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®
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.
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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