Instant Pot Chicken Tacos
Instant Pot Chicken Tacos are a total flavor bomb loaded with tender shredded chicken and your choice of toppings. Taco Tuesdays have never been easier or tastier!
Equipment
- 6 quart pressure cooker
Ingredients
Instant Pot Chicken Taco Meat
- 2 lbs. boneless, skinless chicken breast (cut into large pieces)
- 1 (15 oz.) can fire roasted tomatoes
- 2 chipotle peppers in adobo sauce
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon chipotle powder
- juice of 1 lime
For serving
- taco shell or tortillas
- avocados sliced
- radishes sliced thinly
- fresh jalapeños sliced thinly
- cup queso fresco cheese
- fresh cilantro chopped
- fresh lime juice
Instructions
- Place the ingredients inside the Instant Pot. Lock the lid into place and press the MANUAL button. Adjust the timer to 15 minutes at HIGH pressure.
- When the cooking time is up, release the pressure. Transfer the chicken to a bowl and use two forks to shred the chicken. Moisten the meat with remaining liquid at the bottom of the Instant Pot.
- Serve the chicken warm in taco shells or tortillas with desired toppings.
Notes
Store leftover chicken in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating. Reheat chicken on the stovetop or in the microwave.