Make Finger-Lickin’ Delicious Instant Pot Chicken Tacos! Spicy-savory chicken with refreshing salsa wrapped with a slight-crisp warm corn tortilla. Super easy chicken tacos that are satisfyingly delicious. Couldn’t stop eating bite after bite!

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5 from 1 vote

Mexican food is my happy food! 🙂

I have a huge passion for all food in a wrap – from Chinese Lettuce Wraps, Peking Duck Pancakes, Indian Dosas, Falafel Pita, Shawarma Pita Wrap, to Vietnamese Spring Rolls…and of course Mexican Tacos!! 😀

oh man~ My mouth is watering as the memories of these food start floating in my mind as I write…hehe~ 

Los Tacos No.1 at Chelsea Market in New York

Los Tacos No.1 at Chelsea Market in New York

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I love how Tacos can be so simple yet versatile, so easy to make yet so delicious!

The contrast between multiple textures and mouthfeel, the depths of spicy, savory, tart, sweet, umami flavors. All wrapped in a bite!

Can’t wait to go back to Mexico some day for another awesome delicious adventure!! 🙂

Before that though, I better cure my taco cravings with these Instant Pot Chicken Tacos.

Tender & juicy, well-seasoned & flavorful chicken, sprinkled with refreshing pico de gallo bursting with juice & flavors, wrapped with fluffy, slightly crisped, warm corn tortillas. ohhh yesss!!

Flavorful . Refreshing . Satisfyingly Delicious .

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Instant Pot Chicken Tacos | Pressure Cooker Chicken Tacos | Easy Chicken Tacos Recipe | Instant Pot Chicken | Pressure Cooker Chicken | Instant Pot Tacos | Pressure Cooker Tacos | Instant Pot Mexican

Instant Pot Chicken Tacos

Make Finger-Lickin' Delicious Instant Pot Chicken Tacos! Spicy-savory chicken with refreshing salsa wrapped with a slight-crisp warm corn tortilla. Super easy chicken tacos that are satisfyingly delicious. Couldn't stop eating bite after bite!
5 from 1 vote
Print Rate This Recipe
Marinate: 20 minutes
Total Time: 40 minutes
Servings: 8 - 12
Calories: 261kcal
Author: Amy + Jacky

Ingredients

To Serve

Instructions

  • Marinate Chicken: Add 1 tsp (2.5g) ground cumin seed, ½ tsp (1.5g) cinnamon powder, 1 tsp (2.8g) garlic powder, 1 tsp (2.4g) onion powder, 1 tsp (2.5g) paprika, 1 - 2 tsp (2.5 - 5g) chili powder, 4 minced garlic cloves, and 1 tbsp (15ml) regular soy sauce in Instant Pot. Add in ½ cup (125ml) unsalted chicken stock. Give the sauce mixture a quick mix. Add in 2lb - 3lb bone-in chicken thighs. Let the chicken thighs marinate for 10 - 20 minutes. 
    *Pro Tip: If you are marinating longer, place the whole inner pot in the fridge.
  • Pressure Cook Chicken: Pressure Cook at High Pressure for 12 minute and Natural Release for 12 minutes. After 12 minutes, release the remaining pressure by turning the Venting Knob to the Venting position. Remove the lid carefully.
  • Shred & Season Chicken: Place cooked chicken in a large mixing bowl. Shred the meat with 2 forks. 
    *Pro Tip: If you think the chili sauce is too oily, use a Fat Separator to remove the oil. 
    Bring the chili sauce mixture back to a simmer by pressing the "Cancel" button, then "Saute" button. Let the sauce simmer and thicken a bit while you shred the chicken. Taste the sauce and adjust the seasoning with more salt (for reference, we used 3 large pinches of salt). Place the shredded chicken back in the sauce.
  • Serve Instant Pot Chicken Tacos: Heat up the corn tortillas (optional). Add shredded chicken on top of the warmed corn tortillas with a spoonful of Salsa (Pico De Gallo). Add cheese and other toppings if desired. Serve these finger-lickin' easy chicken tacos immediately. Enjoy!~ 🙂

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Notes

*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! 🙂

Nutrition

Calories: 261kcal | Carbohydrates: 13g | Protein: 16g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 171mg | Potassium: 268mg | Fiber: 2g | Vitamin A: 4.3% | Vitamin C: 2.5% | Calcium: 3.4% | Iron: 6.7%
Course: Appetizer, Dinner, Lunch, Main, Party Food, Snack
Cuisine: American, Mexican
Keyword: chicken taco recipe, easy chicken tacos, instant pot chicken, instant pot chicken tacos, instant pot tacos, pressure cooker chicken, pressure cooker chicken tacos, pressure cooker tacos
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step How to Cook Instant Pot Chicken Tacos

Instant Pot Chicken Tacos | Pressure Cooker Chicken Tacos | Easy Chicken Tacos Recipe Ingredients

*Pro Tip: We like to use skin-on chicken thighs though we’ll remove the chicken skin in the end. This is because the chicken skin helps keep the chicken meat moister. However, skinless chicken thighs will work with this Instant Pot Chicken Tacos Recipe as well. 🙂

1

Marinate Chicken


Add 1 tsp (2.5g) ground cumin seed, ½ tsp (1.5g) cinnamon powder, 1 tsp (2.8g) garlic powder, 1 tsp (2.4g) onion powder, 1 tsp (2.5g) paprika, 1 – 2 tsp (2.5 – 5g) chili powder, 4 minced garlic cloves, and 1 tbsp (15ml) regular soy sauce in Instant Pot Pressure Cooker.

Instant Pot Chicken Tacos | Pressure Cooker Chicken Tacos Recipe: add spices, aromatics in Instant Pot Pressure Cooker

Add in ½ cup (125ml) unsalted chicken stock. Give the sauce mixture a quick mix.

Instant Pot Chicken Tacos | Pressure Cooker Chicken Tacos: make taco chili sauce mixture in Instant Pot Pressure Cooker

Add in 2lb – 3lb (we used 2.75 lb) bone-in chicken thighs. Let the chicken thighs marinate for 10 – 20 minutes.

*Pro Tip: If you are planning to marinate longer, you should put the whole inner pot in the fridge.

Instant Pot Chicken Tacos | Pressure Cooker Chicken Tacos: marinate chicken thighs in Instant Pot Pressure Cooker

2

Pressure Cook Chicken


Close lid and turn Venting Knob to Sealing position.

  • Pressure Cooking Method: Pressure Cook at High Pressure for 12 minute and Natural Release for 12 minutes.

Instant Pot Pressure Cooker High Pressure 12 minutes

After 12 minutes, release the remaining pressure by turning the Venting Knob to the Venting position.

Remove the lid carefully.

Instant Pot Chicken Tacos | Pressure Cooker Chicken Tacos: pressure cooked chicken in taco chili sauce

3

Shred & Season Chicken


Place cooked chicken thighs in a large mixing bowl. Shred the meat with 2 forks.

Instant Pot Chicken Tacos | Pressure Cooker Chicken Tacos: shred pressure cooked chicken with forks

*Pro Tip: If you think the chili sauce is too oily, now is a good time to use a Fat Separator to remove the oil.

Bring the chili sauce mixture back to a simmer by pressing the “Cancel” button, then “Saute” button.

Let the sauce simmer and thicken a bit while you shred the chicken.

Instant Pot Chicken Tacos | Pressure Cooker Chicken Tacos: simmer and thicken chili sauce in Instant Pot Pressure Cooker

Taste the sauce and adjust the seasoning with more salt. For reference, we used 3 large pinches of salt.

Place the shredded chicken back in the chili sauce mixture.

Instant Pot Chicken Tacos | Pressure Cooker Chicken Tacos: add shredded chicken in taco sauce in Instant Pot Pressure Cooker

4

Serve Instant Pot Chicken Tacos


An optional step is to heat up the corn tortillas.

Instant Pot Chicken Tacos | Pressure Cooker Chicken Tacos | Easy Chicken Tacos Recipe | Instant Pot Chicken | Pressure Cooker Chicken | Instant Pot Tacos | Pressure Cooker Tacos | Instant Pot Mexican

Add shredded chicken on top of the warmed corn tortillas with a spoonful of Salsa (Pico De Gallo) <- my favorite!! 😀

Instant Pot Chicken Tacos | Pressure Cooker Chicken Tacos: add shredded chicken on corn tortillas

Add cheese and other toppings if desired.

Instant Pot Chicken Tacos | Pressure Cooker Chicken Tacos: add shredded chicken, salsa pico de gallo, toppings on tortillas

Serve these finger-lickin’ easy chicken tacos immediately. Enjoy your Instant Pot Chicken Tacos!~ 🙂

 


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