Delicious & Easy Instant Pot Chicken Tacos: Your Go-To Healthy, Quick, and Flavorful Meal!
These Instant Pot Chicken Tacos are a true weeknight hero – incredibly healthy, bursting with flavor, and astonishingly quick and easy to prepare. Whether you’re using fresh or frozen chicken breasts (or tenderloins!), this recipe simplifies dinner without compromising on taste. Plus, they’re a fantastic option for those mindful of their diet, boasting Zero WW points for the chicken and fitting perfectly into a low-sodium, low-calorie, and gluten-free lifestyle, especially thanks to our simple yet robust homemade taco seasoning. Planning ahead? Make a double batch and freeze the extra for effortless meal prep on future busy evenings!
Let’s be real – the craving for tacos is almost constant in my house! There’s rarely a moment when I’m *not* thinking about them. From zesty Flank Steak Tacos to refreshing Fish Tacos with Mango Salsa, or even speedy Air Fryer Shrimp Tacos, I could happily eat tacos several times a week, if not daily, without ever growing tired of their delicious versatility.
However, for the longest time, my journey to universal taco adoration hit a snag with my incredibly picky daughter. She would enthusiastically load her tortillas with all the vibrant toppings – the crisp lettuce, the creamy avocado, the tangy salsa – but the actual taco meat? It mysteriously never made it into her taco. I used to jokingly question if she was switched at birth because her aversion to taco meat was something I just couldn’t comprehend as a taco enthusiast myself!
Then, one serendipitous day, everything changed. Instead of my usual ground meat, I decided to make tacos using tender, shredded chicken breasts prepared right in the pressure cooker. And, oh my goodness, the transformation was incredible! Not only did she finally try it, but she absolutely *loved* it. Go figure – sometimes the simplest change makes all the difference, and a picky eater’s palate can surprise you!
Looking for an exciting and unique twist on your next Taco Tuesday? You have to try these Big Mac Tacos Recipe – they’re a fun and flavorful crossover that will definitely impress!
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Why I Love This Instant Pot Chicken Taco Recipe
There are so many reasons why these Instant Pot Chicken Tacos have become a constant in my kitchen, a true staple for healthy and delicious eating:
- Effortless Weeknight Dinners: This recipe is the epitome of convenience for busy nights. Simply toss your ingredients into the Instant Pot, set it, and let the magic happen. The “dump and go” nature means less hands-on time for you and more time to relax after a long day. It truly transforms what could be a stressful cooking experience into a breeze, making healthy eating accessible even on the most hectic evenings.
- Perfect for Batch Cooking: One of the best features of this recipe is how easily it scales. Whether you want to double or even triple the ingredients, the Instant Pot handles it beautifully. This allows you to cook a large batch of delicious taco meat, portion it out, and freeze the extra. Imagine having ready-to-use, homemade taco filling whenever a craving strikes – it’s a game-changer for smart meal planning and avoiding takeout.
- Delicious Leftovers and Meal Prep: I truly believe this shredded chicken gets even tastier the next day! The flavors meld and deepen, making it an ideal choice for meal prepping your lunches or dinners for the week ahead. You can pack it in containers with your favorite toppings or transform it into entirely new dishes, ensuring you have healthy options readily available.
- Versatile Serving Options: The beauty of this flavorful shredded chicken is its incredible versatility. Beyond serving it in warm tortillas for classic tacos, you can enjoy it in so many other ways. Transform it into a vibrant taco salad piled high with fresh greens and veggies, create wholesome burrito bowls with cauliflower rice or brown rice, or even stuff it into bell peppers for a low-carb option. The possibilities are endless, ensuring you never get bored!
- Cook from Frozen – A Total Game Changer: Forgot to thaw your chicken? No problem! This Instant Pot recipe is incredibly forgiving and allows you to cook chicken breasts directly from frozen. This flexibility makes it an absolute lifesaver when dinner plans are last-minute or when you’ve forgotten to take ingredients out of the freezer. It’s truly a total game-changer for effortless cooking.
Essential Ingredients for Perfect Shredded Chicken Tacos
One of the many things I adore about this recipe is how it proves that you don’t need a pantry full of exotic items to create incredibly delicious shredded chicken tacos. With just a few simple, accessible ingredients, your Instant Pot can deliver a meal bursting with authentic flavor.
- Chicken Breast or Tenderloins: You’ll need about 1-3 pounds of boneless, skinless chicken meat. While chicken breasts work beautifully, I often lean towards tenderloins when cooking in the Instant Pot as they tend to become incredibly succulent and easy to shred. Feel free to use either, depending on what you have on hand. For those who prefer a richer flavor, boneless, skinless chicken thighs are also an excellent option! And remember the best part: you can use both fresh or frozen chicken for this recipe, making it incredibly adaptable to your schedule.
- Canned Tomato Sauce: To maintain the low-sodium profile of this recipe, I highly recommend opting for a can of low-sodium tomato sauce. This provides a smooth, rich base without excess salt. Alternatively, you could substitute with salsa, as I do in my popular Salsa Chicken recipe. However, if you have picky eaters who might object to chunky tomatoes, the smooth tomato sauce is definitely the way to go to avoid any complaints!
- Salt-Free Taco Seasoning: This is a crucial element for flavor and health. Instead of relying on store-bought packets often loaded with sodium and additives, our easy homemade salt-free taco seasoning recipe is a must-have. It’s crafted from a perfect blend of chili powder, cumin, garlic powder, onion powder, oregano, paprika, and just a hint of cayenne for a subtle kick. I always keep a batch prepped and ready in my pantry for whenever a taco craving hits!
- Himalayan or Kosher Salt: While our seasoning is salt-free, a tiny sprinkle of Himalayan or Kosher salt can really enhance the overall flavor profile. This is entirely optional if you’re aiming for a zero-sodium dish, but a small amount can truly elevate the other spices. Remember, you can always add more to taste after cooking.
- Chicken Broth: While water can work as a substitute, using chicken broth (preferably low-sodium) will significantly boost the depth of flavor in your shredded chicken. It helps create a more savory and aromatic base, making the final dish even more delicious.
- Lime: This ingredient is technically optional, but I cannot stress enough how much a generous squeeze of fresh lime juice brightens and lifts the flavors of the cooked taco meat. It adds a vibrant, zesty finish that perfectly complements the rich spices. Don’t skip it if you want that authentic, fresh taco experience!
- Cooking Oil Spray: Any cooking oil spray you have on hand will work, but I personally recommend avocado oil spray for its high smoke point and neutral flavor, especially when preparing your tortillas.
- Corn Tortillas: Any brand of corn tortillas will do the trick! They provide an authentic base for your tacos. If your family prefers, flour tortillas are also a perfectly acceptable substitute and will still make for a delicious meal.
- Additional Himalayan or Kosher Salt (for tortillas): A tiny, almost imperceptible sprinkle of salt on your tortillas as they crisp up in the pan adds a surprisingly significant boost of flavor. It brings out the natural sweetness of the corn and makes each bite more satisfying.
How to Make Instant Pot Shredded Chicken Tacos: Step-by-Step
Making these mouthwatering Instant Pot Shredded Chicken Tacos is incredibly straightforward, requiring just a few simple steps and minimal effort. You’ll be amazed at how quickly this flavorful meal comes together!
- Prepare Your Seasoning: First things first – ensure your salt-free taco seasoning is prepped and ready! Having this staple on hand will save you valuable time. You can mix it up in a larger batch and store it, so it’s always accessible for this recipe and many others.
- Layer the Ingredients: Carefully place the uncooked chicken (fresh or frozen) into the Instant Pot inner liner. Then, pour in the water or chicken broth around the chicken.
- Add the Flavorful Sauce (Don’t Stir!): In a separate bowl, combine your homemade taco seasoning with the low-sodium tomato sauce. Once thoroughly mixed, pour this flavorful sauce evenly over the chicken. It’s crucial not to stir the sauce into the liquid at the bottom. This layering technique helps prevent the dreaded “burn notice” on your Instant Pot, ensuring a smooth cooking process.
- Pressure Cook to Perfection: Secure the lid on your Instant Pot, ensuring the sealing valve is in the “Sealing” position. Set the Instant Pot to cook on manual high pressure for 15 minutes. Once the cooking cycle is complete, allow a 10-minute natural pressure release before carefully performing a quick release for any remaining pressure.
PRO TIP: While your chicken is pressure cooking, take advantage of this time to prep all your desired taco toppings – chop vegetables, grate cheese, or prepare your guacamole. This way, everything will be fresh and ready to go simultaneously when your flavorful chicken is done, ensuring a seamless and enjoyable taco assembly! Remember, if using a solid block of frozen chicken, increase the cook time to 20 minutes with a full natural release for best results. - Shred and Season to Taste: After the pressure has been fully released, open the lid. Using two forks (or a stand mixer for a super quick shred!), easily shred the tender cooked chicken directly in the Instant Pot. Taste a small portion and adjust the seasoning as needed, adding a touch more salt or spice if desired. If you’re a fan of bright, zesty flavors like me, this is the perfect moment to squeeze in that delicious, fresh lime juice for an incredible finish.
- Serve and Enjoy!: Now for the best part – it’s time to eat! Pile this healthy and flavorful shredded chicken into warm, crispy tortillas, or get creative and enjoy it as a delicious taco salad or in a satisfying burrito bowl with all your favorite toppings. The possibilities are endless for enjoying this versatile chicken!
Achieving Perfectly Crispy Corn Tortillas
Forget the pre-packaged, often bland, crunchy taco shells. Elevate your taco experience by taking just a few extra minutes to warm your corn tortillas in a pan. This simple step transforms them into perfectly golden, slightly crispy, and incredibly flavorful vessels for your delicious Instant Pot chicken.
Simply follow these steps for the best homemade crispy tortillas:
- Prepare Your Pan: Grab your favorite cast iron skillet or a good quality ceramic pan. Spray it generously and liberally with either olive oil spray or avocado oil spray. These oils have higher smoke points and will help create that beautiful golden crisp. Set the heat to medium-high to get the pan nice and hot.
- Cook to Golden Perfection: Place 2-3 corn tortillas into the hot pan in a single layer, ensuring they don’t overlap too much. Immediately sprinkle them with a tiny pinch of Himalayan or Kosher salt. Cook for about 1-2 minutes until the bottom side begins to brown and develop those irresistible crispy edges. Then, carefully flip them over and cook the other side until it’s also golden, warmed through, and pliable enough to fold without breaking. This process not only makes them crispy but also enhances their natural corn flavor.
The Ultimate Taco Toppings for Your Instant Pot Chicken Tacos
While the Instant Pot shredded chicken is undeniably the star of the show, let’s be honest – the best part of any taco experience is customizing it with an array of fresh, vibrant toppings! These additions not only bring texture and color but also elevate the flavor profile, making each bite unique and exciting. Here are some of our absolute favorite toppings to pile high on our chicken tacos:
- HomemadeGuacamole or sliced fresh Avocado: Creamy, rich, and utterly essential. Whether it’s a chunky homemade guacamole or simple slices of ripe avocado, it adds a luxurious texture and healthy fats.
- Cheese: For those who love a cheesy addition, shredded sharp cheddar, Monterey Jack, or even mozzarella melt beautifully and add a savory, comforting element.
- Homemade Salsa or freshly chopped Tomatoes: A vibrant, zesty salsa or diced fresh tomatoes brings a burst of freshness and acidity, cutting through the richness of the chicken.
- Mexican Street Corn Salad: A truly gourmet topping, this creamy, tangy, and slightly spicy corn salad adds an incredible dimension of flavor and texture.
- Crisp Lettuce, vibrant Purple Cabbage, or even my refreshing no-mayo slaw: These offer a fantastic crunch and freshness. Don’t forget a generous sprinkle of fresh cilantro and a wedge of lime for extra brightness!
- Plain Greek Yogurt: A healthy and tangy alternative to sour cream, Greek yogurt adds a creamy, cooling element with an extra protein boost.
- Black Beans: Rinsed and drained black beans add a hearty, earthy component, making your tacos even more filling and nutritious.
- Diced Red Onions and Jalapeños: For a pungent kick and a touch of heat, finely diced red onions and thinly sliced jalapeños (remove seeds for less heat) are perfect for those who love a bold flavor.
Meal Prep and Storage Tips for Convenience
One of the many reasons I adore these Instant Pot Chicken Tacos is their incredible suitability for meal prep. They truly get better as leftovers, making your future self very happy!
- To Prep Ahead: The shredded chicken can be cooked and prepared up to 4 days in advance, stored in the refrigerator. This allows you to have a healthy, delicious base ready to go for quick meals throughout the week. Furthermore, prepping your homemade taco seasoning in advance is an excellent time-saver, ensuring you can whip up this recipe (or any other taco-inspired dish) with even greater speed.
- To Store Cooked Chicken: Once the chicken taco meat has cooled completely, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days, making it perfect for grab-and-go lunches or quick dinners.
- To Freeze for Later: Making a double or triple batch of this flavorful chicken specifically for freezing is an absolute genius idea. Once the chicken has cooled, portion it into freezer-safe containers. I highly recommend using Souper Cubes for easy, pre-portioned freezing, but any good quality freezer bag or container will work. Stored properly, the frozen chicken will remain delicious for up to 3 months.
- To Reheat: When you’re ready to enjoy your prepped taco meat, you have a couple of easy reheating options. You can gently warm it in a saucepan over low heat on the stovetop, adding a tablespoon or two of water or broth if it appears a bit dry. Alternatively, reheat individual portions in the microwave for 1-2 minutes, stirring halfway through, again, adding a splash of liquid if needed to maintain moisture.
Instant Pot Chicken Tacos Recipe FAQs
Absolutely, yes! One of the fantastic advantages of cooking with an Instant Pot is its ability to handle frozen chicken with minimal adjustments. If your chicken breasts are frozen solid in a single block, I recommend increasing the Instant Pot cook time to 20 minutes on high pressure, followed by a full natural release to ensure it’s cooked through and tender. If your chicken is partially thawed, or if the pieces are frozen separately and not in a solid block, you should be perfectly fine using the standard cook time provided in the recipe card: 15 minutes on high pressure with a 10-minute natural release. This flexibility makes dinner planning incredibly convenient!
Yes, definitely! Freezing shredded chicken taco meat is a brilliant strategy for meal prep and future convenience, much like my popular [One Minute] Instant Pot Freezer Prep Taco Meat. I highly recommend making a double batch whenever you prepare this recipe, then freezing the second portion. This ensures you have a delicious, ready-made meal starter for another busy night. I personally love using Souper Cubes to freeze individual portions, which makes reheating super simple. To reheat your frozen taco filling in the Instant Pot, simply place 1/4 cup of water and your frozen taco meat directly into the inner pot, then set it to cook for three minutes on high pressure. The Instant Pot will efficiently thaw and warm the chicken, doing all the work for you!
More Delicious & Easy Instant Pot Chicken Recipes to Try
If you’re loving the convenience and flavor of Instant Pot chicken, you’re in luck! I have many other tried-and-true recipes that have become regular fixtures in my home. Here are just a few of my favorite Instant Pot chicken creations that are simple to make and consistently delicious:
- Instant Pot Chicken Carnitas – This recipe offers a fantastic and flavorful spin on Taco Tuesday and is consistently one of my top 5 most popular recipes on the blog. It’s truly a must-try!
- Instant Pot Chicken Marsala – An enduring classic and an “oldie but goodie,” this comforting dish never disappoints with its rich, savory flavors.
- Instant Pot BBQ Chicken – Discover the perfect method to achieve tender, smoky BBQ chicken in your Instant Pot without the hassle of triggering the dreaded burn notice!
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Instant Pot Chicken Tacos
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Ingredients
For the Shredded Chicken:
- 1-3 pounds boneless, skinless chicken breast or tenderloins I prefer tenderloins, fresh or frozen.
- 10 oz low sodium tomato sauce
- 1-2 tablespoons homemade salt free taco seasoning
- 1/4 teaspoon Himalayan or Kosher salt you might need more if you use more meat, but start with less and add more after tasting
- 1/4 cup water or broth
- Optional: squeeze of fresh lime juice
- Favorite taco toppings: purple cabbage, greek yogurt, cheese, avocado, cilantro, fresh lime, fresh pico
For the Crispy Corn Tortillas:
- Cooking Oil Spray
- Corn tortillas
- Himalayan or Kosher salt
Instructions
For the Instant Pot Shredded Chicken:
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If you haven’t already, prepare your homemade salt-free taco seasoning. This can be done well in advance.
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Place the chicken (fresh or frozen) into the Instant Pot inner liner. Pour in the water or broth around the chicken.
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In a small bowl, mix the homemade taco seasoning with the low-sodium tomato sauce. Pour this mixture over the chicken, being careful not to stir it into the liquid below to avoid a burn notice.
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Secure the Instant Pot lid and set the valve to “Sealing.” Cook on manual high pressure for 15 minutes. Once cooking is complete, allow a 10-minute natural pressure release, then quick release any remaining pressure. **If using chicken frozen in a solid block, set the cook time for 20 minutes instead of 15, followed by a full natural release.**
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Carefully remove the lid. Using two forks, shred the tender chicken directly in the pot. Taste the chicken and adjust salt or seasoning if desired. For a bright finish, squeeze in fresh lime juice.
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Serve your delicious shredded chicken in warm, crispy tortillas, over a salad, or in a burrito bowl with your favorite toppings!
For the Crispy Corn Tortillas:
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Heat a cast iron or ceramic pan over medium-high heat. Spray liberally with cooking oil spray (olive or avocado oil recommended).
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Add 2-3 corn tortillas to the hot pan, sprinkle lightly with Himalayan or Kosher salt. Cook until the bottom side starts to brown and crisp, then flip and cook the other side until golden, warmed through, and pliable.
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Notes
WW (Weight Watchers) Points: The shredded chicken itself is 0 points per serving. Allow 1 point per serving for 2 thin-style corn tortillas.
Nutrition Information: The nutrition facts provided below are for 1 pound of chicken divided among 4 servings, and do not include any additional toppings or tortillas.
To Prep Ahead: This recipe is fantastic for meal prep as the flavors actually deepen and improve as leftovers! You can cook the chicken up to 4 days in advance and store it in the refrigerator. Additionally, pre-making your salt-free taco seasoning in a larger batch is a huge time-saver for future cooking.
To Store Leftovers: Keep any leftover Instant Pot chicken taco meat in an airtight container in the refrigerator for up to 4 days.
To Freeze for Future Meals: Preparing a double or triple batch of this chicken for freezing is highly recommended! Once the chicken has cooled completely, portion it into freezer-safe containers. Souper Cubes are excellent for freezing individual servings. The chicken will maintain its quality in the freezer for up to 3 months.
To Reheat Frozen/Refrigerated Chicken: Reheat the taco meat gently in a saucepan over low heat on the stovetop, adding a little water or broth if it seems dry to maintain moisture. Alternatively, microwave individual portions for 1-2 minutes until heated through, stirring occasionally.
Nutrition