My family devours these INSTANT POT CHICKEN TACOS any time I serve them! I love how easy they are – just a handful of ingredients and ready in about 40 minutes!
Y’all know that I am a straight-up taco fanatic.
I was just talking to my husband the other day about how I could literally eat Mexican food 7 days a week and not get tired of it. Unfortunately, he’s not on the same page.
He likes Mexican food just fine, but he’ll usually choose Italian or Asian food over Mexican. We’re probably destined for divorce. 😉
Anyway, our whole family loves these Instant Pot chicken tacos. It’s such an easy Instant Pot recipe.
Don’t have an Instant Pot? Try my crockpot chicken tacos instead! Basically the same recipe, but different cooking methods.
How to make Instant Pot Shredded Chicken Tacos:
This recipe calls for chicken breasts, taco seasoning, ranch seasoning, salsa, and chicken broth. We love how simple this one is!
Allow the pressure to release naturally.
I never quick release meat as it can cause the meat to be tough. Always do a natural release for at least 10 minutes and you’ll have tender meat!
Shred the chicken with a couple of forks and serve with your favorite taco fixings!
You can also use this recipe to make my chicken nachos! So good!
More Mexican inspired recipes:
White Queso Dip: So darn good!
Mexican Street Corn Pasta Salad: A favorite in my house!
Mexican Rice: We serve this anytime we have tacos.
Mexican Chicken Casserole: I could eat this one every night.
Bean Dip: You can’t go wrong with this one.
Margarita on the Rocks: Don’t wanna brag, but my margs are the best margs. 😉
Instant Pot Chicken Tacos
- Add all of the ingredients to your pressure cooker and stir to combine.
- Close the pressure cooker and set the vent to 'sealing.'
- Cook on high pressure for 18 minutes.
- Allow pressure to release naturally before removing the lid and shredding the chicken.
- Serve with your favorite taco fixings.