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
Scale
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.
