Instant Pot Chicken Tacos
Juicy, flavorful chicken tacos made quickly and easily in the Instant Pot.
10 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 packet taco seasoning
- 1/2 cup chicken broth
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 lime, juiced
- 8 small corn tortillas
- Toppings: shredded lettuce, diced tomatoes, avocado, cilantro, sour cream, shredded cheese
Nutrition Facts
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Instructions
Set the Instant Pot to 'Sauté' mode. Add olive oil, then sauté the diced onion until translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
Add chicken thighs to the pot. Sprinkle taco seasoning evenly over the chicken. Pour in chicken broth and lime juice.
Close the Instant Pot lid and set to 'Manual' or 'Pressure Cook' mode for 10 minutes. Ensure the valve is set to 'Sealing.'
Once cooking is complete, allow natural pressure release for 5 minutes, then quick release any remaining pressure.
Remove chicken from the pot and shred using two forks. Return shredded chicken to the pot and mix with the juices.
Warm tortillas according to package instructions. Assemble tacos with chicken and desired toppings like lettuce, tomatoes, avocado, cilantro, sour cream, and cheese.
Chef's Tips
- For extra flavor, marinate the chicken in the taco seasoning for 30 minutes before cooking.
- If you prefer crispy chicken, broil the shredded chicken for 2-3 minutes after pressure cooking.
- Use flour tortillas if you prefer a softer taco shell.
- Double the recipe and freeze half for quick meals later.
- Add a can of drained black beans or corn to the Instant Pot for extra texture and flavor.
