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Three Instant Pot Chicken Tacos on a white plate topped with tomatoes, cilantro, corn, and crema with a lime wedge.
Daniel

Instant Pot Chicken Tacos

Juicy, flavor-packed shredded chicken ready in 30 minutes for the easiest weeknight taco night ever.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lb boneless, skinless chicken thighs or chicken breast, but thighs stay juicier
  • 0.5 cup chicken broth low sodium preferred
  • 2 tbsp taco seasoning homemade or store-bought
  • 2 tbsp lime juice freshly squeezed
  • 3 cloves garlic minced
  • 1 tbsp chipotle peppers in adobo minced, optional for heat
For Serving
  • 12 small corn or flour tortillas warmed
  • 0.5 cup white onion diced, for topping
  • 0.25 cup fresh cilantro chopped
  • 0.5 cup cotija cheese crumbled, or queso fresco

Equipment

  • Instant Pot or electric pressure cooker
  • Two Forks (for shredding)

Method
 

Prep
  1. Pat chicken dry with paper towels. Rub taco seasoning all over both sides of the chicken pieces.
  2. Set Instant Pot to Saute mode. Add chicken and sear 2-3 minutes per side until lightly browned. You may need to work in batches. Transfer chicken to a plate.
  3. Pour in broth and scrape up any browned bits from the bottom. Stir in lime juice, garlic, and chipotle if using. Return chicken and any accumulated juices to the pot.
Pressure cook
  1. Seal the lid and set to High Pressure for 10 minutes (12 minutes if using frozen chicken). When done, let pressure release naturally for 5 minutes, then quick release any remaining pressure.
  2. Transfer chicken to a bowl. Switch to Saute mode and simmer the cooking liquid 3-4 minutes until slightly reduced. Meanwhile, shred chicken with two forks. Return shredded chicken to the pot and toss to coat in the reduced sauce.
Serve
  1. Pile chicken onto warm tortillas. Top with diced onion, cilantro, and crumbled cheese. Serve with lime wedges and your favorite salsa.

Notes

Chicken thighs are more forgiving than breast and stay moist even if slightly overcooked. The cooking liquid reduces into a concentrated sauce that coats every shred - do not skip this step. Leftover chicken keeps beautifully for 4 days and reheats well for burrito bowls, nachos, or quesadillas.