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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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~
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
Ingredients
- 2 - 3 pounds (1262g) bone-in skin-on chicken thighs
- 4 (17g) garlic cloves , minced
- 1 - 2 teaspoon (2.5 - 5g) chili powder
- ½ teaspoon (1.5g ) cinnamon powder
- 1 teaspoon (2.5g) cumin seed , ground
- 1 teaspoon (2.5g) paprika
- 1 teaspoon (2.8g) garlic powder
- 1 teaspoon (2.4g) onion powder
- 1 tablespoon (15ml) regular soy sauce
- ½ cup (125ml) unsalted chicken stock
To Serve
- 8 – 12 corn tortillas
- Salsa (pico de gallo)
- 1 lime
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!~ 🙂
♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂
Recipe Notes:
Nutrition Information:
Step-by-Step How to Cook Instant Pot Chicken Tacos
*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. 🙂
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.
Add in ½ cup (125ml) unsalted chicken stock. Give the sauce mixture a quick mix.
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.
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.
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 thighs in a large mixing bowl. Shred the meat with 2 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.
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.
Serve Instant Pot Chicken Tacos
An optional step is to heat up the corn tortillas.
Add shredded chicken on top of the warmed corn tortillas with a spoonful of Salsa (Pico De Gallo) <- my favorite!! 😀
Add cheese and other toppings if desired.
Serve these finger-lickin’ easy chicken tacos immediately. Enjoy your Instant Pot Chicken Tacos!~ 🙂
Tools for Instant Pot Chicken Tacos
