Instant Pot Chicken Tacos

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

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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4.89 from 9 votes

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 .

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 | 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!
4.89 from 9 votes
Print Rate This Recipe
Marinate: 20 minutes
Total: 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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Recipe Notes:

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Nutrition:

Calories: 261kcal | Carbohydrates: 13g | Protein: 16g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 171mg | Potassium: 268mg | Fiber: 2g | Vitamin A: 215IU | Vitamin C: 2.1mg | Calcium: 34mg | Iron: 1.2mg
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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Easy Instant Pot Carnitas Recipe (Pressure Cooker Carnitas): Cut short cooking time and make this crispy and Juicy Mexican Pulled Pork! Perfect with tacos, burritos, or tamales.

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Instant Pot Refried Beans | Pressure Cooker Refried Beans | Instant Pot Pinto Beans | Instant Pot Beans | frijoles refritos | Mexican | Vegan | Vegetarian | Instant Pot Recipes #instantpot #pressurecooker #recipe #beans #side #dip #mexican

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 #instantpot #pressurecooker #mexican #chicken #recipes
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 #instantpot #pressurecooker #mexican #chicken #recipes

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Virginia Young
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Virginia Young

Very delicious and my family loved it! I used frozen chicken breast tenders ( what I had in freezer) and used regular chicken stock to the marinade mix. 30 minutes marinating and pressure cooked 16mins as it was frozen. I also added chopped cilantro stems (using leaves for the tacos) and red & yellow bell peppers and handful of sliced sun dried tomatoes to cook down with. After cooking, 12 minute release and took out chicken. The liquid inside I just used an immersion blender to make a sauce. After tasting I found it missing something so added lime juice,… Read more »

Pressure Cooker
Instant Pot DUO 80
Netty
User
Netty

The chicken was really tasty! I had not used soy sauce or cinnamon in a taco sauce before, but is works! I cut the recipe in half and wasn’t sure if I should keep the broth at 1/2 cup or not in my 3 quart IP. I did use 1/2 a cup, but wondered if 1/4 c would have worked.5 stars

Pressure Cooker
Instant Pot Mini (3 Quart)
Whitney
User
Whitney

We just got our first Instant Pot, and this was the first thing I made. The chicken was delicious! I hesitated at first with the cinnamon, but I made it exactly according to the directions and really enjoyed the new flavor combination. We’ll be making this again for sure!5 stars

Pressure Cooker
Instant Pot DUO 60
Anna Wall
User
Anna Wall

I love these chicken tacos. I did marinate them over night and the flavor is amazing just like the recipe said except when I put them in the pot to cook I added 1/2 cup chicken broth.5 stars

Pressure Cooker
Instant Pot DUO 80
Julia
User
Julia

Ive made it twice already. First time, I made it with chicken thighs exactly as the recipe called. It was incredible! Second time, I used really thick chicken breasts. I cooked on high pressure for 6 minutes and natural release for 9 minutes. Much harder to shred but very juicy. I used 1 cup of liquid instead of the 1/2 this time. I sauteed the liquid for maybe 3 minutes because I wanted to add the rest to the container in order for the chicken to stay moist as I used it throughout the week.
Love this recipe! So flavorful!!5 stars

Pressure Cooker
Instant Pot LUX 60
Elizabeth
User
Elizabeth

This was really good. I added onion and bell peppers to the pot and used coconut amino acids instead of soy sauce to make it soy and wheat free. My family wants it added to the rotation!5 stars

TB
User
TB

Hi! Do I need to increase the cooking time if I’m doubling the amount of chicken I’m using? let’s say 5 pounds of chicken. Thanks!!

Scotty
User
Scotty

What would be the adjustment in cooking time, for only 4 thighs?(about 1 lb)

Anthony
User
Anthony

Really enjoyed this one even where I used low sodium broth/soy and found the need to add more salt after the cook. Since there is no salt added in the spice mix I think folks will be just fine using standard broth unless on a sodium-restricted diet. I also wanted to note that the cinnamon is a wonderful addition and in no way overpowering though this could be because I used smoked paprika instead of the regular form in my version.4 stars

Adair
User
Adair

The cinnamon was so overpowering we couldn’t use the sauc and still tasted like “cinnamon chicken” when used in the tacos. We usually love your recipes so maybe it was a typo.
I might try it again and leave out the cinnamon 😉

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