Instant Pot Chicken Tacos
Recipe from Two Peas and Their Pod
These easy Instant Pot chicken tacos make a great weeknight meal!
Servings: 4 Servings
Ingredients
- 1 tablespoon olive oil
- 3 boneless skinless chicken breasts, about 1.5 pounds
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1 14.5 oz can Kroger Fire Roasted Tomatoes
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Optional Toppings: shredded cheese, chopped lettuce, diced red onion, diced tomatoes, cilantro, avocado, queso fresco, jalapeno, and lime wedges
Instructions
- Set the Instant Pot to sauté and add the oil. When the oil is hot, add the chicken and cook for 2 to 3 minutes. Flip the chicken breasts over and add the onion and garlic. Cook for an additional 2 to 3 minutes, stirring the onion and garlic around the chicken breasts so they don't burn.
- Add the tomatoes with the juice, chili powder, cumin, paprika, salt, and pepper. Lock the Instant Pot lid in place and set to Manual High Pressure for 8 minutes. When the 8 minutes is up, let the Instant Pot natural release for 10 minutes.
- Open the vent and unlock the Instant Pot Lid. Remove the breasts from the Instant Pot and shred with 2 forks. You can also use a stand mixer or hand mixer to shred the chicken if you wish. Put the shredded chicken back in the Instant Pot with all of the juices. Stir until combined.
- To serve, fill corn tortillas with chicken and desired toppings. Enjoy!