Instant Pot Chicken Tacos

about the recipe

If your family loves Mexican night as much as mine, they’re going to go crazy for these Instant Pot Chicken Tacos! The electric pressure cooker gives you tender, juicy, flavorful shredded chicken that’s ready in about half an hour. And while the chicken cooks, you can prep all your favorite taco toppings. (Because let’s be honest, the toppings are half the fun!) I like making this recipe with chicken breast, but you could just as easily use chicken thighs.


– 3 tablespoons butter – ¼ cup taco seasoning – 2 tablespoons tomato paste – 2 cloves garlic minced – 1 ½ cups chicken broth – 2 ½ pounds of boneless skinless chicken – For Serving: Tortillas salsa, avocado or guacamole, shredded cheese, shredded lettuce, chopped tomatoes, sour cream.

– Set your Instant Pot to high saute. – When it is preheated, add the butter and cook until melted.

– Add the taco seasoning, tomato paste, and garlic, and stir for 30 seconds, until fragrant.

– Hit cancel.

– Add the broth and scrape up any bits that have stuck to the bottom of the Instant Pot.

– Add the chicken, and close the lid. – Set the Instant Pot to sealing and set to high pressure for 8 minutes.

– When the time is up, let the pressure release naturally for 10 minutes and then do an instant release. – Shred the chicken using forks or a stand mixer.