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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4.67 from 3 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!
4.67 from 3 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:

*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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Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. 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.

  2. 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 😉

    1. Hi Adair,

      Thank you for your kind words & honest feedback on the recipe 🙂

      It wasn’t too overpowering when we created the recipe. Were the ground cinnamon freshly grounded?

      I will go check out mine.

      Please take care & have fun cooking
      Jacky

    1. Hi Sarah,

      thank you for your question 🙂

      Chicken breasts will come out drier. I recommend using 5 minutes and 8 minutes natural release.

      Please take care
      Jacky

  3. I have boneless, skinless thighs marinating in the fridge. I think I remember you saying 10 minutes cook time in a previous post.
    I am wondering about the cinnamon, I checked multiple times and only used 1/2 tsp but my entire kitchen now smells of cinnamon. You have never steered me wrong so I hope it will not overpower the recipe. Thanks.

    1. Hi Nancy,

      Thank you for your question 🙂

      It will be drier, but the cooking time will be 5 minutes and 8 minutes release.

      Have fun cooking & please take care
      Jacky

    1. Hi Linda,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      Hehe, it is probably another person and not us! We don’t sell mushroom powder.

      Please take care & have fun cooking
      Jacky

    1. Hi Rita,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      Boneless chicken thighs will take 3 minutes less.

      Please take care & have fun cooking
      Jacky

  4. Excellent so juicy tasty and tender and best of all so fast to prepere thanks to you both waiting for your the next favourite.. Sophia

    1. Hi Sophia,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      Have fun cooking & please take care
      Jacky

    1. Hi Lisa,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      The skin are removed when shredding the chicken.

      Please take care & have fun cooking
      Jacky

  5. I would love to bite into these but, it will be a long time yet before I get to eat your fabulous recipes again. I spent New Years and several more days in the hospital recovering from emergency colon surgery to remove cancer. So now, I am stuck with gathering good recipes, dreaming of good food and eating bland, soluable meals.
    Your recipe sounds so good. I have saved it for later. Thank you for great recipes.

  6. If you’re trying to watch calorie and/or fat %, can you use skinless chicken breast? Do you think they would be too dry or do you have a suggestion?

    1. Hi Carla,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      Chicken breast will be drier for sure, but it will work fine. I recommend 5 minutes + 8 minutes natural release.

      Please take care & have fun cooking
      Jacky

    1. Hi Dan,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      The cooking time will be 2 minutes less.

      Please take care & have fun cooking
      Jacky

  7. Good day…I love you’re recipes and I love tacos. I have not made this yet but wondering if you made this with the skin off…still bone in but skin off. If so what is the differeence. Thank you

  8. Hi Amy+Jacky,
    Love your recipes. Love that Jimmy Fallon is also a fan of your receipes!! =) Want to try this one. Can we use boneless and skinless thigh? If so what would be the cook time? Thank You! Happy Chinese New Year!

    1. Hi SK,

      Late Reply (We were on a trip to Asia)! Thank you for your kind words & question 🙂

      The cooking time will be 2 minutes less.

      Please take care & have fun cooking
      Jacky

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