Instant Pot Chicken Tacos

Have frozen chicken breasts but don't know what to make? These chicken tacos are perfect. Just throw the frozen chicken breasts in the Instant Pot, add a few simple ingredients and you'll have beautifully shredded chicken in about 20 minutes.

instant pot pressure cooker chicken tacos

These Instant Pot Chicken Tacos are sure to be a hit in anyone’s home! You can cook the chicken from frozen in your Instant Pot, and you’ll have a delicious meal in no time, with minimal ingredients. These tacos are perfect for busy weeknights and require hardly any effort!

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Topping Ideas for Instant Pot Chicken Tacos

You can play around with your toppings, depending on what your family likes. In our home, we love to top our tacos with fresh avocado, shredded cheese, a dollop of sour cream, and some hot sauce! The nice thing is everyone can pick their own toppings so there’s no arguing about dinner choices.

closeup of chicken tacos topped with avocado, cream, cheese, and hot sauce

These Instant Pot Chicken tacos stand on their own, but we like to add a few sides to go with them. My easy Homemade Guacamole is always a given on taco night. Another perfect side is Instant Pot Salsa Rice. It’s crazy easy and the kids love it! When we have extra time, we also make some fresh Pico de Gallo. So delicious!

Ingredients for Chicken Tacos

Frozen chicken breasts, salsa, chili powder, salt, and pepper is all you need for this recipe. And an Instant Pot, of course! It’s a quick and tasty recipe, perfect for those nights when you’re wondering what to feed your family because you forgot to thaw your chicken!

ingredients for cooking seasoned chicken breasts with the instant pot pressure cooker

I do have a recipe for thawed chicken breasts and it’s amazing as well. My Instant Pot Salsa Chicken uses thawed breasts and a few more spices. It’s also incredibly easy and delicious!

Whichever recipe you choose, you’ll love how the chicken smells when you remove the lid. Yum!

top view of salsa chicken in the instant pot

The chicken breasts come out so tender and juicy and are very easy to shred. You can shred the breasts the old-fashioned way with a couple of forks, or you can make things easier and use your hand mixer. It works like a charm!

salsa chicken breasts in a glass dish

Once you’ve shredded the chicken, it’s time to serve it up on a few tortillas with your favorite toppings and sides. I know you’ll love these Instant Pot Chicken Tacos as much as we do. Let me know in the comments when you try them!

shredded salsa chicken breasts in a glass dish

Instant Pot Chicken Tacos


4.84 from 6 votes
12 tacos
Cooking Method(s)
  • Pressure Cooking
Pressure LevelHigh
Program SettingManual / Pressure Cook
Prep Time
5 minutes
Cook Time
15 minutes
5 minutes
Total Time
25 minutes
Recipe by: Valerie Cooper
These no-fuss chicken tacos are perfect when you need something fast, easy, and delicious to put on the table.
instant pot pressure cooker chicken tacos

Essential Equipment

  • instant pot
  • stackable measuring cups
  • measuring spoons


for the Seasoned Chicken

additional Toppings


  • Place chicken breasts, seasoning, and salsa in the Instant Pot.
  • For frozen chicken set the Instant Pot to cook for 15 minutes at Manual/High Pressure (no additional water needed).
  • Once cooking has completed, do a 5-minute Natural Pressure Release (NPR). Make sure to release any remaining pressure before opening the pot.
  • Ensure that the chicken is fully cooked and at a safe internal temperature before serving.
  • Carefully remove the chicken from the Instant Pot and place in a bowl and shred.
  • Your chicken is ready to serve on a warm tortilla.

Nutrition Facts

Serving: 1taco | Calories: 141kcal | Carbohydrates: 3g | Protein: 24g | Fat: 3g | Cholesterol: 72mg | Sodium: 555mg | Potassium: 492mg | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 2.3mg | Calcium: 14mg | Iron: 0.6mg

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37 thoughts on “Instant Pot Chicken Tacos”

  1. Hi! Love the idea but my chicken wasn’t cooked all the way even when I increased cooking time, nor was it shredable after I finally got it cooked through. Any tricks not in the original post?

    1. Hi Jen! At 15 minutes cook time plus the 5-minute natural pressure release your chicken should have definitely been cooked through unless the frozen chicken was unbelievably thick. Is there a chance your pot did not come to pressure? This can happen sometimes and the pot will count down even though the pin doesn’t come up. That’s the only thing I can think of.

  2. This looks awesome! Can I do this with chicken that isn’t frozen? How would I adjust the time? While I usually have frozen chicken, I have fresh chicken right now!

    1. Valerie Cooper

      Hi Nicole! You can cook it on high pressure for 10 minutes with a 2-minute natural pressure release. I may actually be adjusting this recipe for less time as well, but I’ll have to test it out. it was my very first IP recipe 🙂 Thanks for stopping by! Hope you try lots of my other recipes!

      1. Thank you! It will be my first recipe to try, other than your egg recipe 🙂 Definitely looking at your other recipes!

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