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Instant Pot Chicken Tacos

Need a super simple taco night recipe that goes beyond the typical boring beef tacos? Try these Instant Pot Chicken Tacos with some fresh corn salsa for a real weeknight treat!

3 chicken tacos on a white platter with salsa and sour cream

These tacos are quick and nutritious.  That’s especially helpful on a busy day.  Thighs give the chicken more flavor, but you can use breasts if you’re needing a less-fat option. 

It’s so easy!  You don’t even have to defrost the chicken if you don’t want to.  (Or don’t have time!)  Just add a few more minutes to the pressurizing time.  This is one of my favorite benefits of using an Instant Pot versus a slow cooker.  (Never put frozen meat in a slow cooker!  In the time it takes the meat to cook, bacteria can multiply to dangerous levels.  It’s a safety no-no!)

My corn salsa adds loads of veggies to the tacos and gives them some flare.  

Chicken is a nice change from beef.  And, using my homemade taco seasoning saves you money and contains no preservatives or ingredients you can’t pronounce.   

4 stages of seasoned chicken thighs cooking in Instant Pot

Ingredients You’ll Need:

  • boneless, skinless chicken thighs 
  • taco seasoning (store bought or homemade)
  • chicken broth

shredded chicken in a bowl

How To Make Shredded Chicken Tacos:

  1. Sprinkle chicken with taco seasoning
  2. Seal an set to manual high pressure for 10 minutes (12 minutes for frozen)
  3. Allow 5 minutes natural pressure release, then release remaining pressure
  4. Remove chicken and shred

corn salsa in a white bowl

Pro Tips…

Cooked chicken thighs are more flavorful than breasts.  This is because thighs have a higher fat content.  

Use 2 forks to shred chicken FAST!  

If the chicken doesn’t shred easily, you didn’t cook it long enough. 

Top tacos with corn salsa, lettuce, cheese, spicy peppers, ranch dressing… The combinations are endless!

 

3 chicken tacos wit flour shells on a white platter with a bowl of corn salsa

3 chicken tacos on a white platter

Instant Pot Chicken Tacos

Print Recipe
Need a super simple taco night recipe that goes beyond the typical boring beef tacos? Try these Instant Pot Chicken Tacos with some fresh corn salsa for a real weeknight treat!
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Prep Time:10 mins
Cook Time:35 mins
Total Time:45 mins

Ingredients

  • 1 1/4 pounds boneless skinless chicken thighs
  • 2 tablespoons taco seasoning homemade or store bought
  • 1 cup chicken broth

Instructions

  • Sprinkle chicken with taco seasoning and add to pressure cooker with broth
  • Seal and set to manual high pressure for 10 minutes (12 for frozen)
  • Allow 5 minutes natural pressure release then release remaining pressure 
  • Remove thighs and shred

Notes

Serve with my corn salsa and mini flour tortillas!
Chicken breasts can be used instead at same settings.
Nutrition info is for chicken only.

Nutrition

Calories: 115kcal | Protein: 18g | Fat: 3g | Cholesterol: 89mg | Sodium: 294mg | Potassium: 262mg | Vitamin A: 100IU | Vitamin C: 3.1mg | Calcium: 11mg | Iron: 0.9mg
Course: Main Course
Cuisine: American, Mexican
Servings: 6
Calories: 115kcal

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