Instant Pot Pressure Cooker Chicken Tacos
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5 from 2 votes

Instant Pot Chicken Tacos

These no-fuss chicken tacos are perfect when you need something fast and easy to put on the table.
Prep Time5 mins
Cook Time15 mins
NPR5 mins
Total Time25 mins
Course: Main Course
Cuisine: Tex-Mex
Keyword: Mexican Dinner, Shredded Chicken, Taco Dinner, Taco Meat, Tacos, Tex-Mex, Tortillas
Category: Poultry
Cooking Method: Instant Pot
Difficulty: Super Easy
Development Status: Finished
Servings: 12 tacos
Calories: 141kcal
Author: Valerie Cooper


for the Seasoned Chicken

  • 6 chicken breasts frozen
  • 1 tbsp chili powder
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 1 cup salsa
  • ½ cup pico de gallo

additional Toppings

  • corn tortillas
  • guacamole
  • Mexican style cheese shredded
  • avocado diced
  • sour cream


  • 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.


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