These Instant Pot chicken tacos are quick and easy and delicious! They can be made from fresh or frozen chicken breasts or thighs and are great for tacos, salads, or nachos.
These Instant Pot chicken tacos are quick and easy and delicious! They can be made from fresh or frozen chicken breasts or thighs and are great for tacos, salads, or nachos.
We resisted the Instant Pot for a long time, but when my friend Jill drank the Kool-Aid and raved about her Instant Pot, I finally caved and got one. Jill said it would save oodles of time and energy in the kitchen, and I am seriously overworked, so I thought I might love it - if it was as amazing as Jill claimed.
I brought the new Instant Pot home and totally fell in love with it. I have myriad of Instant Pot recipes, so I am going to start sharing them with you. My favorite thing to do with the IP is to make chicken in it. I can put the chicken in frozen, cook it for 15-20 minutes, and then have chicken ready to go for just about any recipe, especially these Instant Pot chicken tacos which are one of my favorites.
Even though I first made it with rice, nowadays I leave the rice out so that it's easier for me to have my bariatric portion. I just make 1½ cups of brown rice on the stove and mix it when I serve the kids' tacos. It's extra work that you wouldn't have to go through unless someone in your house doesn't eat rice. If you do leave out the rice, also leave out 1 cup of chicken broth (still put in ½ cup so that there is enough liquid for the IP to cook properly).
Why this is the best Instant Pot chicken tacos recipe
The Instant Pot is by far the fastest and easiest way to make juicy, tender chicken. All you have to do is grab some fresh or frozen chicken breasts, throw them in the Instant Pot, wait a few minutes, and your chicken is ready!
Just for comparison, if you were going to make chicken tacos in your Crock Pot, you would have to thaw the chicken first and then wait 6-8 hours for it to cook. The Instant Pot is so much quicker and easier!
This recipe is simple with healthy and delicious ingredients.
This Instant Pot shredded chicken recipe can be made with fresh or frozen chicken breasts. No need to defrost the chicken ahead of time!
This easy Instant Pot recipe includes beans, rice, and corn which cooks in the same amount of time as the chicken and makes for heartier tacos or an easy side dish to go along with your tacos.
Instant Pot chicken tacos are allergy friendly! This recipe as written is gluten-free, dairy-free, nut-free, egg-free, and soy-free. If you're gluten-free, use corn tortillas instead of flour, and make sure you check the label if you're using commercial taco seasoning - sometimes it contains gluten.
What you'll need to make this Instant Pot chicken recipe
EQUIPMENT
- Instant Pot - Obviously, you can't make Instant Pot tacos without some kind of electronic pressure cooker.
INGREDIENTS
See the printable recipe card at the bottom of the page for all measurements and nutritional information.
- Brown rice - You cannot use Minute Rice, but you could substitute with any kind of standard rice (jasmine, basmati, plain white, etc).
- Your favorite salsa
- Kidney beans - You can substitute black beans or another variety of beans if you prefer.
- Corn - I use frozen because I think it tastes better than canned, but go with your preference.
- Low sodium chicken broth - You need liquid to cook the rice and build pressure in the Instant Pot. I prefer chicken broth over water because it gives everything a nicer flavor.
- Chili powder - If you prefer, you can use an equal amount of homemade taco seasoning or homemade fajita seasoning and leave out all these spices.
- Garlic powder
- Onion powder
- Cumin
- Salt
- Boneless skinless chicken breast - I think it would be okay to use boneless skinless chicken thighs if you prefer dark meat, although I have not actually done that in this recipe.
- Shredded Cheddar cheese - You won't actually put this in the Instant Pot. It's just for putting on the tacos at the end.
- Fresh cilantro - This is to garnish the finished tacos.
- Chopped tomatoes - You might like to add these to your tacos.
- Shredded lettuce - Also for assembling the tacos.
- Store-bought taco-sized flour tortillas - A must if you're making tacos. You could also use corn tortillas if you prefer or make them yourself.
How to make shredded chicken tacos in the Instant Pot
- Place rice in the bottom of the Instant Pot.
- Add salsa, beans, corn on top of the rice and then pour the chicken broth over everything in the Instant Pot.
- Nestle the chicken down in the liquid mixture. Sprinkle the chili powder, garlic powder, onion powder, cumin, and salt over the chicken. It's okay if it gets over the liquid, too, but try to get it on the chicken.
- Seal your IP and cook on high pressure for 24 minutes.
- Let the pressure release naturally for 10 minutes and then quick release the rest.
- Remove the chicken breast and shred with two forks.
- Transfer the shredded chicken into taco shells or taco-sized tortillas for chicken tacos. Serve topped with chopped tomatoes, shredded lettuce, shredded cheese, and cilantro.
What toppings do you put on Instant Pot shredded chicken tacos?
You can use your favorite taco toppings on your chicken tacos, including the following:
- Chopped tomatoes
- Shredded lettuce
- Shredded cheddar cheese
- Chopped onions
- Chopped fresh cilantro
- Fresh lime juice
- Guacamole
- Sour cream or Greek yogurt
- Salsa
- Hot sauce or sriracha
- Jalapeños
What else can you do with Instant Pot shredded chicken?
My favorite thing to do with this shredded chicken is to make tacos, but you can also use it for chicken burritos or chicken burrito bowls. You could also use this shredded chicken for taco salads, enchiladas, enchilada soup, or nachos.
Storing leftover Instant Pot shredded chicken
Transfer leftover chicken to an airtight container and keep it in the refrigerator up to 5 days. You can store the chicken, rice, beans, and corn all together or separately as you prefer.
To reheat, place on a microwave-safe plate and heat in the microwave for 30 seconds at a time until hot.
You can also freeze this Instant Pot shredded chicken. When it's completely cooled, transfer it to a plastic freezer bag and place in the freezer. It will stay fresh for up to 3 months. To serve, defrost in the fridge overnight and then reheat as instructed above.
More tasty Instant Pot recipes
- Instant Pot Coconut Chicken Curry
- Instant Pot Garlic Chicken
- Instant Pot Shredded Beef Tacos
- Instant Pot Chicken Burrito Bowls
Recipe
The Best Instant Pot Chicken Tacos with Beans and Rice
Equipment
Ingredients
- 1½ cups brown rice NOT Minute Rice
- ¾ cup salsa
- 15 ounces kidney beans
- ½ cup corn we use frozen because I think it tastes better
- 1½ cups chicken broth
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- ½ teaspoon salt
- 1 pounds boneless skinless chicken breast
- ½ cup cheddar cheese shredded
- ¼ cup fresh cilantro snipped
Instructions
- Place rice, salsa, beans, corn, and chicken broth in the Instant Pot.
- Nestle the chicken down in the liquid mixture. Sprinkle the chili powder, garlic powder, onion powder, cumin, and salt over the chicken. It's okay if it gets over the liquid, too, but try to get it on the chicken.
- Seal your IP and cook on high pressure for 24 minutes.
- Let the pressure release naturally for 10 minutes and then quick release the rest.
- Remove the chicken breast and shred.
- Serve topped with cheese and cilantro. You can spoon it into taco shells or taco-sized tortillas for chicken tacos.
Notes
- For 1½ cups brown rice, add ½ cup salsa, 2½ cups chicken broth to a sauce pan. (Consult the package directions and adjust liquid if necessary.)
- Follow the package directions to boil the liquid and cook the rice. Adding the salsa and chicken broth will give it a nice flavor, similar to what it would have had if cooked with the chicken in the IP.
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