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Instant Pot Chicken Tacos

These Instant Pot Chicken Tacos are a quick and flavorful meal that can be made in just under 40 minutes. The chicken is tender and infused with a zesty blend of spices, perfect for filling your favorite tortillas.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 300 kcal

Equipment

  • 1 Instant Pot
  • 1 Cutting board
  • 1 Chef’s knife
  • 1 Measuring cups and spoons
  • 1 Mixing bowl
  • 1 Slotted spoon optional
  • 1 Serving platter

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup fresh cilantro, chopped
  • 8 small corn or flour tortillas

Instructions
 

  • Cut the chicken breasts into bite-sized pieces.
  • Set the Instant Pot to the 'Sauté' function. Add the olive oil and let it heat for a minute. Add the chopped onion and minced garlic, cooking until the onion becomes translucent.
  • Stir in the chicken pieces, cooking for about 2-3 minutes until lightly browned.
  • Sprinkle chili powder, cumin, smoked paprika, salt, and black pepper over the chicken. Mix well to coat.
  • Pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
  • Close the Instant Pot lid, ensure the vent is sealed, and select the 'Manual' or 'Pressure Cook' setting for 10 minutes.
  • Once cooking is complete, allow for a natural pressure release for about 5 minutes, then carefully switch to a quick release for any remaining pressure.
  • Open the lid and use a fork or slotted spoon to shred the chicken directly in the pot, mixing it into the sauce.
  • Warm tortillas in a skillet or microwave. Spoon the chicken mixture onto each tortilla and top with cilantro and any additional toppings of choice.

Notes

For added flavor, marinate the chicken in spices and lime juice for an hour before cooking.
This recipe can easily be doubled for larger gatherings; just ensure your Instant Pot is big enough.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month.