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!
1ouncepacket ranch seasoning (I used Hidden Valley)
2teaspoonschili powder
2 teaspoonsground cumin
1lime, 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.
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.
Shred the meat and then place back in the pot. Stir in the lime juice. Salt and pepper to taste.
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.