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Instant Pot Chicken Tacos
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Taco night just got even better (and quicker!) with the juiciest, most flavorful shredded salsa chicken!
reasons to make instant pot chicken tacos
- Quick weeknight dinner. These tacos can be made so effortlessly right in your Instant Pot® that basically cooks itself. With oh-so-tender juicy, shredded chicken in a pool of the most flavorful saucy goodness (aka restaurant-style salsa seasoned with a few pantry-essential spices), made in just a fraction of the time yet tastes as if its been cooking all day.
- Family friendly. Everyone in the family can build their own tacos! Serve in warmed tortillas, soft or crunchy, along with various toppings for the best taco dinner ever. Taco Tuesdays just got so much better.
- Great for big crowds. Having a big family get together, baby shower or Super Bowl party? Set the Instant Pot® to the warm setting and set up a taco bar for the best kind of crowd-pleasing meal!
- Versatile recipe. Not feeling tacos tonight? There are so many different options here. Think burrito bowls, enchiladas, nachos, quesadillas, taquitos and even sandwiches!
- Freezer-friendly. The cooked, shredded chicken freezes beautifully, perfect for an even quicker dinner any day of the week – this includes busy weeknights and lazy weekends.
tips and tricks for success
- Use chicken breasts or thighs. Not a fan of chicken thighs? Chicken breasts will also work beautifully here, adjusting the cook time as needed.
- Beer will add more flavor. The addition of beer will yield a rich, savory flavor to the chicken while also tenderizing the meat, creating even more juicy, flavorful, tender shredded chicken for your tacos.
- Use flour or corn tortillas. Tacos are traditionally made with corn tortillas but small flour or corn tortillas can be used depending on personal preference.
- Serve with your favorite toppings. Serve with pico de gallo, salsa verde, guacamole, avocado, diced red onion, jalapeños, shredded lettuce, Mexican blend cheese, sour cream, cilantro or freshly squeezed lime juice.
- Freeze as needed. The shredded chicken can be frozen up to 3 months, making meal prep a breeze.
what to serve with instant pot chicken tacos
Tools For This Recipe
6-qt Instant Pot®
Instant Pot Chicken Tacos: Frequently Asked Questions
Do I have to use beer?
Chicken broth can be used for beer as a non-alcoholic substitute.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Are chicken tacos freezer friendly?
Yes! The cooked shredded chicken freezes very well! Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally and adding a splash of water or chicken broth to prevent from drying out, until heated through.
What if I don’t have an Instant Pot®?
You can try this recipe instead.
Instant Pot Chicken Tacos
Taco night just got even better (and quicker!) with the juiciest, most flavorful shredded salsa chicken!
Ingredients
- 2 pounds boneless, skinless chicken thighs or chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon canola oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup restaurant-style salsa
- ½ cup Mexican beer, such as Modelo*
For serving
- Tortillas, flour or corn
- Pico de gallo
- Sliced avocado
- Sliced jalapeños
Equipment
Instructions
- Set a 6-qt Instant Pot® to the high saute setting.
- Season chicken with 1 1/4 teaspoon salt and 3/4 teaspoon pepper. Heat canola oil; working in batches, add chicken and cook until golden brown, about 3-4 minutes per side; set aside.
- Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, chipotle chili powder, cumin and oregano until fragrant, about 1 minute.
- Stir in salsa and beer, scraping any browned bits from the bottom of the pot.
- Return chicken to the pot and gently toss to combine.
- Select manual setting; adjust pressure to high, and set time for 8 minutes for chicken thighs or 13 minutes for chicken breasts. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
- Serve immediately in tortillas with desired toppings.
Video
Notes
*Chicken stock can be used for Mexican beer as a non-alcoholic substitute.
Did you make this recipe?
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