Instant Pot Chicken Tacos

🌮 What Makes This Recipe So Good

It should come as absolutely no surprise to you, if you’ve spent any time at all perusing the blog, when I tell you I’m a HUGE fan of shredded chicken. It’s just SO versatile. You can cook it in the Instant Pot, the Crockpot, or just on the stovetop. There’s an impressive FIVE tried-and-true ways to shred the cooked chicken super easily. From there it can be chicken salad or chicken tacos or chicken-stuffed sweet potatoes or used in soup or spread over nachos or… Well, you get the idea. You only need 3 ingredients for the Instant Pot chicken, plus your favorite toppings for the tacos! The avocado-jalapeño sauce is just as easy, using only 5 ingredients, but you’re welcome to skip it entirely if you want.

👩🏼‍🍳 Chef’s Tips

Make sure the chicken breasts are completely covered with the salsa! If they’re very large or if you have a smaller Instant Pot, you may want to add just half the salsa to the Instant Pot before you put in the chicken. Once you add the chicken breasts, pour the rest of the salsa over the top of them. That’ll help them stay nice and juicy while they cook. You shouldn’t need to add any liquid to the Instant Pot, unless you use a really thick, chunky salsa. Those may not contain enough liquid to prevent a burn notice. Thinner salsas, on the other hand, should work just fine. If you opt for a chunky salsa, add just a splash of chicken broth, but be careful not to add too much to the Instant Pot. We don’t want to boil the chicken for the tacos!

🥘 Some of Our Favorite Instant Pot Recipes

Instant Pot Mississippi Pot Roast Cheesy Instant Pot Potatoes Rich & Creamy Instant Pot Steel Cut Oats Instant Pot Pork Roast with Carrots, Potatoes, and Gravy Instant Pot Buffalo Chicken Dip Creamy Instant Pot Risotto with Parmesan and White Wine Instant Pot Paella Dreamy Instant Pot Chicken and Rice