These Instant Pot Chicken Tacos are sure to be a hit with the whole family. Delicious shredded chicken tacos in just 30 minutes, and no canned sauces.
What Makes These Instant Pot Chicken Tacos So Fabulous
- Fast. The Instant Pot makes these a dinner you can serve in just thirty minutes! These IP Chicken Tacos (Instant Pot Chicken Tacos) are perfect for a weeknight meal.
- Versatile. Serve these Instant Pot Chicken Tacos the traditional way, or knock down some carbs and serve them like a salad over a bed of lettuce!
- Tasty. Cooking these in the Instant Pot infuses all kinds of awesome flavors that you could never get by cooking them on the stovetop.
- Family favorite. On top of all that, this is a simple, familiar chicken taco recipe that everyone in the family will love. This recipe doesn't use any odd ingredients, and so will be something you can make in a pinch with ingredients in your pantry.
How Do You Make Chicken Tacos From Scratch?
- Marinate. Marinate the chicken and onions with oil and spices for 30 minutes or up to 8 hours in the refrigerator.
- Add. Place chicken with its marinade, 1 cup of onions, and broth in the Instant Pot.
- Cook. Close the lid. Set Instant Pot to 5 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Shred and serve. Take the Instant Pot shredded chicken and put it back into the stock in the pot. You can remove pulled chicken as needed to make tacos with the remaining sliced onions, tomatoes, arugula or romaine or eat with the broth over rice or cauliflower rice.
Yes, it can. There are a couple of things that you need to keep in mind if you decide to use frozen chicken:
1. Don't freeze your chicken in a big one big chunk. Unless you want it to be fully cooked on the outside and completely raw on the inside.
2. Your chicken will take longer to come to pressure. Since the chicken is frozen and colder, it will take longer for the water to warm up and produce steam. This is what causes your Instant Pot to come to pressure.
Though the Instant Pot does a fantastic job of locking in moisture while cooking, it is still entirely possible to overcook chicken if you allow it to cook for too long.
Just make sure you don't allow the pressure cooker chicken to rest in the pot for any longer than the 10 minutes of NPR or you might run the risk of overcooking it.
Cook the chicken breasts or chicken thighs in your Instant Pot for 5 minutes under high pressure. Allow pressure to release naturally for 10 minutes and then quickly release any remaining pressure until the pin drops.
There are a couple of different ways to shred Instant Pot Chicken.
The easiest way is with a hand mixer or stand mixer. Place the cooled, cooked chicken in a bowl and turn beaters on low until the chicken is shredded to your liking.
Can I Make This Chicken Taco Recipe In My Slow Cooker?
You can absolutely make this Instant Pot Chicken Tacos recipe in your slow cooker! Simply place the marinated chicken into the slow cooker along with 1/2 cup of broth and cook for 6 hours on low or 3-4 hours on high and you've got some delicious crock pot chicken tacos.
Instant Pot Chicken Tacos Tips And Tricks
- Meal Prep. This shredded chicken recipe keeps very well, so you could double up on it and use the shredded chicken in a variety of ways all week long.
- Please note that the nutritional info doesn't include any of the optional garnishes.
- Chicken Taco Salad. Use this delicious Mexican shredded chicken recipe to make lower carb chicken taco salads. See the image below, where I used lettuce, cheese, and pico de gallo. You will want to omit corn for keto, but you get to add sour cream, avocados, or guacamole.
Looking For More Great Taco Recipes? Check These Out!
- Air Fryer Korean Tacos - A delicious Mexican-Korean fusion!
- Indian Pulled Pork Tacos - Tender pork tacos with an Indian twist.
- Tacos de Alambre - A keto-friendly taco alternative that's so very tasty.
- Taco Meatballs - Low carb, gluten-free and made easily in your air fryer.
- Savory Instant Pot Chicken Taco Soup - Delicious chicken tacos in soup form.
- Low Carb Taco Stuffed Peppers - A make-ahead appetizer that's low carb, high protein and keto-friendly.
- Taco Chile Relleno Casserole - A yummy low carb taco casserole.
- Easy Taco Dip - Simply, delicious and family-friendly.
- Chipotle Steak Tacos - Taco perfection in your air fryer or in the oven.
- Instant Pot Taco Soup- super creamy and low carb.
- Chicken Tinga - an adult take on taco filling.
So whether you plan on enjoying this Instant Pot Chicken Tacos recipe in traditional taco form or as a delightfully keto chicken taco salad, you're sure to enjoy each and every bite. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Equipment
Ingredients
- 1 pound chicken breasts, cubed
- 1 tablespoon Oil
- 1 tablespoon canned chipotle chili in adobo sauce, or use 1.5 teaspoons ground chipotle pepper
- 3 tablespoons Mexican Red Chili Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Cayenne Pepper
- 2 cups Onions, sliced and divided
- 1/4 cup beef broth
Optional Garnishes Or Additions
- 4 cups Romaine Lettuce, shredded (for chicken taco salads)
- 2 cups Cherry Tomatoes, halved (for chicken taco salads)
- 1 cup corn kernels, cooked
- Guacamole
- Chips
- flour tortillas
- shredded sharp cheddar cheese
- Arugula
Instructions
- Marinate the chicken and onions with oil and spices for 30 minutes or up to 8 hours in the refrigerator.
- Place chicken with its marinade, 1 cup of onions, and broth in the Instant Pot.
- Close the lid. Set Instant Pot to 5 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Shred the chicken and put it back into the stock in the pot. You can remove it as needed to make tacos with the remaining sliced onions, tomatoes, arugula or romaine or eat with the broth over rice or cauliflower rice.
Slow Cooker Directions
Place the marinated chicken into the slow cooker along with 1/2 cup of broth and cook for 6 hours on low or 3-4 hours on high.Instant Pot Chicken Tacos Tips And Tricks
- This chicken keeps very well, so you could double up on it and use the shredded chicken in a variety of ways all week long.
- Please note that the nutritional info doesn't include any of the optional garnishes.
- Use this delicious Mexican shredded chicken recipe to make lower carb chicken taco salads!
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Nutrition
Originally Published March 20, 2020
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Carrie Wilson
Are the tortillas and the corn included in the nutrition calculation?
AshleyThompson
No, this is for the taco filling alone. The tortillas are listed as an optional garnish in the recipe card.
Selene Asteria
Hi. I’m making this for 5 people. How much chicken do you think I need and do I increase cooking time if I add more chicken? Please and thank you.
URVASHI PITRE
I can’t speak to your guests’ appetites but if you doubled the chicken you’d double all the ingredients but leave the time the same