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–+ servings

Chicken Tacos Instant Pot

Delicious and tender chicken tacos made effortlessly in the Instant Pot, perfect for a quick weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken Filling
  • 1 lb boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lime juice
  • 8 small taco shells
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup shredded cheese
  • 1/2 cup sour cream

Method
 

Prepare the Chicken
  1. In the Instant Pot, add the olive oil and set to 'Saut?'. Once hot, add the chicken breasts and sear for 2-3 minutes on each side.
  2. Add the chicken broth, chili powder, cumin, garlic powder, onion powder, salt, and black pepper to the pot. Stir to combine.
Cook the Chicken
  1. Close the lid of the Instant Pot and set to 'Manual' for 10 minutes on high pressure.
  2. Once the cooking time is complete, allow for a natural release for 5 minutes, then quick release any remaining pressure.
Shred and Serve
  1. Remove the chicken from the pot and shred it using two forks. Stir in lime juice.
  2. Serve the shredded chicken in taco shells and top with lettuce, tomatoes, cheese, and sour cream.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Feel free to customize toppings according to your preference. Avocado, jalape?os, and salsa make great additions.

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