Instant Pot Chicken Tacos
These shredded chicken tacos are made extra easy thanks to the Instant Pot.
Servings 6 people
Calories 182kcal
Equipment
Ingredients
- 1 3/4 pounds boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 packet ranch seasoning
- 1/2 cup salsa
- 1/2 cup chicken broth
Instructions
- 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.
Video
Notes
This recipe will also work well with chicken thighs.
Be sure to use ranch seasoning and not ranch dip mix. The ranch dip has quite a bit more sodium than the seasoning and the result will be pretty salty.
We love our restaurant style salsa here, but any jarred salsa you like will work fine. We've also used just canned diced tomatoes and it's delicious as well.
Nutrition
Serving: 1 | Calories: 182kcal | Carbohydrates: 7g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 1199mg | Potassium: 567mg | Fiber: 1g | Sugar: 2g | Vitamin A: 690IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg