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Three instant pot chicken tacos topped with cilantro, cheese and diced tomatoes on a plate. Limes wedges, tomatoes an cheese on the side.
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Easiest Instant Pot Chicken Tacos

Dinner doesn't get easier than this! These flavorful Instant Pot Chicken Tacos take less than 5 minutes of prep time and require almost no cleanup.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Mexican/Spanish
Keyword: Instant Pot Chicken Tacos
Servings: 12 tacos
Calories: 129kcal
Author: Erica Walker

Equipment

  • 1 Instant Pot Pressure Cooker (or Pressure Cooker)

Ingredients

  • 3 chicken breasts (about 1 1/2 pounds)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon paprika
  • 1 packet taco seasoning (about 2 tablespoons)
  • 1/2 cup chicken broth
  • 1/2 bunch fresh cilantro
  • juice of 1/2 lime (or to taste)
  • 12 taco shells
  • taco toppings (lettuce, tomatoes, cheese, salsa, sour cream, etc...)

Instructions

  • Season chicken breasts with salt and paprika, then sprinkle taco seasoning over the top. Add chicken broth to the Instant Pot around the chicken.
    Three chicken breasts in an instant pot covered with taco seasonings and chicken broth.
  • Place the lid on the Instant Pot and set the pressure tab to "sealing". Cook on high pressure for 20 minutes, then do a 10 minute slow release before doing a full quick release.
    Quick release button on an instant pot lid.
  • Use an electric mixer or 2 forks to shred the chicken. Do not drain off extra broth. Add lime juice and cilantro to shredded chicken and stir to combine.
    Instant pot with Chicken taco filling with cilantro and lime juice.
  • Use tongs to place chicken into taco shells, shaking off excess liquid if necessary.
    Placing Instant Pot chicken taco filling into a toco shell with tongs.
  • Top with your favorite taco toppings and serve.
    Three instant pot chicken tacos topped with cilantro, cheese and diced tomatoes on a plate. Limes wedges, tomatoes an cheese on the side.

Notes

No Instant Pot? No Problem - Make this chicken according to the recipe but instead of cooking in the Instant Pot, place the chicken in the Crock Pot with 1 cup chicken broth and cook for 3-4 hours on high. 
Storing the Leftovers - Store leftovers in an airtight container for up to 4 days in the fridge or 3-4 months in the freezer. Don't forget to label and date the container or freezer bag before freezing!

Nutrition

Calories: 129kcal | Carbohydrates: 9g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 440mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 356IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg