chicken in an airtight container in the fridge for up to 4 days.
  • Freeze shredded chicken for up to 3 months for easy meals later.