Description
This Instant Pot Chicken Tacos recipe is simple and quick, using just 5 ingredients for delicious results.
Ingredients
Scale
- 1½ cups low-sodium chicken broth
- 2 teaspoons taco seasoning
- 1 pound boneless, skinless chicken breasts (or chicken thighs)
- ⅓ cup salsa
- 1 medium lime (optional, but highly encouraged)
Instructions
- Combine 1½ cups low-sodium chicken broth with 2 teaspoons taco seasoning in the inner pot of your pressure cooker. Nestle 1 pound boneless, skinless chicken breasts into the liquid. Dollop ⅓ cup salsa evenly over the chicken. DO NOT STIR!
- Place the lid on the pressure cooker, ensuring the vent knob is sealed. Select the desired cooking time based on the size of the chicken.
- For SMALL chicken (~6 ounces): Cook for 6 minutes on high pressure or 10 minutes if frozen.
- For AVERAGE chicken (~8 ounces): Cook for 7 minutes on high pressure or 11 minutes if frozen.
- For LARGE chicken (~10 ounces): Cook for 8 minutes on high pressure or 12 minutes if frozen.
- After cooking, let the pressure release naturally for at least 10 minutes.
- Remove the lid and transfer the chicken to a bowl. Shred the meat with 2 forks or a handheld mixer on low speed.
- Add the zest and juice of 1 medium lime and stir well to combine. Serve as desired.
Notes
- This recipe is versatile and can be used for tacos, burritos, or enchiladas.
- Customize your toppings as desired.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 92 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 60 mg