Instant Pot Chicken Tacos
Instant Pot chicken tacos are ready in less than 30 minutes! A quick and easy chicken dinner recipe that is perfect for Taco Tuesdays, even on a busy weeknight.
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.
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.
Nutrition
Serving: 2tacosCalories: 530kcalCarbohydrates: 39gProtein: 42gFat: 23g