If you are craving a quick, flavorful dinner that bursts with vibrant Mexican-inspired taste, this Instant Pot Chicken Tacos Recipe will become your new best friend. Tender chicken breasts cook perfectly in a rich, smoky tomato sauce infused with chili powder, cumin, and paprika, all in a fraction of the time traditional recipes take. The magic of the Instant Pot makes this taco filling juicy and shreddable with minimal effort, perfect for busy weeknights or casual gatherings. Once you try this recipe, you’ll understand why it’s such a beloved choice for an easy taco night everyone will devour.
Ingredients You’ll Need
These ingredients come together in a simple yet essential lineup, each bringing their own special touch to the final flavor and texture of the chicken tacos. From spices that build deep warmth to fresh garlic that brightens the dish, every element is thoughtfully chosen to make your tacos unforgettable.
- 1 tablespoon olive oil: Helps sauté the chicken and aromatics while adding subtle richness.
- 3 boneless skinless chicken breasts (about 1.5 pounds): The juicy protein base that becomes melt-in-your-mouth tender.
- 1/2 small onion, chopped: Adds sweetness and a mild crunch when cooked down.
- 2 cloves garlic, minced: Infuses the dish with aromatic depth and a savory punch.
- 1 14.5 oz can Kroger Fire Roasted Tomatoes: Smoky, slightly charred tomatoes that elevate the sauce’s complexity.
- 1 1/2 teaspoons chili powder: Offers warmth and a touch of heat without overpowering.
- 1 1/2 teaspoons cumin: Provides that signature earthy, nutty Mexican spice.
- 1 teaspoon paprika: Adds mild sweetness and gorgeous color.
- 1 teaspoon kosher salt: Enhances all the flavors perfectly.
- 1/2 teaspoon black pepper: Gives a subtle kick to round out the seasoning.
How to Make Instant Pot Chicken Tacos Recipe
Step 1: Sauté the Chicken and Aromatics
Begin by setting your Instant Pot to the sauté function and heating the olive oil until hot. Add the chicken breasts and sear them for 2 to 3 minutes on one side, locking in juices and building flavor with that golden crust. Flip the chicken, then toss in the chopped onion and minced garlic around the chicken. Cook for another 2 to 3 minutes, stirring the onion and garlic to soften without burning. This step is crucial because it layers your flavors early and sets a savory base for the sauce.
Step 2: Add Spices and Tomatoes for Pressure Cooking
Pour in the can of fire roasted tomatoes along with their juices, then sprinkle in the chili powder, cumin, paprika, salt, and black pepper. This combination creates a warming, smoky sauce that perfectly complements the chicken. Securely lock the Instant Pot lid in place, set it to Manual High Pressure for 8 minutes, and let the magic happen. Once done, allow a natural pressure release for 10 minutes to keep the chicken incredibly tender and juicy.
Step 3: Shred the Chicken
Carefully vent and unlock the lid, then remove the chicken breasts. Shred the meat using two forks, a stand mixer, or a hand mixer for quick results. Return the shredded chicken to the Instant Pot, stirring it back into all those flavorful juices. This soaking ensures every bite stays moist and rich, making your tacos truly irresistible.
Step 4: Assemble Your Tacos
Warm your favorite corn tortillas and pile on the shredded chicken, letting the sauce drip deliciously with each serving. From here, it’s all about personalizing with toppings and sides to match your cravings. Enjoy the comfort of homemade tacos that come together quickly but taste like they simmered all day.
How to Serve Instant Pot Chicken Tacos Recipe
Garnishes
The right garnishes bring your tacos to life, balancing the smoky, spicy chicken with fresh and creamy accents. Classic toppings include shredded lettuce, diced tomatoes, fresh cilantro, sliced avocado or guacamole, tangy sour cream, and a squeeze of lime juice to brighten every bite. A sprinkle of crumbled queso fresco adds an authentic touch, while pickled jalapeños can provide a lively heat if you love spice.
Side Dishes
Pair these chicken tacos with sides that complement and complete your meal. Cilantro-lime rice or Mexican street corn salad offer refreshing contrasts of texture and flavor. A simple black bean salad or some crunchy tortilla chips with salsa can round out the spread without stealing the spotlight from your star chicken filling. These easy sides help turn the tacos into a satisfying feast.
Creative Ways to Present
For a fun twist, serve the shredded chicken taco filling as a taco bowl layered over rice and beans for a deconstructed taco experience. Or try mini tostada rounds topped with the chicken and your favorite toppings for bite-sized party snacks. You can even stuff the filling into soft pita pockets with a drizzle of chipotle mayo if you want to experiment beyond traditional tortillas. The versatility of this Instant Pot Chicken Tacos Recipe encourages playing with presentation to delight your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover shredded chicken and sauce into airtight containers and store in the refrigerator for up to 4 days. Keeping the sauce with the chicken helps maintain moisture and flavor, making it easy to reheat for quick meals during the week.
Freezing
This dish freezes beautifully. Place cooled chicken and sauce in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating to preserve texture and taste.
Reheating
To reheat, warm the chicken gently in a skillet over medium heat or microwave it in short intervals, stirring occasionally so it heats through evenly without drying out. Adding a splash of water or broth helps keep the filling succulent and fresh-tasting.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this Instant Pot Chicken Tacos Recipe and tend to be even juicier and more flavorful. Just adjust the cooking time slightly if they are larger or bone-in.
Do I need to brown the chicken before pressure cooking?
Browning the chicken and sautéing the aromatics adds extra depth of flavor and a lovely texture to the dish. While you can skip this step in a pinch, taking the extra few minutes really elevates the final result.
What if I don’t have fire roasted tomatoes?
If you can’t find fire roasted tomatoes, regular canned diced tomatoes work fine. The smokiness is a lovely touch but not essential, so your tacos will still turn out delicious.
Can this recipe be made spicy?
Yes! Feel free to add cayenne pepper, chipotle powder, or use jalapeños in the sauce or as a topping to increase the heat level according to your taste buds.
How many tacos does this recipe make?
This Instant Pot Chicken Tacos Recipe yields about 4 to 4.5 servings, typically enough for 12 to 16 tacos depending on how generously you fill each tortilla.
Final Thoughts
This Instant Pot Chicken Tacos Recipe is exactly the kind of meal that sparks joy and satisfies cravings with minimal effort and maximum flavor. Whether you’re feeding a hungry family or whipping up a casual dinner for friends, it’s a reliable, tasty solution that never disappoints. Give it a try, and soon it will be one of your go-to recipes for taco night or anytime you want a comforting, vibrant meal on the table fast.
Print
Instant Pot Chicken Tacos Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Instant Pot
- Cuisine: Mexican
Description
This Instant Pot Chicken Tacos recipe offers a quick and flavorful way to prepare tender, juicy chicken tacos with a smoky, spicy tomato base. Perfect for a weeknight dinner, this dish uses simple ingredients and the convenience of the Instant Pot to bring authentic Mexican-inspired flavors right to your table in under 40 minutes.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 3 boneless skinless chicken breasts, about 1.5 pounds
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can Kroger Fire Roasted Tomatoes
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Optional Toppings
- Corn tortillas
- Chopped cilantro
- Diced avocado
- Shredded cheese
- Sour cream
- Lime wedges
- Chopped onions
- Fresh salsa
Instructions
- Sauté the Chicken and Aromatics: Set your Instant Pot to sauté mode and heat the olive oil. Once hot, add the chicken breasts and cook for 2 to 3 minutes on one side. Flip the chicken, then add the chopped onion and minced garlic around the chicken. Stir the onion and garlic occasionally to prevent burning and cook everything for another 2 to 3 minutes.
- Add Seasonings and Pressure Cook: Pour in the fire roasted tomatoes with their juice, then sprinkle the chili powder, cumin, paprika, kosher salt, and black pepper over the chicken. Secure the Instant Pot lid and set it to Manual High Pressure for 8 minutes. After cooking, allow the pressure to naturally release for 10 minutes before manually releasing any remaining pressure.
- Shred the Chicken: Carefully open the Instant Pot lid. Remove the chicken breasts and shred them using two forks, or for ease, use a stand or hand mixer to shred the chicken quickly. Return the shredded chicken back to the Instant Pot, mixing it well with the cooking juices to keep it moist and flavorful.
- Serve: Warm your corn tortillas and fill them generously with the shredded chicken. Add your favorite optional toppings such as cilantro, avocado, cheese, sour cream, lime, onions, or salsa. Enjoy your delicious Instant Pot chicken tacos fresh and warm.
Notes
- You can use a hand mixer or stand mixer to shred the chicken quickly and evenly.
- If you prefer spicier tacos, add some chopped jalapeños or a pinch of cayenne pepper.
- Leftover chicken can be refrigerated for up to 3 days or frozen for longer storage.
- For gluten-free tacos, ensure the corn tortillas are labeled gluten-free.
- Adjust seasoning to taste before serving, especially salt and chili powder.
