Chicken Tacos in an Instant Pot® pressure cooker – – Instantly Delicious

I love tacos. It is one of my favorite meals and these ​chicken tacos using the Instant Pot® are a family favorite.  Simply dressed with a little white onion, lime juice, and cilantro, they make the perfect healthy dinner. I frequently forget to thaw the chicken I have in the freezer, and even then, they cook up in no time.
This taco filling would be great as part of a burrito or taco bowl, or even a taco salad.  Sometimes I just serve it over rice with salsa.  The recipe freezes really well, so double the recipe and have ​chicken taco ​filling ready for a quick weeknight meal.  This recipe is gluten-free.  ​Just serve with corn tortillas or rice, instead of the flour tortillas pictured.
Chicken Tacos in an Instant Pot®
​Serves 6-8

​1 lb. boneless skinless chicken breasts
1 tablespoon chili powder
2 teaspoons ground cumin
​1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
​1 teaspoon paprika
​1 1/2 teaspoons salt
​1/2 teaspoon pepper
​1/4 teaspoon cayenne
1/2 cup water


​1. Combine all ingredients in the Instant Pot®.  Add water. Lock lid making sure the valve is in the sealing position. Set the pressure cooker to manual – high pressure for 11 minutes.   When finished, turn the valve to venting to release the pressure 

2 Shred with two forks or the dough blade on your food processor.  Add cooking liquid, as desired. Serve with tortillas and favorite taco toppings.




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