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.
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?
When it comes to easy recipes like 3 ingredient Instant Pot Chicken Tacos with taco seasoning how could I not fall in love?
If you love easy & amazing recipes join the Flour On My Face Newsletter and get each of my new recipes delivered right to your inbox.
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.
If you love easy & amazing recipes join the Flour On My Face Newsletter and get each of my new recipes delivered right to your inbox.
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.
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
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.
More recipes you'll love!
Leave a comment if you have a question about this or any other recipes I have shared. Tried one of my recipes? Leave a star rating on the recipe. Leaving a rating really helps me out. Thanks! Come hang out with me on Pinterest, Facebook and Instagram.
See how easy it is to print, share or save the recipe below
Click the buttons below in the recipe card to print, save to Pinterest or save the recipe to your favorites.
3 Ingredient Instant Pot Chicken Tacos
Ingredients
- 2 lbs skinless boneless chicken breasts
- 1 envelope taco seasoning
- ¾ cups salsa
- ½ cup water
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.
Notes
- 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
Because you love Instant Pot recipes head here for more Instant Pot Recipes
Cara
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!
Arlene Mobley
Hi Cara I used Old El Paso Taco Seasoning.
Katie
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?
Arlene Mobley
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.
Katie
It must be the size. I have the instant pot 8 quart. Making it again tonight 🙂
Arlene Mobley
Katie I got an 8 quart for Christmas. I will make it soon and see if I have the same issue.
Shayna Traynor
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
Grace
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. ?
Arlene Mobley
Hi Grace I am talking about the metal pot. Enjoy!
Krista C
Are you using thawed chicken breasts with this recipe?
Arlene Mobley
Hi Krista
Yes, I am using unfrozen boneless chicken.
Jim
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!
Sam
If we were to make this without the Salsa, how much water would you recommend using?
Arlene Mobley
Hi Sam
In a 6 quart Instant Pot you would use 1 cup of water.
Colleen
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!