Go Back Email Link
+ servings
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
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
Follow Flour On My Face on Pinterest

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

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
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2