Instant Pot Chicken Tacos
A quick and easy but totally delicious meal that's perfect for summer. You don't have to heat up the house, let the Instant Pot do the work! This chicken is delicious on tacos but you can also serve it in burritos, taco salad, nourish bowls, sandwiches, on pizza, in soup... it's a recipe you'll want to come back to over and over again!
Servings: 6 people
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts fresh or frozen (cooking times will differ)
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 4 cloves garlic, minced
- 1 tbsp coconut aminos
- 1 tbsp Worcestershire sauce certified gluten free if necessary
- 1 tbsp maple syrup
- 1 cup chicken broth pineapple juice works well also
For the Tacos (use whatever toppings you like):
- corn tortillas
- shredded lettuce or cabbage
- diced tomatoes
- sliced avocados
- fresh cilantro
- chipotle aioli
- Other topping ideas: pickled onions, grilled corn or pineapple, pico de gallo, guacamole, refried beans, black beans, jalapeños, sliced radish, queso fresco or jack cheese, etc.
Instructions
For the Chicken:
- Add everything to the Instant Pot*. I like to add the chicken, followed by the spices, and then the liquid ingredients, but I don't think the order matters much! You can use fresh or frozen chicken breasts (I've used frozen this time).
- Secure the lid and set to manual pressure. For fresh/thawed chicken breasts, cook on manual pressure for 10 minutes with 8 minutes natural pressure release. For frozen chicken breasts, cook on manual pressure for 14 minutes with 10 minutes natural pressure release.
- Once the natural pressure release is up, quick release the remaining pressure. Remove the chicken to a bowl and shred with two forks. Meanwhile, turn the Instant Pot on to Sauté Mode to simmer and reduce the liquid slightly.
- Add the shredded chicken back to the Instant Pot, toss with the sauce, and season to taste.
For the Tacos:
- While the chicken is cooking, wash and chop your desired topping ingredients. I went with shredded lettuce, halved cherry tomatoes, sliced avocados, fresh cilantro, and chipotle aioli.
- Just before serving, heat the corn tortillas over a grill or in a frying pan until they start to brown, flip and repeat on the other side. Fill and serve!
Notes
*You could also make this chicken in the slow cooker. Add everything to the slow cooker and cook on low for 5-6 hours until chicken is fall apart tender. If using frozen chicken, cook for 6-8 hours on low.