Instant Pot Chicken Tacos

These Instant Pot Chicken Tacos are a fast and easy weeknight dinner for the family when you’ve had a long day. Cook chicken from fresh or frozen.

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I have come to love my instant pot. Perhaps my favorite kitchen tool now. It is such a Godsend when you work your tail off all day and are too tired to make a fresh homemade meal. IP to the rescue. You can even make these shredded chicken tacos from frozen chicken breasts. What could be easier?

What You Need for Chicken

• Fresh or frozen chicken breasts
• 1 small can of diced or crushed tomatoes
• Homemade taco seasoning. Making your own is cheaper. If you don’t have taco seasoning, use garlic powder, cumin, chili powder, and onion powder instead.
• Salt and pepper
• Water or chicken broth
• Chipotle peppers in adobo sauce (optional, but delicious)

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What You Need for Tacos

• Corn tortillas for a gluten-free option, or flour tortillas if you prefer.
• Cooked chicken. Use shredded chicken breasts or chicken thighs.
• Lettuce, shredded
• Tomato, diced
• Shredded cheese
• Optional toppings. See the toppings section below for more ideas.

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How to Make Them

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Measure tomatoes and add enough water to make two cups of liquid. Add to pot.

Secure the lid. Turn the vent to sealing mode. Set the cooker to high-pressure manual cook for the correct amount of time. (See graph below for time, depending on the size of your chicken breast.) Let pressure release naturally for 10 to 12 minutes, until the pressure indicator goes back down. Carefully open the lid. Keep your face and hands away so that you don’t get burned with the steam.

Let the chicken cool slightly, then shred it with two forks. Add shredded chicken back to the pot with the cooking liquid, to keep warm.

In the meantime, soften tortillas in the microwave or in a small pan with shallow oil on high heat on the stovetop.

Assemble tacos with chicken, lettuce, tomatoes, cheese, and any additional toppings you would like.

Size Matters When Pressure Cooking

The size of your breasts is important. Larger breasts will take longer to cook through than smaller ones.

Weigh them with a kitchen scale or approximate the size by taking the weight from your package and dividing by the number of breasts in your package.

I buy halal breasts from our local restaurant store. They weigh 15-19 oz. each and take 25-30 minutes to cook. So if yours are larger than 12 oz., add some time.

These are the estimated times for cooking boneless, skinless breasts.

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Pro tip: Prepare any toppings that you want for your tacos while chicken is cooking to save time.

Add Your Favorite Taco Toppings and Sides for Tacos

• Chopped fresh or pickled onions
• Queso fresco or cotija cheese
• Cilantro or parsley
• Sour cream or creme fraiche
• Fresh or pickled hot peppers
• Your favorite salsa
• Guacamole
• Squeeze of fresh lime juice
• Spanish rice
• Frijoles (refried beans)

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Why You Should Make These Instant Pot Chicken Tacos

• The flavor is incredibly fresh and so much better than anything you can buy.
• Incredibly easy.
• Less than 30 minutes total time to have dinner on the table.
• Can be made from frozen chicken breasts.
• Only a few ingredients.
• The whole family will love them.

Pro Tips for Your Success

• Cook breasts for the proper amount of time. (See infographic above)
• Let instant pot naturally release pressure.
• Add enough liquid to the tomatoes to make 2 cups (we use chicken broth or water).
• Shred into small pieces.
• Add chicken back to instant pot to keep it extra moist.
• This filling freezes well for at least 3 months, so make a big batch, and place leftovers in the freezer so that you have a meal done for another night.

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Tools That Make This Recipe Work

If you don’t already have these, this is where most people struggle.

• Instant pot – Cooks the chicken until it’s tender enough to shred in a fraction of the time. Without it, you’ll need a much longer cooking method and won’t get the same quick weeknight convenience.
• Measuring cup – Helps you add the right amount of broth and seasonings so the chicken cooks properly. Guessing can leave you with dry chicken or too much liquid.
• Chef’s knife – Makes quick work of trimming chicken and chopping toppings like onions, cilantro, and limes. A dull or small knife slows you down and makes prep more difficult.
• Extra large bamboo cutting board – Gives you plenty of room to prep ingredients and shred the cooked chicken without making a mess. A cramped cutting board means constant cleanup and less efficient prep.

What Else Can You Make with Leftover Chicken

• Chicken nachos
• Burritos
• Enchiladas
• Air fryer chicken taquitos
• Add it to a fresh taco salad

More Easy Instant Pot Recipes

• Pinto beans
• Potato leek soup
• Frozen chicken breast

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Frequently Asked Questions

Can I use frozen chicken in the Instant Pot?
Yes. You can cook frozen chicken, but you’ll need to increase the cooking time by a few minutes. Be sure the chicken reaches an internal temperature of 165°F before shredding.

How do I store leftover Instant Pot chicken tacos?
Store the shredded chicken in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop or in the microwave with a splash of the cooking liquid to keep it moist.

Can I make the chicken ahead of time?
Absolutely. The shredded chicken can be made a day or two in advance and reheated when you’re ready to serve. It’s also freezer-friendly, making it perfect for meal prep.

Originally published 5/4/2021 Updated with new content 1/3/2022