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Instant Pot Chicken Tacos

Instant Pot chicken tacos are made with a handful of ingredients and about 40 minutes of your time, whether you’re using fresh or frozen chicken. Perfectly seasoned, juicy chicken ready for taco night any day of the week!

instant pot shredded chicken
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Easy Chicken Tacos in Instant Pot

This Instant Pot shredded chicken tacos recipe is super easy whether I’m all set and ready to make a quick and delicious meal for my family, or for those days when I have forgotten to take the meat out of the freezer! Cooking frozen chicken in the Instant Pot is not only possible but simple, so keep this recipe handy.

The pressure cooker tenderizes the meat to a fall-apart tenderness so that it pulls apart so easily. This recipe is made with chili powder and cumin, which gives it a bit of an Instant Pot Mexican chicken vibe, and the ranch dressing packet adds a ton of extra flavor. The Instant Pot cooks it in about the time it takes to prepare your toppings. Taco Tuesday just got a whole lot easier with this delicious recipe!

shredded chicken in pot with spoon

Cooking Tips

  • If you’re new to the Instant Pot, or need a refresher, check out my post appropriately titled, how to use the Instant Pot. It contains everything you need to know!
  • Always add a cooking liquid. The pressure cooker works by using steam and pressure which the liquid provides. Otherwise, what’s inside will burn.
  • Shred the meat using two forks or a hand mixer. The latter is quicker but slightly messier.
  • Serve them with homemade flour tortillas or corn tortillas and all your favorite toppings. Finish with a squirt of lime juice! So good!

Variations

  1. Make this low-carb by using the chicken for a shredded chicken taco salad instead. Place it on a bed of leafy greens and enjoy!
  2. Using a lettuce wrap, the same way I use them in these taco lettuce wraps is another great way of keeping it low carb and gluten-free!
  3. Turn these into tostadas by crisping up some corn tortillas and making them open-faced.
  4. Use chicken thighs if preferred. You may find you have fattier bits you need to get rid of.
  5. Swap the chili powder and cumin for taco seasoning.

Favorite Toppings for Chicken Tacos

More Mexican Favorites:

Instant Pot Chicken Tacos

5 from 3 votes
Instant Pot chicken tacos are made with a handful of ingredients and about 40 minutes of your time, whether you're using fresh or frozen chicken. Perfectly seasoned, juicy chicken ready for taco night any day of the week!
Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
Servings: 8

Equipment

Ingredients 

  • 2 to 3 pounds boneless skinless chicken breasts
  • 3/4 cup chicken broth
  • 3 garlic cloves , minced (1 1/2 teaspoons)
  • 1 ounce packet ranch seasoning (I used Hidden Valley)
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 lime , juiced
  • salt & pepper , to taste

For serving

  • tortillas , corn or flour
  • shredded lettuce
  • diced tomatoes , or salsa
  • shredded cheese

Instructions

  • Place the chicken breast in the Instant Pot and pour the broth over the top. Add the garlic, ranch powder, chili powder and cumin on top of the meat. 
    chicken and seasonings in instant pot
  • Secure the lid and close the pressure valve (make sure it's set to sealing). Cook for 10 minutes on high pressure.
  • Allow to count down for 5 minutes and then do a quick release pressure and remove lid. Remove chicken and place on cutting board.
    instant pot shredded chicken
  • Shred the meat and then place back in the pot. Stir in the lime juice. Salt and pepper to taste. 
    shredded chicken on cutting board
  • Place the chicken on the tortillas and add your desired toppings.

Notes

Frozen chicken: If cooking frozen chicken in Instant Pot, add 3 more minutes to the total cook time.  
Serving: For a lower carb option, this chicken also tastes delicious served over a taco salad or taco lettuce wraps
Seasonings: If you like spice, add a sprinkle of red pepper flakes or a dash of hot sauce. Sometimes I add in some taco seasoning too. 
 

Calories: 105kcal | Carbohydrates: 1g | Protein: 18g | Fat: 2g | Cholesterol: 54mg | Sodium: 197mg | Potassium: 362mg | Vitamin A: 180IU | Vitamin C: 5.4mg | Calcium: 17mg | Iron: 0.8mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Main Course
Cuisine: Mexican
Author: Jamielyn Nye

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