These Instant Pot Chicken Tacos have become a weekly staple in our house! With just three ingredients and done in under 30 minutes, they will become a staple in your house too!
Grab some of my homemade taco seasoning , (and while you are at it, one of my margaritas ) and let’s do this!
For the longest time, this Slow Cooker Taco Chicken has been a fan favorite on Simple Joy. And for good reason. It’s super easy to make and perfect for in tacos, on salads, or stuffed into a burrito with some cilantro lime rice . When friends ask me for easy dinner ideas, I always point them towards that post.
Recently, a reader asked me if I had an Instant Pot version of it, and I thought, “Duuuuuude, I totally should!” Guys. True confession: I use ‘dude’ in my day to day language more than someone in their late (crying) 30’s should. The other day my 10 year old called me ‘dude.’
I might need an intervention.
Anyway! Instant Pot Chicken Tacos! So I did it. And then I did it again and again and again. Because after I made them once and saw how easy they were I was sold. And after Nathan tried them and felt like the pressure cooker kept the chicken about 10 times more tender than the slow cooker did, he was sold.
HOW TO MAKE INSTANT POT CHICKEN TACOS
- Start off by making some homemade taco seasoning . You are going to want to make the big batch, because these will become a weekly staple for you.
- Add three tablespoons of taco seasoning, three cups of chicken stock, and 1 pound of chicken tenders to your instant pot.
- Seal the instant pot, make sure that the steam release is set to sealed. And set it to manual, high pressure for five minutes.
- It will take a little bit (about 10 minutes) to reach pressure, and then it will count down the 5 minutes. Once it beeps, turn the steam release to venting. Once the float valve drops (about 10 more minutes), you can open the pressure cooker.
- Take out the chicken tenders. Shred them, and make the best chicken tacos!
TIPS AND TRICKS FOR THESE PRESSURE COOKER CHICKEN TACOS
- We’ve made this recipe using both chicken breasts and chicken tenders and the chicken tenders turn out more . . . . tender ???? . . . . every time.
- Be picky about your chicken stock. Some is SO super salty, and that really will impact your recipe.
- If your family eats in stages like mine sometimes does (ALL THE ACTIVITIES), keep your chicken unshreded in the instant pot and only pull out chicken tenders and shred it as you make tacos.
- Obviously you can eat your tacos however you see fit (I don’t micro manage taco consumption), but my favorite way is with this amazing pico de gallo on top and this great cilantro lime rice on the side.
- This recipe is super flexible. So if you want to make more than one pound of chicken, throw it in and make sure that it is covered by liquid, adding in a little more taco seasoning.
OTHER GREAT INSTANT POT DINNERS
- I can’t wait to try making this Instant Pot Pot Roast recipe !
- Lettuce wraps are totally my jam. I’m for sure making these Instant Pot Orange Chicken Lettuce Wraps
- I can’t believe I’ve lived into my late 30’s without this Instant Pot Lasagna Soup in my life!
- If you are going to break out your Instant Pot for anything, let it be this Creamy Instant Pot Spaghetti !
- I LOVE this Instant Pot Chicken Taco Soup and could it more than once a week easily!
If you make these great instant pot chicken tacos or any of my other recipes, leave me a comment and let me know what you think!
- Youtube
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Ingredients
- 1 pound chicken
- 3 cups chicken stock
- 3 TBSPs taco seasoning
Instructions
- Add all of the ingredients to the Instant Pot.
- Seal the instant pot, make sure that the steam release is set to sealed. And set it to manual, high pressure for five minutes.
- It will take a little bit (about 10 minutes) to reach pressure, and then it will count down the 5 minutes. Once it beeps, turn the steam release to venting (quick release, not natural release). Once the float valve drops (about 10 more minutes), you can open the pressure cooker.
- Take out the chicken tenders. Shred them, top the chicken with pico de gallo and serve in taco shells.
Recipe Video
did you make this
Instant Pot Taco Chicken
- Youtube
- Newsletter
These Instant Pot Chicken Tacos have become a weekly staple in our house! With just three ingredients and done in under 30 minutes, they will become a staple in your house too!
Grab some of my homemade taco seasoning , (and while you are at it, one of my margaritas ) and let’s do this!
For the longest time, this Slow Cooker Taco Chicken has been a fan favorite on Simple Joy. And for good reason. It’s super easy to make and perfect for in tacos, on salads, or stuffed into a burrito with some cilantro lime rice . When friends ask me for easy dinner ideas, I always point them towards that post.
Recently, a reader asked me if I had an Instant Pot version of it, and I thought, “Duuuuuude, I totally should!” Guys. True confession: I use ‘dude’ in my day to day language more than someone in their late (crying) 30’s should. The other day my 10 year old called me ‘dude.’
I might need an intervention.
Anyway! Instant Pot Chicken Tacos! So I did it. And then I did it again and again and again. Because after I made them once and saw how easy they were I was sold. And after Nathan tried them and felt like the pressure cooker kept the chicken about 10 times more tender than the slow cooker did, he was sold.
HOW TO MAKE INSTANT POT CHICKEN TACOS
- Start off by making some homemade taco seasoning . You are going to want to make the big batch, because these will become a weekly staple for you.
- Add three tablespoons of taco seasoning, three cups of chicken stock, and 1 pound of chicken tenders to your instant pot.
- Seal the instant pot, make sure that the steam release is set to sealed. And set it to manual, high pressure for five minutes.
- It will take a little bit (about 10 minutes) to reach pressure, and then it will count down the 5 minutes. Once it beeps, turn the steam release to venting. Once the float valve drops (about 10 more minutes), you can open the pressure cooker.
- Take out the chicken tenders. Shred them, and make the best chicken tacos!
TIPS AND TRICKS FOR THESE PRESSURE COOKER CHICKEN TACOS
- We’ve made this recipe using both chicken breasts and chicken tenders and the chicken tenders turn out more . . . . tender ???? . . . . every time.
- Be picky about your chicken stock. Some is SO super salty, and that really will impact your recipe.
- If your family eats in stages like mine sometimes does (ALL THE ACTIVITIES), keep your chicken unshreded in the instant pot and only pull out chicken tenders and shred it as you make tacos.
- Obviously you can eat your tacos however you see fit (I don’t micro manage taco consumption), but my favorite way is with this amazing pico de gallo on top and this great cilantro lime rice on the side.
- This recipe is super flexible. So if you want to make more than one pound of chicken, throw it in and make sure that it is covered by liquid, adding in a little more taco seasoning.
OTHER GREAT INSTANT POT DINNERS
- I can’t wait to try making this Instant Pot Pot Roast recipe !
- Lettuce wraps are totally my jam. I’m for sure making these Instant Pot Orange Chicken Lettuce Wraps
- I can’t believe I’ve lived into my late 30’s without this Instant Pot Lasagna Soup in my life!
- If you are going to break out your Instant Pot for anything, let it be this Creamy Instant Pot Spaghetti !
- I LOVE this Instant Pot Chicken Taco Soup and could it more than once a week easily!
If you make these great instant pot chicken tacos or any of my other recipes, leave me a comment and let me know what you think!
- Youtube
- Newsletter
Ingredients
- 1 pound chicken
- 3 cups chicken stock
- 3 TBSPs taco seasoning
Instructions
- Add all of the ingredients to the Instant Pot.
- Seal the instant pot, make sure that the steam release is set to sealed. And set it to manual, high pressure for five minutes.
- It will take a little bit (about 10 minutes) to reach pressure, and then it will count down the 5 minutes. Once it beeps, turn the steam release to venting (quick release, not natural release). Once the float valve drops (about 10 more minutes), you can open the pressure cooker.
- Take out the chicken tenders. Shred them, top the chicken with pico de gallo and serve in taco shells.
Recipe Video
did you make this
Instant Pot Taco Chicken
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Newsletter
Instant Pot Taco Chicken
Ingredients
- 1 pound chicken
- 3 cups chicken stock
- 3 TBSPs taco seasoning
Instructions
- Add all of the ingredients to the Instant Pot.
- Seal the instant pot, make sure that the steam release is set to sealed. And set it to manual, high pressure for five minutes.
- It will take a little bit (about 10 minutes) to reach pressure, and then it will count down the 5 minutes. Once it beeps, turn the steam release to venting (quick release, not natural release). Once the float valve drops (about 10 more minutes), you can open the pressure cooker.
- Take out the chicken tenders. Shred them, top the chicken with pico de gallo and serve in taco shells.
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