It's my birthday week and it is also Cinco de Mayo. Since I love Mexican food, margaritas, and celebrations, I decided to make chicken tacos using the Instant Pot® to celebrate. These were so fun and very delicious. Dressed with a little white onion, lime juice, and cilantro, these were the perfect tacos to celebrate Cinco de Mayo and my Birthday.
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®
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. Set the pressure cooker to manual - high pressure for 11 minutes. Make sure the valve is in the sealing position. When finished, turn the valve to venting to release the pressure Shred with two forks before serving.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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