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Home » Instant Pot Recipes » Easy Instant Pot Chicken Tacos

Easy Instant Pot Chicken Tacos

Published: Jun 5, 2020 · Modified: Apr 25, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Instant Pot Chicken Tacos are easy to make with only 3 ingredients in a pressure cooker. It is one of my favorite Instant Pot recipes. Chicken tacos is a family favorite Mexican recipe.

3 ingredient chicken tacos served with all the fixings.

The Instant Pot Chicken Tacos are delicious but the best part is you only need three ingredients to make this chicken taco filling in the Instant Pot!

Who knew Instant Pot recipes were going to become one of my favorite ways to cook dinner?

3 ingredient Instant Pot Chicken Tacos served in warm flour tortillas with homemade fresh mango salsa
Instant Pot Chicken Tacos
Featured image of chicken taco filling inside the pot of a pressure cooker
3 Ingredient taco filling recipe

When it comes to easy recipes like 3 ingredient Instant Pot Chicken Tacos with taco seasoning how could I not fall in love?

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Instant Pot Chicken Taco filling in the Instant Pot
Chicken Taco Filling

How to make Chicken Taco filling in the Instant Pot?

I love how easy this recipe is and that the cooking options are available for everyone.

Even if you don't own an Instant Pot or a pressure cooker you can still enjoy this easy taco filling recipe for dinner tonight!

This chicken Instant Pot recipe is so easy and versatile that you could cook it as a crock pot chicken taco filling recipe, you can put all the chicken taco filling ingredients into a vacuum sealing bag and freeze it for a Taco Tuesday Freezer Meal.

Or you can make it today the way I did in my pressure cooker.

Step by step photos of easy Instant Pot Chicken Tacos recipe

The homemade version tastes awesome and you can even make your own homemade fireball and rumchata cocktails like Cinnamon Toast Crunch or Cinnamon Bun once you have the homemade Horchata recipe at your fingertips.

closeup photo of 3 Instant Pot Creamy Chicken Tacos on a plate with taco toppings.
Creamy Chicken Tacos

Creamy Chicken Tacos

If you like your chicken tacos creamy check out my Instant Pot Creamy Chicken Tacos made with cream cheese.

How Long To Cook Boneless Chicken Breasts in the Instant Pot

The recommended time to cook whole or half pieces of boneless chicken breast in the Instant Pot is 6-8 minutes.

You will need to decide for yourself based on the size of the boneless chicken breasts you are cooking in the Instant Pot.

If you are using very small and thin chicken breast like I did I cooked them for 5 minutes on the manual setting.

The boneless chicken breast was cooked perfectly. If you are using very large and thick boneless chicken breasts you will, of course, need to pressure cook them longer.

When in doubt use an instant-read meat thermometer to check that the internal temperature at the thickest part of the breast has reached 165 F.

3 Ingredient Chicken Taco Ingredients

  • skinless boneless chicken
  • taco season (I used Old El Paso Taco Seasoning)
  • salsa
  • water

Directions to make

Scroll down to the recipe card to print or save the recipe.

Step 1: Put the skinless boneless chicken into the Instant Pot aluminum pot. Pour the salsa, water and add the taco seasoning.

Step 2: With a fork or large spoon mix the chicken taco ingredients so the boneless chicken is covered with the salsa and taco seasoning.

Step 3: Place the lid on the Instant pot and make sure it is fully locked in place. Then check to make sure the pressure valve is in the closed position.

Step 4: Press the manual button on the Instant Pot and set the timer for 5 minutes.

Step 5: Allow the Instant Pot to do its magic. Once the timer has gone off indicating it has finished pressure cooking the chicken wait two minutes and using a wooden spoon carefully quick release the steam pressure.

Step 6: Once you have released all of the pressure carefully open the lid facing away from yourself so the steam will not burn your face or hand.

Step 7: Allow the chicken to rest for about 8 minutes then shred the chicken using two forks to shred the pressure cooked chicken meat.

Step 8: Use the chicken meat to fill warmed flour tortillas or your choice of taco shells.

Step 9: Top with your favorite taco toppings and serve.

Favorite sides to serve with chicken tacos

  • Chunky Mango Guacamole recipe.
  • Creamy Jalapeno Sauce
  • Homemade Horchata
  • Mango and Peach Salsa

If you enjoy sipping on a glass of Rumchata then you are going to love how easy it is to make the real deal which is called Horchata and is the perfect beverage to serve with tacos.

Recipe expert tips to make the recipe

  • Some Instant Pots can be a little touchy. If the burn notice goes off add ¼ cup of water and loosen any stuck on bits on the bottom of the pot.
  • You can change the flavor of the tacos by using different flavored salsas. I have used garden salsa, and mango salsas to make this recipe.
  • Leftovers can be frozen and served another day. Put the chicken taco filling in a food safe plastic container or freezer bag and freeze for uo to 2 months.
3 Ingredient Instant Pot Chicken Tacos filling served with homemade salsa.

More recipes you'll love!

  • Instant Pot Creamy Chicken Tacos
  • Crock Pot Taco Pie Recipe
  • Crock Pot Mexican Pulled Pork Tacos
  • Summer Weekly July Meal Plan
  • Easy Skillet Citrus Mango Chicken Tacos

See how easy it is to print, share or save the recipe below

a grey dinner plate with 2 chicken tacos made with flour tortillas topped with shredded cheese, lettuce, and homemade mango salsa

3 Ingredient Instant Pot Chicken Tacos

Arlene Mobley - Flour On My Face
Instant Pot Chicken Tacos are easy to make with only 3 ingredients. The shredded chicken taco meat can be used to make tacos, burritos, taco salad or chicken nachos.  The taco flavored chicken filling is freezer friendly and perfect for your weekly meal prep. Is done in 30 minutes or less.
5 from 10 votes
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Prep Time 5 mins
Cook Time 5 mins
Quick Release 2 mins
Total Time 12 mins
Course Main Dish
Cuisine Cinco de Mayo, Mexican
Servings 12 Servings
Calories 96 kcal

Ingredients  

  • 2 lbs skinless boneless chicken breasts
  • 1 envelope taco seasoning
  • ¾ cups salsa
  • ½ cup water
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Instructions 

  • Place the skinless boneless chicken breasts into the Instant Pot insert. Pour the ¾ cup of salsa and the water in and add the taco seasoning.
  • With a fork mix the chicken taco ingredients so the boneless chicken breast are covered with the salsa and taco seasoning.
  • Place the lid on the Instant Pot and make sure it is fully locked in place. Then check to make sure the pressure valve is in the closed position.
  • Press the manual button on the Instant Pot and set the timer for 5 minutes.
  • Allow the Instant Pot to do it's magic. Once the timer has gone off indicating it has finished pressure cooking the chicken wait two minutes and using a wooden spoon carefully quick release the steam pressure.
  • Once you have released all of the pressure carefully open the lid facing away from yourself so the steam will not burn your face or hand.
  • Allow the chicken to rest for about 8 minutes then use two forks to shred the pressure cooked chicken meat.
  • Use the chicken meat to fill warmed flour tortillas or your choice of taco shells.
  • Makes 12 servings.

Recipe Expert Tips

  • Cooking time will vary depending on the size of boneless chicken breasts used. Check the internal temperature of the thickest piece of chicken with an instant-read meat thermometer. Chicken should be cooked to 165 F.
  • If using one of the newest Instant Pot models please add ¼ to ½ cup of water. I use the 6 quart Duo and have never had a problem with the burn notice.
  • Toppings: Mango Guacamole and Creamy Jalapeno Sauce.
  • Some Instant Pots can be a little touchy. If the burn notice goes off add ¼ cup of water.
  • You can change the flavor of the tacos by using different flavored salsas. I have used garden salsa, and mango salsas to make this recipe.
  • Leftovers can be frozen and
  • served another day. Put the chicken taco filling in a food safe plastic container or freezer bag and freeze for up to 2 months.

Nutrition

Serving: 1Serving | Calories: 96kcal | Carbohydrates: 3g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 438mg | Potassium: 326mg | Fiber: 1g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Colleen

    June 11, 2019 at 9:48 pm

    5 stars
    Thank you for this easy delicious recipe. I used Trader Joe’s Tomatillo Mango Salsa, and cooked for 10 minutes in a 6qt Instant Pot, (5 mins was not enough to cook completely through). Perfect taco prep for multiple meals!

    Reply
  2. Sam

    April 16, 2019 at 3:05 pm

    If we were to make this without the Salsa, how much water would you recommend using?

    Reply
    • Arlene Mobley

      April 17, 2019 at 1:31 pm

      5 stars
      Hi Sam

      In a 6 quart Instant Pot you would use 1 cup of water.

      Reply
  3. Jim

    February 01, 2019 at 1:04 pm

    5 stars
    Thanks for sharing! I made this last night with a few changes and it turned out great. I have the 8 qt IP so added 3/4 cup water, used a thinnee based salsa and added 1 and a 1/2 packs of taco seasoning. Cooked as instructed but once I shredded the chicken I added it back to the pot and gave it another 3 mins under pressure. Super tender and delicious!

    Reply
  4. Krista C

    January 30, 2019 at 3:50 pm

    Are you using thawed chicken breasts with this recipe?

    Reply
    • Arlene Mobley

      January 30, 2019 at 8:32 pm

      5 stars
      Hi Krista

      Yes, I am using unfrozen boneless chicken.

      Reply
  5. Grace

    January 29, 2019 at 6:22 pm

    You say tonuse the IP insert are you referring to the trivet or the just the pot itself? I just want to make sure I do it right. ?

    Reply
    • Arlene Mobley

      January 29, 2019 at 10:54 pm

      5 stars
      Hi Grace I am talking about the metal pot. Enjoy!

      Reply
  6. Katie

    December 31, 2018 at 10:01 am

    5 stars
    After making these once my boyfriend loves them and now requests them often. Which is no problem since they're super easy. My question is every time I make them whether I use little chicken breasts or big I get the burn notice in the instapot. I've tried various things like putting liquid down first or not ect. how do you make this without getting the burn notification?

    Reply
    • Arlene Mobley

      December 31, 2018 at 11:52 am

      5 stars
      Hi Katie

      Can you tell me what brand electric pressure cooker and what size you are using? I have made this at least 5 times and never have had the burn warning. I used the 6 quart Instant Pot and I am wondering if the size or brand of pressure cooker has anything to do with the burn warning.

      Reply
      • Katie

        January 02, 2019 at 7:30 pm

        It must be the size. I have the instant pot 8 quart. Making it again tonight 🙂

      • Arlene Mobley

        January 05, 2019 at 1:42 am

        Katie I got an 8 quart for Christmas. I will make it soon and see if I have the same issue.

    • Shayna Traynor

      May 25, 2021 at 7:23 pm

      5 stars
      I use this recipe as a reference quite often, it’s a great recipe, I do 1 cup salsa and 1 cup beef broth it gives it extra flavor and I’ve never got the burn notice

      Reply
  7. Cara

    October 27, 2018 at 12:20 pm

    Can you tell me exactly what taco seasoning and salsa you used? From looking at the picture, it does not appear to be a chunky salsa, which is my pteference, so I would love to know exactly what you used. Thanks!

    Reply
    • Arlene Mobley

      December 31, 2018 at 11:47 am

      5 stars
      Hi Cara I used Old El Paso Taco Seasoning.

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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