Instant Pot Chicken Tacos

Instant Pot Chicken Tacos

from kristineskitchenblog.com
26 min

Ingredients

  • 2 pounds boneless, skinless chicken breasts (or boneless, skinless chicken thighs)
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 cup salsa
  • tortillas, shredded cheese, shredded lettuce or cabbage, avocado, tomatoes, limes, etc.

Directions

  1. 1

    Put the chicken in the bottom of the Instant Pot. Sprinkle on the chili powder, cumin and garlic powder. Pour the salsa over the top of the chicken.

  2. 2

    Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the pressure cook time to 16 minutes at high pressure. (The cook time is the same for fresh and frozen chicken. See the note at the end of the recipe for more cook time information.)

  3. 3

    The Instant Pot will take about 12 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pot to naturally release for 10 minutes by leaving the Instant Pot alone (no need to press anything). Then carefully turn the steam release valve to the venting position to release any remaining pressure. When the pin drops down, open the Instant Pot lid.

  4. 4

    Let the chicken cool slightly and then shred it using two forks, a stand mixer, or your fingers. Stir some of the salsa and juices from the bottom of the Instant Pot into the shredded chicken (add more or less cooking liquid depending on how moist you want your shredded chicken to be). Serve chicken in tortillas with toppings as desired.