Instant Pot Chicken Tacos
Only 3 ingredients, chicken, salsa and garlic make these Instant Pot Chicken Tacos a dinner no-brainer! Your family will love using this Mexican shredded chicken in tacos, in burrito bowls or in a quesadilla. One pot meal done and on the table in just 20 minutes!
Servings 4 servings
Calories 141kcal
Ingredients
- 1 lb chicken breast
- 1.5 cups fresh salsa
- 2 cloves garlic minced or mashed into paste
- 1 teaspoon salt
Instructions
- Trim chicken of excess fat. Place into Instant Pot.
- Add garlic, salt and salsa to pressure cooker pot.
- Carefully seal Instant Pot and follow all safety directions. Turn pressure release valve to sealing. Cook on Poultry Setting for 7 minutes (see notes for using frozen chicken.)
- Once completed, let the pressure release naturally for 5 minutes. Then release pressure by turning the from sealing. Let the chicken sit for 5 minutes before shredding.
Notes
- Serving: Serve in tortillas and top with taco fixings like shredded cheese, extra salsa or tomatoes, lettuce, guacamole and Greek yogurt. This recipe can also be made into a taco bowl over rice for a gluten free option, or without rice or tortillas for a low carb or keto version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Chicken may also be stored in the refrigerator overnight and shredded the next day. This will help to maintain moisture.
- Make Ahead: Recipe can be made ahead and used for up to 4 days if properly stored in the refrigerator.
- Freezer: Freeze cooked, shredded meat in freezer safe containers for up to 3 months.
- For frozen meat - cook for 11 minutes using the poultry setting.
- For fresh meat - cook for 7 minutes using the poultry setting.
- Note the size of your meat will impact cook time. If you are using smaller or larger chicken breasts, adjust accordingly.
Nutrition
Serving: 1serving | Calories: 141kcal | Carbohydrates: 1.2g | Protein: 25.6g | Fat: 3g