Instant Pot Chicken Tacos
These instant pot chicken tacos are juicy, saucy, and packed with flavor — just 5 minutes of prep, one pot, and 31 grams of protein per serving. Perfect for tacos, burrito bowls, quesadillas, and meal prep all week.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1½ cups salsa your favorite brand and flavor
- 2 tablespoons taco seasoning
- 1 tablespoon tomato paste
- 3 tablespoons water
- ¼ teaspoon salt
- ½ large white or yellow onion cut into ½-inch rings
- 3 cups shredded cabbage
- 2 lbs boneless skinless chicken breasts cut into quarters
- 1 tablespoon fresh lime juice
- 8 -10 flour or corn tortillas toasted
- Toppings: cheese sour cream or Greek yogurt, lettuce, tomatoes, cilantro, black olives, guacamole, extra lime wedges
Instructions
- In the pot of the Instant Pot or pressure cooker, stir together the olive oil, salsa, taco seasoning, tomato paste, water, and salt until combined.
- Add the onion and shredded cabbage and stir until combined.
- Add the chicken and turn until coated in the salsa mixture.
- Lock the lid and cook on high pressure for 12 minutes. Quick-release the pressure.
- Using two forks, shred the chicken into small pieces. Add the lime juice and toss until combined.
- Divide between warm tortillas, top as desired, and serve hot.
Notes
- Lower sodium: Use a low-sodium salsa and low-sodium taco seasoning to significantly reduce the sodium content.
- More flavor: Swap the 3 tablespoons of water for chicken broth for a richer, deeper sauce.
- Frozen chicken: Increase cook time to 14–15 minutes on high pressure. No need to thaw.
- Chicken thighs: Boneless skinless chicken thighs work great — same cook time, slightly richer flavor.
- Salsa: Use your favorite brand. Fruit salsas (mango, pineapple) are delicious here. For spicier tacos, use a hot salsa.
- Tortillas: Corn tortillas keep this recipe gluten-free. Flour tortillas also work, but are not gluten-free.
- Too much liquid? Switch to Sauté mode after shredding and simmer for a few minutes to reduce.
- Storage: Refrigerate covered for up to 5 days or freeze for up to 3 months.
Nutrition
Serving: 1tacoCalories: 254kcalCarbohydrates: 17gProtein: 31gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 77mgSodium: 1324mgFiber: 3gSugar: 4g
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