April 6, 2021
Fast and Easy Instant Pot Chicken Tacos
You are probably sick of hearing me say that I love tacos. But that’s too bad, because this is my blog and I can do what I want. So, as I was saying, tacos are the stuff of my dreams and it does not get better than these super quick and simple instant pot chicken tacos. Seriously, this recipe alone makes my instant pot worth the purchase.
Now, you can make these tacos as simple or complicated as you want. You are in charge of your taco future and no one should tell you how hard to work for it. That being said, the base of flavor for this chicken comes from the taco seasoning (ok, you got me – and the salsa). Sure, you could go buy a mix from the store. Or instead, you could whip up your own batch of easy taco seasoning, without leaving the comfort of home. Doesn’t it sound better to never have to remove your pajama pants, which I assume everyone wears at all times while home? And if you really want to impress yourself – or I guess you can try to impress other people, but again, and I can’t stress this enough, pajamas – serve these chicken tacos on homemade corn tortillas.
The main spice level decider in this dish is your choice of salsa. As you may have noticed, I happen to like spicy food and so I generally reach for the hot stuff. Make sure to listen to your gut, literally or figuratively, when choosing a salsa for this dish. I recommend avoiding a flavor profile on the sweeter side, as it may not pair well with the taco seasoning, but you are your own person and I am not telling you what to do.
Topping Suggestions for Chicken Tacos
- Homemade Slaw
- Chopped onions
- Sliced green onion
- Drizzle of ranch
Get that pressure cooker running, chop your favorite toppings, then go forth and eat tacos. They’re worth the effort and so are you.
Instant Pot Chicken Tacos
- Place chicken in the bowl of your instant pot.
- Distribute taco seasoning evenly over the top of the chicken. You have permission to use more than 1 tbsp if you prefer.
- Add green chilis, salsa, and chicken stock to the instant pot.
- Seal instant pot and set it to high for 10 minutes, if you had time to defrost your chicken, or 15 minutes if you did not. If you add more chicken, make sure to increase the cooking time.
- Check that the chicken has reached 165 °F, then pull it out of the instant pot and allow it to cool for 5-10 minutes.
- Shred the chicken using two forks…or your hands, I'm not judging you.
- Serve chicken on your choice of corn tortillas with your favorite toppings.