Instant Pot Chicken Tacos

5 from 3 votes

Instant Pot Chicken Tacos are a delicious and healthy way to mix up your taco night! These easy, quick and delectable chicken tacos with salsa are lightly spicy, juicy, and full of flavors.

Prep Time10

Cook Time20

Total Time30

Course: dinner, lunch, Main Course, main dish

Cuisine: Mexican

Diet: Diabetic, Gluten Free, Low Fat

Servings: servings

Calories: 85kcal

Author: Lauren Kelly

Ingredients

2 chicken breasts large, boneless and skinless, cut into cubes
3 tablespoons taco seasoning
½ teaspoon salt
1 cup water
low carb tortillas or whatever tortillas you like
For topping the tacos:
salsa
1 avocado
cilantro
lime wedges
jalepeno peppers
sour cream
Cheddar cheese shredded, optional

Instructions

In a bowl mix chicken cubes with the taco spice mix.
Add the seasoned chicken, a cup of water, and salt to the instant pot and stir to mix.
Select the PRESSURE COOK button on HIGH PRESSURE for 10 minutes. (Make sure the valve is in the SEALING position).
Once done, allow the pressure to release naturally for 5 minutes, then quick release pressure by manually moving the valve from SEALING to VENTING position.
Open the lid carefully and select the CANCEL button.
Remove the chicken pieces to a bowl and shred them using a fork.
Build your tacos by adding shredded chicken, mashed avocado, salsa, and cilantro on top of each tortilla. You can also add some sour cream and a few jalapenos for extra flavor. Squeeze some lime juice on top.

Notes

To store: Place the leftover shredded chicken in an air-tight container for 3-4 days in the refrigerator or for around 3 months in the freezer.

Nutrition