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instant pot chicken tacos | instant pot shredded chicken tacos | instant pot taco chicken | pressure cooker chicken tacos
4.94 from 33 votes

Instant Pot Chicken Tacos

Recipe by Amy + Jacky | PressureCookRecipes.com
Easy to make Instant Pot Chicken Tacos (Instant Pot shredded chicken tacos). Deep flavored tender juicy chicken in a warm crisped tortilla, topped with refreshing salsa. Brightened with a zesty burst of lime. Deliciously satisfying snack or tasty meal.
Servings 8 - 12
Total Time 40 minutes

Ingredients

To Serve

Equipment

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 2lbs - 3lbs bone-in chicken thighs (skin side up). Marinate chicken for 10 - 20 minutes. 
    Amy + Jacky's Tip: If you're marinating the chicken for a longer time, put the whole inner pot in the fridge.
  • Pressure Cook Chicken: Close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 12 minutes, then 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. You can remove the skin when shredding chicken.
    Amy + Jacky's Pro Tip: If you think the tacos sauce is too oily, use a Fat Separator to remove the oil. 
    Bring the tacos 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 seasoning with more salt. For reference, we used 3 large pinches of salt. Place shredded chicken back in the sauce.
  • Serve: Heat up the corn tortillas (optional). Add shredded chicken on top of the warmed tortillas with salsa. Add your favorite toppings like cheese, guacamole, fresh lime juice. Serve these finger-licking chicken tacos immediately. Enjoy!~

Notes

1. Chicken: We developed the recipe with skin-on chicken thighs because the chicken skin helps keep the meat moister during the cooking process.
  • Boneless Chicken Thighs: reduce 3 minutes pressure cooking time
  • Boneless Skinless Chicken Thighs: reduce 2 minutes pressure cooking time
  • Chicken Breasts: Chicken breasts won't be as juicy. Pressure cook at High Pressure for 5 minutes, then Natural Release for 8 minutes.
2. Cinnamon: One of our secret ingredients! A touch of cinnamon adds a unique taste that enriches the chicken's flavors. Different brands or types of cinnamon vary in intensity, flavors, aroma, and heat. So if your cinnamon is very strong or has a richer taste, you may use less cinnamon powder. You can omit it if you wish, the chicken tacos will still be tasty.
3. Regular Soy Sauce: It’s not a traditional Mexican ingredient, but it’ll add another layer of umami flavor to the chicken tacos.
4. Unsalted Chicken Stock: We develop recipes with unsalted ingredients so we can better control the flavors. If you’re substituting with salted chicken stock, the sodium level can vary a lot between different brands. Adjust accordingly.
5. Half Recipe (using 4 thighs (1 pound)): For this recipe, use the same pressure cook time.
6. Double Recipe: Decrease the pressure cooking time by a minute, because Instant Pot will take longer to "get-up-to-pressure".
7. Total Cooking Time: Total cooking time didn't include inactive marinating time.
Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Author: Amy + Jacky
Calories: 261kcal

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