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A close-up shot of a hand holding a freshly made Instant Pot chicken taco, filled with shredded chicken and fresh toppings.

Instant Pot Chicken Tacos (Quick, Easy, & Juicy!)

The BEST Instant Pot Chicken Tacos recipe! This quick and easy meal delivers perfectly juicy, flavorful shredded chicken in under 30 minutes, making it the perfect solution for a busy weeknight dinner the whole family will love.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 tacos
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts about 3-4 breasts; thighs also work
  • 1/2 cup chicken broth low-sodium
  • 1 cup salsa your favorite brand
  • 1 packet taco seasoning or 2-3 tablespoons homemade
  • 2 tbsp fresh lime juice
For Serving
  • 8-12 small flour or corn tortillas
  • Your favorite taco toppings lettuce, cheese, sour cream, cilantro, etc.

Equipment

  • 1 Instant Pot 6-quart or larger

Method
 

  1. Place the chicken breasts in the bottom of the Instant Pot. Pour the chicken broth and salsa over them. Sprinkle the taco seasoning evenly on top. Do not stir.
  2. Secure the lid and set the steam release valve to 'Sealing.' Cook on High Pressure for 12 minutes.
  3. When the timer ends, let the pressure release naturally for 10 minutes before moving the valve to 'Venting' to release any remaining steam.
  4. Carefully open the lid. Transfer the chicken to a large bowl. Shred the chicken using two forks or a hand mixer for the fastest results.
  5. Pour 1/2 cup of the cooking liquid from the Instant Pot over the shredded chicken. Add the fresh lime juice and toss to combine. Serve warm in tortillas with your favorite toppings.

Notes

Frozen Chicken: To cook from frozen, increase the pressure cooking time to 15-18 minutes, followed by a 10-minute natural release.
Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.