Instant Pot Chicken Tacos
These juicy Instant Pot chicken tacos are perfect for quick, easy and delicious weeknight dinners. Prepare shredded salsa chicken in your pressure cooker in less than 30 minutes, for a fantastic meal, or easy meal prep.
- 1 ½ pound chicken breasts (3 large)
- 1 cup salsa
- 3 tablespoons taco seasoning (homemade or store bought)
- ⅓ cup water
Layer the ingredients in an Instant Pot in the following order: Water, chicken breasts, seasoning and salsa. Don't stir.
Seal the lid on the pot, and select the PRESSURE COOK or MANUAL setting on high pressure. Set the timer to 15 minutes for fresh chicken, or 20 minutes for frozen. The pressure cooker will take about 5 minutes to get to pressure before the timer starts counting down.
After the time is up, perform a quick release according to the manufacturer's instructions. Do this carefully, using an oven glove or a utensil like tongs or a wooden spoon, to avoid touching the hot steam. Remove the lid.
Use two forks or a hand mixer to shred the chicken. Stir it through the liquid to add flavor to the meat.
Serve the salsa chicken however you like, either in tortillas, lettuce wraps or taco bowls.
- This recipe has only been tested with a 6 qt Instant Pot.
- Store leftovers in a refrigerator for up to 4 days.
Calories: 144kcal | Carbohydrates: 4g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 539mg | Potassium: 543mg | Fiber: 1g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg