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Chicken tacos on a plate.

Instant Pot Chicken Tacos

Prep Time: 15 minutes
Cook Time: 15 minutes
Pressure Build: 10 minutes
Total Time: 40 minutes
Servings: 6
Author: Amy

Ingredients

Instant Pot Mexican Shredded Chicken

  • 2 lbs.  boneless, skinless chicken breast cut into large pieces
  • 1 (15 oz.) can fire roasted tomatoes
  • 2 chipotle peppers in adobo sauce
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chipotle powder
  • juice on 1 lime

For Serving

  • 12 tortillas or taco shells
  • 2 avocados sliced
  • 4 radishes thinly sliced
  • 2 fresh jalapeños thinly sliced
  • 1 cup queso fresco cheese
  • fresh cilantro
  • lime juice

Instructions

Instant Pot Chicken Taco Meat

  • Place the ingredients inside the Instant Pot. Lock the lid into place and press the MANUAL button. Adjust the timer to 15 minutes at HIGH pressure.
  • When the cooking time is up, release the pressure. Transfer the chicken to a bowl and use two forks to shred the chicken. Moisten the meat with remaining liquid at the bottom of the Instant Pot.
  • Serve the chicken warm in taco shells or tortillas with desired toppings.
Nutrition Facts
Instant Pot Chicken Tacos
Amount Per Serving (2 tacos)
Calories 530 Calories from Fat 207
% Daily Value*
Fat 23g35%
Carbohydrates 39g13%
Protein 42g84%
* Percent Daily Values are based on a 2000 calorie diet.

Video

Notes

Store leftover chicken in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating. Reheat chicken on the stovetop or in the microwave.